Apple Butter From Scratch

I’ve had quite a few friends lately ask me for advice on what they should make with all of the apples they have on hand from apple picking.  After I suggested apple butter for the third time in one day, I realized that I actually really wanted apple butter, and should just go ahead and make some for myself.

We didn’t have a ton of apples on hand, but thankfully Costco did.  Actually, Solomon and I have never gone apple picking together, and even though he has lived in New England his whole life, he has never been apple picking!  Yes, we do need to change that!

While the idea of apple butter may seem a little daunting, with some help from my BFF the crockpot, it was really easy, even though it was time consuming!

Here’s what you need (From Not Your Mother’s Slow Cooker Cookbook):

• 5 lbs. tart cooking apples (I used Pink Lady and Granny Smith), or enough to fill your crockpot
• 2 cups sugar
• 1 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• pinch of salt

First, you want to spray your crockpot with some nonstick spray.  Cut and core your apples, but leave the peel on.  I just used my apple cutter and figured that even though they were fairly large pieces, it was no biggie.

As you load the apples into the crockpot, layer them with the sugar.  There isn’t a right or wrong amount or method here.

Cover and let these sit at room temperature all day.  The apples end up exuding some of their own juices and collapse a bit.  If you want to skip this step, you could pour 1 cup of apple juice or cider in with the apples and sugar.

Now, add the spices and the salt, and toss with the apples using a wooden spoon.  Cover and cook on low for 10-12 hours (I left it overnight).  Remove the lid and let it cook an additional 2-8 hours on low to thicken.

Turn off the crockpot and let it come to room temperature.  Transfer in batches to a blender or food processor, or use an immersion blender in the crock to puree and make it all smooth.

This will keep in the fridge for about 2 months.  I love it in oatmeal, or spread on toast with a little cheese.  I also have big panini plans involving brie and a crusty bread.  It should rock.

What’s especially great about making a crapload of apple butter is how easy it becomes to share!  People really enjoy fruit butters, but they can usually be such a pain to make.  This one is easy to make, and easy to enjoy!

Are you a fruit butter fan?  What’s your favorite flavor?  Have you ever made it from scratch?