Again with the apples, I know, I know. But we seriously had so many delicious apples to use after our fundraising purchase! Not that I (or my family for that matter) is complaining, who doesn’t love apples??

I found this super easy Apple Butter recipe from The Busy Baker. Marley loves PB and Jam on her toast and this Apple Butter has quickly replaced all other fruit spread requests. Plus, I’m thrilled to know exactly what ingredients she is getting with the “jam replacement”. Two. Just TWO ingredients to get to this little jam girl’s heart.Crock-Pot Apple ButterIngredients:

  • Apples – I used 11. Depending on size, but enough to fill your Crock-Pot.
  • 3 tsp of cinnamon – OK I actually used more, but I love cinnamon.


Wash and dry the apples. Core them and cut into quarters. Leave the peels on – hello fibre.

Put the apples in your Crock-Pot, cover and cook on high for 4 hours.
Go to the gym, come back and smell your amazing apple scented home. They will look like this:Crock-Pot Apple ButterIn 2 batches, pour your mushy apples into your blender and blend on high until creamy and lump free. Careful not to fill the blender too high.Crock-Pot Apple ButterAdd the pureed goodness back into the Crock-Pot, add your cinnamon and stir it up. Cook the mixture back on high for another hour, stir it a couple more times as it cooks. That’s it!

I let the apple butter cool for about an hour before I added it to my mason jars. This recipe filled 3.5 x 16 oz  jars. You can keep it in the fridge for up to 4 weeks, feel free to give one jar to your neighbour too!Crock-Pot Apple Butter

An apple a day keeps the doc away! Enjoy!

xo Teagan