I love all things fall. The weather, pumpkin spice lattes, boots, sweaters, the crisp air…… and apple picking! I just love apple picking. New Jersey has tons of awesome pick-your-own apple orchards and we have been going to different ones each year.
This year, Ryan and I behaved the way we usually do when apple picking. Ryan “tests” every kind of apple that is on a tree… which means he eats about 10 apples in 2 hours. I listen to his apple feedback and pick as many apples that we can carry. This year we went home with about 60 apples.
60 apples. For two people. And one of us already ate enough apples for a couple of weeks.
Now what do I do with all of these apples? Have any of you ever had this dilemma? You got carried away at pick-your-own apples and now you need to find creative ways to cook and eat them before they go bad.
Some of these apples made a beautiful fall centerpiece for our kitchen, but that wasn’t enough. And I still feel like we need to eat them and not let them go to waste. I hate throwing food away. It keeps me up at night.
This apple butter recipe is perfect for people like me. I’m busy and I have a ton of apples that I want to cook and I don’t want any food to spoil.
The apple butter will last in your refrigerator for up to 3 weeks, and in your freezer for up to 6 months. How about them apples?!
slow cooker apple butter
12 medium sized apples, washed
1 cup packed brown sugar
2 cinnamon sticks
1/2 c water
1 t ground allspice
1 t ground nutmeg
1/2 t ground cloves
1. Don’t peel your apples. If you think that leaving all of the skin on is too much, you can peel some of the skin off. Cut apples into fourths, and discard the cores.
2. Place the apples and the rest of the ingredients, except for one of the cinnamon sticks in your slow cooker. Cook on low for 8-10 hours, until the apples are very soft. Stir about every hour. When the apples are ready, they should be able to mash easily with a fork.
3. In batches, transfer the contents of the slow cooker into a blender. Be sure to cover your blender with a clean towel while blending!
4. Return the blended apples to the slow cooker. Add the other cinnamon stick to the slow cooker.
5. Cook for 1 hour on high, stirring every 20 minutes. The apple butter will thicken.
6. Allow the apple butter to cool before transferring to containers / jars.
Store in refrigerator for up to 3 weeks, or the freezer for up to 6 months.