Slow Cooker Raspberry Apple Butter

Nothing says fall quite like Apple Butter! Give yours some extra tang with frozen Oregon raspberries. This Slow Cooker Raspberry Apple Butter recipe will fill your home with amazing smells and even more amazing memories. Slather it on toast, pancakes or anything you like for a sweet treat all day long.


slow cooker raspberry apple butter


5 LBs tart apples, peeled, cored, and chopped
1 LB frozen raspberries
1 C maple syrup
1 C packed brown sugar
2 T lemon juice
2 t cinnamon
1 vanilla bean, split lengthwise


Step 1
Place apples, raspberries, maple syrup, sugar, lemon juice, cinnamon, and vanilla bean in a slow cooker and stir to combine. Set on high and cook, partially covered, for 3 hours. Remove vanilla bean and scrape any seeds and pulp back into apple mixture. Discard vanilla pod. Puree apple mixture with an immersion blender or in a blender.

Step 2
Cook on high 2-3 hours more or until thick enough to mound on a spoon. Let cool completely and pack into clean jars. Refrigerate up to 1 month or freeze up to 1 year.