Apple Butter
Submitted by aria93
Classic slow-cooked apple butter with cinnamon, cloves, and nutmeg simmered for 4 hours in the oven or crockpot for thick, spreadable preserve.
YIELD
12 servingsPREP
5 minCOOK
READY
This traditional apple butter requires patience more than skill: applesauce, sugars, and spices cook low and slow until everything concentrates into dark, thick spread.
The long cooking (4 hours total) caramelizes natural sugars and deepens flavors into something way more complex than applesauce.
Stir occasionally to prevent scorching, and the house fills with cinnamon-spice aroma that screams fall.
Spread it on toast, biscuits, or swirl into oatmeal for concentrated apple flavor that lasts all winter.
Pro Tips
- Use late-season apples: Fall apples have thicker skins and make better texture
- Low oven is key: High heat scorches; 325°F cooks gently and evenly
- Stir occasionally: Bottom can burn; check and stir every 30 minutes
- Crockpot option: Cook on low 8-10 hours, stirring occasionally
Variations
- Add a splash of vanilla extract in the last hour for extra depth
- Use maple syrup for half the sugar for different sweetness profile
- Spike with bourbon or apple brandy for adult version
Ingredients
Directions
The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce.
Stir applesauce, sugars, and cider together and cook in a slow oven (325℉ (160℃)) for 3 hours, stirring occasionally.
Add spices.
Return to oven and cook 1 hour more.
Apple butter requires long, slow cooking.
(Can also be made in a crockpot)
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