Tool

• Crock pot

Ingredients

• 6 pounds apples (about 15 apples)

• ¾ cup brown sugar

• ½ cup granulated sugar

• 1 tablespoon cinnamon

• ½ teaspoon nutmeg

• ¼ teaspoon cloves

• ½ teaspoon salt

• 2 teaspoons vanilla extract

Direction

1. Peel, core, and slice apples into wedges.

2. In a medium bowl, mix brown sugar, granulated sugar, salt, cinnamon, nutmeg, and cloves.

3. Add apples to the slow cooker and pour the sugar‑spice mixture over them. Toss to coat.

4. Cover and cook on LOW for 10 hours.

5. Stir in the vanilla, then cook uncovered for 2 hours to evaporate excess liquid.

6. For chunky apple butter: mash with a potato masher.

7. For smooth apple butter: blend with a food processor or immersion blender until silky.

8. Refrigerate in airtight containers unless canning.

Notes

• Taste your apples first: Reduce sugar by ¼ cup if apples are very sweet; add a squeeze of lemon if they taste flat.

• Control thickness: Simmer on the stove over low heat to reduce further if needed.

• Stovetop method: Cook apples and spices over medium‑low for about 1 hour until soft, puree, then continue cooking until caramelized and thickened.

• Storage: Refrigerate unless you’re canning.

• Flavor depth: A mix of apple varieties gives the best balance of sweetness and acidity.

Nutrition

Serving: 4 tbsp • Calories: 77 • Carbs: 20g • Protein: 1g • Fat: 1g • Saturated Fat: 1g • Sodium: 39mg • Potassium: 98mg • Fiber: 2g • Sugar: 17g • Vitamin A: 46IU • Vitamin C: 4mg • Calcium: 12mg • Iron: 1mg