Slow Cooker Apple Butter
Prep Time
15 min
Cooking Time
5 minutes
Yields
2 heaping cups
Ingredients
3 pounds crisp sweet apples; such as Fuji, Gala, Honeycrisp, or Pink Lady (about 7 medium apples)
3 tablespoons pure maple syrup
11/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon pure vanilla extract
Tiny pinch kosher salt
Directions
Peel and core the apples and cut them into a rough 3/4 to 1 inch dice.
Place the apples in the bottom of a 5-quart or larger slow cooker.
Top with maple syrup, cinnamon, nutmeg, and allspice. Stir to combine.
Cover and cook on high for 3 to 4 hours, or on low for 8 to 10 hours,stirring once halfway through, until the apples are very tender and brown.
With an immersion blender, puree the apples until the apple butter reaches your desired consistency (I like mine fairly smooth). If you do not have an immersion blender, transfer the apples to a blender or food processor in batches and blend until smooth, then return to the slow cooker.
Turn the slow cooker to high and let the apple butter continue to cook,uncovered, for 2 additional hours or until thickened, stirring occasionally. Stir in the vanilla extract and salt.
Taste and add additional maple syrup as desired. Spoon into jars or another airtight container. Enjoy on toast, on waffles, mixed with yogurt, drizzled over ice cream, on a grilled cheese (YUM), on cornbread, or served with pork.
Notes
TO STORE: This apple butter will taste even better the next day once it has rested in the refrigerator and the flavors are blended. Store leftover apple butter in an airtight container in the refrigerator for up to 2 weeks or freeze for several months. Let thaw overnight in the refrigerator.
The amount of maple syrup you need will vary based on the sweetness of your apples and personal preference. Taste and adjust as needed. If you prefer to make a no-sugar apple butter, you can simply omit it.
Servings: 2 tablespoons
Calories: 54 kcal
Carbohydrates: 15g
Fiber: 3g
Sugar: 12g
Credit
Erin Clark - Well Plated
Protein Pancakes
Prep Time
1 min
Cooking Time
10 minutes
Yields
9 pancakes
Ingredients
1 c Egg Beaters
3/4 c Dry oatmeal – grinded in blender first
1 c Low fat or no-fat cottage cheese
1 tsp. cinnamon & a dash of nutmeg
1 tsp. vanilla
Directions
Put all in blender and blend until smooth.
Heat a grease pan to medium heat and pour approximately ¼ cup of batter when preheated.
Flip when pancakes start to bubble.
Notes
Feel free to swap out the cinnamon and nutmeg for lemon zest and juice of a lemon, orange or any other flavor!
Serve with warmed fruit – like blueberries, pears, peaches, or apples cooked on stove and slightly mashed. You can also put fruit in blender for a few seconds or make my Slow Cooker Apple Butter.
Serving size: 3 pancakes
WW points: 1
181 calories
21.2 g protein
2.8 g fiber
20 g carbs
2.7 g fat
Credit
The Biggest Loser