6poundsapplesA mixture of sweet apples, such as honey crisp, pink lady, gala, or golden delicious works best
1cupbrown sugar (or sugar-free sweetener)Use up to this amount or none at all. See notes below regarding options.
1Tablespooncinnamon
½teaspoonnutmeg
¼teaspoonsalt
1Tablespoonvanilla extract
Instructions
Core and slice apples and place them in the bottom of a crock-pot. Note: peeling is optional and can be pureed with the softened apples later in the process.
Mix together cinnamon, nutmeg, salt, and added sweetener if you're using any.
Toss apple slices with spice mixture.
Cook on low for 10 hours.
Stir in vanilla extract and crush large apple pieces with a spoon.
Cook on low for 2 more hours. Optional: Leave the lid ajar for the last hour of cooking to allow excess liquid to evaporate if you feel like the apple butter is too runny.
Allow apples to cool slightly and then puree with an immersion blender or a regular blender (or transfer in batches to a food processor.) Apple butter will continue to thicken as it cools.
Transfer to an airtight container and store in refrigerator for up to two weeks or store in the freezer for up to 2 months.
Video
Notes
See step-by-step photos and more tips above.The recipe makes about 8 cups; the serving size is 2 Tablespoons.The nutritional estimate assumes a full cup of sugar is used.Added sweetener is optional. Use little to no sugar if desired. A stevia / erythritol blend may be used or combination of granulated, brown, and sugar substitutes will work.Note: little sugar does help thicken apple butter.Use sweet apples such as: