Slow Cooker Fall Harvest Butter
A homemade creamy concoction of seasonal fruits and spices, perfect for spreading on toast or gifting during the fall season.
Ingredients
Fruits
- 6 large pears, peeled, cored, and chopped Bosc or Bartlett varieties recommended for sweetness
- 4 large apples, peeled, cored, and chopped Granny Smith or Honeycrisp for tartness
- 2 cups cubed fresh pumpkin or butternut squash Canned pumpkin can work in a pinch, but fresh is better
Flavor Enhancers
- 1/4 cup lemon juice Freshly squeezed for best results
- 1/2 cup packed brown sugar Can substitute with date paste or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves For warm, cozy flavor
Instructions
Preparation
- Begin by washing, peeling, coring, and chopping your pears and apples. Chop your fresh pumpkin or butternut squash into bite-sized cubes.
Mix Ingredients
- In your slow cooker, combine all the ingredients: the pears, apples, pumpkin, lemon juice, brown sugar, and spices. Stir gently to mix.
Cook
- Prop the lid open with a wooden spoon handle to allow steam to escape. Set your slow cooker on low and cook for 8 to 10 hours.
- Cook until the mixture is thick and most of the liquid has evaporated.
Blend and Store
- Using an immersion blender, purée the mixture until smooth. Let it cool completely before transferring to freezer bags or containers.
Notes
Store the butter in sealed jars or containers for freshness. Can last in the freezer for up to 6 months.