I’ve been really excited about the posts that will be going up this week. I think the most popular season is fall. What’s not to love? Fall has the best fashion, the best food, and the best smells. A few weeks ago my family went apple picking and it was the perfect activity to kick of the fall months. It also got me craving apple recipes big time – and so because I’m pregnant, and because I’m craving apple recipes – we are sharing delicious apple recipes all week long. So please follow along as we bring you “An Apple A Day.”
Today I want to share a recipe that will make your house more fragrant than an apple pie candle – crockpot apple pear butter. Despite its name, this recipe actually has zero butter in it. Think of it as a decadent apple jam. This stuff is killer on toast or rolls.
And the best part is that making this recipe is effortless. It cooks while you sleep! It doesn’t get much better than that!
You can select your favorite variety of apples for this recipe. I used galas and honey crisps. What is your favorite kind of apple? I’m partial to the crunchy ones – braeburn, jonathan, and honey crisp. I’m also no stranger to a nice tart granny smith.
Peel, core, and dice your apples and pears, toss them in sugar and spices and throw them in your slow cooker before bed. Cook them on low for about 10 hours, crank it up to high and remove the lid for another few hours, and then blend! Pretty easy huh?
Apple Butter makes the perfect gift! May I suggest you serve this with some homemade wheat bread? Give this combo to your neighbors and you’ll be the celebrity of the block.
I hope you’ll try out this recipe, and I hope you’ll come back each day this week for lots and lots of delicious apple recipes!
A decadent and delicious crockpot apple pear butter. This fall treat is like a sweet and thick apple jam (no butter involved) and is perfect spread on toast or added to desserts!
- 12 medium apples your favorite variety, peeled, cored, and diced
- 4 medium pears peeled, cored and diced
- 3 cups sugar
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1 tsp all spice
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In a 5 qt slow cooker combine all ingredients and toss to coat.
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Cook on low for 10 hours.
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Turn heat to high, uncover and cook for another 2 hours.
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Using an immersion blender, blend until smooth.
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Let cook and transfer to sterile containers and freeze.
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Serve on rolls or toast.
PRESSURE COOKER: Place all ingredients in pot, turn to vegetable setting for 20 minutes natural release. Open lid, use immersion blender or blend in blender in batches. Return to pot and cook on any heat setting to reduce apple butter to be as thick as you'd like, stirring intermittently--anywhere from 10-30 minutes.
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This was so good! I have a smaller slow cooker, so I just halved the recipe. My daughter loved it, too!
Omg this sounds absolutely perfect for fall! Can’t wait to try this.