Slow Cooker Apple Butter (Sugar Free)

posted in: DIY | 0

Necessity is the mother of invention.

This truism is the reason why I’m now sharing this slow cooker apple butter recipe.

Grab of a cup of tea—or whatever strikes your fancy—and allow me to share my apple butter story, if I may.

 

Organic Apples

It was a decade ago and I had purchased forty pounds of organic apples for a great price—yes, FORTY POUNDS! I had big plans for these apples.

My plans came to a grinding halt when my—then—one-year-old twins decided to taste each apple once—as in rip a chunk out of an apple—and then promptly and gleefully roll it down the hall.

Great fun for babies apparently.

Truthfully, I should have known better. Every mother worth anything knows this: silence is never golden when you have little ones at home—never! Unless, they are sleeping—which mine were not.

By the time I recovered my senses and went to investigate the reason for such pregnant silence, I had a hefty collection of apples at the end of the hall—obviousy, all missing a chunk—as well as some elated toddlers in my pantry. One of the boys was even sitting squarely in the box on top of the apples smiling a big—somewhat toothy—smile.

VERY cute.

I even took a picture.

The state of my apples, however, was far from cute.

I now had a dilemma: I had to do damage control and fast as I didn’t want to toss the apples away.

I suddenly needed apple recipes…STAT.

Enters…apple butter.

 

Slow Cooker apple butter

 

Apple Butter

Apple butter seemed like a wonderful—and clever—idea because: 1) it uses a large number of apples—which obviously, I “happened” to have on hand, 2)I actually like apple butter, and 3) my children had never tasted some.

For a recipe, I wanted something simple—I am a busy woman—sugar-free, and which I could make in the crockpot—as in toss the apple in the container, put the lid on, set the time and pouf, done.

Enters Google.

I found a recipe and twelve hours later, tada! I had apple soup.

While I had succeeded in putting a dent in my substantial apple surplus, I had no apple butter to slather on my toast.

At this point, the apple soup was—cleverly—rebranded as apple pancake syrup—which we ate—and I came up with my own slow-cooker apple butter recipe.

I am happy to report this recipe was a success and this is now 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 as I did—I used 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 your crockpot.

Place the lid on top.

Turn the crock-pot on low for 10 to 12 hours.

After your apples are cooked—and very soft—add the spices and blend until smooth—I used a Smartstick for this purpose, which I love.

Pour into clean jars!

Voila, that’s it!

 

Slow Cooker Apple Butter (Sugar Free)

Slow Cooker Apple Butter (Sugar Free)

Ingredients

  • 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 as I did—I used 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

Instructions

Place your diced apples, apple juice, and lemon juice in your crockpot.

Place the lid on top.

Turn the crock-pot on low for 10 to 12 hours.

After your apples are cooked—and very soft—add the spices and blend until smooth—I used a Smartstick for this purpose, which I love.

Pour into clean jars!

https://www.florencewitt.org/slow-cooker-apple-butter/

 

Cooking Tip of the Day

Do you want to make perfect cookies?

Here is a tip: before baking a batch, make sure your dough is thoroughly chilled by placing your cookies—on a cookie sheet—in the freezer for about 15 minutes.

Why you ask?

Wonderful question.

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.

Since Christmas season is upon us—and therefore baking season—I will have to give this trick a try.

PS: My awesome editor confirmed that this tick is effective.

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