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Homemade Slow Cooker Cinnamon Apple Butter – Easy 5-Ingredient Recipe

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This slow cooker cinnamon apple butter is a happy accident turned favorite fall staple. With just 15 minutes of prep and five simple ingredients, you get a velvety, deep amber spread that tastes like fall in a jar.

Ingredients

Scale
  • 3 pounds apples (mix of sweet and tart, like Honeycrisp, Fuji, and Granny Smith), peeled, cored, and roughly chopped
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh lemon juice (optional, for brightening)
  • ¼ teaspoon ground nutmeg or cloves (optional, for more complex spice)

Instructions

  1. Prep the apples (15 minutes): Peel, core, and roughly chop the apples into 1-inch chunks. You should end up with about 8 to 9 cups of chopped apples.
  2. Combine in the slow cooker: Toss the chopped apples into your slow cooker. Add the granulated sugar, brown sugar, ground cinnamon, vanilla extract, and salt. If using lemon juice or optional spices, add them now. Stir everything together until the apples are evenly coated.
  3. Cook on low (8 to 10 hours): Cover and cook on low heat. Do NOT peek for the first 4 hours. After about 6 hours, give it a gentle stir. The apples should be very soft and starting to fall apart.
  4. Check for doneness (at 8 hours): The apples should be deeply golden and practically melting. If not, let it cook another hour or two.
  5. Puree until smooth: Turn off the slow cooker and let the mixture cool for about 10 minutes. Use an immersion blender directly in the slow cooker to puree until silky smooth. If using a countertop blender, work in batches—fill the blender no more than halfway, remove the center cap from the lid, and cover with a kitchen towel to let steam escape. Blend on low, then gradually increase speed.
  6. Thicken (optional, 1 to 2 more hours): If you prefer a thicker, more spreadable consistency, return the pureed apple butter to the slow cooker and cook on low with the lid slightly ajar (place a wooden spoon handle under the lid to prop it open). Stir every 30 minutes until it reaches your desired thickness.
  7. Cool and store: Let the apple butter cool completely at room temperature (about 1 to 2 hours). Transfer to clean jars or containers, leaving about ½ inch of headspace. Seal and refrigerate.

Notes

Don’t crank the heat—low and slow is non-negotiable. Resist the urge to stir constantly; stir once or twice total. Different apple varieties release different amounts of liquid; adjust cooking time accordingly. Taste and adjust sweetness or spices after pureeing. Peel the apples for a smooth texture. The flavor improves after a day or two in the fridge.

Nutrition

Keywords: apple butter, slow cooker, cinnamon, homemade, easy, 5 ingredients, fall recipe, spread, gift

Find it online: https://piperplate.com/homemade-slow-cooker-cinnamon-apple-butter-easy-5-ingredient-recipe/