Crockpot Apple Butter

I have shouted over and over again, “I just love the fall!”. Everything about it tickles the senses – the beautiful colors, the aromas, and last but definitely not least, the yummy food! This recipe does not disappoint! Crockpot Apple Butter is the quintessential fall recipe. Not only is the taste amazing, your home will be filled with an apple pie aroma all day long.

Coconut Palm Sugar v. White Sugar

Coconut sugar or coconut palm sugar is a natural sugar derived from coconut palm sap, the sugary liquid of the coconut plant. This sugar is not to be confused with palm sugar, similar to coconut sugar but made from a different tree. Coconut sugar retains quite a bit of the coconut palm nutrients so it is not classified as “empty” calories like white sugar. Coconut sugar contains a fiber called inulin, which is rumored to slow glucose absorption. This explains why coconut sugar has a lower glycemic index than white sugar. The most significant nutrients in coconut sugar are iron, zinc, calcium and potassium, as well as, some fatty acids. All added sugars should be used in moderation but coconut sugar has a slightly better nutritional profile.

Crockpot Apple Butter

Makes about 2 1/2 cups

Ingredients

  • 3.5 lbs apples (about 12), peeled, cored, wedged
  • 1 c coconut palm sugar
  • 1 1/4 tsp ground cinnamon
  • 14 tsp salt

Directions

  1. Place all ingredients in slow cooker. Mix to coat apples.
  2. Cover and cook on low heat for 8 hours.
  3. Remove over and whisk until smooth. Be cautious – the pot will be hot. Will last 2 weeks in the refrigerator in a sealed container.

You will need:

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Copyright © 2021 Gallivanting Mommy

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