Crock Pot Apple Butter

(originally posted on www.wglr.com on 11-12-13)

This recipe was the result of timing working well with two things last week. First, I had too many apples in my pantry from a few orchard trips in October that were going soft. Second, I got a new toy! An immersion blender! I have wanted one for a while and found a great deal for one online, and it came in the mail last week. So, I had the perfect combination to try to make my own apple butter! And let me tell you, it’s REALLY delicious, it turned out better than I expected. And don’t fret if you don’t have an immersion blender. I prefer smooth apple butter, but you can just enjoy it chunkier, or throw it in your blender, too. It tastes awesome on warm biscuits, toast, crackers, english muffins, etc.! And the best part is how this makes your house smell all day! So wonderful!

CROCK POT APPLE BUTTER

• About a dozen medium apples, peeled, cored & diced (I used 18 small-medium, and got about a pint and a half of butter)
• 1/2 cup water or apple cider (I used cider)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp allspice

Place apples in your crock pot, add in all other ingredients. Give it a good stir to coat all the apples with spices. Cook on low for 8 hours or high for 4 hours. The process is similar to making applesauce, except you need to cook it down more to a thicker consistency. After the initial cooking time, put (or keep) the crock on HIGH, and either vent the lid with a wooden spoon, or remover the cover altogether, and cook for another hour or two, checking consistency. It needs to thicken up to become apple butter.

When it cooks down to a thicker consistency than apple sauce, you can give it a good mash if you want it chunkier, or you can take the immersion blender to it to smooth it out. Store it in jars or plastic containers in the fridge.