Eosinophilic Esophagitis Friendly Slow Cooker Apple Butter
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
32 servings
- 5 lb apples (about 10–12 medium; a mix of fuji, honeycrisp, and granny smith works well), peeled, cored, and roughly chopped
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ⅛ tsp fine salt
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract (optional)
Instructions
- 1
Add the chopped apples to the slow cooker insert. Sprinkle the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, allspice, and salt over the apples, then drizzle in the apple cider vinegar. Stir to coat the apples evenly.
- 2
Place the lid on the slow cooker slightly ajar — about 1 inch off-center — to allow steam to escape. Cook on LOW for 8–10 hours (or HIGH for 4–5 hours), stirring once or twice during cooking, until the apples are completely collapsed and very dark, with a deep caramel-brown color throughout.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!