Makes about 4 cups


  • Nonstick cooking spray
  • 10 medium apples, preferably a combination of Granny Smith and Jonathan
  • 1 1/3 cups packed brown sugar
  • 3/4- cup apple juice or apple cider
  • 1 Tbsp. ground cinnamon
  • Juice of 1 lemon
  • 1 tsp. allspice
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves


    Spray a large slow cooker (5-quart or larger) with nonstick spray.

    Core and quarter the apples, but do not peel them. Combine the apples and the remaining ingredients in the slow cooker. Cover the slow cooker and cook on low for 8 to 10 hours.

    Mash the apples directly in the slow cooker with a potato masher or large fork.

    Cook, uncovered, on high, for 2 hours, or until thick.

    Spoon the apple butter into a refrigerator container and store, covered, in the refrigerator for up to 6 months.

    From Slow Cooker Desserts (St. Martin's Griffin) by Roxanne Wyss and Kathy Moore.

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