Step-by-Step Guide to Make Any-night-of-the-week Apple Butter - Slow Cooker

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, apple butter - slow cooker. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Apple Butter - Slow Cooker is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Apple Butter - Slow Cooker is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have apple butter - slow cooker using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Apple Butter - Slow Cooker:

1. Prepare 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. Prepare 1 tsp. ground cinnamon
4. Take 1/4 tsp. ground cloves
5. Get 1/4 tsp. ground nutmeg
6. Get 1/8 tsp. ground allspice
7. Prepare 1/2 tsp. vanilla extract
8. Prepare pinch salt

Steps 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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