I went apple picking the other weekend at Riley’s Apple Farm in Oak Glen. It was a nice fall weekend activity and the weather was actually a bit cooler up in the mountains, it’s been in the 80s in LA and I’m ready for some autumn weather! This recipe will keep about 2 weeks in the refrigerator. If you’d like to get into canning, there are specific directions here in Martha Stewarts Overnight Apple Butter recipe. I have this 6.5 quart Cuisinart Slow Cooker and it made 4.5 mason jars worth of Apple Butter. There’s nothing quite like homemade warm apple butter on toast or mixed into oatmeal, this is definitely a recipe to try!
Easy Homemade Apple Butter
Apples (enough to fill your crock-pot)
1 cup light brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
Peel, core and slice half of the apples. Do not peel the other half, simply core and slice. Place all apples in crock-pot with sugar, cinnamon, nutmeg, and salt. Toss to evenly distribute the sugar mixture.
Cook on high for 4 hours. After 4 hours, use your immersion blender (I have this Cuisinart Immersion Blender), or food processor to purée the apples until smooth. Cook on high an additional 4 hours until dark and thickened. Place in mason jars or other sealable containers, keep in fridge, and enjoy!
Oh, By The Way: I don’t have an apple corer-and-divider but it would make this recipe much easier!
Let’s Be Honest: If you’re going out apple picking, you’re going to need a pair of this season’s Isabel Marant ankle booties for walking around in the orchard.
Shop the Look:
Accessorize: These Homemade Canning Labels are perfect and already sticky, no glue required.