Slow-Cooker Spiced Apple Butter

Fall is the season of spices. Of pumpkin, and cinnamon, and nutmeg, and caramel. And, of course, apples. Apple cider, apple juice, apple pies and crisps and cobblers and cakes, spiced apple everything. Did I miss anything?? Oh yeah, Apple Butter!!

Have you ever tried apple butter? Do you know what it is?? Well, if you haven't, it's time to try. Right now. With this recipe. Contrary to the implications of it's name, there is no butter involved. If anything, it should be called apple jam, really. It is smooth, and comfortingly spiced, almost like applesauce but better. Soooo much better. And you can make some in your slow-cooker, with nearly no work at all!! See, I'm discovering new slow-cooker recipes, even if they're not the "usual suspects".

You MUST try this!!

Slow-Cooker Spiced Apple Butter (inspired by My Baking Addiction)
Printable Recipe

6ish pounds of apples, peeled, cored, and sliced (I used Honeycrisp, you can use any favorite apples!)
1/2 cup granulated sugar
1 cup light brown sugar
1 Tb cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp salt
1 Tb vanilla

Put all your apples in your slow-cooker.

In a medium bowl, stir sugars, spices, and salt together with a fork.

Sprinkle this mixture over the apples. Cover and cook on low for 10 hours, until thickened and dark brown.

Uncover, stir in vanilla, and continue cooking on low, uncovered, for 2 more hours.

If you're spiffy enough to own an immersion blender, use it to puree the apple butter till smooth. If not, spoon a few cups at a time into a blender or food processor, and blend till smooth.

Spoon finished apple butter into sterile containers. Refrigerate for up to 2 weeks, or freeze. This recipe is not shelf-stable!

I'm a little lazy, so I love that you don't have to can this. You could, if you had all of the equipment, or you could just give a few jars away, freeze a few, and keep one out to use. 

I love apple butter. I used to buy a jar every fall, and put it on everything. This, my friends, is the best apple butter in the whole world. Period. The end. There are so many flavor layers in this fabulous spread, it floors me!

Somehow, I know not how, it actually tastes buttery!! Not a smidge of butter in it. I am considering adding a bit of fresh ginger next year :) It is smooth as silk, fabulously spiced, and yet still holds on to a fresh apple tang. How can this be possible, you say?! I have no idea. Maybe it has something to do with me cutting out a big chunk of the sugar...

...Or maybe it is because I used Honeycrisp apples, the best apples of the year. My Mother frowns upon me actually cooking such seasonal treasures, but I figured if I did, I could have them all year!! I'm glad I did. It's to-die-for-delicious. You can, of course, use whichever apples you like!

Not sure what to do with apple butter? Use it anywhere you would use jam. Also, it's delicious in place of syrup, on pancakes and french toast and things. I like it in sandwiches, with a bit of soft butter. Or just use a spoon. However you plan to eat it, I hope you try it!!

Shared at Tutorials, Tips and Tidbits, Foodie Friday, and Foodie Friends Friday