homemade apple butter

Our weekend was rainy and cool. Not quite the summer weather we would anticipate in late July. But, something about rainy days {and days} proved to be quite a relaxing weekend.
Reed and I had just been talking about eating waffles with apple butter so at the danger of appearing ready for fall, we piled our cart with pounds and pounds of apples. Even though this time of year isn't really apple season, we find Pink Lady apples still to be quite delicious.  I cooked apple butter all day yesterday. With the dreary weather and the apple and cinnamon scent filling the whole house, it could of almost been mistaken for fall. Thank goodness it's not quite yet. :) This was the first time I made apple butter and it couldn't be easier. You throw everything into the slow cooker and let it cook the whole day. The boys so enjoyed it on fresh waffles this morning as they watched the rain still coming down in buckets.

Slow Cooker Apple Butter

{adapted from this recipe}

5 lbs of apples, peeled, cored & sliced

{I used mostly pink lady and few granny smith because Reed wanted some green apples}

1/2 cup light brown sugar 

{the original recipe calls for 2 cups sugar, but we prefer the sweetness to come from the apples, so tailor to suit your taste}

1 Tbsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt {I use kosher salt}

1 Tbsp. vanilla extract

Place apples in slow cooker. Add sugar, spices and salt. Stir together. Cook on low about 8-9 hours or until apples are very easily mashed. Add vanilla extract. If you prefer a bit of a smoother texture you can use an immersion blender {or regular blender}. That's all there is to it. Enjoy!

This recipe made probably enough for a couple weeks for us in the fridge, approx 26 oz.

Next time I will be definitely doubling the recipe to freeze or give as gifts.