Low Histamine Slow Cooker Apple Butter
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Learn more →Ingredients
32 servings
- 5 lb apples (about 10–12 medium; a mix of fuji, honeycrisp, and granny smith works well), peeled, cored, and roughly chopped
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ¼ tsp ground cloves
- ¼ tsp ground allspice
Ingredient noteLow histamine diets often limit warming baking spices like allspice, which can trigger histamine release. The trace used here is likely tolerated. If you prefer to always avoid allspice, please tap it and change its rating to Red.
- ⅛ tsp fine salt
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract (optional)
Instructions
- 1
Add the chopped apples to the slow cooker insert. Sprinkle the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, allspice, and salt over the apples, then drizzle in the apple cider vinegar. Stir to coat the apples evenly.
- 2
Place the lid on the slow cooker slightly ajar — about 1 inch off-center — to allow steam to escape. Cook on LOW for 8–10 hours (or HIGH for 4–5 hours), stirring once or twice during cooking, until the apples are completely collapsed and very dark, with a deep caramel-brown color throughout.
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