To celebrate fall finally being here, Lovey and I went on a little mountain day trip last weekend. Mainly to get a pumpkin and apple from Grandad’s, but then we turned it into a beautiful wine & cheese picnic on the lake. We got 2 pumpkins, one for outside and one for inside and a 1/2 bushel of apples because it was the best deal. A 1/2 bushel of apples is a LOT. So I decided to make apple butter. And I’m going to be making about 2 more batches because we have so many apples.
Sugar-Free Apple Butter
- Enough apples to fill up a large crockpot once peeled and sliced
- 2.5 cups granulated Splenda
- 1 T. cinnamon
- 2 t. nutmeg
- 2 t. ginger
- 1 T. vanilla
Peel, slice and core all apples. Place in crockpot. Pour in the remaining ingredients and stir well. Cook on high for 1 hour. Using a potato masher, begin to mash apples. Cook on low for 8-10 hours, mashing every hour. Remove the lid and cook on high 1 hour to thicken. Using a submersion blender (or a regular blender), blend the apple butter to your liking. We like ours with little apple bits, so we only blend a little. Store in the refrigerator or freeze!
Serve on toast, biscuits, muffins, or just eat it off the spoon