Apple season means apple butter

Apples are overflowing their bushel baskets in the kitchen and that means one thing: the comforting aroma of baked apples will soon fill the house.

I’m sure there are a hundred ways you could turn freshly picked apples into a tasty treat — pies,  sauce, cakes and even dried for an easy-to-grab snack. But my favorite way to enjoy apples, hands down?  Apple butter. It’s a delicious, buttery treat that can be enjoyed in so many ways.

The second it hits my taste buds, I’m transported back in time to grade school, experiencing my first-ever bite of apple butter. I honestly thought it was butter with apples in it. I was so confused when I saw a jar filled with brown gooey jam-like stuff. Of course I was apprehensive about taking the first bite but the smell alone was intriguing enough for a 4th-grader to take a taste. Ever since then I’ve always had a thing for apple butter.

I like to eat apple butter spread on a classic saltine cracker. Classy right? Maybe the modern day culinary connoisseur might find this disturbing. Let’s just say it’s one of my culinary sins to sit down with a sleeve of saltines and devour my homemade apple butter, ideally trying not to consume the whole thing in one sitting.

Now, if you’re looking to get fancy, homemade apple butter sure does look good on the inside of a homemade biscuit, a piece of toast will do you right in the morning and don’t forget to drizzle it atop your favorite vanilla ice-cream, its pretty much apple pie a la mode — minus the carbs of course.

I forgot to mention this entails the use of your handy-dandy slow cooker, but as you will see in the recipe below, I first use the oven to speed things along. Also, an immersion blender is what’s going to give your apple butter its smooth buttery texture. If you don’t have one of these I do suggest you invest in one (it has many, many uses and is very handy) but if you don’t mind chunky apples it’s not necessary.

This recipe is for approximately 16 ounces of apple butter, if you’ve got twice as many apples or are looking for twice as much apple butter just double or triple the recipe, being sure to adjust the cooking time in the slow cooker if necessary.

Kayleigh’s Apple Butter
Yields: Approx. 16 ounces

Ingredients:
2 – 2 ½ lb. apples, peeled, cored, rough chopped
¾ cup granulated sugar
1 cup dark or light brown sugar
¼ teaspoon ground clove
2 teaspoons cinnamon
½ teaspoon ground nutmeg
2 teaspoon lemon juice
1 tablespoon vanilla extract

• Preheat the oven to 400 degrees. Place the apples in a large bowl. In a separate small bowl combine the rest of the ingredients. Stir well to combine. Pour over the apples and toss well to coat. Place on a baking sheet and bake in the preheated oven for 30 minutes.
• Carefully remove from the oven and pour into a slow cooker. Set the slow cooker on the lowest setting and cook covered for approximately 3 1/2 – 4 hours. Stirring and checking occasionally. The mixture should be dark brown in color and the apples cooked down and very soft.
• Remove from the slow cooker and place in a bowl, allow to cool slightly. Using the immersion blender carefully puree the mixture until smooth. Cool and place in a jar and store in the refrigerator — or can and keep in the pantry all winter long.

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.

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