Crock Pot Apple Butter, by Beverly Hicks Burch

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Crock Pot Apple Butter

By Beverly Hicks Burch

Now that fall is here we tend to think of heartier foods and foods that highlight the seasonal produce and products available on the market. I think of soups and stews and other filling dishes.

I also often think of apples during the fall…it must go back to apple bobbing during fall festivals.

Several years ago I found this recipe in the Food and Lifestyle section of The Birmingham News. By several, I mean it’s been probably over ten years ago. Every fall I get a “hankering” to whip up a batch of Crock Pot Apple Butter.

It’s so easy to make…and so satisfying to taste! You can’t beat it on a hot buttered biscuit or fresh hot yeast roll. Mmmm…maybe I need to head to the store…

Crock Pot Apple Butter

Apples – enough to fill a 5 quart crock pot (I use a combination of different apples to gives it personality. For instance, I may add a touch of Delicious apples to give it a touch more natural sweetness. My Aunt LaRue, who loved a batch I made enough to request the recipe, uses Macintosh apples.)

2 cups apple cider or apple juice

2 cups sugar or to taste (if you use a tarter apple, you may need a bit more sugar)

½ cup brown sugar

2 teaspoons cinnamon

¾ teaspoons cloves (I find cloves a little overbearing, so I use all cinnamon or substitute apple pie spice for the cloves)

  1. Fill crock to the rim of the crock pot with apples that have been peeled, cored and sliced or chopped. Pour the apple juice or apple cider over the apples and place the lid tightly on the crock pot.
  2. Cook on low temperature for 12 hours.
  3. Next, stir in remaining ingredients.
  4. Replace and tilt the lid to allow moisture to escape. Cook on low for an additional 12 – 24 hours.
  5. Pour into jars and seal or place in freezer safe containers and freeze. Keep in the refrigerator after opening.


© 2008 Beverly Hicks Burch All Rights Reserved.

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