It is FINALLY fall–more specifically, October. October–the best month of the year! Cool weather, Halloween, changing leaves, and MY BIRTHDAY! Its also time for amazing apples! I grabbed a large bag last time I was at the store and, true to type, came home to find a large drawer of them still in my fridge. I was up early one day anyway so I broke out the slow cooker and started up a batch of Apple Butter.
Wait. That doesn’t look like apple butter. You’ll need to use a stick blender or (like I did) work this in batches through your blender. Then, put it back in the slow cooker and continue to cook with the lid ajar for several more hours (or you can do this on the stove top) until the apple butter is the consistency you like. This could take 1-2 hours or another 6 like mine did.
Eat with everything. Muffins, biscuits, pretzels. Or just a spoon.
6.5 pounds of apples–variety of your choice. I used honeycrisp and a couple of fujis.
1 cup of sugar
1 cup of dark brown sugar
1 tablespoon cinnamon
1/2 tsp nutmeg
1/4 tsp salt
Peel and core the apples and combine with the spices in the slow cooker. Cook on high for 10 hours, puree, then return to a pot (either the slow cooker with the lid ajar or a large pot on the stovetop). Simmer until you reach the consistency you like.