Washington State Apple Butter
Capture the essence of fall with this irresistibly rich and velvety Washington State Apple Butter, a slow-cooked spread bursting with the natural sweetness of locally sourced apples like Fuji, Honeycrisp, or tart Granny Smith. This recipe transforms 4 pounds of fresh apples into a luscious, spiced delight, blended with warm cinnamon, cloves, and nutmeg, and lightly sweetened with a mix of granulated and brown sugar. Perfectly thickened over 8–10 hours in a slow cooker, this apple butter is finished with a splash of vanilla for an extra layer of flavor. Whether slathered on toast, swirled into oatmeal, or used as a filling for pastries, this homemade treat is a versatile marvel. Make a batch, store it in jars, and savor the comforting taste of the Pacific Northwest all season long.
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Recipe Information
Ingredients
- 4 pounds Washington State apples (such as Fuji, Honeycrisp, or Granny Smith)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (light or dark, depending on preference)
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Water
Instructions
Wash, peel, core, and roughly chop the apples into uniform pieces for even cooking.
Place the prepared apples into a large slow cooker. Add water and stir to coat the apples evenly.
Cover the slow cooker and cook on low for 8–10 hours, or until the apples are very soft and break apart easily when pressed with a spoon.
Using an immersion blender, carefully puree the cooked apples until the mixture is smooth. (If you don't have an immersion blender, use a countertop blender, blending in batches and allowing the mixture to cool slightly before blending.)
Add granulated sugar, brown sugar, ground cinnamon, ground cloves, ground nutmeg, and salt to the pureed apples. Stir to combine.
Cover the slow cooker again and cook on low for another 2–3 hours, stirring occasionally. The mixture should thicken to a spreadable consistency.
Once the apple butter has reached your desired thickness, stir in the vanilla extract.
Allow the apple butter to cool slightly, then ladle into sterilized jars for storage. Seal jars if canning, or store in an airtight container in the fridge for up to 3 weeks.
Serve on toast, biscuits, pancakes, or use as a filling for baked goods.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 559.4 g | 203% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 500.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
