In a nutshell, apple butter is spreadable apple pie filling that has been improved. Despite the lengthy cooking period, the dish is incredibly simple and almost entirely hands-free. Put it on a cheese plate with some sharp Cheddar or spread it on some biscuits with cheese.
| Prep Time: | 15 mins |
| Cook Time: | 10 hrs |
| Total Time: | 10 hrs 15 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 5 pounds Granny Smith apples, cored and cut into 1-inch pieces
- 1 ½ cups white sugar
- ½ cup brown sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon ground allspice
- ¼ cup apple cider vinegar
- 1 splash water
Instructions
- Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
- Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
- Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.
- Any classic cooking apple should work in this recipe.
- If you don’t have a slow cooker you can certainly do it on top of the stove over low heat, as long as you use a nice thick-bottomed pot, and stir often. Another option would be to place the mixture in a large roasting pan, and cook it in a slow oven, stirring occasionally until dark and thick.
- Delicious on cheese biscuits, or try spreading between the layers of a spice cake, or use as a condiment for pork chops.
- See my recipe for
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Reviews
Turned out perfect. I love the addition of the apple cider vinegar in this to balance the sweetness.
I love the flavor of this apple butter. It is time consuming but but worth the wait. As a side note, the house smells fantastic!
I didn’t even know apple butter for the home cook was achievable. This is a little time-consuming but well worth the minimal effort. I used gala and pink lady apples. The balance is what makes this recipe sing. The acidity from the vinegar keeps it from being too sweet. Great to gift but probably not going to last long enough to get out the door. Thanks, Chef John!
Amazing recipe as presented. Second batch I used half grannies and half fuji apples and upped the nutmeg and allspice. Off the charts good.
I love making this recipe. I process it to have on hand over the year because Everyone loves it with pork chops, pork roast and even toast.
Love it when the recipe actually tastes the way you expect it to! This is perfect! Yes, I tweaked it. No nutmeg (because it’s bad for the dog). And, I like it chunkier, so I did not strain out the skins. Next time, I’ll can it in smaller jars for my pantry shelf. In the meantime…. this apple butter will appear on the table every time I make fresh biscuits/bread! Can’t wait to try more of Chef John’s recipes!
On my third batch. Did it according to the recipe, and it was delicious. Wanted a little more bite from the Granny Smith’s. So, I cut the white sugar by a quarter cup on the second. Even better. For this batch, I went with just one cup of white sugar. In about 10 hours, we shall see…
Wasted my time and too many great apples on a pretty labor intensive recipe from The New York Times I couldn’t bear to toss it UNTIL I made this super easy and vastly superior recipe the following day. Tossed the first and canned the best! Ah Chef John… I should have known better.
Loved it! Turned out great! I cooked it all night then immersion blended it, cooked few hrs longer , (MY SPLASH OF WATER WAS TOO BIG).
My family loves ? this recipe! It made the whole house smell so good and I even had enough to earn some brownie points with my mother in law ??. I will definitely make it again!
Fabulous
This is so delicious. The kids love it too.
Delicious snd easy to make. Thank you!
I figured out an even more vibrant version of Chef John’s apple butter. He is masterful, of course, and I remain a forever devotee. I simply replaced the white and brown sugar along with the water of John’s recipe and instead took a sugar-free, 48 ounce tin of apple juice (a major brand) and simmered it down to one quariter of the original amt. and then added in all of the other ingredients and slow simmered. The result was intensely ravishing.
Made just as stated in recipe. I have used same ingredients and measurements with 6 lbs of apples and 4 lbs. Always turns out great. Just adjust times until I get to consistency he recommends. Always good with great reviews from friends and family.
Fantastic! I’ve made it 3 times already and I’ve changed up the apples. This recipe stands up to any apple you use. Not too sweet and not too tart.I just played with how much sugar I added I loved it and so did my friends and relatives. I’ll be making again! Thank you Chef John! (the picture I have couldn’t load)
I love chef John. But this seriously tasted exactly like apple ketchup. do not add the apple cider vinegar.
I’ve made this a number of time, can’t keep it in the house
It tastes really good but definitely needs a cup of water
Excellent recipe! My advice is to go ahead and peel the apples. It’s just way easier than straining it. I have made this several times and love it with Gala apples. I use just 2 tablespoons of brown sugar for 3 pounds of apples and it’s plenty sweet with Galas.
This is a wonderful combination of everything. I have also found that if you cook just long enough in the crock pot, these are amazing cooked apples to have on cottage cheese, yogurt, pancakes and would be great in a pie!!