1/2 Peck Winesap or Mutsu Apples

2 Cups Sugar or Splenda

1 teaspoon Cinammon

1 pinch Nutmeg if desired

Peel and core your apples. Cut into quarters. You are likely to find many recipes that say that you must chop the apples. I have tried both ways, and have found that this is an unnecessary step. When using a slow cooker, there is no need to exert the extra effort of finely chopping your apples.

Simply place all ingredients in your slow cooker, set it on low, and let it simmer for 8-10 hours without lifting the lid. Once it reaches the desired consistency, allow it to cool and then refrigerate. I prefer Apple butter cold, although there is no reason that you can’t eat it hot if you like it that way.  Apple butter tastes great, is good for you, has no fat, and is low in calories. It’s is an excellent topping for biscuits toast, bagels, and English muffins. I also like to put apple butter on pancakes and waffles. If you like oatmeal, try stirring a few spoonfuls of apple butter into your next bowl for a delicious and healthy treat.  Enjoy!