I've attempted crock pot apple butter a total of 2 times now. The first time seemed to take forever (well it kinda did like 24 hours of cooking) but it was still pretty darn yummy. The second adventure in making turned out perfectly. So great in fact I thought I would share it with all of you.
Now let me tell you how labor intensive and hard this recipe is to make! Nah, I'm just kidding you. This is so super easy. I was frightened off because "homemade" stuff is HARD, right? I mean making your own condiments?! yikes. but honestly this is so easy and I will let you in on a few pointers I learned the hard way.
To get started you might have to add a few spices to your spice rack but after that you'll have then and you should only need to pick up the apples if the mood strikes you to make a batch.
So first head to the store, stock up on all you'll need (if you don't already have them) and get 6lbs of apples. now here's the secret I'm gonna share that is so stupid I should have put a sign on my forehead the first time. BUY A SOFT TYPE APPLE. I used Red Delicious the first time because they are my favorite, but they took forever to break down and it just didn't turn out so apple butter texture. the second time I bought MACINTOSH and had success. But any soft apple will do.
Ingredients
6 lbs peeled, cored, sliced apples (the smaller, the easier it is to break down)
1 cup light brown sugar
1 cup white sugar
1 table spoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon vanilla extract
Directions
1. Place apples in crock pot. Mix all dry ingredients together in separate bowl then gently mix mixture into apples in crock pot. Cook on low for 10 hours. (I cooked over night.. so easy)
2. mix in vanilla extract and mix , breaking up and large chunks of apples, and replace lid to cook for another 2 hours.
3. Use a immersion blender (I got one at rite-aid for $15) and mix until smooth.
4 Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
recipe adapted from brown eyed baker