Reviewed: Nov. 9, 2009

I made two crockpot batches, and just filled it to the bring with apples. I agree with other posters that the sugar can definitely be cut down. First batch I used 3 1/2 cups of sugar and it was pretty sweet. The second batch I cut down to 3 cups, and it came out just right. House smells SO good.

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Therese

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Reviewed: Oct. 23, 2009

This was a much easier way to make apple butter than the way I was taught (but don't tell my mom that!). The apple butter did remain lumpy in spite of constant stirring, though, so I ran it through a mill and that did the trick. I used my own preferences for spice amounts. Turned out great--I'll definitely be using this method again in the future!

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Ruen

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Reviewed: Oct. 20, 2009

All I get is compliments. And it made my home smell wonderful!

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Marsha

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Reviewed: Oct. 9, 2009

My DH would always tell me about his grandma's apple butter, but I was not about to stand over a copper kettle all day long.I was happy when I found this slow cooker apple butter. I too reduced the sugar, and used 1/2 brown sugar. I started in the evening and when I woke I had the best smelling kitchen, we polished off a jar with toast for breakfast, canned the rest in a bath water. I think I have another recipe I will have to keep on making. He bought more apples for me, hint hint.

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virginia miller

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Reviewed: Oct. 7, 2009

Super delicious. I did have some trouble with the recipe: I cooked this for way longer than the recipe says, and the apples never thickened on their own. But that's probably the fault of my slow cooker - it's just really slow. I just eventually whirled the mixture in the blender for the perfect spreadable texture. The flavor was amazing! I did reduce the sugar a bit (my apples were already pretty sweet) and use part brown sugar. I also added a dash of allspice. This is one I'll definitely make again, even with the little bit of extra work of blending it.

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 7, 2009

WAY TOO SWEET, even on plain biscuits! I used 3 cups of sugar (1.5 white/1.5 brown) & nearly two bags of apples. I did like the simplicity of the recipe & the smell that filled my house.

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bkjanke

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lantana, Florida, USA

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Reviewed: Oct. 4, 2009

Wonderfully simple, but requires a few adjustments as noted in other reviews. Unless your apples are very tart, you'll need to reduce the sugar. My first batch used 3 cups and was still too sweet. Next batch I used 2 cups and it was wonderful. Also, I used twice as many apples and it still came out beautiful! It made 3 yummy pints size jars! Great for giving during the holidays! :)

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Autumnoto

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Reviewed: Sep. 21, 2009

Delicious! I used 1/2 red delicious apples and 1/2 gala apples, I also didn't use cloves and only used 1 cup white sugar and 2 cups brown. I cut the cinnamon in half and cooked on high for longer than the recipe required, but my crock pot cooks a bit slow even on high. I bought some freezer safe Ball jars and this recipe filled 5 medium jars. I'm not sure how long it will keep but, I am giving most of the jars away so I didn't bother searching on the internet to find out.

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EudailyFam

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Reviewed: Sep. 20, 2009

This recipe was absolutely wonderful! I used Red Rome apples that my husband and I picked fresh off a tree on our farm. The apples were a little under-ripe, so I added an extra 3/4 c. sugar in the recipe to make up for their tartness. Other than that, I followed the recipe exactly. While I was waiting for the butter to cook, I got online to read some reviews of the recipe, and I started to panic because so many of them said that the recipe was WAY too sweet and they were cutting the amount of sugar in HALF. And I had ADDED an EXTRA 3/4 c.?!?! Well, it turns out I had nothing to worry about--the apple butter was perfect. Sweet, but not too sweet. Perfect spreading consistency. Beautiful deep purplish red. Only regret was that this recipe only yielded 2 1/2 pints :( I will definitely be making another batch. TIP: At 10 hours, ladle the butter into a blender and blend for a few seconds to get out the lumps. Then return the butter to the crock pot, turn it back up to high, and leave the lid off so that it can thicken up. PERFECT RESULTS!!! YUUUMMM!!!

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KentuckyBelle13

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Reviewed: Sep. 17, 2009

This recipe was a disaster for me. I've tried many recipes from allrecipes, good and bad, and have never felt compelled to write a review until now. The taste isn't great and the consistency is like glue! I would never make this recipe again and instead would search for one with more description of how to do it.

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Krisykatt

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Reviewed: Sep. 15, 2009

This recipe calls for too much sugar. I like to taste the different apples in my apple butter but the sugar in this recipe masks all that. I make over 200 pints of AB every fall and only use 1 1/2 -2 cups sugar for each 64 ounce batch of AB. I also follow the USDA guidelines for boiling water bath canning and leave a 1/4 in headspace at top of jar. If you are going to freeze this you would leave a little more space at the top, 1/2 in would be sufficient.

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BREDBAKER

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Reviewed: Sep. 11, 2009

very very good! this recipe was super easy! i followed the advice of the other reviews and cut the sugar in half. i then used half white and half brown sugar. it turned out great!

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jennie

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Reviewed: Sep. 10, 2009

I've now made 6 batches of this recipe and absolutely love it! I used some on ice cream while it was still warm and it was delicious!

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Ruth

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Reviewed: Sep. 3, 2009

This was not too sweet. It is delectable! Will never use a different recipe again, thank you for posting this.

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XYNESHIA

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Reviewed: Aug. 29, 2009

A very good recipe, but too sweet. I find that I don't have to sweeten preserves too much, especially apples. Instead of white sugar, I use a 1/4 cup of brown sugar.

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Tannie908

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Reviewed: Jun. 18, 2009

Easy and wonderful- keeps for a couple weeks in the refrigerator if you don't can it.

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petitchou

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Apr. 1, 2009

SOOO Good! I've been looking for apple butter ,was so glad to find such an easy recipe! I used raw sugar( 1/2 the specified amount), and 1/2 the spices, as was suggested by other reviewers. Amazingly good! Mashed with a potato masher when it had cooled. Yum!

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ChelleBelle

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

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Reviewed: Mar. 13, 2009

Have used this recipe for several years and it's a NO FAIL recipe. I've learned that a couple of hours before I take it off, I take an electric mixer and whip up any large pieces left and add a few Cinnamon Red Hots which improves the color.

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JOCURTIS

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Reviewed: Feb. 10, 2009

As it is, this would make a very good ice cream topping, or topping for some other sort of dessert. It is creamy, rich and very sweet. I made another batch with half the sugar and cinnamon, and it was much more versatile (for those of us that like our creamy sweets to stay in the dessert realm) and far less painful to sugar-sensitive teeth. :)

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Alexander Mar

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Jan. 19, 2009

I made this but scaled it down to only use 3 apples. I omitted the nutmeg because I am not a big fan of it. Also, I used only a little sugar since the apples are somewhat sweet on their own. It is good and I will make it again.

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