Crockpot Apple Butter

I’m still trying to figure out how pumpkin became the official flavor of fall. Apples far surpass pumpkins in my book. I occasionally enjoy pumpkin treats, but I could make a day of eating apples! Apple muffins, pancakes or scones, a nice arugula salad with apples and toasted pecans, and a fabulous apple tart, pie, or cake would be a day fit for a queen.

For your sake, I wish this apple butter photo was scratch and sniff. This apple butter takes your senses to spice heaven while tempting your tastebuds all day while cooking. True satisfaction comes after hours of slow cooking when you can finally taste the dark brown, silky smooth, caramelized goodness.

I have made apple butter many times in the past. However, I tried something different this year: apple butter made in the crockpot. I saved this recipe from My Baking Addiction to my Pinterest board months ago in anticipation of apple season. I peeled and cored my apples, although I read that it’s not necessary for apple butter. In fact, I read that the peeling helps the apples cook down faster. Still, I preferred my apples to be clean.

Cooking the apple butter in the crockpot allows you to go about your day without watching a stove all day! You can step away for hours with only the occasional stir, and the crockpot does all the work. After cooking my apples, I used the immersion blender to create a smooth consistency. I yielded almost 7 cups from this recipe and decided to freeze it by the cup.

There are many ways to serve apple butter in sweet or savory dishes. However, smearing it on a warm bran muffin and cream cheese is my favorite way.

Give this easy and delicious apple butter a try! You will enjoy the rewards for months.

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Crockpot Apple Butter

Author Amye Melton

Ingredients

• 6 1/2 pounds mixed varities apples peeled, cored and chopped
• 1 cup granulated sugar
• 1 cup light brown sugar lightly packed
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract

Instructions

• In a medium bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, cloves and salt together.
• Place half of the chopped apples in a crockpot. Sprinkle with half of the sugar mixture and repeat layers.
• Cook in slow cooker on LOW for 6 to 7 hours, or until much of the liquid has cooked out and mixture has thickened and is dark brown. Depending on the apple variety, some apples will break down into a sauce, some may simply get soft.
• With an immersion blender, puree the apples in the crockpot until desired smoothness.
• With the apples uncovered, continue to cook on LOW for 2 more hours.
• Spoon the apple butter into sterile containers. Cool, cover and refrigerate for 2 to 3 weeks or freeze for up to 9 months.