Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker

Prep Time 20 mins Cook Time 8 hours Serves 6 to 8 cups     adjust servings

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.


  • 6 large pears, peeled, cored, and chopped
  • 4 large apples (or about 6 medium ones), peeled, cored, and chopped
  • 2 cups (300 g) cubed fresh pumpkin or butternut squash
  • Juice of 2 lemons
  • 1⁄2 cup (115 g) packed brown sugar (you can substitute
  • 1⁄2 cup [120 ml] agave nectar or maple syrup)
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon allspice
  • 1⁄2 teaspoon cardamom
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon ground cloves


  1. Oil the crock of your slow cooker. 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.
  2. Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
  3. Purée the mixture in batches using an immersion blender or a countertop blender.
  4. Let cool completely.
  5. Transfer to freezer bags or special freezer containers for preserves.
  6. Store in the freezer for 3 to 4 months.


Recipe 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.
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