Fresh summer peaches and vanilla beans are magical together when combined in this simple 3-ingredient recipe. Your slow cooker lets you cook the peaches down into a smooth fruit butter without worrying about scorching. Serve the vanilla bean on your morning toast or bagel or spoon over yogurt or ice cream. So good!
Prep Time30 minutesmins
Cook Time5 hourshrs
Total Time5 hourshrs30 minutesmins
Course: Canning
Cuisine: American
Keyword: 10 Ingredients Or Less, 3 Ingredients Or Less
Peel peaches, remove pit and cut into chunks or slices and place in a 6 quart or larger crock-pot.
8 Large Fresh Peaches
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.
2 Whole Vanilla Beans
Add the sugar and stir to combine.
¼ Cup Granulated Sugar
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.