It’s October and apples are plentiful. Apple Butter is a delicious spread for toast, muffins and my personal favorite, Lundberg’s Organic Brown Rice or Wild Rice cakes. I just smear a dollop of Apple Butter on a rice cake, sprinkle with BodyCrunch and I have a very satisfying snack. I have put it over cashew butter as well and it really hits the spot. Also very good on the Oatmeal Muffins I posted a while ago.
This is very simple to make. Some recipes roast the apples, but I simmered these on top of the stove. It took a few hours, but it was well worth it and the house smelled wonderful with the aroma of cooked apples and cinnamon. This recipe makes about a cup of Apple Butter so you can adjust the amounts accordingly. Also, I used Gala apples and I did not need to sweeten them at all. You can add some brown sugar depending on how tart your apples are and your preference.
4 apples cored and sliced, preferably organic
4 T. water or cider
1 t. cinnamon
Dash of nutmeg
a squeeze of fresh lemon juice
Bodycrunch-All Natural Whey Protein Crunchies
Wash and core apples. Slice them and leave the skins for added fiber. Place in saucepan with water, spices and lemon juice. Bring to a boil and immediately reduce heat to low. Simmer for about 30 minutes with lid on, stirring occasionally and checking that they don’t burn. They shouldn’t if you have them on simmer. Continue cooking with lid on another 30 minutes and stir occasionally. When apples are very soft, remove from heat and let cool a bit. Place in blender and puree. Return to saucepan and simmer without lid until it thickens. Remove from heat and let cool. Store in refrigerator until ready to use. These are approximate times and will depend on amounts and kind of apples used.