Necessity is the mother of invention, which is why I’m now sharing my slow cooker apple butter recipe.
Grab of a cup of tea and let me share my apple butter story, if I may: I had purchased forty POUNDS of organic apples for a great price. Yes, FORTY POUNDS. I had big plans for said apples until my one-year-old twins decided to taste each apple–one by one–and then promptly roll them down the hall. I should have known better, silence is never golden with little ones in the house.
By the time I came to my senses and investigated, I had a collection of apples at the end of the hall (all missing a chunk) and very happy (and full) toddlers in my pantry (one of them sitting atop the box of apples).
I didn’t want to toss the apples, so I suddenly needed apple recipes…STAT.
Apple butter seemed like a wonderful idea because it uses a large numbers of apples (which I happened to have on hand), and I actually like apple butter quite a bit (plus my kids had never tasted it).
For my recipe, I wanted something simple (I am a busy woman), sugar free, and could be made in the crockpot. I found a recipe via Google; and twelve hours later, tada! I had apple soup. While I had succeeded in putting a dent in my apple surplus, I had no apple butter to slather on my toast.
At this point, the apple soup was renamed apple pancake syrup (which we ate) and I came up with my own slow cooker apple butter recipe.
My recipe was a success and this is the end of my story.
Slow Cooker Apple Butter
- You will need either 3 cups of raw apple juice, or enough apples to make your own juice with the help of a high-powered blender (like I did with my Vitamix).
- 10 medium sized apples – cored and diced (I did not peel mine, though I thoroughly washed them)
- 1/4 cup fresh lemon juice
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Place your diced apples, apple juice, and lemon juice in a crockpot. Turn on low for 10 to 12 hours.
After your apples are cooked, add the spices and blend until smooth (I use a Smartstick).
Pour into clean jars!
For the whole recipe: Calories 382, Total Fat 1.3g, Saturated Fat 0, Cholesterol 0, Sodium 24mg, Carbs 96.4g, Fiber 3.6g, Sugars 83g, Protein .9g
11 Weight Watchers Point Plus in the whole recipe
Tip of the Day:
Want to make perfect cookies?
Before baking a batch, make sure your dough is thoroughly chilled. I place my cookie sheets in the freezer for about 15 minutes.
Why you ask?
Chilling your cookie dough will allow the leavening ingredients to do their job before the fat (usually butter) flattens out your cookies. Some chefs say that simply letting your dough “rest” will achieve the same thing.