I always loved going apple picking with my kids when they were toddlers. It was a fall activity we wouldn’t miss once the bathing suits were packed away and the routine of school finally kicked in.
However, now that my kids are older, our weekends are jam-packed with sports and other social activities. Sadly, for me, apply picking and pumpkin picking have moved away from the trees at the orchards and have moved to the farm stands dotting the New York City streets.
But, I’m always happy when I get freshly-picked apples direct from the orchard. This past weekend, I received a bag full of Gala apples from a friend who went to an orchard in Long Island.
I found myself in my apartment staring down 5 pounds of apples and went about my first order of business- making Apple Butter!
Aside from the effort involved peeling, coring and cutting the apples (unless of course you buy apples already prepared), making apple butter is a non-event. Your slow cooker does all the work.
You’ll need 10-11 hours of slow cooking so it’s best to plan to make the butter over night. When you awaken you’ll be greeted to a kitchen wafting with the comforting smells of apples, sugar and spices.
My kids adore this sinfully sweet butter overtop fresh Challah bread. They also combine it with peanut butter.
Leftovers? Place your Apple Butter in Ball jars as it freezes well and, makes thoughtful housewarming gifts.
- 3-4 pounds apples; peeled, cored and diced
- 2 cups sugar
- 2 tablespoons cinnamon
- 2 teaspoons ground cloves
- Mix sugar and spices in bowl.
- Add sugar mixture to diced apples in slow cooker.
- Cook for one hour at high heat, stirring occasionally.
- After one hour, reduce heat to low and cook for another 10-11 hours until apple mixture thickens.
- Spread is best when served warm. Stores well in freezer.