Fall is slowly but surely creeping up on us – and I couldn’t be more ready and excited! For one, my husband and I are expecting our first baby in November! And some other reasons include my love for football season, ski season, hearty soups, pumpkin anything, and the holidays! Really, what’s not to love about Fall?
As Fall approaches I start to dust of my trusty crockpot and get to cooking! I love how effortless crockpot cooking is, plus the clean up is super minimal. Whether I’m whipping up a hearty soup, slow-cooked meat, bone broth or something more on the sweet side like my Homemade Spiced Apple Butter, the crockpot is definitely my go-to kitchen gadget as the weather gets cooler.
[prepping apples: chopping + de-seeding + peeling]
As you may know, you can find apples at the grocery store all year round. But for the best, in-season apples, Fall is where it’s at. I actually recommend that you go apple picking or purchase your seasonal apples from a Farmers Market to make sure you’re getting the best of the best. You never really know how long an apple has been sitting in the produce aisle, plus the flavor of a fresh picked, in-season apple just can’t be beat! And when it comes to making apple butter, you want the best flavor and the freshest produce!
*please also choose organic because apples are on the Environmental Working Group’s “Dirty Dozen®” list.
And if you’re the “homemade gifter” around the holidays, a jar of Homemade Spiced Apple Butter is sure to please any palate. Store it in a mason jar and wrap it with a festive bow and you have the perfect, personalized holiday gift!
How to eat.
My favorite ways to enjoy apple butter is by simply spreading it on a piece of sprouted or whole-grain toast, adding a dollop to plain yogurt, or just having a spoon full every once in a while! It’s just that good!
[all ingredients in the pot.]
Coconut sugar.
I love using coconut sugar [also known as coconut palm sugar] in baking and with other sweet goodies. While sugar is still sugar, coconut sugar is less refined than white sugar and it contains some nutrients including: potassium, magnesium, iron and vitamin C. Coconut sugar is also lower glycemic than its white sugar counterpart, making it a better alternative for those watching your blood sugar, but also for anyone looking for a slightly healthier white sugar alternative. It can be swapped one for one with white sugar, so next time you’re at the grocery store, grab a bag, or buy it online here.
Check out the full recipe + directions for this delicious fall treat below!
[stir and let the crockpot do all the work.]
Homemade Spiced Apple Butter
servings: makes about 5 cups
INGREDIENTS
- about 5 pounds assorted organic apples, peeled, de-seeded + quartered [I used a combo of Fuji and Gala apples]
- ¾ cup coconut sugar
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- ¼ tsp black pepper
- ½ tsp sea salt
- 1 Tbsp real vanilla extract
DIRECTIONS
Add all ingredients to crockpot and stir. Place lid on crockpot and cook on high for 6 hours, stirring a few times throughout if possible. Remove lid from crockpot and continue cooking for another 60-90 minutes, stirring occasionally to break up large chunks of apples. At this point, the apple butter will still have some chunks, which I prefer. If you like a smoother consistency, add mixture to food processor or blender and pulse until smooth or blend using a hand immersion blender if you have one. Store in airtight jars and refrigerate or freeze for later. This apple butter will stay fresh in the refrigerator for 3-4 weeks, or in the freezer for longer. It can also be canned and preserved.
- about 5 pounds assorted organic apples, peeled, de-seeded + quartered [I used a combo of Fuji and Gala apples]
- ¾ cup coconut sugar
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- ¼ tsp black pepper
- ½ tsp sea salt
- 1 Tbsp real vanilla extract
- Add all ingredients to crockpot and stir.
- Place lid on crockpot and cook on high for 6 hours, stirring a few times throughout if possible.
- Remove lid from crockpot and continue cooking for another 60-90 minutes, stirring occasionally to break up large chunks of apples.
- At this point, the apple butter will still have some chunks, which I prefer. If you like a smoother consistency, add mixture to food processor or blender and pulse until smooth or blend using a hand immersion blender if you have one.
- Store in airtight jars and refrigerate or freeze for later.
- This apple butter will stay fresh in the refrigerator for 3-4 weeks, or in the freezer for longer. It can also be canned and preserved.
What did you think about this recipe? Let me know in the comments below!
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