So this is Washington. That means in October, we’ve got apples coming out our ears- I’ve got so many apples, I don’t know what to do with them- and I don’t even have a tree. At my local farmer’s market, I picked up a recipe to make apple butter. The best part? It’s EASY! You throw all the ingredients in the crock pot, cook it all night, and in the morning you have apple butter! And- second-best part- (because face it, I wouldn’t make it again if it wasn’t easy) it’s the best apple butter I’ve ever had.
I used a hodge podge of apples- macintosh, honeycrisp, fuji, gala, pippin and jonagold. It worked fantastic, but I have a feeling whatever you have on hand would be just fine, too. (although I wonder if you should maybe avoid the softer varieties like red delicious or yellow delicious- those would be my last choice)
Crock Pot Apple Butter
- 5 pounds of apples, cored, peeled and chopped fine
- 4 cups sugar
- 2 or 3 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 of a fresh nutmeg, finely grated
- 1/2 tsp salt
Throw all the ingredients in your crock pot. Cook on high for one hour, then turn to low for 12-14 hours. For the last hour, remove the lid so the steam can evaporate and it can thicken. I started mine at about 8 pm, and it was done by 10 the next morning. Plus, the house smelled positively divine when we woke up.
If you want it smooth (we did) run the hand-held stick blender in the pot for a few seconds, and then pack in freezer jars and enjoy. It’s SO GOOD.