Apple Butter takes time— about 7–8 hours in a slow cooker— but very little effort. Cinnamon, nutmeg, and clove mingle with the apples to create a rich, warmly spiced flavor well worth the wait. but the blend of cinnamon, nutmeg, and clove creates a warm winter flavor worth the time and minimal effort. It’s a sublime topper for toast, makes a great addition to a charcuterie board because it complements so many cheeses, and even passes for a holiday hostess gift if it’s been canned properly and is shelf-stable.
You can use a mix of firm green and red apples, but avoid McIntosh as they get grainy when heated.
MAKES ABOUT 1 QUART
4 pounds apples
1 cup apple cider vinegar
4 cups sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
Juice from 1 large lemon
Pinch of sea salt
Chop apples into 1-inch pieces, leaving the skin on as it is rich in pectin, which is a natural thickening agent and helps create the rich, spreadable texture of apple butter. Add pieces to a slow cooker.
Stir in the vinegar, sugar, spices, lemon juice, and salt. Cook, covered, on high for 2 hours, stirring occasionally. After 2 hours, reduce heat to low and cook for an additional hour. Then remove the cooker lid and continue cooking for another 4–5 hours, until the apples break down and blend easily with an immersion blender. If there is excess liquid or the consistency feels very loose, return heat to high and cook for another hour to reduce. The natural pectin in the apples will firm the butter when it cools.
Apple butter can be stored in an airtight container in the refrigerator for up to 2 weeks. For longer shelf-safe storage, consider canning using a water-bath or pressure-canning method.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.