Crock Pot Apple Butter

I made this Crock Pot Apple Butter once just so my house would smell good.

It worked.

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Fall has officially hit the Midwest.  The last two days have been filled with a cold, wet rain.  About enough to send this mama through the roof at points.  Three kids trapped in a small house is a recipe for disaster.

What has saved us is them "helping" me in the kitchen.  We made this fabulous apple butter, as well as a big batch of tacos and a layered taco dip one night, plus homemade popcorn on the stove {which is always a huge hit}.

The rest of the week is supposed to dry out, and although cool, we should be able to get our hinnies outside to enjoy the changing leaves and crisp weather.

Holy moly is this good on a hot, toasted English muffin.  I meant to make a batch of homemade biscuits, but then my Betty Crocker day went down the wayside and I pulled an English muffin out of the fridge and called it good.

I'm not sure if your kids are like mine, but every day around 3:00 p.m. they NEED a snack.  I'm not sure what it is, because I know they don't really need it.  They will not starve.  But for whatever reason if I don't give them something, that hour before dinner can be a nightmare.

So I give in and give them something.  It usually involves a fruit or vegetable, but yesterday I gave them each a half of an English muffin slathered on this good stuff.  We all agreed it IS going on our oatmeal in the morning.  How great will that be?!

If you have a crock pot and around 15 apples, make this!  It will give you two pints of yummy goodness!  One to keep for yourself and one to give away.

I use this crock pot and love it.  And it gets a heck of a workout in the Fall!  I also love this smaller 5 Quart version, it does the job too.

Crock Pot Apple Butter

Print this Recipe!

12-15 apples, peeled and diced into chunks
1/2 c. sugar
1/2 c. brown sugar
1 T. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1/4 t. salt
1 t. vanilla

1.  Combine all ingredients in the crock pot, stir and set on low.
2.  Cook for 10-12 hours {your house will smell fantastic!}
3.  When mixture is cool, blend until smooth using an immersion blender.  If you do not have an immersion blender a food processor or blender will work.
4.  Keep in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.

So, need ideas for what to use this on?  Here are a few.

• Stirred into oatmeal or other hot cereal
• Spread on toast, biscuits, English muffins
• As an appetizer topper of cream cheese or brie
• Stirred into pancake, waffle or muffin batter
• As a topping for ice cream
• As a dipper with grilled pork chops