Apple season is here, and if you're planning on doing some apple picking this Fall then making apple butter is a must!
This lasts a long time in the refrigerator, at least one month if not longer. I usually like to use a blend of sweet apples such as honey crisp, gala and ambrosia apples. What's your favorite way to use apple butter? Would love to hear your comments!
Slow Cooker Apple Butter
Servings: 32 • Size: 1 tablespoon • Weight Watcher Points+: 1 pt
Calories: 37 • Fat: 0 g • Carb: 11 g • Fiber: 1 g • Protein: 0 g • Sugar: 9 g
Sodium: 1 mg • Cholest: 0 mg
- 6 large apples, peeled, cored, finely chopped (honeycrisp, gala, ambrosia)
- 1/3 cup raw sugar
- 1/2 cup light brown sugar, not packed
- 1 tsp ground cinnamon
- 1/8 tsp allspice
- 1/8 tsp nutmeg
Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.
Cover and cook high 5 hours, or low 10 hours, stirring once halfway, until the apples are tender and dark brown.
Uncover and puree with an immersion blender. Cook on high uncovered 2 hours, stirring occasionally, until thickened.
Spoon into jars or containers, cover and refrigerate.
Makes 2 cups.
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