Get this recipe started as soon as you wake up in the morning and you’ll have a yummy treat later. Add the taste of fall to toast, waffles, granola or whatever else you desire. Makes approximately 3 cups.
6 medium-tart apples (Granny Smith apples work great)
1 tablespoon cinnamon
¼ cup brown sugar
2 teaspoons pumpkin pie spice
¼ teaspoon cloves
1 teaspoon vanilla extract
1 15-ounce can pumpkin puree
1. Peel, core and chop apples into small pieces.
2. Put chopped apples into slow cooker with the remaining ingredients, and stir. Cook on low for 3–5 hours. To avoid burning, stir mixture occasionally.
3. When apples are soft, put the mixture into a blender and blend/pulse until smooth. You can also use an immersion blender.
4. Store butter in airtight containers (such as jars). Keep sealed in the refrigerator for 2–3 weeks. You can also freeze it for later use.
Recipe by Nicole Jennings, www.nicolejoelle.com
6 medium-tart apples (Granny Smith apples work great)
1 tablespoon cinnamon
¼ cup brown sugar
2 teaspoons pumpkin pie spice
¼ teaspoon cloves
1 teaspoon vanilla extract
1 15-ounce can pumpkin puree
1. Peel, core and chop apples into small pieces.
2. Put chopped apples into slow cooker with the remaining ingredients, and stir. Cook on low for 3–5 hours. To avoid burning, stir mixture occasionally.
3. When apples are soft, put the mixture into a blender and blend/pulse until smooth. You can also use an immersion blender.
4. Store butter in airtight containers (such as jars). Keep sealed in the refrigerator for 2–3 weeks. You can also freeze it for later use.
Recipe by Nicole Jennings, www.nicolejoelle.com
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