Homemade Slow Cooker Apple Butter | PALEO, Vegan

You know what tastes a whole lot like fall and isn't pumpkin?  Apple pie.  

You know what's way easier to make than apple pie, and goes on a dozen different things to make them taste incredibly dessert-like & festive?  Apple BUTTER!

I set out to make this in my slow cooker- a Paleo friendly version, basically just meaning no refined sugar, and started it before bed.

Chopped up some apples, scooped in some coconut sugar (because it basically tastes like brown sugar & is delicious but lower on the glycemic index & less refined), and sprinkled in some cinnamon and a little vanilla...

Went to bed, and woke up to another regular morning.  Dathan was already off to work by then, the cat was sleeping in bed next to me per usual, and then it hit me:  the smell of apple pie!!

That was all it took- no snoozing the alarm, I practically ran downstairs to check on the slow cooker and could not have been happier with what I found!

All it took was a few seconds in the blender (we have a Vitamix but really any blender would do, it was so easy) and this apple butter was officially a thing.

Jarred it up- and was hit with SO many ways I could use it because it just tastes incredible!  Like apple pie filling but with a deeper, more cinnamon sweet flavor that is just to die for.

Spread it on your waffles, pancakes, biscuits, or cornbread (recipe for this coming SOON).

Scoop it onto a sweet potato, over some dairy-free (if you're sensitive) vanilla ice cream (you're welcome).

Stir it into your oatmeal if you eat it, or put it over basically ANY baked good (Paleo or not) or into a sweet potato breakfast bowl!?

I cannot explain how good this is-  I just ask that you make it, jar it, gift it, LOVE it!!  

See my notes below for how to store it (it lasts forever!) and ENJOY!

Ingredients:

• 5 to 6 medium apples (your favorite variety- I used Pink Lady)
• 1 cup coconut sugar
• 2 Tbsp cinnamon
• 1 1/2 tsp vanilla
• 1/2 tsp salt
• 1/4 cup water

Directions:

1. Peel, core, and chop the apples into large chunks.  Add to a slow cooker, along with the remaining ingredients.  Stir until combined.
2. Set the slow cooker to "low" for 10 hours, stirring once partway through to avoid burning.
3. Transfer to a blender (or use an immersion blender) and blend until smooth.
4. Store in airtight jars, and spread on waffles, pancakes, biscuits, or cornbread, or scoop onto a sweet potato, over ice cream, or into a bowl of oatmeal.

Notes:

• This recipe makes around 20 to 24 oz of apple butter, which I used to fill 2 mason jars.  
• You can put into whatever size sterile jar you like.  
• Store in the fridge for a few weeks, or the freezer for several months.