Slow Cooker Apple Butter
Welcome in fall with the comfort of warm spices and sweet apples. Use the power of the slow cooker to turn even those sad, bruised apples into a smooth apple butter that’s perfect for your Rosh Hashanah meal and holiday snacks. Slather it on some challah or spoon it on top of a roast—there are endless ways to use this spread!
- 6 pounds apples, peeled, cored and sliced into ½-inch slices (any variety will work—I recommend a combination of tart and sweet)
- 1 cup sugar (omit or reduce if your apples are very sweet)
- 4 cinnamon sticks
- 4 strips lemon peel
- ½ teaspoon nutmeg, freshly grated
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Place the apples in the slow cooker. Combine sugar, spices and salt in a small bowl. Pour over the apples and toss to combine. Turn on the slow cooker to low and cook for 10 hours, stirring every few hours until thickened and dark brown. If you notice it sticking to the bottom, pour in a little bit of water and stir. Uncover the slow cooker, stir in the vanilla and continue cooking uncovered on low for 2 hours. Turn off the slow cooker and remove the cinnamon sticks and lemon peel. Use an immersion blender to puree the apple butter (you can also do this in a blender in batches). Store in airtight containers in the fridge for up to two weeks or in the freezer.