Reviewed: Nov. 27, 2008

Awesome. I chopped the apple but next time would shred it. No big deal because I pureed it at the end and the taste was great.

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Linda

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Reviewed: Nov. 26, 2008

This is a nice simple recipe. I have an apple slicer / corer / peeler that I use for this. The kids like to "help" and operate it. I do not peel them though. I cook according to directions, but then at the end I run the butter through the blender and it turns to a spread. This also takes care of the skins and the skins give it a deep color.

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SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Nov. 18, 2008

Such a great recipe to use up all those extra apples that your trees showered you with. So wonderful to freeze and take out and use in cakes, pies and muffins.

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Bodie

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Reviewed: Nov. 12, 2008

First time making apple butter. I followed directions exactly, except halfed recipe and forgot to adjust cloves so it turned out pretty dark and very spicy. My kids absolutely loved it though and were eating it like apple sauce. This can just be made to your own personal preference as far as spices. I even canned it which I've never done and that was pretty easy too. Just sterilized jars and lid and then gave it a 10 min. bath. Sealed up great. The halfed recipe gave me only 1 pint as it cooks down a lot. Will be making again for sure, thanks for the idea for gifts too!

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maddiematters

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Cabot, Arkansas, USA

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Reviewed: Nov. 9, 2008

I canned this to use for all my Christmas gifts this year! It is so yummy! The only change I made was to half the sugar. I think that with more tart apples I would leave the sugar, but the apples I used were pretty mild.

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Joli

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Reviewed: Nov. 9, 2008

I recieved a ton of fresh apple from a co-worker. I had know idea what to do with them all untill I found this recipe. I used about half the sugar, I like it a tad tart. Wow! It was a big hit with my family and friends and I plan on making it again for the holidays.

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christa

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 8, 2008

Yum! I can't believe how much over 5lbs of apples can cook down. I only used 2 c of sugar and it is plenty sweet. It's great that this takes all day to cook because it makes the house smell great.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 5, 2008

This is a great recipe! I modified sugar to 1 cup white and 1 cup brown as suggested by others and I thought it was still a little too sweet. Next time I will probably only use 1 cup brown sugar, or none at all. Also, I saved time by NOT chopping up the apples. I used my PC slicer/corer and placed the wedges in the crock pot. They cooked down to a somewhat lumpy consistency so I used a PC mix n chop to break up the larger pieces. I expected to have to run it through the food processor since I didn't chop the apples, but I didn't need to. I used a combination or York, Baldwin, and Braeburn apples. This was an easy recipe and I will make again!

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psassy

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Xenia, Ohio, USA

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Reviewed: Oct. 29, 2008

Love this! I used a mixture of Prairie Spy and Gala apples and about 3 cups of sugar (1.5 c white sugar and 1.5 c brown sugar) and it was plenty sweet for us. Great gift idea!

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kdmorgan77

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Reviewed: Oct. 28, 2008

Great way to use up lots of apples. But for me, just too sweet - tooth hurting sweet. I used tart cooking apples so I used the suggested amount of sugar (half brown and half white). I'm hoping the sugar will mellow in the freezer. I'm rating this a 4* because I will make again (loads more apples to use up) but I will reduce the sugar.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Exceptionally Easy and Delicious!

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Sue from Brazil, Indiana

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Reviewed: Oct. 23, 2008

I canned 1 bushel of King Lucious apples and tripled this recipe. I also ran it through my blender after it was done to give it a smoother texture. It is absolutely delicious!

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Layne's Nana

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Moncks Corner, South Carolina, USA

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Reviewed: Oct. 22, 2008

very nice, i added 2 cups of white suger and 2 cups of brown suger, it got a great tast

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PumpkinDK

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Reviewed: Oct. 22, 2008

Mmmm. I used honey instead of sugar, as suggested in a few reviews. I found it to be a bit runny even after leaving the lid off for an hour, next fall I'll have to simmer it on the stove uncovered or longer in the slow cooker uncovered. I also blended it in the food processor after it was done cooking to make it smooth.

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jonshepi

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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Reviewed: Oct. 19, 2008

Thanks for a wonderful recipe!. We went apple picking yesterday and I was looking for a new way to prepare some of them. I also used three cups of sugar (1/2 brown and 1/2 white), as suggested in other reviews. Cooked it all night and ate some this morning!! What a wonderful aroma to awaken to!! :)

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dafadilly

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Reviewed: Oct. 19, 2008

This was super easy and sooooo good. I might cut the sugar down next time, but other than that it is perfect the way it is!

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Erika

Cooking Level: Intermediate

Home Town: Massena, New York, USA

Living In: Jeffersonville, Indiana, USA

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Reviewed: Oct. 19, 2008

This was great. We did as most others and did only did 2 cups of sugar. We used grannysmith and gala apples. Will do again.

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shannon

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Reviewed: Oct. 16, 2008

This is a great recipe. For all you reviewers in the sugar amount debate, that really depends on taste and the kind of apples used- even the year the apples were grown! I suggest you taste the apples first. If you are cooking it all day you can stop and taste every once in a while. I used un-peeled roma apples, 2 cups brown sugar, vanilla and doubled the spices. I left it on all night with the lid on and then all morning with the lid off. I ran it through the food processor and it was quite smooth. Next time I will probably process it in the morning before cooking it with the lid off to see if it helps with texture. Otherwise I'll have to peel the apples. All that said- we loved it!

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Meganleiann

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

loved the recipe. replaced the reccommended 4 c. sugar with 1 c. sugar and 1/2 c. honey. found this to be sweet enough. also probably used at least 3 tbs cinnamon. and added a tsp. each of allspice and nutmeg. took about 5 more hours than suggested in croc pot. finished on high instead of low. boiled jars in water to can after making, instead of refrigerating.

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Jadyn Allen

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Oct. 12, 2008

I just finished my 4th batch of this delicious and easy stuff! Thank you for sharing, Terri. I also wanted to pass along a serving suggesion that I've always enjoyed: For breakfast...or anytime...cottage cheese topped with apple butter on a toasted English muffin.

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