Embrace the cozy flavors of fall with this delicious homemade Apple Butter recipe. Capturing the essence of ripe apples and warm spices, this velvety spread will quickly become a pantry staple. Whether you spread it on toast, swirl it into yogurt, or use it as a flavorful ingredient in your favorite recipes, this Apple Butter is sure to delight your taste buds.
Ingredients (Yields about 3 cups)
- 6-7 medium apples, peeled, cored, and chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each of ground cloves, nutmeg, and allspice
- Pinch of salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large pot, combine the chopped apples, granulated sugar, brown sugar, ground cinnamon, ground cloves, nutmeg, allspice, and a pinch of salt. Mix well.
- Place the pot over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking.
- Reduce the heat to low and let the mixture simmer for about 1 hour, or until the apples are soft and the mixture has thickened.
- Remove the pot from heat and let it cool slightly.
- Using an immersion blender or a regular blender, blend the cooked apple mixture until smooth. If using a regular blender, blend in batches, making sure to vent the blender lid to release steam.
- Return the blended mixture to the pot and place it back over low heat.
- Stir in the lemon juice and vanilla extract.
- Let the mixture simmer for an additional 15-20 minutes, or until it reaches your desired consistency.
- Remove the pot from heat and let the Apple Butter cool completely.
- Transfer the Apple Butter to clean, airtight jars and store in the refrigerator for up to 2 weeks.
Now that you have your own homemade Apple Butter, you can enjoy the comforting flavors of fall anytime. Spread it on toast for a cozy breakfast, swirl it into yogurt for a delicious snack, or use it as a flavorful ingredient in your favorite recipes. The possibilities are endless with this versatile and delicious spread.
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
