Crockpot Apple Butter for Daddy

October 14, 2009

I made apple butter at Christmas for several years because Daddy liked it.  I’m not sure if he especially loved my version as much as his favorite store-bought brand, but he always acted like he did.  Apple butter still reminds me of him whenever I think about it or smell it or taste it.  I haven’t made it in a long time, and it’s kind of bittersweet to make it now knowing I can’t take him a jar of it.

But I did make apple butter again for the first time since he’s been gone.  I had 6 giant Fuji apples left after the Gooey Apple Cake/Cobbler stuff, and didn’t want them to go to waste.  I was super busy on Sunday getting ready for our BlogWorld trip, so I didn’t have time to fuss around with a boiling, spitting, scorching pot of apples on the stove.  The solution?  My underutilized crockpot, of course!

I added a cup of water to the apples to get them started, but I’ve seen crockpot apple butter recipes that don’t use any water at all, and I suppose they might  take slightly less cooking time.  My apple butter was in the crockpot on high heat for 10 hours, and then the next day I still wanted it a little thicker so I simmered it on really low heat on the stove for another hour.  Just cook it til it looks the way you want.

The flavor in this is exactly the way I wanted it.  I love that it’s not very sweet, and has the zip of the lemon and the perfect blend of incredibly flavorful spices from Penzeys.  I think Daddy might like it too.

Crockpot Apple Butter

6 large Fuji apples: peeled, cored and chopped
Juice of 1 lemon
1 cup water
1 cup brown sugar
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
Healthy dash of salt

Place all ingredients into crockpot, and mix together. Cook on high heat until desired thickness is reached; probably 10-12 hours.  Use a stick blender for a smoother consistency if you wish (I wished).  Best served on a big steaming buttered homemade biscuit!

Note:  I plan on finishing this up within the next few weeks and keeping it chilled, so I didn’t worry about the whole canning/processing procedure.


5 Comments so far

  1. Posted by lisaiscooking

    October 14, 20097:06 am

    I love the lemon in this! Sounds delicious.
    .-= lisaiscooking´s last blog post … African-Spiced Chicken with Green Olive Sauce =-.

  2. Posted by BigSis

    October 20, 20099:35 am

    Hey, Lisa! I think the lemon makes this recipe. It provides a great balance for the sugar.

  3. Posted by LilSis

    October 14, 20098:33 am

    I’ll have to give this a try one day. The apple butter is definitely another one of those things that trigger memories of D, since he loved it so much. At least we’re lucky and they’re good memories.

  4. Posted by grace

    October 22, 20096:21 am

    no lie, apple butter is probably my favorite spread-type condiment. copiously slathered on a hot biscuit is a fine and dandy breakfast any day!

  5. Posted by BigSis

    October 22, 20096:24 am

    I love it too, Grace, and I love your word “copiously”! 😀

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