I shouldn’t share this with you in order to keep it a secret! But, it’s so good I couldn’t help but share. Fall is finally here, and so is apple season… which is why I was anxious to make this recipe! Apple butter and I go way back. It’s one of my favorite things to put on toast- and has been since, well, as long as I can remember.
Yesterday I stopped by Hickory Nut Gap Farm here in Asheville, NC to pick up a couple of local apples for BP’s Apple Butter.
You will want to choose sweet red apples (green apples may be a little too tart). The sweeter the apple, less the sweetener 
I chose 4 Cameo apples and 1 Stayman Winesap. *If you’ve never tried a Stayman Winesap, you now have to- it’s delicious.
This recipe needs a good 10 hours to cook. But no worries, it keeps your house smelling just like fall: apples and cinnamon. Every time I walked back into the house from running errands, the aroma only got better.
INGREDIENTS:
5 apples
1/4 tsp. Ground Cloves
3 1/2 tsp. Ground Cinnamon
1 cup Agave Syrup
Beginning in the early morning (I started around 8am) peel, cut, and core your apples. Add the apple slices to your crock pot set on high heat. Add all other ingredients, stir, and cook on high heat covered for 1 hour.
Reduce heat to low for 9 hours covered- stirring occasionally. Eventually, the apples will cook down and begin to look like apple sauce.
This recipe is enough for 1 normal sized mason jar:
I’ve been munching on toast with apple butter all night… I will never buy any other apple butter again… it beats the lid off of store bought jars! And I swear, I will never buy apple butter again 
‘Tis the season!
-Erin
