What to do with all those apples you just picked: MAKE APPLE BUTTER
Like everybody else as soon as the weather turned a bit cooler, I had the grand idea of going apple picking. All the local orchards required advance registration on the weekends so I decided to go on a weekday afternoon. I pulled out my boots, a chunky sweater, that seriously snagged on every limb of the apple tree
With the orchard to ourselves we picked more apples than we could ever eat, and so the recipe search has begun for what to do with all these apples. Apple butter used the most amount of apples and by using a slow cooker I was able to set and forget it. Like a whole day forget about it. YAY!
The best surprise of our apple picking adventure was no lines for apple donuts or cider. Woot Woot!
To get really tasty apple butter, use a variety of apples!
- 6 1/2 pounds apples - peeled, cored and sliced
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, and salt. Pour the mixture over the apples and mix well.
- Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
- Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
- Use an immersion blender to puree the apple butter until smooth, or pour into vitamix or blender.. becareful...it's hot!
- Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
- Serve on overnight oats, baked sweet potatoes, gluten-free waffles or just eat it with a spoon.