We love this apple spread. And it’s not Apple Butter… it’s Apple Butter. It’s called butter because of it’s smooth and spreadable consistency, just like room-temperature butter. You see, there’s not a bit of butter in apple butter. Fruit butters are common throughout Eastern Europe, since it has just a few ingredients, it was a no-mess recipe to use all the excess fruit.
This is a basic compote, but instead of you peeling, cutting, cooking, mashing and straining… you just grate, place in the slow-cooker and let it do the work for you. This recipe makes plenty of jars, so you can share with your family and friends.
This slow-cooker apple butter will fill your house with amazing scents all throughout your day. The only extra ingredients are a little brown sugar and a cinnamon stick. The original recipe calls for twice the sugar, but we feel that this little is more than enough since our apples were already sweet. This spread is perfect on morning toasts, oatmeal, ice cream and cakes… it’s a versatile little fruit butter.
Slightly adapted from Everyday Food
Yields: 3 12-ounce jars
2 ½ pounds of apple (McIntosh or Gala apples)
¼ cup of brown sugar
½ stick of cinnamon
2 tablespoons of apple cider or water, if needed
- Core the apples and shred them with a food processor.
- Add the shredded apples, sugar and cinnamon to the slow cooker.
- Cook in High for 4 hours, covered.
- Take the cinnamon stick out and blend the apples until they have a smooth appearance. If you see that they need some liquid, add the 2 tablespoons of apple cider or water to make it blend easier.
- Transfer the apple butter back to the slow cooker and cook in Low for 2 more hours.
- When it’s done, you should have a very soft and thicker butter puree. Transfer to glass jars and let them cool completely before storing storing them in the fridge.
- The Apple Butter lasts up to 1-2 weeks in the refrigerator.
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