This easy Pioneer Woman crock pot apple butter recipe is a quick, creamy treat perfect for fall. Made with simple ingredients like Granny Smith apples and apple cider vinegar, it’s a nutritious, flavorful spread for your toast, pancakes, or even a cheese board. Enjoy the warmth and spice with minimal effort!
Ingredients Needed
- 3 lb. Granny Smith apples
- 3/4 cup apple cider vinegar
- 1/2 tsp salt
- 1 cup water
- 1 cup packed light brown sugar
- 1 Tbsp apple pie spice (or pumpkin pie spice)
- 1 tsp vanilla extract
How To Make Crock Pot Apple Butter
- Prepare the Apples: Core the apples and cut them into wedges. Place them in a medium saucepan with the apple cider vinegar, salt, and water.
- Cook the Apples: Cover the saucepan, leaving a vent, and simmer over medium heat for 20–30 minutes, stirring occasionally, until the apples are tender and most of the liquid has evaporated.
- Make the Sauce: Transfer the apple mash and liquid to a food mill set over a large bowl. Grind the apples into a smooth sauce and discard the peels. (If you don’t have a food mill, peel the apples before cooking and blend the mash.)
- Simmer the Apple Butter: Return the sauce to the pot, set it back over medium heat, and add the brown sugar, apple pie spice, and vanilla extract. Stir frequently as the sauce simmers for about 15 minutes until it thickens and turns dark brown.
- Cool and Store: Allow the apple butter to cool, then store it in the refrigerator for up to 3 weeks or can it for long-term storage.
- This crockpot apple butter is great for spreading on toast, stirring into oatmeal, or gifting during the holidays.
Recipe Tips
- Choose the Right Apples: Granny Smith apples are ideal for this recipe because they’re tart and hold up well during cooking. You can mix them with sweeter apples, like Fuji or Gala, for a balanced flavor.
- Don’t Skip the Food Mill: Using a food mill ensures a smooth, silky texture for your apple butter. If you don’t have one, make sure to peel the apples before cooking and use a blender to achieve a smooth consistency.
- Be Patient While Simmering: Allow the apple butter to simmer long enough to thicken and develop its deep, rich flavor. Stir frequently to avoid burning the sauce.
- Adjust Sweetness: If you prefer a sweeter apple butter, feel free to add extra sugar to taste. You can also swap brown sugar with maple syrup for a different flavor.
- Cool Completely Before Storing: Always let your apple butter cool to room temperature before storing it in jars or the fridge. This prevents condensation inside the container, which can affect its texture and shelf life.
How To Store Leftovers
- Refrigerate: Store leftovers crock pot apple butter in an airtight container in the fridge for up to 3 weeks.
- Freeze: You can freeze leftovers crock pot apple butter pie for up to 6 months. Thaw it in the fridge before using.
Nutrition Facts
Serving Size: 1 tablespoon
- Calories: 33
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 50mg
- Total Carbohydrate: 9g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 0g
More Pioneer Woman Recipes:
Pioneer Woman Crock Pot Apple Butter
Description
This easy Pioneer Woman crock pot apple butter recipe is a quick, creamy treat perfect for fall. Made with simple ingredients like Granny Smith apples and apple cider vinegar, it’s a nutritious, flavorful spread for your toast, pancakes, or even a cheese board. Enjoy the warmth and spice with minimal effort!
Ingredients
Instructions
- Prepare the Apples: Core the apples and cut them into wedges. Place them in a medium saucepan with the apple cider vinegar, salt, and water.
- Cook the Apples: Cover the saucepan, leaving a vent, and simmer over medium heat for 20–30 minutes, stirring occasionally, until the apples are tender and most of the liquid has evaporated.
- Make the Sauce: Transfer the apple mash and liquid to a food mill set over a large bowl. Grind the apples into a smooth sauce and discard the peels. (If you don’t have a food mill, peel the apples before cooking and blend the mash.)
- Simmer the Apple Butter: Return the sauce to the pot, set it back over medium heat, and add the brown sugar, apple pie spice, and vanilla extract. Stir frequently as the sauce simmers for about 15 minutes until it thickens and turns dark brown.
- Cool and Store: Allow the apple butter to cool, then store it in the refrigerator for up to 3 weeks or can it for long-term storage.
- This crockpot apple butter is great for spreading on toast, stirring into oatmeal, or gifting during the holidays.
Notes
- Choose the Right Apples: Granny Smith apples are ideal for this recipe because they’re tart and hold up well during cooking. You can mix them with sweeter apples, like Fuji or Gala, for a balanced flavor.
- Don’t Skip the Food Mill: Using a food mill ensures a smooth, silky texture for your apple butter. If you don’t have one, make sure to peel the apples before cooking and use a blender to achieve a smooth consistency.
- Be Patient While Simmering: Allow the apple butter to simmer long enough to thicken and develop its deep, rich flavor. Stir frequently to avoid burning the sauce.
- Adjust Sweetness: If you prefer a sweeter apple butter, feel free to add extra sugar to taste. You can also swap brown sugar with maple syrup for a different flavor.
- Cool Completely Before Storing: Always let your apple butter cool to room temperature before storing it in jars or the fridge. This prevents condensation inside the container, which can affect its texture and shelf life.
Pioneer Woman Crock Pot Apple Butter