Autumn-Spiced Pear Butter

I always find fall harvest time to be so much fun. Autumn is my favorite season – boasting vibrant colors that reflect the yellow hue of the sun, sweet apples, leaves crunching underfoot, fall decorations, cider, pumpkin spice and warm treats. Lest we forget crisp foggy mornings, cozy sweaters, scented candles, backyard fires and festivals of all sorts!

However, since we are void of any festival fun this year (thanks to the nasty “C” word) I determined to get my farm-made apple butter on crusty bread from another source. Me!

Ok, so I ate all of my yummy, crusty bread and only had white bread for the pictures! It’s so yummy it’s even good on plain old slices!

There were no apples on the trees this year due to some hard spring frosts, so apple butter was not an option. But I’d been finding it hard to avoid the large mixing bowl full of ripening pears on the kitchen counter. And knowing that there were yet more falling from the tree, I needed to get cooking-up something with fresh pears sooner rather than later.

This super-simple crockpot pear butter recipe was so easy! When I think of fruit butters I think of hovering around a simmering copper pot suspended over an open fire, and stirring it endlessly with a huge wooden paddle for days! Haha! Okay, so maybe I’m WAY old fashioned in that regard! But seriously, this recipe was so simple, and with very few ingredients. I tweaked it a bit and have shared it here, below. Happy buttering!!

Autumn-Spiced Crockpot Pear Butter

  • About 15 or so ripe pears, peeled and sliced
  • 1 cup sugar (I used a 1/2 cup stevia sweetener)
  • 1 Tbsp cinnamon (give or take – I eyeball everything to taste)
  • The original recipe added a tsp of lemon juice in the end – after cooking – but I omitted that
  1. Peel and slice your pears into your slow cooker (of course leaving out the seeds, stems and cores)
  2. Smash them up (I’m real technical here! You can use a food processor, but I just mashed the fruit with a wooden spatula)
  3. Add in your sweetener and cinnamon, stir
  4. Cook uncovered, on high, for about eight hours

I stirred it occasionally, and stopped cooking prior to that because I felt that it was thick enough. When it will mound up slightly on the spoon and has the thicker consistency of an apple butter, it is ready.

Before removing mine from the crock I (carefully) used a hand held immersion blender to give it a bit smoother texture. If you decide to blend it smoother in any way, be aware that it is hot and will splatter. Or, simply wait until it cools. But I couldn’t be patient. I wanted to try it while it was still sweet and warm and yummy, straight from the crock!

So there it is. I told you it was just that simple. Please feel free to post any questions below. Enjoy!

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