Homemade apple butter

Crock pot small batch apple butter

  • 4 large apples of your choice (I used gala)
  • ½ cup of white sugar
  • ½ cup of light brown sugar (not packed)
  • 1 tsp vanilla extract
  • 1 3/4 tsp pumpkin pie spice (or a blend of 1 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp nutmeg, and ¼ tsp allspice)
  1. Peel and core your apples. Chop them as finely as you can, it’ll make them easier to blend!
  2. Place the apple bits in your crock-pot and top them with the sugars, spices, and vanilla extract. Stir until the apple bits are completely coated.
  3. Bake the apples on high for 5 or 6 hours, depending on your crock-pot’s settings. Stir once halfway through the cooking time. When the apples are ready to be pureed, they will be dark brown and soft.
  4. If you have an immersion blender, puree the apples directly in the crock-pot until smooth. If you have a normal blender or bullet blender, carefully spoon the mixture into the cup and blend the mixture. Word of advice for the blender route: let the apples cool off a little before blending so it does not crack the plastic or glass. I personally used a bullet blender with good results.
  5. Refrigerate immediately. The butter keeps for 2 weeks in the fridge, or you can freeze it for later.

Go forth and put this sweet taste of autumn on everything, my babies!


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