Fall is in full swing in Virginia! The trees are full of yellow, red, and orange leaves. The air is crisp. I’m having to bundle up with lots of sweaters (Hell, last weekend, we went to PA and it snowed! Flipping SNOWED in October!). So now that it’s November, I decided to make apple butter (plus I have some generous friends who gave me apples after their trip to the orchard). After a quick search on Pinterest, I found LOTS of recipes for Apple Butter but none of them were Adkins friendly. So obvoioisly, I had to adjust some things. Here is what you need:
- Crock pot
- 3 lbs of apples (I used a mixture. Mostly red though)
- 1 1/2 tablespoons of Trader Joe’s Pumpkin Pie spice (it has cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom)
- 3 cups of Splenda
- 1/2 cup of Sugar (if you don’t want to use splenda, just use 3 1/2 cups of regular granulated sugar)
The biggest thing I learned while making this is, when you think it’s done, it’s not! It has to get to apple sauce first, then to apple butter. And just keep stirring. When it’s super duper thick and there is no moister in it, that’s when it’s done. And if you want to thin it out, use a whisk.
If you have any questions, just let me know! Happy DIY!