This Healthy 2 Ingredient Slow Cooker Apple Butter is the most straightforward fall apple formula you'll ever make! It's made with just apples and a touch of cinnamon, so it's a very sound formula that is impeccable as a plunge for products of the soil fat saltines, or as a spread on toast, or even eaten with a spoon!
I don't think about you, yet where I live apples are delectable and abundant in the pre-fall and late-summer. As I youngster I picked apples with my grandparents from their trees and I viewed my mother and grandmother make apple jam, squeezed apple and fruit purée, alongside a wide range of apple prepared products like pies, cakes and shoemakers.
Throughout the long term I've made my own fruit purée and explored different avenues regarding loads of approaches to go through our fall apples, yet it wasn't until I found this Healthy 2 Ingredients Slow Cooker Apple Butter formula that I knew my apple-endeavors would be diverted. Creamy fruit spread is so delightful and it's been the ideal option to our family's menu: it's sweet and flavorful however contains no additional sugar, and it's flawlessly thick and spreadable so it's an incredible choice to natural product sticks that can be high in sugar or different sugars.
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Ingredients
- Enough apples to fill your crock-pot or slow-cooker . Use any variety you like. I've used a combination of all different kinds...it doesn't seem to matter and it always tastes amazing. I filled a 5- crock-pot
- 2-3 tsp ground cinnamon
Instructions
- Start by washing your apples in a sink full of cold water. You'll be leaving the peels on, so make sure each apple is nice and clean.
- Dry the apples on some kitchen towels and core them, cutting them in halves or quarters. If your apples are quite large, cut in quarters. Because my apples were hand-picked they had a few had bruises, but in a recipe like this that doesn't matter too much. Don't bother peeling them: this adds to the nutrition factor of this recipe (leaving the peels on adds great fiber and saves you a ton of time).
- Place the apples in the pot of your crock-pot or slow cooker and turn the heat to high. Put the lid on and let the apples cook for about 4 hours, giving it a good stir approximately every hour.
- Transfer the apple mixture to your blender (you may have to do this in two batches to avoid spraying piping hot apples all over your kitchen...not that I would know anything about that...) and blend on high speed until the mixture is creamy and perfectly smooth. Make sure you add every last bit to the blender. You'll need the crock-pot again in a minute and it needs to be nice and clean.
- Add the pureed mixture back into the crock-pot and stir in the cinnamon.
- Let it cook on high for another hour or so to let it thicken, stirring once or twice during that time.
- Let the mixture cool slightly at room temperature before adding it to jars or containers, and then store it in the fridge for up to 4 weeks, or in the freezer for even longer!
For More Details : bit.ly/2FibH3R
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