There’s just nothin’ like the smell and taste of homemade Apple Butter. This Zero Point Apple Butter is a MUST have-spread it on a slice of bread, muffins, biscuits, or as a topping for oatmeal, yogurt and/or ice cream!
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PREP TIME15 minutes
COOK TIME10 hours
TOTAL TIME10 hours 15 minutes
Ingredients
- 5 lbs. Fuji, Golden Delicious, Gala, McIntosh, or Pink Lady apples work best since they cook down faster.( but any combination of these would work). peeled, cored and chopped.
- 1 cup zero point brown sugar sweetener- I use Lakanto Monkfruit Golden Sweetener
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
- 1 tsp pure vanilla extract
Instructions
Slow Cooker Directions:
- Quarter apples and place in a large crock pot.
- Add all other ingredients except for vanilla extract and stir to coat.
- Place the lid on and let it cook on LOW for 10 hours or on high for 5 hours, stirring every couple hours. The apple butter should be thick and dark brown.
- Remove lid. Stir in vanilla extract.
- Cook for an 1/2 hour uncovered or until thick.
- Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
- Pour apple butter in air tight containers with sealed lids and refrigerate.
- Serve on breads, muffins, ice cream, yogurt, pancakes, or eat as is.
- Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.
Instant Pot Directions:
- Quarter peeled and cored apples and place in an Instant Pot.
- Add all other ingredients except vanilla extract and stir to coat.
- Close the lid and pressure cook at High Pressure for 5 minutes, then 20 minutes Natural Release. Open the lid carefully to avoid steam burn.
- Stir in vanilla extract.
- Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
- Pour apple butter in air tight containers with sealed lids and refrigerate.
- Serve on breads, muffins, ice cream, yogurt, pancakes, or eat as is.
- Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.
Stove Top Directons:
- Quarter apples and place in a large Dutch oven or pot.
- Add all other ingredients except for vanilla extract and stir to coat.
- Place the lid on and let it simmer for two hours, stirring every 15 minutes or so to ensure the apples don’t
- stick to the bottom. The apple butter should be thick and dark brown.
- Remove lid. Stir in vanilla extract.
- Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
- Cook for an 1/2 hour uncovered or until thick. Remove from heat and allow it to cool for 20 minutes.
- Pour apple butter in air tight containers with sealed lids and refrigerate.
- Serve on breads, muffins, pancakes, or eat as is.
- Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.
Makes 20 ( 2 Tbsp) servings
0 Points® per serving
Notes
What can I use this Apple Butter for?
This zero point apple butter makes for a delicous topping-on top of muffins, biscuits, pancakes, waffles, toast, your morning oatmeal, yogurt, as a sweet treat on top of ice cream, or eat it straight out of the jar with a spoon. I love making a large batch of apple butter and using it for neighbor gifts, teacher gifts-just fill up small mason jars with it, tie a ribbon around it for a fabulous healthy gluten-free treat or gift!
Smartpoints: GREEN/BLUE/PURPLE: Zero Points per serving
