Apple butter is all the rage right now, right?! Apple butter is the new fall recipe. Pumpkin can suck it. (I mean, pumpkins have been coming up a little short. Ba da bum.) Jk, we still love you pumpkins.
Anyway, why are we talking about apple butter when the title says “applesauce”? Well, because in my haste to try to get together an apple butter recipe…I ended up making applesauce. Clearly, I missed the key step where you remove the top from the slow cooker to thicken the apple mush. But you know what this means? You now have two recipes in one! *Mic drop.
- 6-8 gala apples (or whatever you have handy)
- 1/4 cup water
- 1 tbsp cinnamon
- 1/4 cup sugar
- 1/4 cup brown sugar
- Dash or two of all spice, or pumpkin pie spice
Core the apples and roughly chop. It’s ok if the skin is still on. Place the apples in the slow cooker and mix with the water, cinnamon, sugars, and spice (and everything nice). Once the apples are fully sugar coated, cook them on low for 4 hours, stirring occasionally throughout until the apples are soft.
At this point, toss the soft apples in a blender until fairly smooth. Some chunks are ok. Refrigerate up to a week in a sealed container or freeze.
For apple butter:
After 4 hours, remove the slow cooker lid and cook for 1 more hour. You’ll notice the apples begin to thicken and become dark brown. Toss them into a food processor and blend until completely smooth and the consistency is like peanut butter.
Happy Eating, XO.