Low Sugar Apple Butter Recipes

CROCK-POT APPLE BUTTER LOW SUGAR RECIPE

Steps:

• Core, peel and slice apples and place in a crock-pot.
• Mix together sugar, cinnamon, nutmeg, and salt.
• Toss apple slices with spice mixture.
• Cook on low for 10 hours.
• Stir in vanilla extract and crush large apple pieces with a spoon.
• Cook on low for 2 more hours.
• Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)
• Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months.

LOWER SUGAR SPICY ALL-DAY APPLE BUTTER

Steps:

• Place apples in a slow cooker. Sprinkle with sugar, cinnamon, cloves, allspice, nutmeg, and salt. Cover and cook on High for 2 hours.
• Stir butter-flavored syrup, honey, maple syrup, vanilla extract, lemon juice, and molasses into the apple mixture; mash apples with a potato masher or fork.
• Reduce heat to Low, cover, and continue cooking apple mixture until thickened and dark brown, 9 to 11 hours, whisking frequently. Remove cover and cook for 1 to 2 more hours.

REDUCED SUGAR SPICED APPLE BUTTER

Steps:

• Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
• Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
• Puree apple mixture with an immersion blender until smooth.
• Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

SUGAR FREE CROCK POT APPLE BUTTER

Steps:

• Slice apples into a crock pot. Cook on low until they're very soft, 4-5 hours.
• Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (mixture should reduce to about 4 cups).
• Spoon into clean jars (those cute little half-pint jelly jars would be perfect),leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator.
• Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda, return to oven for another hour.
• Serving size listed is 1 tablespoon.

LOW SUGAR APPLESAUCE APPLE BUTTER

Steps:

• Combine all ingredients in a saucepan and whisk with a fork to combine.
• Bring the mixture to a low boil over medium heat. Reduce heat and simmer for ~45 minutes, stirring often.
• Allow to cool completely, then divide low sugar applesauce apple butter between glass (canning) jars and seal tight.
• Store Low Sugar Applesauce Apple Butter in the fridge for 2-3 weeks.

LOW-SUGAR INSTANT POT APPLE BUTTER

Steps:

• Add all ingredients to your Instant Pot. Set your Instant Pot to pressure cook using the "manual" or "pressure cook" setting for 15 minutes.
• Once cooking has completed, you can quickly release the pressure by turning the knob on your lid to "vent"
• Once the pressure has fully released, open your lid and carefully put all of the contents into a blender and blend until smooth (you can also use a stick blender for this, but it tends to splatter a lot and it's HOT, so I prefer to put everything in the blender - it's also the best way to guarantee a smooth apple butter).
• Pour the mixture back into your Instant Pot, press the saute button, then press the "adjust" button until "less" is lit up on your pot, then saute for 30 minutes until thickened, stirring occasionally. I usually throw a clean kitchen towel over the top of the pot (leaving a small bit open to vent), because it will splatter a bit. Note that the apple butter will thicken quite a bit after refrigeration, so it won't be as thick as apple butter would normally be at this point.
• Pour into jars (I usually let them cool on the counter before putting the lids on to prevent condensation) and refrigerate for up to 3 weeks.

LOW SUGAR APPLE CRUMBLE (APPLE CRISP)

Steps:

• Preheat the oven to 180 deg fan assisted. I always use fan assisted oven and use a thermometer to make sure it reaches the correct temperature. TIP: Every oven is different, so if using a conventional oven you may need to increase the temp a little, approx 20 deg. Just make sure it reaches 180 deg as this is what I baked the crumble at.
• Wash and core the apples, no need to peel them, then cut them into chunks about ½ cm in size. Toss the apples in the cinnamon until every piece of apple is coated and flavoured with the cinnamon spice.
• Place the apples into a shallow pie dish about 8 inches in diameter and 2inch deep.
• In a separate bowl, add all the crumble ingredients. Using your finger tips rub the mixture together until you have a rough crumble mixture with not too many large chunks of butter, a few is fine.
• Pour the crumble mix over the top of the apples. Create a slight well around the edges of the pie dish. This will allow for pools of apple juice to collect rather than spill over the sides of the pie dish.
• Bake in the centre of the oven for 30 - 35 mins or until you have a nice golden topping with a few juices bubbling on the side. There may not be too many juices because of the lack of sugar in the apple mixture.
• Allow the crumble to cool before serving with custard, ice cream or thick whipped cream.

EASY CROCK POT APPLE BUTTER RECIPE {LOW CALORIE}

Steps:

• Peel, core and slice the apples, placing into the slow cooker as you work.
• To the slow cooker, add the sugars, cinnamon, nutmeg cloves and salt, and mix well.
• Cook on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover the slow cooker, mix in vanilla and continue cooking uncovered for about 2 hours.
• Using an immersion blender, blend the apple butter until smooth. (Or move the mixture to a blender, vent and blend until smooth)
• Will holding the fridge for 2 weeks, or in the freezer for 3 months.

SUGAR-FREE APPLE BUTTER

Steps:

• In a medium pot, combine the apples, water, and spices. Cover and bring to a boil. Then reduce the heat to medium-low and simmer with the lid ajar until the apples are saucy and broken down and most of the liquid is evaporated, stirring occasionally, about 20 minutes.
• Transfer the apples to a food processor or Vitamix and puree until smooth. Transfer back to the pot and continue cooking over low heat, stirring frequently to prevent the bottom from burning, until the mixture thickens a bit, takes on a slightly darker color, and has a more concentrated apple flavor, about 15 minutes more.
• Cool the apple butter to room temperature, transfer to an airtight container, and store in the fridge for up to 2 weeks.

LOW-SUGAR APPLE BUTTER

Steps:

• Add all ingredients to your crockpot and stir until combined.