Slow Cooker Apple Butter

We're breaking our own rules today....this recipe doesn't contain any whole grains or lentils [gasp].  MaMa says that's OK, because this Slow Cooker Apple Butter tastes absolutely devine on the Cracked Wheat Artisan Bread we posted about the other day.

Slow Cooker Apple Butter

When we were driving through the Central part of Washington State about a week ago, MaMa spotted a screaming deal on some apples, so she made DaDa pull over.  MaMa scored 10 lbs of Gala apples for $2.99!  To say she was excited would be an understatement.

Ingredients for Slow Cooker Apple Butter:


5 lbs of Gala or McIntosh apples
1 c dark brown sugar, packed
1 tsp coarse salt
1 cinnamon stick

Directions:  Peel, quarter and core the apples.  In a food processor, finely grate the fruit (in batches if necessary), then transfer to a slow cooker.  Stir in the brown sugar, salt and cinnamon.  Cover and cook on high for 4 hours.

Remove the cinnamon stick and reserve.  Transfer mixture to food processor (in batches if necessary) and process until smooth.  Return to slow cooker, along with the cinnamon stick and cook on high, uncovered, until the mixture is thick and browned, about 4 hours.  Discard the cinnamon stick and let the mixture cool.  Transfer to airtight containers and refrigerate up to 3 weeks or freeze up to 3 months.

This recipe was adapted from one found in Martha Stewart Everyday Food (December 2010).