It’s the fall season and everyone knows what that means. Apple picking and farmers markets! For this recipe, I went to a local orchard for an event with others from my college and got myself a bunch of amazing apples (I used a pound of Granny Smith with the rest being a combination of Macintosh and Cortland) for only $1 per pound. This was a great way of saving money considering a small bag of apples can cost $4 or more at the grocery store.
This recipe is great because you can leave it in the crockpot while you go to class or the library. That way when you get home, your house will smell like a freshly baked apple pie and you’ll have a spread that works well for breakfast, a quick snack, or to add more flavor to your favorite dessert.
Plus, as an added bonus, you can impress your parents and make them think that you actually have this “adulting” thing down when you bring some of this apple butter home for Thanksgiving!
Yield: ~20 ounces
- 5 1/2 Pounds of apples, peeled, cored and chopped finely
- 4 Cups of granulated sugar
- 2 1/2 Tablespoons of cinnamon
- 2 Teaspoons of salt
- 1 Tablespoon of salted butter
- 2 Teaspoons of cloves (optional)
- Place the apples in the crockpot.
- Mix the dry ingredients together and pour over the apples and mix together well.
- Cover and cook on high for an hour.
- Add the butter and turn the heat down to low. Leave covered for 9 to 10 hours, mixing occasionally. The spread should be dark brown and thick.
- Uncover and continue to cook on low for another hour, whisking every 20 minutes or so to make the mixture smoother.
- Store in mason jars and keep refrigerated.