Our friends over at DinnerMom says this about the recipe:

“My affection for apple butter kinda snuck up on me. I thought I was perfectly happy with strawberry jam and an occasional applesauce replacement for oil. I’d taste it every now and then. But, I didn’t really feel the need to keep it on my grocery list. Then, I mixed it into a caramel sauce and made Cranberry Apple Caramel Popcorn…and it was divine. When I needed a “glue” to hold together my Stuffing Muffins, it was fully up to the task and gave them a spectacular burst of flavor. The jar of apple butter quickly disappeared as my daughter slathered it on top of her pancakes. And, well…it does make a really tasty dip.”

She has certainly found many uses for this apple butter.  I haven’t tried them all, but can’t wait to.  If you try them, leave a comment below and tell us how you used your apple butter.

Ingredients

6 pounds apples (A mixture of sweet apples, such as honey crisp, pink lady, gala or golden delicious works best)

1 cup Domino brown sugar

1 Tablespoon McCormick cinnamon

½ teaspoon McCormick nutmeg

¼ teaspoon salt

1 Tablespoon McCormick vanilla extract

Instructions:

Core, peel and slice 6 pounds of apples. It sounds like quite an ordeal. But, it’s really not that bad, particularly if you invest in an apple corer (mine was under $7.) And, 6 pounds makes  A LOT of apple butter. Make a half batch if you’re not planning to share it as a gift or don’t want to stow some away some jars in your freezer.

A note on apples: Because I planned to cut back on the sugar, I used sweet honey crisp apples. A mixture of apple types is always a good idea. Other apples on the sweeter side include gala, pink lady and golden delicious.

Mix together brown sugar and spices (except for the vanilla) and toss with the apple slices. Cover and cook on low for 10 hours. Cook it over night and your house will smell amazing in the morning.

A note on sugar: I adapted this recipe from one over at My Baking Addiction. And, yes…the apple butter over there is divine. But, I found that I absolutely didn’t need all that sugar. I cut the amount in half. The sweetness of the apples made up the difference.

After the apples have slow-cooked for 10 hours, stir in the vanilla and break up the apple slices with a spoon. Re-cover and cook for 2 hours more.

Allow the mixture to cool and then puree it with an immersion blender (or in batches in a food processor.)

Spoon the crock pot apple butter into air tight containers. Decorate with ribbons and tags if you are giving some away as gifts. Otherwise, use within 2 weeks or store in the freezer for up to two months.

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Quick Tip: Try different combinations of apples to achieve a different sweetness factor.

Thank you to DinnerMom for this awesome recipe!