Have I convinced you yet?
Homemade apple butter always seemed complicated until my mom discovered this crockpot method.
Peel and chop enough apples to fill your crockpot. Cook on low for 8 hours. Add vanilla extract and brown sugar (or maple syrup for no-sugar peeps) and let it cook some more. The result is a thick apple spread with intense flavor.
Now, I have no excuse not to have copious amounts of this versatile condiment in my refrigerator. Now, please excuse me while I dip my finger in the jar…
- 10-15 apples (Amount depends on the size of your crockpot. Use a variety. I like a mix of Golden Delicious, Fuji, and Braeburn.)
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1/3 cup maple syrup or 1/2 cup brown sugar
- Peel and core apples.
- Chop each apple into 8 pieces.
- Fill your crockpot to the brim with apple pieces. My 6-quart crockpot holds 12ish medium apples.
- Turn crockpot on low and cook for 8 hours. I let mine cook overnight.
- When you wake up, give the apples (now brown) a stir. Add vanilla, cinnamon, and brown sugar. Mix to combine.
- Let the apple mixture cook, uncovered, in the crockpot until it has reduced to your desired thickness. Mine usually takes a couple more hours.
- Store in an airtight container in the fridge or can it for later consumption.