I received my undergraduate degree at the University of Massachusetts, Amherst and found a serious love for the heavenly apple butter (and popovers! Oh my friends, you have noooo idea) from Judie’s Restaurant. If you’ve ever been to Judie’s, I know you can relate. But, it’s been a while now since I’ve been there, and since leaving I have been wanting an apple butter recipe of my own that wasn’t loaded with refined sugar. You know, one that I could spread on the bread that I no longer eat, or to top the oatmeal that I no longer eat! Ahhh! Rest assure, I find my ways to eat this (by the spoonful). Topping on protein waffles/pancakes, anyone?
I have experimented making apple butter in multiple ways (like a recipe that doesn’t take 12 hours, type of way), and have never been satisfied. I mean, the longer the better when making apple butter, so a 2-hour version just has never cut it for me. It doesn’t have that traditional apple butter feel. So, trust me on this one- aside from the prep and the finishing touches, you just leave it in the crock pot and go about your day (or sleep, I generally choose to cook it overnight)!
So, Mike and I went apple picking this weekend, which is always such a fun Fall activity. What’s even more fun is the copious amounts of apple recipes that will surely follow. While there I picked up some fresh apple cider (nothing else added, just apples)! The second we arrived home from our outing you can bet the first thing that came out was my crock-pot, and my trusty apple corer.
Beautiful day …and so many apples!Discovery of the day: climbing, throwing, and catching apples is not my forte.
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