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Composition - Apple Butter - Slow Cooker:
- Provide 1.5 lbs apples (about 4 medium or 3 large)
- Need 1/4 cup for brown sugar (could also use maple syrup or honey)
- Get 1 tsp. for ground cinnamon
- Get 1/4 tsp. ground cloves
- Take 1/4 tsp. of ground nutmeg
- Give 1/8 tsp. - ground allspice
- Take 1/2 tsp. vanilla extract
- Prepare pinch salt
Apple Butter - Slow Cooker steps:
- Core and roughly chop the apples. You can peel them if you'd like, but I don't feel it's necessary, considering everything will be blended at the end. Place them in a lightly greased slow cooker.
- Sprinkle the brown sugar, cinnamon, cloves, nutmeg and allspice over the apples and stir to incorporate. Place the lid on and cook on low heat for 6 or so hours.
- After the 6 or so hours, the apples should be all broken down and very tender. It will resemble a chunky, rustic applesauce in texture, but it should be thicker and darker than applesauce.
- Use an immersion blender to blend it right in the slow cooker bowl or transfer it to a food processor and pulse until smooth. Once its pureed, stir in the vanilla and salt.
- Place it into a large shallow bowl so it can cool off. Allow it to cool completely, then place it in an airtight container (I like to use a mason jar) and store in the refrigerator for up to 3 weeks.
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