In a large bowl, toss apples with all remaining ingredients.
Add to a large slow cooker set to Low heat. Cover and cook for 8-10 hours, stirring occasionally. The apple butter should be thick and dark brown.
Once cooked, use a blender to puree the apple butter until smooth.
Transfer to small containers (such as 6-oz. resealable jars) and seal tightly. Refrigerate for up to 2 weeks, or freeze for 6 months.
Best apples to use? Gala, Cortland, Fuji and McIntosh. These have the perfect sweet-tangy balance. Adjust the sugar in your recipe, based on the sweetness of your apples.
Blend thoroughly using a blender or immersion blender, for the smoothest result. You can also pass the mixture through a mesh strainer if you have trouble blending apple chunks.
Spread on toast, pancakes, biscuits, waffles, English muffins, and desserts. Add to grilled cheese, mac and cheese, or mix into oatmeal. You can also serve over ice cream, or blend into cupcake/muffin/donut batter. So many options!
Adapted from Tastes of Lizzy T
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