I almost feel guilty offering up this Apple Butter recipe. It’s so ridiculously easy. It has two ingredients. And (in my not-so-humble opinion), it tastes just as good as the butters that take weeks to harvest, cook, mash and season.
I suggest using apples that have multi-colored skins, like the Gala or McIntosh varieties. Granny Smith tend to be too tart and Red Delicious tend to be too gritty.
I’ve also been experimenting with ways to use this Apple Butter. May I suggest:
With scones, such as my Lightened Up Scones:
Or with a hearty bread like my Cranberry Walnut Harvest Bread:
Or, stir it into oatmeal and add your favorite toppings, like this:
Do you have another use for Apple Butter? I’d love to hear it!
2 ½ pounds (about 6 medium) apples
½ cup apple cider
Core and slice the apples (leave the peels on) and add them to a crockpot or slow cooker.
Pour the cider on top of the apples.
Cook the apples for 6 hours. On my crockpot that’s a “high” setting.
Once the apples have cooked, lift them out of the pot with a slotted spoon and into a blender. Reserve the juices in the crockpot.
Turn the blender on medium and blend / pulse until smooth. Add the reserved juices by the teaspoon if you’d like the apple butter a thinner consistency.
Transfer the blended apples to a glass jar. Place the jar in the fridge (uncovered) until cool. Then place the lid on the jar and store in the fridge for up to one month.