Take advantage of fresh seasonal peaches and put some up for later with this delicious crock-pot peach vanilla butter recipe! Spread on toast or an English muffin or spoon over yogurt and top with granola. It is AMAZING!
Crock-Pot Peach Vanilla Butter
I am just so loving the fresh peaches this time of year and I wanted to do a little bit of canning. But gosh it is so hot this year, up in the triple digits here, which is pretty rare for us up here in a Wyoming. So this recipe let’s you do all your cooking in the crock-pot. And you can either refrigerate the peach vanilla butter for up to 2 months or freeze it for up to 6 months or if you are feeling adventurous get out the canning supplies and boil that water and process in a hot water bath for 20 minutes. I decided it was too darn hot so I just put one jar in the fridge and one in the freezer.
This is a small batch recipe and only make two 8 oz. jars of peach vanilla butter. But you could easily double or triple this batch and cook for a bit longer. I had already used up most of my peaches in my Crock-Pot Peach Crisp recipe so that is why this is a small batch recipe.
Start with fresh peaches
Peel peaches
Chop peaches into large chunks or slices
Add sugar to peaches in crock-pot
Scrap vanilla bean
Add vanilla bean seeds and pods to peaches.
Cover and cook on low for 4 hours.
Remove vanilla bean pods and blend peaches in blender.
Pour blended peaches into crock-pot and cook covered with lid slightly propped open for another 1-2 hours.
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| Servings | 16people |
| Prep Time | 30minutes |
| Cook Time | 5 - 6hours on LOW |
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- Peel peaches, remove pit and cut into chunks or slices and place in a 6 quart or larger crock-pot.
- Cut each vanilla bean in half lengthwise and scrap out the vanilla bean seeds with a spoon and put seeds and the pods into the crock-pot with the peaches.
- Add the sugar and stir to combine.
- Cover and cook on low 4 hours.
- Remove the vanilla bean pods.
- Pour cooked peaches into the jar of a blender and cover.
- Carefully (the mixtures will be hot!) blend the peaches until smooth.
- Pour pureed peaches back into crock-pot and cover, but prop up the lid of the crock-pot with a chopstick or other heat proof utensil to allow moisture to escape.
- Continue cooking on low for 1-2 hours, stirring every now and then to prevent peach butter from burning.
- Pour into jars or containers and refrigerate for up to 2 months, freeze for up to 6 months or process in a hot water bath for 20 minutes.
Denise says
July 22, 2012 at 10:30 AMWhat do you think of using vanilla extract if you don’t have the vanilla bean?
Lady Heidi says
July 23, 2012 at 7:31 AMHi Denise,
Although I have not tried it I would think that you could use vanilla extract just fine. What I would do is use 2-3 teaspoons of vanilla extract and add it when the peach butter is done cooking so that you are no cooking off the vanilla flavor.
Heidi
Karen Walling says
July 30, 2012 at 5:17 PMDo you think you could make this with Splenda?
My husband is a diabetic and I would love to know if you or anyone you know has substituted the sugar for an alternative.
Thanks and it sounds divine! This would also make great gifts! Cant wait to try!!
Lady Heidi says
July 30, 2012 at 10:36 PMHi Karen,
I think you could use Splenda just fine in this recipe. In fact you could probably just leave off the sugar and it would come out just fine. There is only 1/4 cup of sugar in the recipe and if your peaches are sweet ripe and sweet I would think leaving off the sugar would be fine. Especially if you are going to freeze or just refrigerate. You may need the extra sugar if you are going to actually can this. I am not a canning expert so I don’t want to steer you down the road to botulism or something! LOL
Karen Walling says
July 31, 2012 at 12:07 AMThanks for the reply! I will try it and let you know how it goes, either with or without the sugar substitute. Keep on crockin!!
Lady Heidi says
July 31, 2012 at 12:26 AMPlease, come back and let us know how it turned out for you Karen, I am interested to know your results!
Erin says
August 26, 2012 at 7:51 AMHow many jars did this fill?
Erin says
August 26, 2012 at 8:28 AMOops I answered my own question. I saw the answer at the top of the page!
Mary says
August 30, 2012 at 2:35 PMJust made this…glad I read the part about adding vanilla extract at the end…I couldn’t find vanilla pods. I bottled the juice that cooked off the peaches for an herbal tea base…I bet it’s going to be great!
Vicky says
January 14, 2013 at 5:46 PMHow many jars does this recipe make? How long do they last in the jars that have been in the hot water bath?
Lady Heidi says
January 14, 2013 at 10:04 PMHi Vicky, thanks for dropping by! This recipe makes two (2) 8 oz. jars. And you should be able to store the jars after they are processed in a hot water bath for about 8-months to a year.
Vicky says
January 15, 2013 at 8:23 AMThanks! I will definitely try this recipe when I get some fresh peaches from the orchard this summer.
