The chill in the air means fall has arrived. Last year at this time I went apple picking at Baugher’s Orchard in Westminster, MD. This wasn’t a trip I planned, but had been something my wife has wanted to do for a few years. I shouldn’t have been surprised when we came home with 15 lbs. of apples (apparently a wealth of apples comes with the territory) but there we were with more apples than we knew what to do with. Then I found my grandmother’s apple butter recipe (modified for a crock-pot).
Grandma’s Apple Butter
- 6 lbs. apples – peeled, cored, and sliced
- 1.5 cups water
- 1.5 cups sugar
- 2 cups brown sugar
- 1 tbsp cinnamon
- ¾ tsp. ground cloves
- 1 tsp. nutmeg
- ½ tsp allspice
- Peel. core and chop your apples.
- Place all ingredients in the crock pot and mix well, making sure all the apples are coated with the spices.
- When making this large of a batch, cook on the high setting for at least 12 hours with the lid on, stirring periodically. If the mixture starts to scorch at all, turn down to low (your cooking time might need to increase). Most of the water should evaporate, and the mixture will thicken slightly. If the water hasn’t evaporated, cook with the lid off near the end.
- Use a blender to give the apple butter a smooth consistency.
- Makes about 3 pints. You’ll need to either refrigerate or can the final product.