Slow Cooker Apple Butter Recipe - Running on Real Food (2024)

FAQs

Slow Cooker Apple Butter Recipe - Running on Real Food? ›

Puree the butter with a stick blender. This will mix any moisture in the pan into the solid fruit. Allow the butter to continue simmering on the stove. Check the butter every 15 minutes for the correct texture.

Puree the butter with a stick blender. This will mix any moisture in the pan into the solid fruit. Allow the butter to continue simmering on the stove. Check the butter every 15 minutes for the correct texture.

If it's runny it just hasn't been cooked long enough. It's not a safety issue, but again, it'd be more like a spiced applesauce. Depending on the flavor, it might be good with pork. Generally apple butter is used like jam, on toast for example.

Add the sugars and spices to the apple puree and simmer on low to medium-low heat until the desired consistency, 45-60 minutes. Stir frequently to avoid sticking or burning. The apple butter is done when thick enough to hold its shape on the back of a spoon.

Apple butter can be a great way to balance sauces, marinades, glazes, sandwich spreads and dressings. It can add depth of flavor and moisture to baked goods like muffins, cakes, waffles, and cookies. And it can be swirled into cheesecake, ice cream, and oatmeal!

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

The only difference is that apple butter is milled, pureed, or finely chopped and then cooked for a longer period of time, which gets out more water and allows it to caramelize.

If the butter is too soft, put in the fridge to harden a bit before continuing. You can add salt to your butter as your taste prefers during the final kneading. You will notice more liquid coming off if you do.

To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

While both applesauce and apple butter are made by slow-cooking apples with water, spices, and maybe a little sugar until you have something soft and saucy, apple butter is cooked much longer so that the mix cooks down even further to become a thick, glossy, caramelized spread.

At what temperature is apple butter done? ›

You can also test with an instant-read thermometer: the apple butter should reach 220-221˚F (105˚C); but the best way to test such a thick spread is with the plate method. LADLE the apple butter into jars once it's ready.

*You can also preserve your apple butter via the water-bath canning method, which uses a canning pot. The recommending processing time is 10 minutes for pints and 15 minutes for quarts. Home-canned apple butter has a shelf life of about two years. Store in a cool, dark place.

Aged Mimolette. Mimolette is kind of like a French gouda, particularly when aged. It's a little crunchy and has rich toffee notes that bring to mind caramel apples, especially with a little apple butter. Try it with some toasted pecans for the full effect.

While apple butter is undeniably delicious, it also offers some health benefits. Made from fresh, organic apples, it contains essential nutrients like dietary fiber, vitamins, and antioxidants. These components contribute to a healthy digestive system, support immune function, and promote overall well-being.

You could eat the apple butter with a spoon, I wouldn't judge, but it's amazing on your morning toast, spooned over ice cream, used in place of jam on your peanut butter sandwich, and my new favorite... putting a spoonful in your morning oats! Holy yum!

Apple butter will thicken as it cools, so don't worry if it still looks a little runny in the slow cooker! If you still need to thicken your apple butter, you can continue to cook it uncovered in your crock pot or simmer it on the stove.

To make it, mash an equal amount of flour and butter together to make a paste. The butter coats the flour, allowing the starch absorb water, swell, and work its thickening magic without clumping, while the fat in the butter keeps the sauce from running by slowing things down with its long, tangly molecules.

Ladle the hot peach butter into a clean jar or jars and let cool before capping and refrigerating. The peach butter will thicken as it cools.