by Gale Compton
Slow cooker Apple Butter is a great treat for the fall, but you can actually enjoy it year-round. Our recipe is made with fresh apples and healthy spices, so it not only tastes great, it is also good for you. It is a very versatile food because it can be paired with so many different dishes. It is sweet and perfect for a dessert, but also goes well with savory meals. Our slow cooker recipe is easy to make and will be something your family will ask for on a regular basis.
Apple butter is delicious on so many foods. People love it on toast, pancakes, pork, and spice cake. It can even be mixed with Greek Yogurt and used as a dip. Or try with these delicious Old Fashioned Buttermilk Biscuits. We like to serve it for breakfast, in place of butter and other high-fat spreads. It is just as sweet and creamy, but the ingredients are much healthier, especially if you are trying to lose weight. Additionally, apple butter is great over ice cream or with graham crackers. Kids love it served this way and it makes a great replacement for unhealthy cakes and cookies.
Looking for other healthy dessert replacements? We have you covered? Check out our Skinny Mini desserts the next time you want something sweet without ruining your calorie limit.
Yields: 4 half pint jars | Serving size: 2 tablespoons | Calories: 62 | Previous Points: 1 | Points Plus: 2 | Total Fat: 0 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 56 mg | Carbohydrates: 14 g | Dietary fiber: 2 g | Sugars: 10 g | Protein: 0 g
- 12 medium apples (4 each of Granny Smith, Gala, Honeycrisp) peeled, cored, cut into 1" cubes
- Note: I like to mix the apples with tart Granny Smith & sweet apples like Gala & Honeycrisp. Other sweet apples Golden Delicious, Pink Lady, Red Delicious, Fuji, Ambrosia and Spartan.
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- Pinch kosher or sea salt
- 1/4 cup unrefined sweetener, more or less to taste...(recommend sucanat or coconut palm sugar or honey
Combine dry ingredients in a small bowl. Add apples to the slow-cooker, pour dry ingredients over and toss to coat. Also, pour in honey and stir, if using. Cover, cook on low 8 - 10 hours...until tender and brown. If you prefer chunky apple butter, leave as is. For a creamier, less chunky, butter, whisk until smooth.
Allow to cool to room temperature, add to 1/2 pint or pint jelly jars, leave about 1" head space at the top to allow for expanding. Cover with lid and freeze or refrigerate.
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