Get ready friends - It's finally September and I'm about to unleash the dozens of apple and pumpkin recipes that I've been holding in my que for months. 🤣🍎🎃 I'll do my best not to overwhelm you, but honestly, I'm downright giddy over here just thinking about all the Fall treats that I have ready to share with you.
For those of you who might be new to my food blog, I want to be completely transparent. I don't hide the fact that I make most of my blogged recipes well in advance of when I actually post them. Because of the time that it takes to write out step by step directions, prepare and photograph each recipe - it's almost impossible for me to post recipes on the same day or even the same week that I make them. ⏰
Now that you know that, you'll understand why I've been making apple and pumpkin recipes for my family for months. We endured hearty Fall soups in the middle of July and Autumn Harvest Bowls in August. You don't know what you're missing until you've experienced Spicy Lentil Curry on a 100 degree day. 😅 Before you start to feel bad for us though - just remember that we also start eating Christmas cookies in October. 🍪🤣
This summer I made Apple Butter Cinnamon Rolls, Fall Harvest Granola Bars, Pumpkin Muffins, Cinnamon Crunch Bread and Slow Cooker Apple Butter. The food blogging gig does have its perks. 🤣 All pumpkin muffins taste good in October but the true test of a great pumpkin muffin is how it tastes in June. The same is true for apple butter. 🍎We absolutely gobbled this apple butter up in the middle of the summer so you KNOW it was good - and I'm guessing that it's even better now that we're entering apple season in Georgia.
Slow Cooker Apple Butter
5 pounds mixed apples, peeled and cored
3 cups granulated sugar, divided
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
Cut apples into 1-inch cubes; place apple cubes and 1 ½ cups of the sugar in a 6-quart slow cooker. Cover and cook on HIGH 6 hours.
Stir in cinnamon, nutmeg, cloves, and remaining 1 ½ cups sugar. Cover; cook on LOW until apples are very soft, 4 hours.
Use and infusion blender to process until smooth.
Spoon into containers and store in refrigerator for up to 1 month.
I don't know who came up with the idea to make apple butter in the slow cooker - but I've gotta say -- genius. I mean, wit just makes sense. It's the perfect way to slow cook apples to their most tender, buttery state.
This recipe does make a lot of apple butter but you'll be surprised at how fast it gets eaten. And if you happen to end up with extra - check out these amazing Apple Butter Cinnamon Rolls! They're amazing and you will want to eat these every weekend this Fall.
Make sure that you subscribe to my email list so you don't miss this amazing recipe. It's a great way to find out when I post new recipes to the blog. Thanks guys and Happy Fall!!!
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