Is there anything better in life? Is there anything else that completes a dish more? Is there anything more decadent, delicious and necessary in life? Possibly, but for me, butter is so important to me it’s even at the top of my list of things to have when you’re stranded on an island. Side story – I love butter so much, that when me and my family used to go out to eat at a mexican restaurant, I would ask for butter on the side so I could dip my chips in butter. I’ve also eaten butter plain, as an appetizer if you will. Whenever the waiters at those nice, fancy restaurants or country clubs bring those little balls of butter to your table intended for the warm, crusty bread they’re about to serve, I would grab my fork and eat them. Whole. Like it was normal or something. Like everyone else was weird for not eating the butter straight from the bowl. Yes, I did grow out of that “phase” and I have learned to use a knife and spread the butter on things like rolls or toast, but I’ll never forget my roots and when I grew to love butter.
I’m happy to share this recipe with you because with all the butter craze there is lately, this is a much better and healthier version of butter. And let me tell you, it has been taste tested and proven to be absolutely delicious by ME! Apple butter is sooo good. (Why?) Well I’m glad you asked! Here’s why:
- It’s easy to make – you literally throw all the ingredients in a crock pot and let that magic time machine do the work!
- Simple and few ingredients – I always love dishes that don’t require a lot of prep or work or crazy measuring (like 1/16 and 3/4 tabelteaspoon of vanilla)
- Giftable – yes, that’s a new word but seriously, this is a great food/holiday gift to make for friends, family and coworkers! Because it doesn’t require a lot of time and nurturing (except for a few stirs here and there), just package it up in cute mason jars, tie some burlap ribbon around it and hand them out! If you haven’t gotten it by now, this is a perfect post for this blog. Apple BUTTER packaged in a mason jar, tied with a BURLAP ribbon. Yea, you got it!
Ok, lets make some apple butter!
First, to make your life easier, you will need to purchase a handy dandy apple peeler. Because of how many apples you need to peel, it is well worth the investment of $20 to get one of these. You can find them on Amazon.com for a reasonable price!
Ok to get back on track, grab your 2 pounds of Honeycrisp apples, 1 pound of Granny Smith apples, and 1 pound of Fuji apples. Go ahead and get to working on peeling, coring and dicing them up into small bite sized chunks. the smaller the chunks the easier they can breakdown during the cooking process.
How awesome is this peeler!
It’s so awesome! It makes me want to sing that “Everything is Awesome!” song! Boom. Check that awesomeness out.
Now with poor lighting, dice up your apples and start piling them into the crockpot. (The poor lighting is key here).
Now the spices that pull this whole thing together! Cinnamon, nutmeg and cloves! Measure 1 TBS cinnamon, 1/2 tsp of nutmeg, 1/4 tsp of cloves, 1/4 tsp of salt. (After making this batch of apple butter, I kind of felt that I should have upped the ante on my spice game. Don’t be afraid to increase these measurements by 1/4 or 1/2 tsp if you’re looking for some spicy (not hot) butter.)
Put those spices on top of the apples in the crockpot.
Put the lid on and say “see ya later, apple butter”. You now have free time for the next 10 hours! Cook on low for 8 hours, then in the last 2 hours add in 1 TBS of vanilla extract. At the end of the 10 hours, grab your heavy machinery (immersion blender, blender, magic bullet, whatever you got) and puree the apple butter mixture until it reaches a smooth consistency. You can also pulse the butter several times if you want a chunkier butter, but I prefer the smooth texture.
And this is what you get: delicious, golden brown apple butter that is warm and ready to be spread over waffles, toast, biscuits, crackers, whatever your heart can dream of. IT’S SERIOUSLY SO GOOD! It also makes an adorable gift:).
MERRY CHRISTMAS EVERYONE!
I hope you enjoy!
- 4 pounds of apples, peeled, cored and sliced. I used 2 pounds of Honeycrisp, 1 pound of Fuji, and 1 pound of Granny Smith
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar
- 1 TBS ground Cinnamon
- 1/2 tsp ground Nutmeg
- 1/4 tsp ground Cloves
- 1/4 tsp Salt
- 1 TBS Vanilla Extract
- Slow Cooker
- Apple Peeler (optional)
- Grab your 2 pounds of Honeycrisp apples, 1 pound of Granny Smith apples, and 1 pound of Fuji apples.
- Using an apple peeler, peel, core and dice them up into small bite sized chunks. Place them into your crockpot.
- Measure 1 TBS cinnamon, 1/2 tsp of nutmeg, 1/4 tsp of cloves, 1/4 tsp of salt. (Don't be afraid to increase these measurements by 1/4 or 1/2 tsp if you're looking for some spicy (not hot) butter).
- Sprinkle the spices over the apples and cook on low for 10 hours. Stir occasionally to keep the apples and spices cooking consistently.
- In the last two hours, stir in 1 TBS of vanilla extract. Cover and conitue to cook.
- Once the 10 hours are complete, blend the apple butter mixture (I used an immersion blender) until you've reached a smooth consistency and all the apple chunks have been pureed.
- Allow the mixture to cool, then spoon it into mason jars.
- This apple butter can last in the refrigerator for up to 2 weeks
- *Freeze Tip: You can freeze this apple butter for up to 2 months!
- *If you want a thicker consistency, you can keep cooking the apple butter on low, for an additional 2 hours with the lid ajar so steam can escape.