Homemade No-Peel Apple Butter in the Slow Cooker

This recipe makes about 3 pints. It will keep in the fridge for up to 2 weeks, so if you don't think you can consume this in that time, or give some to neighbors, you may want to consider halfing it. Here's what you'll need for 3 pints worth:

Photo byJamie

Ingredients:

• 5 1/2 lbs apples*, cored and chopped into small pieces, about 1/4"
• 1 cup brown sugar firmly packed
• 3/4 cup granulated sugar
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 vanilla bean (or 1 1/2 teaspoons vanilla extract)

Slice the apples into 1/4" pieces, discarding the cores. Add the apple slices to the basin of a large slow cooker. In a separate bowl, mix together the sugar, brown sugar, cinnamon, salt, and cloves until thoroughly combined.

Sprinkle the sugar mixture over the apples and stir to ensure everything is evenly coated. Place the lid on the slow cooker and cook on low for 10 hours.

After 10 hours, use an immersion blender or transfer the apples to a food processor and blend until smooth and chunk-free. Scrape the seeds from a vanilla bean or add vanilla extract into the smooth apple mixture.

Set the slow cooker to low again, leaving the lid off, and cook for another 2 hours, stirring occasionally. Once done, transfer to an airtight container and store in the refrigerator, where it will last for up to two weeks. Enjoy over toast (cinnamon raisin bread is good!), over ice cream, mix with cream cheese for a special fruit dip... so many things!

Notes on Apples:

Softer apples like Fuji, Golden Delicious, McIntosh, or Jonagold tend to break down more quickly during cooking. However, I like to use a combination of Granny Smith, Fuji, and Honeycrisp apples, and even the firmer ones softened nicely, resulting in a smooth apple butter.

The trick to achieving the best flavor is using a variety of apples to balance sweetness and tartness. You can also tailor your Slow Cooker Apple Butter by swapping out the spices for something like apple pie spice or pumpkin pie spice. Even changing up the vanilla—such as using Mexican instead of Madagascar—can add a unique twist.