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Crockpot Peach Butter: 6 Ingredients for a Smooth Breakfast Spread Pinterest recipe pin

Crockpot Peach Butter (6 Ingredients)

A silky, spreadable crockpot peach butter made with just six ingredients—sweet peaches, warming cinnamon, and a short finishing reduction for perfect toast topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 50 minutes
Servings: 12 servings
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pounds ripe peaches pitted and coarsely chopped (skins optional)
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Equipment

  • 1 4–6 quart crockpot
  • 1 Immersion blender or countertop blender
  • 1 Chef's knife and cutting board
  • 1 Wide skillet (optional, for finishing reduction)

Method
 

Prep and macerate
  1. In a large bowl, combine chopped peaches with granulated sugar, brown sugar, lemon juice, cinnamon, and salt; stir and let sit for 15–20 minutes to macerate.
Slow cook
  1. Transfer the peaches and all juices to a 4–6 quart crockpot, cover, and cook on LOW for 6 hours, stirring once or twice during cooking.
Reduce and thicken
  1. Remove the lid and switch the crockpot to HIGH for 30–45 minutes to evaporate excess liquid; if needed, transfer to a wide skillet and simmer on medium-high for 10–15 minutes until mixture darkens and thickens.
Blend and chill
  1. Use an immersion blender or work in batches in a countertop blender to puree until very smooth, let cool 30 minutes at room temperature, then refrigerate uncovered for 2–4 hours to set before transferring to jars.

Notes

Macerating the peaches before cooking extracts juices and shortens crockpot time; finishing with the lid off concentrates flavor and prevents a watery result. If using frozen peaches, thaw and drain excess liquid before starting. Store in clean jars in the refrigerator for up to 3 weeks or freeze for up to 6 months.