Fall Pumpkin Apple Butter Crockpot Food
FALL PUMPKIN APPLE BUTTER CROCKPOT
Easy recipe for a fruity spread on toast or waffles. Keeps in the fridge for quite a long time (if any is leftover!).
Provided by Viclynn
Categories Breakfast
Time 5h10m
Yield 5 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Line crockpot with disposabel crockpot liner (optional). Mix all ingredients in 4-5 quart crockpot. Cook on high for 5 hours, stirring well every two hours. Allow to cool, then store in a covered container in the refrigerator for up to two months.
- Serve on toast, English Muffins, pancakes or waffles.
Nutrition Facts : Calories 59.8, Fat 0.1, Sodium 29.1, Carbohydrate 15.3, Fiber 0.6, Sugar 12.6, Protein 0.4
CROCKPOT APPLE PUMPKIN BUTTER RECIPE - (4.2/5)
Provided by KeeleyMcGuireBlog
Number Of Ingredients 7
Steps:
- Peel, core, and chop apples into small pieces. Spray slow cooker pot with cooking spray. Put chopped apples into crock pot with all the remaining ingredients. Stir until well combined and the apples are coated. Cook on low for six hours. Stir during the cooking time. If you notice the butter burning on the edges, add up to 1/2 cup of water, but only adding 1/4 cup at a time, as needed. Smooth the butter out with a potato masher, but if you want it completely smooth, you can run it through a blender or just let it cook down longer than 6 hrs.
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