Add this easy slow cooker peach butter to your collection of delicious fruit butters! This recipe captures fresh peaches at their peak and distills them down into a thick spread bursting with peach flavor. A subtle spicy ginger note pairs perfectly with the peaches for an extra hit of flavor.
Apple butter is pretty well known, but peach butter should be at the top of your list late in summer when fresh peaches are available. Like apple butter, it is made of fresh fruit that has been sweetened and cooked down to a buttery spread. There's no actual butter (or dairy) involved!
You can slather some peach butter on these Diner Pancakes along with some extra diced peaches for a summery breakfast treat! Swirl it into ice cream for a fruity dessert. Stir it into yogurt for a snack, or use it as the base for a cocktail. You can even add it to stir fry with soy sauce and garlic for a sweet-savory dinner. It's a versatile spread that will add flavor to many dishes.
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Fresh Peaches - Slice the peaches right off of the stone and peel them before dicing into chunks. I find that ripe peaches peel very easily with just a knife to get under the skin and my thumb to lift the peel.
- Granulated Sugar - You need sugar to sweeten the peach butter, but it also helps thicken the mixture.
- Ground Ginger - Use ground ginger to spice up the peach butter. Buy a fresh jar if you don't know how old your current one is, you want the flavor to shine and not just taste like vaguely spicy dust.
Cooking this peach butter low and slow eliminates the risk of a splattered mess all over your kitchen.
Add the peaches, sugar, and ginger to the crock of your slow cooker.
Stir the mixture well to coat all of the peaches. The juices will start accumulating immediately. Cover and cook on low for 6 hours.
Remove the cover and blend the mixture with an immersion blender until it is smooth. Replace the lid, but put the handle of a wooden spoon under the lid on one side. This allows it to vent. Switch the cooker to high and cook 2 hours, stirring 2-3 times as it reduces to prevent sticking.
The peach butter is done when it is thick and glossy. Allow it to cool before transferring it into storage containers.
Substitutions and Variations
Here are some changes you can make to the recipe that have been successfully tested. If you make a change and like the result, share it in the comments below!
- Change the Spices - Swap cinnamon for the ginger to bring this recipe right into the fall. Or, feel free to omit the spices altogether.
- Frozen Peaches - I have usually found frozen peach slices available in our supermarket. Thaw them in the refrigerator and dice them up before adding to the recipe.
- Add Extracts - Both vanilla and almond extract can add a nice layer of flavor to the peach butter. 1 ½ teaspoons of vanilla or ½ teaspoon of almond extract can be stirred in when you blend the peach mixture.
Add It to Breakfast
Peach butter will brighten up waffles, pancakes, scones, croissants, or biscuits at breakfast. You can even serve humble buttered toast with a swipe of peach butter for a quick breakfast to go. Go the extra peach mile and serve this peach butter with peach biscuits for a real treat.
Pep Up Afternoon Snacks
Swirl peach butter into a bowl of thick and creamy Greek yogurt. Top it with granola or crumbled gingersnaps for a protein-rich snack that tastes like dessert.
Prepare a Bourbon Smash
For the grownups! Add 2 ounces bourbon, ¾ ounce peach butter, and a generous amount of ice to cocktail shaker. Shake vigorously for 30 seconds and strain the cocktail over fresh ice in a rocks glass. Garnish with a peach slice and/or sprig of mint.
This recipe requires a slow cooker, and I used my 6-quart Crock Pot in developing it. A larger slow cooker may take less time for the peach butter to reduce, the opposite is true for a smaller capacity slow cooker. During the last two hours of cooking, keep a closer eye on the mixture to prevent it from burning.
An immersion blender is the perfect tool for blending the mixture to a smooth butter. If you don't have one, use a regular blender with caution. You'll need to take great care in not overloading it. Also, remove the center of the blender top and replace it with a kitchen towel. These two steps will allow some steam to escape as you blend so that you don't burn yourself with the hot mixture.
Store the peach butter in the refrigerator in an airtight jar or container for up to two weeks. The peach butter freezes well, but freeze it in smaller portions so that you only need to thaw what you'll use in two week's time.
Peach butter can be canned, see this Guide to Home Canning for more details.
Peach butter is smoother, less sweet, and thinner than peach jam. Peach jam still has pieces of peaches intact while peach butter is blended.
It is likely that you need more time for the mixture to reduce. Also, make sure you have the lid vented so that moisture can escape.
More Sweet Dips and Spreads
Try adding a sweet note to breakfast or snacks with one of these other recipes:
Try It and Share
Make this slow cooker peach butter and add it to all your breakfast goodies! Then, share by tagging your photo with #planeatpostrepeat and mentioning me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Slow Cooker Peach Butter
- slow cooker
- immersion blender
- 6 cups peaches (peeled and diced)
- 2 cups granulated sugar
- 2 teaspoon ginger (ground)
- Combine the peaches, sugar, and ginger in the crock of a slow cooker.
- Cook on low for 6 hours.
- Using an immersion blender, puree the peaches. Vent the lid and switch the cooker to high for 2 hours.
- Stir the mixture 2 to 3 times in the last hour to prevent it from sticking.
- Allow the peach butter to cool and transfer into airtight containers. Store in the refrigerator for up to 2 weeks and the freezer for up to 3 months.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.