Given the fact that I’m about to appear on live, national tv this evening, I think the bourbon in this apple butter needs to be fed through an IV tube to me. I’m so freaking nervous and excited. I think I’m just a basket-case right now. I need to calm the f down and just stroll onto set with confidence! And I need to breathe. Phew.
You see apple butters every where around this time of year. I was first introduced to it last year (I know) and I’ve been hooked ever since. I knew that this season I had to have a recipe on my blog so you guys can enjoy the glorious amazingness of apple butter. However, I didn’t just want any ordinary apple butter. I wanted spiked apple butter because why not? :) I also wanted ease. So this slow cooker bourbon apple butter was born!
We’ve been slathering this all over the pumpkin apple bread I shared earlier this week and also my new favorite, Ezekiel toast. You could even use these in my salted caramel apple butter bars. Oh baby, it is so smooth and has so much flavor! It’s like eating a cinnamon covered apple with a little booze.
Slow Cooker Bourbon Apple Butter
- 6 pounds any variety of apples, large-diced, peeled and cored
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1 1/2 tablespoons apple pie spice
- 2 ounces bourbon whiskey
- Add apples, sugars, and apple pie spice into your slow cooker, toss everything together with a spatula to disperse the sugars and apple pie spice. Cook on low for 10 hours.
- After 10 hours, take an immersion blender to the mixture and blend until smooth and no chunks remain.
- Add the bourbon, stir to incorporate.
- Store in mason jars in the refrigerator for up to 3 weeks or freeze for up to 3 months.
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