Here is super easy recipe to make apple butter. This just is the epitomy of fall to me and it is so easy to pop in the slow cooker and viola! You have an amazing spread for waffles, bagels, muffins, pancakes or we like it on french bread.
If you haven’t had apple butter before it is sort of like a super concentrated applesauce. Very appley and cinnamon-y and best of all your house will smell fantastic.
I actually put this in a little Tupperware with slices of french bread for my girl’s lunches. They LOVE this stuff.
It also makes a lovely gift and it is so easy and inexpensive to make.
So this recipe I got from our pumpkin patch a few years ago. This recipe makes roughly an 8 oz jar of apple butter. Just double the recipe if you would like more. You might as well make more because it really is a lovely gift. Just a bit of twine around the jar and a little note tag and grab a fresh baguette and you are done.
- 6 apples of your choice- I used Gala but you can mix and match
- 1 tablespoon cinnamon
- squeeze of lemon juice
- ¼ cup water
- ¼ cup sugar
- ¼ cup brown sugar
- Core the apples and give them a rough chop.
- Place in slow cooker.
- Add cinnamon, water and both sugars.
- Gently stir.
- Close the lid and let this cook away for about 4½ hours on low.
- Check it periodicaly to make sure it is still moist and the apples are not dried out. Add more water as needed.
- Remove from Crock Pot after 4½ hours and place in a food processor or blender.
- Add a squeeze of lemon juice if you like.
- Puree until smooth.
- If the apple butter looks more like applesauce and doesn’t have the rich brown color, just place back in the crock pot and cook for another hour or so on high heat. Leave the Crock uncovered and check it often.
In my experience, apple butter is not a precise science so this is one of those things you really just need to check on every so often. You want to make sure the apples are not watery but that they are not dried out either so just add a tiny bit of water if you think it needs it. Also you don’t want applesauce, you want this to cook down to a nice concentrated thick spread (like a good jam).
The color tends to turn from a lighter brown to a dark, rich brown once it is ready.
Also this recipe is a little heavy on cinnamon so just reduce the measurement a tiny bit if you want more of an apple flavor. This is also a little on the sweet side so reduce that white sugar according to your preference.
Oh and one last little note. Traditionally people will peel the apples to make apple butter. This is really up to you but I can’t bare to remove the peels because the peels are where most of the nutrients are located. I always buy organic apples so I never find the yucky waxy layers you sometimes see. Try to get the farm fresh apples that are so abundant if you possibly can. If you find the apples that do look pretty waxy you might want to go ahead and peel them.
And you can check out this super yummy recipe for easy Crock Pot French Onion soup!