Reviewed: Nov. 8, 2009

I made this with Red Delicious apples and cut the recipe in half because my slow cooker is small. I cut the sugar since Red Dels are sweet, and next time would cut it even more since I like it pretty tart. I would also add nutmeg next time - I didn't have any. This was really good on banana bread but I think I prefer jams and jellies to apple butter, so I intend on using the rest of it in recipes.

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 8, 2009

I'm so glad I tried this as I now know I'll be making more throughout the holiday season. Whisking really helped break up the apples to produce a smooth consistency. Like others, I opted to reduce sugar by half and used 1c brown, 1 c white. Since I didn't have cloves, I used pumpkin pie spice in its place. Oh, and since I didn't have quite 5 1/2 pounds of apples, I used some organic pears for the remaining amount. This is soooo good! Thank you for sharing this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Nov. 5, 2009

This was my first time making apple butter and it was so easy! I even kept the skins on for added nutrients/fiber and everyone loved it. I probably just had especially juicy apples (I used Gala) because I had to cook it for about 24-hours! I also used a stick blender right in the crock pot to make it silky smooth. Wonderful!

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ChristineK

Home Town: Wamego, Kansas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 4, 2009

I would have never dreamed making such delicious apple butter could be so easy. I have one of those gadgets that peels, cores & slices the apples all at once, so in a matter of 15 minutes the ingredients were in the crock pot. No fuss, nearly no mess and the end product is simply wonderful. I used Granny Smith apples. I might cut back onthe sugar by 1/2 cup next time.

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pjsmom

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Reviewed: Nov. 2, 2009

Great recipe. But next time, I might add 3 cups of sugar instead of 4.

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Alley

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Reviewed: Nov. 1, 2009

This is the only way to make apple butter...I started out making it by following the recipe in my ancient Ball book (my usual preserving bible), but they never specify exactly how long it takes to cook this down to the proper consistency, and after 3 hours I realized I had had enough. I canned what I had (basically very dark red super thick applesauce at that point) and chalked it up as a failure. Then I found this recipe! I uncanned what I had and put it in the crockpot on high for about 6 hours and on low for another 6. It caramelized beautifully without burning or sticking; I used two wooden spoons laid across the top of the pot to balance the lid on and let the steam escape. I recanned what I had and tried it this morning - wonderful! The only reason I am not giving 5 stars is because I did not make mine from scratch in the crockpot as the recipe says - I was starting with my own applesauce. So I can't speak to the success of doing it that way. In future this will be a great way to "use up" the remainder I have at the end of a day of making applesauce that isn't enough to make a full canner's worth. Thanks so much again!

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Tanya Miller

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Reviewed: Oct. 31, 2009

Absolutely the best - the house smelled amazing in the morning (cooked overnight) and only took about 1 hr with lid off to cook down. Water bathed and got 6 jelly jars full. I'll definitely be making more!

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lakjma

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Reviewed: Oct. 29, 2009

This was easy and made my house smell so good! My kids love apple butter and this was a good recipe!

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Steph

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Reviewed: Oct. 28, 2009

This recipe is great! I did take advice from other reviews. I added the Allspice and used a mixer before I canned it. I used a large crock pot 5 qt. So I had to triple the spices. My family loved this recipe. I put up 14 pints for the winter.

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Cathy

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Reviewed: Oct. 26, 2009

Easy recipe. I followed it pretty close, except I cooked it longer. At the end it was lumpier than I wanted so I just ran it through the blender and that made it thicker and smoother. We used little apples off the tree in our yard!

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Sarah Castelli

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Reviewed: Oct. 26, 2009

I am giving this 4 stars because as written it would have been way too sweet. Per other reviews, I used 2 cups of sugar total, 1 each of white and brown sugar. That was the perfect amount for my taste. Also, I definitely need to cook on high uncovered for a good 2-3 hours to get the right consistency. The spices are perfect. I have made this recipe a few times, and will continue to use, with modifications.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Oct. 24, 2009

THIS IS SO EASY AND SO GOOD. MY HUSBANDS FRIEND GAVE HIM A LARGE BUCKET OF APPLES. AND SO I THOUGHT TO MAKE APPLE BUTTER. thanks allrecipes for all the help

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JUDY75

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

Wonderful flavor; made the whole house smell great. I cut the sugar down and ended up cooking about 30 hours all told, the last 6 with the lid off, to get everything very nice and dark and delish. Added about 1/4 cup of brandy at the very end before packing into jars and canning, which gave it a lovely deep "grownup" flavor.

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REDMOLLY

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 22, 2009

FABULOUS!! What an easy, no fuss recipe that is going to be in each holiday gift basket that I do this year!! Following the advice of other reviews, I made a few slight changes, adding only 2 cups of Splenda instead of sugar, and after cooking in the crockpot all night, I removed lid for a few hours and used an immersion blender right before loading my jars for the canner. Perfect texture, great recipe!! I'm already on batch #2!

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Dea

Cooking Level: Expert

Living In: Washougal, Washington, USA

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Reviewed: Oct. 19, 2009

This was great apple butter. I did make a few changes. I made with half brown sugar and half white sugar because I personally like the flavor of brown sugar better. Also added 1/4 C Apple Cider. Then I cooked it overnight (13 - 14 hours) covered and took the cover off for about 45 mins to an hour to thicken it up. Loved it though!

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Chris T

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Reviewed: Oct. 18, 2009

cut the sugar to 2 cups or less.

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sugarbeeholic

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Reviewed: Oct. 15, 2009

Made this recipe the other day and it was fantastic, even gave some to my boss they said it was great.

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Sue Zeman

Cooking Level: Expert

Living In: Hendersonville, North Carolina, USA

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Reviewed: Oct. 13, 2009

Delicious... I think next time I'll sub half brown sugar.. MMmmmmMMMmmmm

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MsMichelle

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Reviewed: Oct. 12, 2009

Very tasty! I used a food processor to finely chop the apples and then a blender at the end to get the apple butter smooth. As others have posted, it took about 6 hours of uncovered cooking at the end to get it to the right consistency. This yielded 3 pints, plus a little to eat right away.

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Christina

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Reviewed: Oct. 11, 2009

I made a batch of this a while back and sent a jar to my daughter who said make more! I did add more cinnamon and cloves though since we love them and did 2 cups of brown sugar per other reviewers. It is very good and easy. The only thing I didn't like about it was it didn't make enough.

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