24-hour Crock Pot Apple Butter

Let me just say this. I AM SO EXCITED!!! 

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My house smells like Fall right now! It’s raining outside, it’s cool crisp and breezy AND my. house. smells. like. FALL. My favorite time of year!

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We get to go to Apple Hill… And get things like apple donuts, pick fresh black berries, buy pumpkins, drink fresh apple cider and apple beer (yep. apple beer!) and eat apple…. anything else you can think up! (Dumplings… pie… you name it. but the donuts are the biggest hit!) This is us this year, sans apple donuts. (Because they were gone!) My girls love tractors as much as I love Apple Donuts.

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Ok. Seeing as how I don’t have a recipe for these beyond amazing treats I should just stop talking about them and start talking about what’s going on in my Crock Pot. APPLE BUTTER!

Yesterday, as I tried to fit this giant box of apples we brought home with us into my fridge, I realized, we wouldn’t be able to eat them all fast enough, and come the first  of the month, I’d be out of fridge space again…

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So I had better think up something amazing, quick. It was too late for apple pie (although I’m still holding out hope for having time the end of this week!) And apple sauce takes too much peeling/straining for a Monday… So I quickly looked up a quick recipe for Apple Butter. And I am so glad I did. It looks SO good! Perfect for pancakes. Or on toast at breakfast. Pretty much with anything. Biscuits… Yum.

In a large Crock Pot, place 6 pounds of apples, cored. (I wasn’t sure if mine could hold 6 lbs, so I tried it before I did all that chopping.) So chop chop chop… and I end up with a pretty full pot!

Add 1 cup of brown sugar, and 1 cup of white sugar. (Adjust according to how sweet or tart your apples are.) Sprinkle with 2 teaspoons of cinnamon and 2 teaspoons of All Spice. (Or ground cloves. I didn’t have any so I used All Spice)

Pour in 1 1/2 cups of apple cider. (I had some fresh from our trip!) 1 cup of water, and 1/2 cup of apple cider vinegar.

Give it a good stir, turn the Crock Pot on low for 20 hours, and head off to bed. (It doesn’t need to be stirred much until the end, so it’s best to start this at the end of your day, and start stirring as soon as you wake up. Every couple of hours.)

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When I woke up, my house smelled awesome. Everyone was bummed it wasn’t ready for sampling on our breakfast toast this morning… Sorry guys. 4 more hours still! Plus, it doesn’t look quite so pleasant yet!

4 hours later, blend it until smooth (you can transfer it to your blender or if you got a handy immersion blender for mothers day like I did, use that!)

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Turn the tempereature to high and let it simmer without the lid on until it’s nice and thick. It will thicken more once it’s cooled down too!

Taste test! It seemed heavily spiced to me at first, but once it was chilled it was marvelous!!! Seriously.

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The tartness of the apple came out and the spices weren’t the first thing I noticed and it turned out to be seasoned quite well. Just ask Claire. She just thought it was deluxe apple sauce (which, it kind of is!) and slurped it right up.

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Try with this delicious new breakfast recipe I discovered! Talk about the perfect fall breakfast- Cinnamon-Apple Dutch Baby!

Here’s the recipe!

  • 6 lbs. Apple’s cored and quartered
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tsp. cinnamon
  • 2 tsp. all spice (or nutmeg)
  • 1 1/2 cups apple cider
  • 1 cup water
  • 1/2 apple cider

Cook in a crock pot, for about 20 hours. Or until the apples are completely soft. Blend until smooth., and cook on high for another 4 hours, until thickened. Portion into 4 dishes. Refrigerate one and freeze the others. Enjoy!

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