Making Apple Butter in the slow cooker brings a delightful aroma to your kitchen and it is such a great way to accompany some of your desserts and entrees. I use it in my special "Bran Muffin Top" recipe, cookies, cakes, fish (especially on cedar planked salmon), chicken and even on pork chops. I make plenty of it to keep on hand through the winter (if it lasts that long). You can freeze the apple butter (I usually portion out 1 cup at a time and freeze in individual bags) or if you know how to preserve your food by "Canning", it is best to preserve in this method. Here is a link to the "Ball Company" on how to preserve foods and they also give you "step by step" for freezing and preserving. http://www.freshpreserving.com/
This recipe can be adjusted to your liking; I have found that using less sugar is best, depending on the apples that you use. I prefer sweeter crisp apples such as Honeycrisp, Gala and Jonagold apples that are available in Washington during September and October season. I do add a Granny or two to this recipe, for the tart flavor, but you can use any apple of your choice. Also, just remember that the sweeter apples that you may choose for this recipe, do not need as much sugar.
Happy Autumn Season! This photo is from our yard and our neighbors tree; what a lovely site to see nature in the works, during Autumn.
APPLE BUTTER RECIPE
in a Slow Cooker
Apple Butter on Fruit and Nut Crostini
Note: Anjou Bakery in Cashmere, WA makes the most delicious Fruit and Nut Crostini. Sold in many local grocery stores and at Whole Foods. http://www.anjoubakery.com/