The two quintessential flavors that make every fall season special in our household are pumpkin pies and apple butters. We could honestly enjoy apple butter year around, but we like to save it for the fall season to make it special each year! Here, you’ll find the easiest apple butter recipe, that’s simple to follow and almost totally hands-off!
Supplies
- Apple Peeler
- Instant Pot or Crock Pot
- Immersion Blender (or food processor or blender)
- Measuring Spoons
Ingredients
- 3 pounds apples (sweet sauce apples are best: fuji, honeycrisp, gala, golden delicious, or crispin)
- 1/2 cup liquid (apple juice, apple cider, or water)
- 1/2 cup maple syrup (or brown sugar or other sweetener of choice)
- 1 tbsp. apple pie spice (or 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg, and 1/4 tsp. ground allspice)
Directions
For The Instant Pot (done in 6-8 hours, but slightly more hands on):
- Peel and slice all apples (you can save the scraps for homemade apple brown sugar syrup!). Place apple slices and the 1/2 cup liquid into instant pot.
- Run a custom manual pressure cook, on high pressure for 3 1/2 hours. Allow to do a natural release for about 10 minutes, then you can do a quick release.
- Remove lid, and use an immersion blender to puree the apples (or use a food processor or blender if you don’t have an immersion blender).
- Turn the instant pot to the sauté function on low, and allow to cook down until most of the liquid has evaporated and the sauce has thickened and become a darker and richer color. If it still looks light in color like applesauce, it is not done yet. This may take about 2-3 hours, but you only need to stir it a few times during this process.
- Stir in the maple syrup and apple pie spices. Transfer to a mason jar (makes approximately 1 pint), and allow to cool before storing in the fridge until ready to enjoy!
For The Crock Pot (takes 24+ hours, but slightly more hands off):
- Peel and slice all apples (you can save the scraps for homemade apple brown sugar syrup!). Place apple slices and the 1/2 liquid into the crock pot.
- Cook on low for 24-30 hours. You may need to add some additional liquid partway through cooking if it seems to be evaporating too quickly. You’ll know when it’s done when most of the liquid has evaporated and the sauce has thickened and become a darker and richer color. If it still looks light in color like applesauce, it is not done yet.
- If needed, use an immersion blender to puree the apples (or use a food processor or blender if you don’t have an immersion blender).
- Stir in the maple syrup and apple pie spices. Transfer to a mason jar (makes approximately 1 pint), and allow to cool before storing in the fridge until ready to enjoy!
Substitutions
- You can use any apples that you have on hand, but sauce apples definitely cook down the best.
- You can leave the apple peels on if desired, but you will end up with a different texture for this apple butter recipe.
- You can sweeten the apple butter with more or less sweetener, and you can use any sweetener of choice.
Apple Butter Recipe (Set and Forget!)
Course: Breakfast, Dessert, Natural Food, OtherServings
16
servings (2 tbsp.)Prep time
20
minutesCalories
65
kcalCooking time
6-30
hoursThis is the most incredible apple butter recipe, and it’s mostly hands-off! It can be made in the instant pot or the crock pot. It tastes like autumn in a jar, and your house will smell divine when you’re making it!
Ingredients
- Supplies
– Apple Peeler
– Instant Pot or Crock Pot
– Immersion Blender
– Measuring Spoons- Ingredients
3 pounds apples (sweet sauce apples are best: fuji, honeycrisp, gala, golden delicious, or crispin)
1/2 cup liquid (apple juice, apple cider, or water)
1/2 cup maple syrup (or brown sugar or other sweetener of choice)
1 tbsp. apple pie spice (or 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg, and 1/4 tsp. ground allspice)
Directions
- Peel and Slice
- Peel and slice all apples (you can save the scraps for homemade apple brown sugar syrup!).
- For The Instant Pot: done in 6-8 hours, but slightly more hands on
- Place apple slices and the 1/2 cup liquid into instant pot. Run a custom manual pressure cook, on high pressure for 3 1/2 hours. Allow to do a natural release for about 10 minutes, then you can do a quick release.
- Remove lid, and use an immersion blender to puree the apples (or use a food processor or blender if you don’t have an immersion blender).
- Turn the instant pot to the sauté function on low, and allow to cook down until most of the liquid has evaporated and the sauce has thickened and become a darker and richer color. If it still looks light in color like applesauce, it still has a ways to go. This may take about 2-3 hours, but you only need to stir it around every 30 or so minutes.
- For The Crock Pot: takes 24+ hours, but slightly more hands off)
- Cook on low for 24-30 hours. You may need to add some additional liquid partway through cooking if it seems to be evaporating too quickly. You’ll know when it’s done when most of the liquid has evaporated and the sauce has thickened and become a darker and richer color. If it still looks light in color like applesauce, it still has a ways to go.
- If needed, use an immersion blender to puree the apples (or use a food processor or blender if you don’t have an immersion blender).
- Add Remaining Ingredients
- Stir in the maple syrup and apple pie spices. Transfer to a mason jar (makes approximately 1 pint), and allow to cool before storing in the fridge until ready to enjoy!
Notes
- Approximate Nutritional Information (Per 2 tbsp. Serving): 65 calories, 0g protein, 0g fats, 17g carbs, 1mg sodium, 15g sugars
- Delicious on Same-Day Sourdough Rolls!
