The Epitome of Fall: Apple Butter

Two weeks ago I had the privilege of making something that I always had wanted to make, apple butter. I had to research what recipe I wanted to use and finally settle on this one:  http://www.mybakingaddiction.com/crock-pot-slow-cooker-apple-butter-recipe/

I followed it to a T (where did that saying come from?) and it turned out great! It was an all day ordeal, taking about 12 hours total, plus cooling time so I could put it into plastic containers. I considered canning, but I have never done it before so I decided people could freeze it if they didn't eat it in 2 weeks. It made 4 pints which I split into little half pints. People may be getting them as Christmas gifts this year (canned and all!) I was even told by Joey's mom that I sell it :) 

First some pictures of my creation!

The many, many apples it took.

All of the apples peeled. It took a good while because I am not fortunate enough to have an apple peeler corer slicer.

The apples with all the tasty goodness on them.

About half way done cooking.

The finished product!

Apple Butter

• 6 1/2 lbs Apples - peeled, cored, and sliced (I used Gala)
• 1 c. Granulated sugar
• 1 c. Brown sugar, lightly packed
• 1 T. Ground cinnamon
• 1/2 t. Nutmeg
• 1/4 t. Ground cloves
• 1/4 t. Salt
• 1 T. Vanilla extract 

Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring every two hours, until the mixture is thickened and dark brown. Uncover, stir in vanilla, and continue cooking uncovered on low for about 2 hours. Use an immersion blender (or electric mixer worked) to puree the apple butter until it achieves your desired consistency. Let cool and can or place in containers, cover, and refrigerate for up to two weeks or freeze. Makes 4 pints.

Apple Upside Down Cake

I made this because I had some apples that were turning to mush and didn't want to waste them. It turned out very well. The cake part was a little dry, but that was my only complaint. I am sure if I made it again I could figure out how to make it more moist. Maybe using oil or even applesauce instead of all the butter. Or listening to what the directions say and watch the baking time because it could dry out. But what are you going to do? Ps. I served it with vanilla ice cream :)

I got the recipe from http://www.recipegirl.com/2008/08/12/apple-cinnamon-upside-down-cake/

I didn't follow the directions for alternating the mixing of the ingredients because frankly I didn't have the patience for it.

Crock Pot Apple Crisp

I made this when my parents and brother came to town to visit me and see my new apartment. It was a good visit and nice to finally be able to show them a put together, homey looking apartment.

The apple crisp was really easy, tasty and made my apartment smell really good. The only thing I changed was using pecans instead of walnuts. I used a mixture of Granny Smith and Gala apples just to mix up the flavors a little bit.

I got the recipe from crockingirls.com Here is the recipe anyways:

Apple Crisp

• 1 c. All-purpose flour
• 1/2 c. Brown sugar
• 1 c. White sugar
• 1 t. Ground cinnamon
• 1/4 t. Ground nutmeg
• 1 Pinch of salt
• 1 Stick butter, softened 
• 1 c. Chopped pecans
• 1 T. Cornstarch
• 1/2 t. Ground ginger
• 6 c. Apple cored, chopped (peeled optional) (about 7 apples)
• 2 T. lemon juice

Mix flour, brown sugar, ½ c. of white sugar, ½ t. cinnamon, nutmeg, and salt together in a bowl. Combine butter in with the mixture using a fork or your fingers until coarse crumbs form. Stir in pecans and set aside. Whisk together 1/2 c. sugar, cornstarch, ginger, and ½ t. cinnamon. Place the apples in the bottom of the crock pot, then stir in the cornstarch mixture; toss with lemon juice. Sprinkle the remaining ingredients on top of apples. Cover and cook on HIGH for 2 hours or LOW for 4, until apples are tender. After cooking is complete remove lid so topping can harden, about an hour. Serve with vanilla ice cream of course!