Fall has finally come to our neck of the woods. I walk outside in the mornings and the cool crisp air is heavenly. I am looking forward to the trees changing colors and it staying cool all day long. With the change in the weather I am excited for the fall bounty. Bring on the apples, pumpkins, delicata squash (one of my favorites), butternut squash, sweet potatoes….. I could go on and on. My family loves apples and I buy several 20lb boxes of organic apples every year. They eat them raw, dipped in peanut butter, baked in apple pie and any other way you can eat an apple. One of our favorites is apple butter. This is such an easy recipe and the slow cooker does most of the work. You just chop up apples throw them in the slow cooker and add your spices. If you don’t like chopping the apples just enlist your kiddos to do it. My daughters normally chop up the apples for me and it is a huge help! The best part is there is no peeling apples. That is what an emulsion blender is for! I am picky about my apple butter and I like all the cinnamon, cloves and allspice in mine. This is good stuff y’all, my kids ate a whole pint jar of it the other night on homemade biscuits!
10-12 lbs. apples (any kind is fine)
1/2 cup of sugar
2 tablespoons of cinnamon
2 heaping teaspoons of cloves
2 heaping teaspoons of allspice
1 tablespoon of vanilla
- Cut and core apples until it fills the top of a large slow cooker
- Add sugar, cinnamon, cloves, and allspice to the apples and stir.
- Cover and cook on low for 8 to 10 hours or overnight. At this point you can forget about it.
- In the morning, the apple mixture will be very dark and cooked down.
- Remove the lid and add the vanilla, stir and taste.
- You may need to add more sugar or spices to suite your taste. (If using granny smith apples you will need more sugar than the 1/2 cup.)
- Continue to let apple butter cook uncovered for 1 to 2 hours, until some of the liquid has evaporated from the mixture.
- Once liquid has evaporated take an emulsion blender and blend up any chunks.
- Pour into clean jars with lids and cover tightly. The apple butter is now ready to refrigerate, freeze, or can. (I usually can mine. If freezing, just be sure and leave some room at the top of the jar when freezing it because it will expand.)
- Serve over some hot biscuits, toast, pork tenderloin, whatever tickles your fancy.
This recipes makes about 6 pint size jars (16 oz.) of apple butter. If you freeze you will have a few more jars since you will leave room for expansion.