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Slow Cooker Fall Harvest Butter

Slow Cooker Fall Harvest Butter for Cozy Autumn Mornings

Enjoy the flavors of autumn with this Slow Cooker Fall Harvest Butter, a blend of pears, apples, and pumpkin. Perfect for cozy mornings!
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Prep Time 15 minutes
Cook Time 10 hours
Cooling Time 30 minutes
Total Time 10 hours 45 minutes
Servings: 8 cups
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Butter
  • 4 large Pears Provides sweetness and a soft texture; any similar sweet pear variety works.
  • 4 large Granny Smith Apples Adds a tart balance to the sweetness; firm, tart apples will work.
  • 2 cups Cubed Fresh Pumpkin/Butternut Squash Base of the butter, offering a creamy consistency; canned pumpkin can be used as an alternative.
  • 2 tbsp Lemon Juice Enhances brightness and balances sweetness.
  • 1 cup Brown Sugar Sweetens the mixture with caramel notes; consider date paste or maple syrup for a healthier alternative.
  • 1 tsp Ground Cinnamon Adds warmth and depth.
  • 1 tsp Ground Allspice Contributes to a complex spice profile.
  • 1 tsp Ground Cardamom Contributes to a complex spice profile.
  • 1 tsp Ground Ginger Contributes to a complex spice profile.
  • 1 tsp Ground Cloves Contributes to a complex spice profile.

Equipment

  • Slow Cooker
  • Blender

Method
 

Step‑by‑Step Instructions
  1. Wash and peel the large pears and Granny Smith apples. Core and chop them into chunks that are roughly the same size for even cooking. Then, cube the fresh pumpkin or butternut squash into similar-sized pieces.
  2. In your slow cooker, add the chopped pears, apples, cubed pumpkin, lemon juice, brown sugar, and your warming spices. Stir all ingredients together until well coated.
  3. To ensure proper evaporation while cooking, prop the lid of your slow cooker open using the handle of a wooden spoon. Set your slow cooker on low heat for approximately 8 to 10 hours.
  4. After 8 to 10 hours, check the mixture to see if most of the liquid has evaporated. If needed, continue cooking on high for an additional 1-2 hours with the lid propped open.
  5. Once your butter has reached the right texture, remove it from the heat and let it cool slightly. Use an immersion blender or countertop blender to purée the mixture until smooth.
  6. Allow the puréed Slow Cooker Fall Harvest Butter to cool completely before transferring it to freezer bags or airtight containers.

Nutrition

Serving: 1tbspCalories: 50kcalCarbohydrates: 13gPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

This Slow Cooker Fall Harvest Butter captures the essence of autumn, perfect for spreading on toast or bagels. It can be frozen for up to 4 months for later enjoyment.

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