Slow Cooker Apple Pumpkin Butter
Here's to the second installment of the Sweet Simplicity series!
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!
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