Slow Cooker Apple Butter

It is my belief that almost anything and everything can be cooker in a slow cooker. Of course, this includes apple butter. Not only does it give you a velvety smooth and flavorful condiment – it is also guaranteed to make your entire house smell amazing! Imagine coming home on a cold rainy day to a house smelling of warm apples and fall spices. God yes! And oh yes – cooking really does not get any easier!

Apple butter is again one of those things that we don´t have or know in Denmark and I was therefore only introduced to it through – you guessed it – my American fiancé Lance. Admittedly, I was a bit skeptical to begin with. I imagined that apple butter could not be all that different from apple sauce, in which case why would anyone bother with the extra effort? After making this and having one single spoon lick (that quickly turned into several) I knew the difference instantly. Apple butter is so much thicker and velvetier than apple sauce. As I also added a few spices to mine,  it is also much more flavorful! Many apple butter recipes call for a ton of sugar, which I think is a real shame. Why take something as good and healthy as apples and ruin the flavor by overpowering it with zero-benefits refined sugar? That is why I only used dates and apple cider as sweetener in this recipe. And trust me – it is plenty sweet  – all while at the same time allowing the flavors of the apples and spices to shine through.

This stuff tastes amazing and is so versatile. From not having any idea what to do with apple butter before knowing what it was, I now cannot wait to add it to absolutely everything! I´m thinking apple butter oatmeal, lattes, chia puddings and even salad dressings! I also have an intense desire to go experimenting with some apple butter turnovers right this instant!

Anyways, before going to experiment with all the recipes that will require apple butter, I should first of all give you the actual apple butter recipe.

Slow cooker apple butter

Makes 2.5 cups 


  • 1 kg apples (2.2 lbs)
  • 3/4 cup pitted dates
  • 1/2 cup apple cider
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt


  1. Core and chop the apples. (I used an apple slicer which made this step very quick). Leave the skin on the apples. Not only does it save you some effort, it also gives you the most nutrient rich apple butter as most of the vitamins can be found in the peel
  2. Pour the apples into a slow cooker
  3. In a blender of foodprocessor combine dates, apple cider, lemon juice and spices. Process until smooth.
  4. Poor the blended dates over the apples in the slow cooker
  5. Slow cook on low for 10 hours, stirring once or twice in between to make sure the apples don´t burn on the bottom
  6. Once the apples are done slow cooking, pour the entire apple mixture into a blender or food processor. Process until smooth.
  7. Pour the apple butter back into the slow cooker. Now cook uncovered on high for an additional 2 hours. This will let some of the water evaporate and give you the thickest apple butter. Trust me. Don´t skip this step!
  8. Once done, pour into a jar and keep refrigerated for up to three weeks.


  1. I recommend using a mix of sweet and tart apples for the most flavorful butter. The more varieties, the more flavor!
  2. Next time, I think I might make a double batch and freeze half. You can never have too much apple butter and this way you can have it ready in a snap when you run out.


As an apple butter newbie (yes, there is such a thing) I´m curious to hear what your favorite ways of using apple butter are. Let me know in the comments below!

Pumpkin Apple Pancakes

Before I started dating Lance 10 years ago, I had never in my life had American pancakes before. Can you believe that!? In Denmark, pancakes normally refer to crêpes, which is usually a dessert and not a breakfast. Although of course I had to create a breakfast crêpe version as well. You can find my recipe for banana oat crêpes right here:

Anyways, 10 years later, I wonder how it was even possible to live 20 years of my life without this number one weekend breakfast treat! We have pancakes at least every other weekend. Weekends are for hygge (Danish word for coziness) and that means that breakfast should be a step-up from the rushed breakfasts that we have on weekdays. The answer: Pancakes.

Of course there are about a million different pancake recipes out there – and you will certainly also be able to find more variations on this blog in the future – but I have to say that this pumpkin apple version ranks at the top of my favorites. Pumpkin and apple is the perfect fall combination and it makes for a very flavorful pancake! They taste so good that I will often eat them by themselves without bothering with toppings. No joke.

They come together quite quickly and with their high vitamin content and no refined sugars, they are an excellent way to start the day. Guilt free. Kids, adults and dogs have tasted these in our home and it seems to be a winner with all. 😉


SERVES 2 (Makes 8 pancakes) 


  • 1 cup oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 cup pumpkin pure (fresh or canned)
  • 1/2 cup greek yogurt (or skyr or quark)
  • 2 eggs
  • 1 apple (I prefer using a tart variation)
  • Coconut oil for baking
  • Toppings of your choice (I like this version with greek yogurt, blueberries, apples and maple syrup)


  1. Grind the oats into a fine flour in a food processor
  2. Add all other ingredients, except for the apple, and process until well combined
  3. Shred the apple and fold it into the batter
  4. Grease a pan lightly with coconut oil and and bake pancakes at medium low heat
  5. Serve immediately with your preferred toppings


  1. Resist the temptation to bake the pancakes at a higher temperature. The batter is rather wet, so the pancakes need to be cooked at a fairly low temperature to ensure they get done all the way through.
  2. I often make a double batch and freeze half for lazy weekends where I don´t have time or energy to be early in the kitchen.

Let me know how you like them! If you are vegan please note that I will be working on creating a vegan version of these babies as well. Stay tuned for it.

Pumpkin Apple Oatmeal with Ginger and Turmeric

We´re now almost halfway through October and I have to admit that the weather isn´t very fall-like here in Switzerland. 20C degrees and lots of sun means I´ve barely had to wear a jacket yet! It also means that the weather isn´t exactly screaming warming comfort food but nevertheless oatmeal remains my favorite breakfast. And when it includes both pumpkin and apple even more so! I just love that combination (as you´ll be able to tell from the next blog posts I have lined up as well).

Oatmeal just has it all – it´s healthy, it´s delicious, it´s filling and it´s quick to prepare. I also love how there are endless possible variations. When I´m in the kitchen I (almost) always keep in mind what´s good for my body. Which means trying to make my meals as nutrient dense as possible. This particular variation of oatmeal definitely fits that bill. For example, did you know that half a cup of pumpkin (as used in this recipe) contains over 300% of your daily vitamin A requirements? And almost 25% of your vitamin K requirements? Not to mention the ton of vitamin C you´ll get from the apple in there and the gingerol from the ginger which is packed with anti-inflammatory and antioxidant effects. I could go on for quite a while about the health benefits of this hearty and soul warming breakfast but to keep this blog post relatively short, let´s just leave it at it´s really really good for you! 😉

Pumpkin Apple Oatmeal with ginger and turmeric




  • 1/3 cup rolled oats
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree (canned or fresh)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon fresh finely grated ginger
  • Toppings as desired (I used almonds, hemp seeds, goji berries and a drizzle of honey)


  1. Combine oats, almond milk, water and salt in a medium size pot and cook over medium heat until the oatmeal has a consistency only a bit thinner than you like – about 10 minutes.
  2. Add the pumpkin puree and continue cooking a couple of minutes more until the oatmeal has your desired consistency and is heated all the way through
  3. Take off stove and stir in cinnamon, turmeric and ginger
  4. Serve immediately with your choice of toppings


  1. Feel free to add more/less turmeric and ginger to suit your taste
  2. You can also use fresh turmeric instead of ground (use 1/2 teaspoon fresh) and/or ground ginger instead of fresh (use 1/4 teaspoon ground). Normally I prefer to use fresh ingredients but I didn’t have any fresh turmeric on hand today.

I hope you guys enjoy this breakfast as much as I did. Thanks for being patient with me as I´m learning how to blog. I promise I´ll develop as I keep practicing 😉 Any tips and advice is well received!