Slow Cooker Apple Pumpkin Butter

Here's to the second installment of the Sweet Simplicity series!

Happy Friday, everyone! It's been one of those weeks that seems like Friday couldn't have come faster :) I have Friday's off (usually!) and it's so nice to have a day to putt around on shop stuff, throw in some laundry, be a little lazy, write up a grocery list, and well, blog!

Last year, I tried my hand at a few pumpkin butter recipes, and then I created my own pumpkin + apple butter recipe. I thought I should revisit the recipe and see if it needed any additions or changes. Plus, I have been craving it since I made it last fall--finally, I had an excuse to make it again!

It starts with apples:

And it ends with cute jars:

This recipe is ridiculously easy, but it does take a little babysitting (well, if you are babysitting a 10-year-old!...just needs to be checked up on every once in a while).

Here's the recipe with a few minor changes from the original:

Crock Pot Apple Pumpkin Butter
Makes approximately 3 cups

6 medium tart apples (approximately 2-3 lbs...I used Granny Smith)
1 tbsp of cinnamon
1/4 cup of brown sugar
2 tsp of pumpkin pie spice
1/4 tsp cloves
1 tsp vanilla
1 can (15oz) of pumpkin puree

Peel, core, and chop apples into small pieces. Put chopped apples into crock pot with the remaining ingredients. Stir. Cook on low for 3-5 hours. To avoid burning, stir occasionally. When apples are soft, put the mixture into a blender and blend/pulse until smooth. You can also use an immersion blender. Store in airtight containers (such as jars). Keep sealed in the refrigerator for 2-3 weeks. You can also freeze it for later :)

Even though it is literally still 100 degrees in Texas, I've been enjoying a taste of fall on my toast, waffles, and even granola!

ps. have you seen the new leather line?


Popular Posts