Cracker Barrel Apple Butter Recipe

Cracker Barrel Apple Butter Recipe is an American preserve made with mixed apples, brown sugar, cinnamon, nutmeg, and cloves slow-cooked for hours until thick, dark, and spreadable.

I used to try making this on the hob and it always caught on the bottom of the pan before it was thick enough. The slow cooker fixes that completely by cooking it low and steady without any risk of burning.

If you do nothing else, leave the lid propped open during the final thickening stage. That’s the difference between a pourable sauce and a proper thick butter that holds its shape on toast.

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Cracker Barrel Apple Butter Recipe Ingredients

• 2.25-2.7kg (5-6lb) apples (a mix of sweet and tart varieties like Fuji, Gala, and Bramley)
• 200g (7oz) light brown sugar, packed
• 100g (3½oz) caster sugar (adjust based on apple sweetness)
• 1 tbsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp fine salt
• 1 tbsp vanilla extract

How To Make Cracker Barrel Apple Butter Recipe

1. Prep the apples: Peel, core, and slice the apples. Peeling takes time but ensures the final butter is smooth without fibrous bits of skin. The slices don’t need to be perfect as they’ll break down completely.
2. Combine in slow cooker: Put the apple slices into a large slow cooker (5.5 litres or larger). In a small bowl, whisk together the brown sugar, caster sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle this mixture over the apples and toss with your hands to coat every slice evenly.
3. The long simmer: Cover the slow cooker and cook on low for 10-12 hours. The apples will release their liquid, turn soft and brown, and shrink considerably in volume. This is a good overnight recipe.
4. Purée: Once the apples are completely soft and dark, stir in the vanilla extract. Use an immersion blender directly in the pot to purée the mixture until smooth. If you don’t have one, transfer the mixture carefully to a standard blender in batches.
5. Thicken and caramelise: Turn the slow cooker to high and remove the lid. Lay a wooden spoon across the top of the pot to prop the lid open slightly. Cook for another 1-2 hours, stirring occasionally. This step reduces the liquid and turns the sauce into thick, spreadable butter with a deep, dark colour.
6. Check for doneness: Spoon a small mound onto a plate. If liquid seeps out from the edges, it needs more time. If it holds its shape without spreading, it’s ready.
7. Cool and store: Let the apple butter cool completely in the pot before transferring to jars or airtight containers. It will thicken further as it cools.

Recipe Tips

Peel the apples properly. Leaving the skin on saves time but creates fibrous bits that won’t break down no matter how long you blend.

Use a mix of apple varieties. Sweet apples alone make the butter cloying. Tart ones balance the sugar and give it depth.

Don’t skip the overnight cook. Rushing this stage on high heat stops the apples from breaking down properly and developing that deep caramel colour.

Prop the lid open during thickening. Leaving it fully covered traps steam and the butter never reduces. Fully off works but can cause splatter.

Test the consistency before storing. Apple butter that looks thick in the pot can still be too loose once cooled. The plate test is the only reliable check.

Store in sterilised jars. Properly sealed and stored in the fridge, this keeps for up to 3 weeks. Unsealed containers last about 10 days.

What To Serve With Apple Butter

This works brilliantly spread on hot buttered toast or warm scones. The thick, spiced sweetness doesn’t need anything else competing with it.

It’s also worth having with a sharp cheese like mature Cheddar or a creamy Brie on crackers. The contrast between the sweet butter and savoury cheese is worth trying.

How To Store Apple Butter

Fridge

Transfer the cooled apple butter to clean, sterilised jars with tight-fitting lids. Keep in the fridge for up to 3 weeks. Bring to room temperature before serving for the best flavour.

Reheat

Serve at room temperature or gently warmed. If heating, use a small saucepan over low heat, stirring constantly to prevent sticking. A microwave works but can make the texture uneven.

Freeze

Spoon the cooled apple butter into freezer-safe containers, leaving 2cm headspace for expansion. Freeze for up to 6 months. Defrost overnight in the fridge and stir well before serving.

Cracker Barrel Apple Butter Recipe Nutrition Facts

• Calories: 80 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 21g
• Sugar: 18g
• Sodium: 25mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken BLT Salad Recipe
• Cracker Barrel Country Sausage Patties Recipe
• Buttermilk Biscuit French Toast Bake Recipe