Preparation info
  • Makes


    • Difficulty


Appears in
Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

Apple butter is best when cooked low and slow, and so the best equipment for the job is a slow cooker. Get it started in the morning, and the next morning, you’ll be slathering it on biscuits, stirring some into your yogurt and Good-Morning Granola, or spreading it on buttered toast.


  • 3 pounds Fuji, Honeycrisp, or Gala apples, peeled, cored, and cut into 1-inch chunks
  • 4 cups water<


Put the apples into a large heavy pot, add the water, cider, and sugar, and bring to a boll over high heat. Continue to boil, stirring occasionally, until the apples are completely broken down, 30 to 40 minutes. Remove from the heat.

Puree the apples in batches in a food processor or blender. Add the cinnamon, cloves, cardamom, and allspice and stir to combine. Pour the puree into a