This Slow Cooker Fall Harvest Butter is from The Revised Vegan Slow Cooker and is a combo of pear, apple and pumpkin butter all cooked down in the slow cooker with spices to make a thick autumn spread. I use brown sugar and agave to sweeten mine, but you can use your favorite sweetener, to taste.
Autumn is not complete without a batch of Homemade Fall Harvest Butter to smear on toasted English Muffins or bagels. It’s super easy to make in your slow cooker!
Table of Contents
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Is It Safe to Can Fruit Butters?
You can not water bath can this recipe. It was not tested and is not safe to can.
Can I Freeze Slow Cooker Fall Harvest Butter?
You sure can and it’s a great way to enjoy the fall harvest all winter long. I suggest that you freeze it in portions that you can use up in a week.
More Fall Recipes
- Tips on Picking Out a Slow Cooker That’s Right For You
- Slow Cooker Chickpea Vegetable Tagine – Whole Food Plant Based No Oil
- Homemade Pumpkin Spice Blend: Make It Your Way!
- Ninja Creami Pumpkin Spice Ice Cream: No Dairy & Date-Sweetened
- Vegan Pumpkin Pie Dip: A Dessert Hummus Recipe with Date Sweetened Option
- Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe – Vegan and Gluten-Free
- Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust
Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker
Serve up a bit of fall all winter long by freezing some of this recipe. It’s perfect on toast, English muffins, or bagels. The spices scent your house while it’s cooking, which is a bonus. This is my friend Faith’s favorite recipe.
Equipment
Ingredients
- 6 large pears peeled, cored, and chopped
- 4 large apples or about 6 medium ones, peeled, cored, and chopped
- 2 cups cubed fresh pumpkin or butternut squash
- 1/4 cup lemon juice
- 1/2 cup packed brown sugar , or substiture 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
Instructions
- Combine all the ingredients in the slow cooker.
- Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate.
- Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
- Purée the mixture in batches using an immersion blender or a countertop blender.
- Let cool completely.
- Transfer to freezer bags or special freezer containers for preserves.
- Store in the freezer for 3 to 4 months.
Notes
If you need to evaporate more liquid, switch the slow cooker to high, leave the lid propped up, and cook for 1 to 2 hours longer.
Nutrition
Serving: 1tablespoonCalories: 18kcalCarbohydrates: 5gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 214IUVitamin C: 1mgCalcium: 6mgIron: 0.2mg
Tried this recipe?Let us know how it was!
Lori says
I have a butternut squash that I got from a co-worker ON my kitchen counter, pears and apples in the fridge … guess what I’ll be making!
Jacqui says
This looks & sounds fabulous! Definitely on my to-do list.
Erin @ Making Memories says
My Dad would be so excited if I made this for him. Thanks so much for the recipe!
http:/makingmemorieswithyourkids.com
Ginger says
Why can this not be canned traditionally in a water bath and stored in the pantry?
Kathy Hester says
It doesn’t have the acid content to safely can. I haven’t seen any fruit butters with pumpkin in it that can be water bath canned.
Judy matkovich says
I think you can put lemon juice in this to give the acid it would need for canning..
Kathy Hester says
It may be possible, but this recipe is not tested for canning and will not can as is. If you are looking for something similar to make and can, I’d look for a canning-specific recipe.
Jess says
I tested this recipe for canning and because apples, pears, and lemon all have acid content it has held perfectly for over a month without being refrigerated. we did vacuum seal the cans like you would to preserve jam but it’s worked out perfect! no fermenting, molding, or altering in any way since the day we canned them!
Sydney says
Looks awesome! I have a butternut squah, and I was just wondering how you cut the butternut squash when it was fresh so you didn’t waste much but also didn’t get peelings in the butter?
Thanks!
Kathy Hester says
If the skin isn’t too thick I just use a potato peeler. If the skin is tough you can pop it in the oven or microwave and cook it a bit to soften it up.
William Souza says
Hi! just wondering if you use canned pumpkin or not a good idea?! Hoping to make this very soon. Thanks.
Kathy Hester says
I used canned pumpkin, fresh pie pumpkins – I think they are all good.
R.Hendricks says
Sounds delicious! Only you didn’t give any suggestions as to what type of Apple or pear
Kathy Hester says
Honestly, I use whatever is on my counter at any given time. I’m not picky 😉
Michele says
This looks delicious. I was wondering how long it keeps in the fridge.
Kathy Hester says
It should last about a week, but you can freeze it too.
Kelly Freeman says
Loved this recipe and so easy! I used patty pan squash as I had some that needed to be used in place of the pumpkin along with the apples and pears and it was delicious!!So glad To have found this recipe!