Apple Butter - Slow Cooker
Apple Butter - Slow Cooker

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, apple butter - slow cooker. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Apple Butter - Slow Cooker is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Apple Butter - Slow Cooker is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook apple butter - slow cooker using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Apple Butter - Slow Cooker:
  1. Take 1.5 lbs apples (about 4 medium or 3 large)
  2. Prepare 1/4 cup brown sugar (could also use maple syrup or honey)
  3. Make ready 1 tsp. ground cinnamon
  4. Prepare 1/4 tsp. ground cloves
  5. Get 1/4 tsp. ground nutmeg
  6. Make ready 1/8 tsp. ground allspice
  7. Make ready 1/2 tsp. vanilla extract
  8. Get pinch salt
Instructions to make Apple Butter - Slow Cooker:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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