I love fall when the apple harvest is ready. Ready for apple butter, I mean. For years, I spent a weekend every fall with my friends at church, making old-fashioned apple butter over a flame in a big copper cauldron. We bought hundreds of pounds of apples from Washington, Missouri, and as a result of our efforts, we raised money for good causes and brought the community together. Now, since I no longer live in that area, I am settling for a really quick, but equally delicious way to make apple butter – in the crock pot.
Fortunately for us, Missouri State University Fruit Experiment Station is within an easy drive. Onsite, it contains orchards and vineyards and all types of yumminess. I took the grands there for some apple picking – indoors from crates.
On our first trip, we combined three types of apples and on our second trip, it only offered Ozark Gold apples – especially created here at this orchard in Missouri for … apple butter!
For the apple butter in a crock pot recipe, I turned to Delish.com. Along with 6 pounds of apples, you’ll also need brown and white sugars, cinnamon, vanilla extract, nutmeg, cloves, kosher salt and ground ginger.
For the second batch, I doubled the recipe, since the grands got a bit zealous with their picking and packing that day.
For the first batch, I peeled all the apples and cut them into slices. For the second batch, I left the skins on, cored them and cut them into thinnish slices. Frankly, the second batch is a bit earthier and even a little thicker. I prefer it.
I used a liner in a crock pot for the first batch, and for the second batch, I cracked out the big old electric roaster and used a turkey-sized cooking bag.
For both batches, I started the process in the evening and left the apples and spices with sugar baking on low all night long. The next morning, as you can imagine, the kitchen smelled divine.
I grabbed the Ninja blender and scooped the soggy apples into the blender, including all the juices, too. Then, I whipped it into an apple butter frenzy and poured the concoction into jars.
Since I decided not to can the jars, they have to be refrigerated. This apple butter should keep for a few weeks, but I doubt it will last that long. Also, it’s great to give away as gifts to friends, and lately, I’ve been the apple butter queen in the church parking lot after Sunday services.
Publisher/Editor Barbara Baird is a freelance writer in hunting, shooting and outdoor markets. Her bylines are found at several top hunting and shooting publications. She also is a travel writer, and you can follow her at https://www.ozarkian.com. View all posts by Barbara Baird
