Ingredients:
- 5 1/2 lb mixture of sweet and tart apples (e.g. Granny Smith, Sunrise, Fuji, Honeycrisp, and Mac apples)
- 1/2 tsp ground cinnamon
- Lemon juice to taste
- Stevia to taste (optional)
Directions:
- Slice the apples. There is no need to peel the apples. In fact, your apple butter is much healthier with the peel left on.
- Set slow cooker on high for 4 hours with the lid on. During those 4 hours, give it several stirs as the apples tend to stick to the bottom. You can add some apple juice or cider to prevent sticking. If you’d rather cook it longer on a low heat, you can do that too.
- Mash apples and turn off heat. After 4 hours, most of the apples are soft enough to mash up with a wooden spoon or potato masher. After mashing, you now have applesauce.
- Cool slightly and scoop into high-speed blender. This step results in super smooth apple butter. Plus, we want to pulverize the apple peel. With a big ladle, scoop the apple mixture into a blender. If you have a small blender you may have to do this in a few batches.
- Blend the mixture. Start on a low setting and go faster until you reach max speed. You may need to let some steam escape through the top hole if there is one. Puree mixture until super smooth and buttery. If it’s still chunky, keep blending. It will look similar to this after blending.
- Pour the apple butter back into the slow cooker. Turn heat on high and cook down, uncovered, for another 45-75 minutes until it’s as thick as you desire. 7. When ready, add cinnamon to taste. You can also stir in a tiny bit of lemon juice now too, but this is optional.
Vegan/Veg/GF/DF/Paleo
Borrowed from OhSheGlows
