While it’s not officially fall, the leaves are turning, the weather is cooling, and the urge to pull out my crockpot is strong.
In this house, we love our crockpot. Not only does it allow a more hands-off approach to cooking, but it is also such a convenience. Additionally, we are at the beginning of flu season and, true to form, I am feeling under the weather. While it’s tempting to turn to processed foods to get us through, I know I will feel guilty about it afterwards.
Apples are a great source of essential nutrients such as vitamin C and, conveniently enough, we had a bag that was about to go bad.
Instead of throwing the apples to the chickens, we decided to make a batch of apple butter.
How can you use apple butter?
Apple butter stores well in the fridge and lends itself well to being canned. In this case, we aren’t making a huge batch and our family of three will make our way through it before it would spoil in the fridge.
You can use apple butter on bread, rolls, biscuits, and in pastries. Not only is this an easy recipe, but it will make your house smell amazing.
Ingredients
- 5 Fiji apples, cored and sliced
- 1/2 cup of white, granulated sugar
- 1/2 cup of brown sugar
- 1/2 tablespoon of cinnamon
- 1/2 tablespoon of salt
- 1 tablespoon of vanilla (I used homemade vanilla extract, recipe is here)
- 1/2 tablespoon of clove
- 1/2 tablespoon of pumpkin pie spice
Directions
- Wash apples and cut into small slices. Put into a medium sized bowl or directly into the crockpot.
- Add the sugars, spices, cinnamon, salt and vanilla, making sure to mix well.
- Cook on low for about 12 hours, stirring every couple hours.
- Apple butter should be thick and dark brown.
- Using a blender, puree the apple butter until smooth.
- Cover and refrigerate for up to two weeks. You can also can or freeze in small containers.
This recipes fills a 12oz mason jar.
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