Apple Peach Topping
Kristen W
yields about 10-12 half pint jars
Enough sliced apples to fill a 6 quart crock pot almost to the lid (8-9 lbs or so)
*using different kinds of apples will produce a richer taste, any combination
Peaches - about 2 lbs (peeled and sliced off the pit)
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves
2 TB brown sugar
2-3 TB vanilla
Peel, core and slice apples. Place apples and peaches in the crock pot. Sprinkle the seasonings over top. Cover and cook on low and cook for 8-12 hours (overnight!) Once cooked, use an immersion blender to puree the apples and peaches. Sterilize half pint glass jars by setting them in boiling water for a few mins (and new canning lids by setting them in a separate pan of boiling water for 5 mins or so.) Remove a jar from the water, fill it with apple butter, wipe the rim clean, then place a hot lid on, put on a jar ring, then place the sealed jar upside down on a towel on the counter. Do for all remaining jars. Leave it sitting for hours, untouched and don't bump, until completely cold. Jars will seal themselves from the heat.
*Use like jam, or over cream cheese on toast or any griddle/baked breakfast food, over ice cream, etc.
