Crock Pot Caramel Apple Pear Butter Or Just Apple Recipes

SLOW COOKER CARAMEL APPLE BUTTER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
• Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
• Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
• Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

SLOW COOKER CARAMEL-APPLE CRISP

Steps:

• Mix apples, white sugar, brown sugar, and cinnamon together in a slow cooker. Drizzle with caramel topping and melted butter.
• Mix cake mix and oatmeal together in a bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Place on top of apple mixture in the slow cooker.
• Cook on High until cooked down and golden on top, 2 1/2 to 3 hours.

SLOW-COOKER PEAR AND APPLE BUTTER

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

CARAMEL APPLES AND PEARS

Steps:

• Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
• In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.
• One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or the parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.

SLOW COOKER SPICED APPLE AND PEAR BUTTER

Steps:

• Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker.
• Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat.
• Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers.
• Refrigerate up to 2 weeks or freeze up to 3 months.

CROCK POT CARAMEL APPLES

Steps:

• In crock pot, combine caramels and water. Cover and cook on high for 1- 1 1/2 hours, stirring frequently.
• Wash and dry apples. Insert stick into stem end of each apple.
• Turn control on low.
• Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. Once the caramel has set you may wish to roll the apples in the toppings of your choice.

CROCK POT CARAMEL APPLES

Steps:

• Place caramels and water in your slow cooker.
• Cover and cook on high for 1 to 1 1/2 hours on high, stirring frequently.
• Wash and dry apples.
• Remove stems from apple and insert stick into stem end.
• Turn control on low.
• Dip apple into hot caramel and turn to coat entire surface.
• Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
• Place on greased wax paper to cool.