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Holiday Recipe Exchange | Slow Cooker Apple Butter
I am a lover of all things fall – from the leaves and pumpkins to cozy sweaters and Ugg boots, I adore it all – especially apple season.
A neighboring city hosts an Apple Butter Festival every October. It’s full of holiday crafts, historical reenactments, and of course amazing food. Although I love meandering through the aisles of vendors, I really go for two very important reasons: caramel slathered apples and homemade apple butter.
Unfortunately, I’ve missed this festival two years in a row – last year because I was in San Francisco and this year because I simply forgot about it. I sulked for a hot minute, but decided that I’d get my yearly apple butter fix by making my own.
At first I was little bit intimidated by the whole homemade fruit butter thing, but really it could not have been easier thanks to my apple peeler and slow cooker. The peeler allowed me to peel, core, and slice 6 ½ pounds of apples in a matter of minutes. I tossed everything into the slow cooker, set the timer for 10 hours and went about my day.
The result was a delicious, velvety smooth apple butter that definitely rivals any of the jars that I’ve purchased at the Apple Butter Festival and the best part is – I made it myself!
October 17th, 2011
Slow Cooker Apple Butter
Yield: 4 pints
Prep Time: 30 minutes
6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.
- I used a combination of Granny Smith, Fuji and Honey Crisp apples for this recipe.
- The sweetness of your apples will depend on how much sugar you will need to add. Adjust according to your apples and preferences.
- I have not canned this recipe.
- The jars used in the photos are from Weck (900 - 1/5 L Mold Jars)
- The labels in the photos were made using my Silhouette machine.
My Baking Addiction adapted from allrecipes
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