If I wasn’t such a lady, I’d have eaten all 32 ounces of this apple butter by myself. Who says apple butter has to be for spreading on bread? I don’t eat bread anyway, or at least I don’t have any gluten free bread right now. I’m sure it’s delicious on bread, but try not to just spoon too much of it in your mouth straight from the pot.
This couldn’t be any easier to make, the hardest part (though it’s so worth it) is waiting for it to cook in the slow cooker. That is the main reason most of its cooking time was overnight and while I was gone to my doctor’s appointment this morning. Perfection when I returned! And sure smells great! I’ve made an apple butter before, but also used some pears since I didn’t have enough apples. So this one is pure apple butter, with no sugar. It does not need sugar! Chop the apples—I used my Vidalia Chop Wizard (As Seen On TV, but available in many stores now and only about $20). Love this thing. It has two different sizes for chopping. I chopped these with the smaller one. Added a little lemon juice, some yummy spices and a little apple juice and let it cook away.
Slow Cooker Easy Apple Butter, No Sugar Added, by Katrina, Baking and Boys!
12 apples, your choice, but something like Gala, Braeden, red or yellow delicious, or Fuji, or any combination (if you use Granny Smith apples, you might need sugar), peeled, core removed and chopped
juice of 1 lemon
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups 100% apple juice
Put all the ingredients into the bowl of a slow cooker, stir together until combined. Cook on low 12 hours, perfect for overnight. After about 10 hours (in the morning), blend the apples until smooth (I used a handheld blender right in the slow cooker, but you can carefully transfer the apples to a blender, in batches, too.). If you don’t blend it too much, you can just call it applesauce, but keep blending until is a super-smooth consistency and it becomes a nice apple butter. Once blended, you can let it cook another couple hours, but you don’t have to. Let cool, store in jars in the refrigerator for up to a couple weeks. Makes 32 ounces (4 half pints, perfect gift giving homemade item).
Almost there, blend a little longer. It will become silky smooth.
Apple Butter, no sugar added
You will want to dive right in. I’m planning for some of this to go in these Apple Betty Bars I’m going to make this weekend for a family get together. But I’m also thinking this would sure make some delicious dairy free apple ice cream, maybe even with caramel (vegan, refined sugar free) swirled in, and some pecans. Okay, yum! Deal. Working on it.
*Note, the strange discrepancy in colors in the photos is because it’s quite a rainy day here today! It does look most like the first and last photo here on this post. ; )