So it might seem like a small thing, but fruit butters, man, they are so ridiculously yummy and we can’t believe they’ve managed to fly under the radar for so long! While apple butter is a favorite, especially in the fall when we’re making everything and anything with apples in it, peach butter is summer’s own offering to the fruit butter realm…and it is addictively good.
Not only does this stuff taste amazing, but it’s super easy to make. Victory! While some recipes might have you stirring a saucepan for 2 hours – hard pass, thank you very much – we’re making our peach butter in the slow cooker; it takes a couple hours, but those are hours where you don’t have to do anything but kick your feet up. So, here’s what it all comes down to. Fresh peaches (you really can’t beat the flavor) get puréed and then mixed with sugars and spices in the slow cooker. Lid goes on and it all just simmers away for a while, before you crack the lid open so that the whole mixture can thicken.
What you’re left with is a deliciously thick spread that you can put on just about anything. Toast, bagels, English muffins, you name it. But we’ll let you in on a little secret: our favorite way to have apple or peach butter is on slices of cheddar cheese. The balance of sweetness from the peaches, along with the salty bite from the cheese is one of our favorite flavor combos out there, so get ready for how tasty this is! Take advantage of all the fresh, summer peaches you can get, so make up a bunch of batches and then you’ll have plenty to get you through the year!
Serves 6-8 15 minutes active; 4+ hours inactive
- 4 pounds peaches, peeled and sliced
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- Place sliced peaches in food processor and pulse until blended and smooth.
- Place in slow cooker and stir in sugar, brown sugar, lemon juice, cinnamon, ginger and allspice.
- Cover slow cooker and cook on low for 4 hours, then use a wooden spoon to prop lid open and cook on high for another 1-2 hours, or until thickened, stirring as needed.
- If necessary, purée again until smooth.
- Serve on biscuits or cheese or toast and enjoy.
Recipe adapted from Humorous Homemaking