Best Crockpot Apple Butter Recipes

VERY EASY CROCKPOT APPLE BUTTER

Steps:

• 1. This is a 24 hour process. First peel, core and quarter your apples. (I use a variety Granny Smith, Johnathans or Gravesteins) Fill your crockpot 3/4 full with the apples.
• 2. Add the vanilla and cook on low over night.
• 3. Next morning take a potatoe masher or spoon and mash the apples, then add the sugars and spices and mix well.
• 4. Cook 6 to 8 hours on low until nice and thick. Take a wooden spoon around the sides of the crockpot every so often.
• 5. Place in hot half pint jars, wipe rims, and process 5 minutes in a boiling water bath. This will make about 6 to 7 half pints.
• 6. I will post pictures of my jarred apple butter in a few days.

ALL-DAY APPLE BUTTER (CROCKPOT)

Steps:

• Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cover and refrigerate or freeze.

APPLE BUTTER CROCKPOT CHICKEN

Steps:

• mix sauce ingredients, pour over chicken, cook in crockpot

DEBORAH'S BEST CROCKPOT APPLE BUTTER

Steps:

• Pour 141 oz. of applesauce (3 large containers, leaving 1 for later), apple juice concentrate and spices all into a crockpot, stir. Make a vent by placing two wooden spoons across the top of the crockpot bowl, then put cover on top of wooden spoons. This way the steam can be released and the apples can cook down. (tip- put a towel or cloth around the counter as it might splatter a bit).
• Stir and turn down to low and let simmer overnight (at least 10 hours).
• Stir. By now the applesauce should be brown and reduced a bit. Add the remaining jug of applesauce (47 oz), put cover back on wooden spoons and turn the heat up to High. Let it cook another 4-6 hours. Now the apple butter is complete. If you like it silky smooth, you can take an immersion hand blender and run it through the apple butter, churning it and getting the texture very fine. If that's not preferred, it's completely fine to eat as is.
• Put hot apple butter into sterilized, hot jars (wash and bake them at 225* for 20 minutes) and put lids on. Put in a boiling bath for 10-15 minutes, take out and drain on a rack or thick towel. Test all the tops to make sure they're tightly sealed and don't "pop" when you press down on them. Enjoy!

CROCKPOT APPLE PUMPKIN BUTTER RECIPE - (4.2/5)

Steps:

• Peel, core, and chop apples into small pieces. Spray slow cooker pot with cooking spray. Put chopped apples into crock pot with all the remaining ingredients. Stir until well combined and the apples are coated. Cook on low for six hours. Stir during the cooking time. If you notice the butter burning on the edges, add up to 1/2 cup of water, but only adding 1/4 cup at a time, as needed. Smooth the butter out with a potato masher, but if you want it completely smooth, you can run it through a blender or just let it cook down longer than 6 hrs.

DARRELL'S CROCKPOT APPLE BUTTER RECIPE - (4.1/5)

Steps:

• Peal and cut up apples into thin wedges , In large crockpot pour in applejuice and apples ,if you can't get all the apples in crockpot cook down then add remaing apples or cook them in micawave then add to crockpot . Cook for about 12 to 16 hours , using a boat motor blend until smooth ,cooking 2 hours longer .or until no water weeps out from around the applebutter when drop a little in saucer., when thick enough add sugar and cook 30 more minutes to melt the sugar , add cinnamon mixing well put in clean hot gars and seal

APPLE BUTTER YEAST ROLLS (A CROCKPOT BREAD RECIPE) RECIPE - (4.7/5)

Steps:

• Using an electric mixer with a bread hook, place the warm water (just barely over luke-warm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it foam for 10 minutes. Then turn on the mixer and add the apple butter, egg and salt. Slowly add the flour. Once all the flour is in the bowl, add the melted butter. "Knead" the dough with the bread hook for 5-8 minutes. The dough will be smooth, but very tacky. Dump it out onto a floured work surface. Using a floured knife, cut the dough into 4 quarters. Then cut each quarter into 6 equal pieces, to make 24 small dough segments. Turn the ends of each dough segment under to create little balls. Then place a large piece of parchment paper in a 6 quart slow cooker, and press down. Arrange 12 dough balls in the slow cooker. Then carefully lift the parchment paper out, and repeat with the remaining dough balls and another piece of parchment, creating two separate batches. Place the lid on the crockpot and cover the additional dough balls on the counter, with plastic wrap. Allow them to rise for 1 hour at room temperature. *At this point the dough balls could be put in the fridge for up to a week, until ready to bake. Sprinkle the rolls with a little brown sugar. Turn the slow cooker on high and "bake" for 60-90 minutes, depending on your crockpot. To test, touch the top of the rolls. If they feel slightly firm and are no longer tacky, the rolls are ready. Repeat with the second batch of dough balls. Each batch will cook for 60-90 minutes, 3 hrs total.

CROCKPOT APPLE BUTTER

Steps:

• Do not peel or core your apples. Just slice them thin. You will be putting them through a food mill which will remove the seeds, etc.
• Put the cider into a big stainless steel or enamel pot and bring to a boil. Do not use an aluminum pot because the fruit acids may react with the metal and spoil the taste. Add apples slowly, being careful not to splatter yourself when you do. Allow the apples and cider to come to a boil, then simmer, stirring frequently to prevent sticking. Don't forget to stir during this step.
• When the apple butter has begun to thicken considerably, the apple slices will start to fall apart as you stir the butter. At that point, (about 1 to 1 1/2 hours), remove from heat and put everything through a food mill, discarding the peels, seeds, and stems. Now you can choose one of 3 methods to complete the apple butter: slow cooker, roasting pan in oven, or stovetop.
• 1 - Slow Cooker: Put the remaining soupy mixture into a large slow cooker on high, uncovered. Cook for 10 hours, stirring occasionally and pushing the outer edges into the middle of the butter. Leave the lid off. Let it cook down until it is a thick, dark brown mass.
• 2 - Roasting pan in oven: After running the mixture through the food mill, put it in a large stainless steel or glass roasting pan and cook, uncovered, in the oven at 325 degrees until thick. This may take 4 or more hours.
• 3 - Stovetop: Put the apple puree back into the stainless steel or enamel pot and simmer until the apple butter is thick and dark brown. This will take approximately 4 - 5 hours. Stir frequently and keep the heat low, at a slow simmer. Use an asbestos burner pad if your pot does not have a thick bottom. This could also be done in an enamel-coated dutch oven, but not a plain cast iron one due to the acid in the apples.
• When apple butter has reached the thick, dark brown mass stage, stir in the spices, and sweetener to taste if desired. Bring the mixture to a boil on the stove, and place it in hot, scalded half-pint jars, leaving a 1/2-inch headspace. Seal and process for 10 minutes in a boiling-water bath, or 5 minutes at 5 pounds pressure. May also be refrigerated without processing for up to 2 weeks, or frozen. Thawing will affect the consistency.
• Note: If your fruit is ripe or slightly overripe, the natural sugars in them are at their peak, and no extra sweetener may be necessary. Be sure to taste before adding sweetener.