Jenn says
August 4, 2014 at 9:32 AMThis recipe is AMAZING!! I used little 1/2 pint jars so I was able to get more – I figure they will be wonderful teacher gifts this year – as well as Christmas basket add ins for family! I’m wondering – is there way to thicken the recipe up a little? Mine spreads wonderfully, but is much like the consistency of gerber applesauce.
Lady Heidi says
August 4, 2014 at 10:15 PMI am so glad you enjoyed this recipe Jenn, it does make wonderful gifts around the holidays. Or just when you want to spread a little sunshine and cheer to someone!
As far as thickening it up. Because the water content of peaches can really vary quite a bit the key is to just cook it longer until you have the right consistency. It should be a bit thicker than applesauce for sure. More like really soft room temperature butter. Or apple butter 😉
Party says
February 12, 2013 at 5:26 PMI gave up on fresh peaches! I cannot peal them without a frustrating mess. I’ve tried blanching them first. If you can give me the secret I’d love to try this recipe please!
Lady Heidi says
February 12, 2013 at 8:35 PMI am not sure I have a secret. I just use a vegetable peeler and peel them. The riper they are the juicier the peaches are so they can be a bit trickier but I just peel over the sink or a bowl so I don’t make too much of a a mess. Hope you will give this one a try. I will let you in on a secret though…you can make this with the skins on. I didn’t notice a difference at all.
Kara says
August 12, 2013 at 4:40 PMHi there! I’m excited to try this and would love to leave the skins on, both for ease and for nutrients. Will this effect their ability to be canned though? I know you said you’re not a canning expert but if you or anyone else knows, I’d love to hear! Thanks!
Lady Katie says
August 13, 2013 at 7:28 PMThis is Katie, and I am not an expert…but I definately love to can. I would think that skins on would make for harder spots in the butter. that and the skins wont mash like the other fruit. You would not have a smooth consistency. kwim? I like to do a quick 30 second blanch of the peaches in boiling water. the skins will literally peel off. Hope this helps.
Jeri says
August 14, 2013 at 5:51 AMYou do not have to peel the peaches 🙂 I always read 2-4 recipe variations before I start and I saw several that said not to worry about the skin…so I didn’t. It melts into the butter just the same. May be a bit more sour- like a fruit roll-up- but I also used less sugar 😉
Jeri says
August 14, 2013 at 5:53 AMAlso, it all can go through the food processor so that helps
Jamie vroubel says
July 18, 2014 at 7:09 AMI learned on another website that in order to get the skins of the peaches you can boil them in hot water for 30 to 60 seconds and then you put them into cold water with ice for 2 minutes and then they pretty much slide right off. Good luck
Jeri says
June 29, 2013 at 2:01 PMSounds awesome! How much head space? All of the books and extension office ladies are hard-core so I’m afraid to mess up a step and kill off my whole family. 🙂
Lady Katie says
June 30, 2013 at 1:05 PM1/2 inch is about the norm in Butters and the such. The nice thing about fruit butters/jellies is really you will know if you shouldnt eat it. You will be able to tell by the smell alone. and if any mold forms, you can just scoop it out and continue eating (that is old school style, they do not recommend that now, but Hey I did it and still kicking)
Jeri says
July 1, 2013 at 9:59 AMThank you!!
Dawn says
January 21, 2014 at 5:44 PMI use my kitchen aid food mill type attachment and skip peeling and chopping up fine. I remove the seed, but once i cook it in the crock-pot and then use the food mill. It makes it so much easier! For apple-butter or applesauce I just cut out any bad places then chop them whole, the food mill strains everything out.
Justine says
July 17, 2014 at 12:22 PMWas wanting if you could use this same recipe. But change the fruit like BlackBerry? Thanks
Lady Katie says
July 17, 2014 at 8:23 PMYou can switch the type of fruit you use.
Jamie vroubel says
July 18, 2014 at 7:09 AMI learned on another website that in order to get the skins of the peaches you can boil them in hot water for 30 to 60 seconds and then you put them into cold water with ice for 2 minutes and then they pretty much slide right off. Good luck
Coryn says
September 6, 2014 at 8:05 PMI’m doubling the recipe. Do I cook it for longer then?
Lady Heidi says
September 13, 2014 at 8:38 AMYes you will need to probably cook it longer until it reaches the right fruit butter consistency.
Tracey Varis says
September 21, 2014 at 7:51 PMI ended up cooking mine for almost 3 hours over the stated time & it was still really thin & runny. I don’t know what I did wrong.
Lady Heidi says
September 22, 2014 at 7:34 AMThe water content of your peaches and the cooking temps of your slow cooker can vary. You just need to cook until it is the right consistency.
Kylie says
September 29, 2014 at 10:21 AMIs this recipe ready to eat after cool down? Im wanting to try this before i decide to make it for my christmas baskets this year.
Lady Heidi says
September 29, 2014 at 9:28 PMHi Kylie, you can eat this straight away. I have been known to spoon some right out of the slow cooker and top my ice cream with it. YUM!