I get seduced by farmer’s markets. If I see a cluster of white tents that even hint to a promise of produce, I’m probably heading that way. Most of the time I don’t even need to buy anything; I get a contact high from just being there. Sometimes I buy too many things though, and that’s how I found myself with a growing population of apples living in my kitchen.
With only two of us in the apartment, making a pie seemed a little excessive (and I need to work on my pie crust confidence and today was not the day), so I needed a recipe that would let me use up the apples without resulting in a huge dessert. Enter, apple butter.
Since this recipe suggested using a slow cooker, I had the added bonus of making my apartment smell f’ing great all afternoon.
Slow Cooker Apple Butter (adapted from Dinner a Love Story)
- 10 apples peeled, sliced (I had a hodge podge of varieties and mixed them all together because I’m fearless like that)
- 1/3 c. sugar
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 cinnamon stick
- slice of lemon
- 1/2 c. water
Peel and slice your apples. Please try not to peel the tip of your thumb in the process (guilty as charged). Drop the apples as well as all other ingredients into your slow cooker. Turn it on low and stir occasionally. It’s probably recommended to stir as little as possible so that the slow cooker retains the moisture, but if you want to stir yours so that your kitchen gets hit with some appley perfume, be my guest. Make sure the lid is cracked a little open so that moisture can escape and the flavors can really concentrate down.
Once the apples have broken down and are taking on that distinctive apple butter brown color, turn off the slow cooker to let them cool. Remove cinnamon stick and what’s left of your lemon slice, and puree (immersion blender, food processor, whatever you have).