Slow Cooker Apple Butter (Gluten-Free)

5 from 1 vote

My easy gluten-free apple butter cooks low and slow in a slow cooker, resulting in an intense apple flavor and velvety smooth texture.

Prep Time30

Cook Time10

Course: Appetizer, Condiments, Dessert

Cuisine: American

Keyword: Apple butter, apple spread, fall spread

Servings: tbsp (1 serving)

Calories: 36kcal

Author: Jenny Levine Finke

Equipment

1 Slow Cooker
1 immersion blender or high speed blender
3 mason jars (pint)

Ingredients

6 lbs apples peeled, cored, and roughly chopped into chunks (see notes for choosing the best apple)
1 tbsp lemon juice freshly juiced, 1/2 lemon
1 cup granulated sugar 200 grams
3/4 cup light brown sugar 150 grams
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 tbsp vanilla extract
Crunchmaster crackers and other accompainments

Instructions

Place the apples in the slow cooker, then top the apples with the lemon squeeze, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Reserve the vanilla extract to add later.
Stir the ingredients, cover, and set your slow cooker to cook on low for 8-10 hours and allow the slow cooker to work its magic.
Stir the mixture occasionally (every 2-3 hours) to ensure it's not sticking to the sides of the slow cooker. The mixture will initially be juicy but will thicken and brown as it cooks.
After 8-10 hours, remove the cover and stir in the vanilla. Continue cooking uncovered on low in the slow cooker for an additional 2 hours (or high for 1 hour), stirring occasionally, until the mixture thickens further.
Allow the mixture to slightly cool, then use your immersion blender to puree the apple butter until it's completely smooth and velvety.
Add the cooled apple butter to mason jars, cover, and refrigerate for up to two weeks. You can also freeze or can the combination to preserve it longer. See notes on freezing and canning below.
This recipe makes about 40 ounces of apple butter, which will fill TWO 16-ounce (1 pint each) mason jars and one 8-ounce (1/2 pint) mason jar. Alternatively, you could fill 5 1/2 pint jars and give it away as gifts to your favorite gluten-free friends.

Notes

Nutrition Values Are Approximate. 1 serving = 1 tbsp of apple butter. Each tbsp contains 36 calories.

What Kind of Apples Work Best? Using a variety of apples will result in a more complex flavor profile. I like to use a combination of Honeycrisp apples and Red Delicious apples. If you want your apple butter to be a bit more tart vs. sweet, use Granny Smith apples or a combination of Granny Smith and another sweet apple variety.

Remember, however, that the sweetness of the apples will impact the sweetness of the apple butter. You may need to adjust the amount of sugar depending on the sweetness of the apples you choose.

Shoot, I Added the Vanilla Extract Too Soon! This seems to happen often, but don't worry if you added the vanilla to the slow cooker from the start. Vanilla usually degrades the longer it's cooked, so taste the mixture after it has cooked 8-10 hours, then add more vanilla if needed, and don't sweat it.

Help! My Apple Butter is Runny: If the apple butter is too watery, add it to a pot and allow it to gently simmer on medium heat, stirring often, until it thickens. It will also thicken as it cools.

Freezing Instructions: Do not freeze the apple butter in a glass jar. Instead, use freezer-safe containers or zip-top bags.

Canning Instructions: Unfortunately, I'm not a canning expert, so you're better off getting that information from another expert. I usually enjoy half of the apple butter over the first two weeks while it's fresh and freeze the other half. I entertain a lot in the fall, so I often make it when I know I'll have many guests to help me finish it.

What Do You Serve It With? Apple butter is super versatile. My go-to way to enjoy it is on a charcuterie or graze board with Crunchmaster crackers, fresh fruits, and other finger foods. It also spreads nicely on toasted [gluten-free] bread; many recipes use it in baked chicken, roasted vegetables, and baked goods.

Nutrition