Bev’s Crock Pot Apple Butter
By Beverly Hicks Burch
I have been talking a long time to Tall & Handsome about my Crock Pot Apple Butter. Naturally that put…as we say here in the South…a “hankering” on him for the aforementioned Crock Pot Apple Butter.
A few weeks ago, as we were on our way home from yet another doctor’s visit we decided to stop at William’s Orchard. William’s is a local orchard and nursery on Hwy 11 in Argo, AL. You can pick up fresh apples in season and produce throughout the year. They also carry a variety of canned Amish products and frozen produce. The orchards are across the street from the store.
While we were there we picked up a half a peck of Arkansas Black apples and some frozen Kentucky Wonder green beans. Yummmm is all I can say!
A couple of days later I dug out my recipe for Crock Pot Apple Butter and Tall & Handsome and I began the process of peeling and chopping those Arkansas Beauties. T & H just loves to do this type of thing .
I had never used this variety before and I have to say they are luscious. They were firm and not to sweet or tart to use for the recipe. I found the original recipe for Crock Pot Apple Butter in The Birmingham News’s Food and Lifestyle section several years ago. Of course over the years I’ve adapted it and perfected it to our liking.
The first batch was so good (we had enough to share with Momma and Daddy) that T & H went back and got more apples and we’re still making apple butter.
Crock Pot Apple Butter
Apples – enough to fill a 5 quart crock pot. My Aunt LaRue, who loved a batch I made enough to request the recipe, uses Macintosh apples.
2 cups apple cider or apple juice (I used organic apple cider from Whole Foods)
1 – ½ cups to 2 cups sugar or to taste (if you use a tarter apple, you may need a bit more sugar)
½ cup brown sugar
2 teaspoons cinnamon
¾ teaspoons pumpkin pie spice (or apple pie spice)
- Fill crock to the rim of the crock pot with apples that have been peeled, cored and sliced or chopped. Pour the apple juice or apple cider over the apples and place the lid tightly on the crock pot.
- Cook on low temperature for 12 hours.
- Next, stir in remaining ingredients.
- Replace and tilt the lid to allow moisture to escape. Cook on low for an additional 12 hours.
- Pour into jars and seal or place in freezer safe containers and freeze. Keep in the refrigerator after opening.
© 2011 Beverly Hicks Burch All Rights Reserved.