APPLE-BUTTER BARS

Soft, Cinnamon-Spiced, and Perfectly Apple-Rich

⭐ What Makes These Bars Amazing

• Apple butter creates a deep apple flavor without extra moisture.

• A crumbly, buttery shortbread-like base holds everything together.

• The top bakes into a soft cake-bar hybrid with a gooey apple layer.

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🧂 Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 cup brown sugar, packed

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1½ tsp cinnamon

• ¼ tsp nutmeg (optional)

Wet Ingredients

• 1 cup unsalted butter, melted

• 2 large eggs

• 2 tsp vanilla extract

Filling

• 1 – 1¼ cups apple butter

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🍽️ Instructions

1. Prepare the pan

• Preheat oven to 350°F (175°C).

• Line a 9×13-inch pan with parchment and lightly grease.

2. Make the base batter

In a mixing bowl, combine:

• Flour

• Brown sugar

• Baking powder

• Baking soda

• Salt

• Cinnamon (and nutmeg)

Stir to blend.

Add:

• Melted butter

• Eggs

• Vanilla

Mix until you get a thick, soft dough.

3. Build the layers

• Press 2/3 of the dough into the bottom of the pan (use damp fingers or a spatula).

• Spread the apple butter evenly over this base.

• Crumble or dollop the remaining 1/3 dough on top — it won’t fully cover, and that’s perfect.

4. Bake

Bake for 28–34 minutes, or until:

• The top is golden

• The center is set but soft

• Edges pull slightly from the pan

5. Cool and cut

• Let bars cool completely before cutting (they firm up as they cool).

• Cut into squares, rectangles, or long bars.

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🍯 Optional Add-Ins

• ½ cup chopped pecans or walnuts (mix into dough)

• Sprinkle coarse sugar on top before baking

• Add a thin layer of cream cheese swirl with the apple butter

• Drizzle with vanilla glaze after baking

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🍏 Variations

Apple-Crumble Apple-Butter Bars

Add a crumb topping made from oats + butter + brown sugar.

Maple Apple-Butter Bars

Add 2 tbsp pure maple syrup to the dough.

Ginger Apple-Butter Bars

Add ½ tsp ground ginger + swap cinnamon for pumpkin spice.

OTHERS RECIPE

APPLE-BUTTER BARS INGREDIENTS

• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 c. quick-cooking oats, uncooked
• 1 1/2 c. sugar
• 1 c. butter, melted
• 1 1/2 c. apple butter
• 1 c. chopped pecans or walnuts

APPLE-BUTTER BARS INSTRUCTIONS

Preheat oven to 350 degrees. 

Combine flour, baking soda and salt in a large mixing bowl. 

Mix in oats and sugar. Pour in melted butter and mix well. 

Press half of this mixture into a greased 9x13x2 inch baking pan. 

Mix apple butter and nuts together; spread over mixture in pan. 

Sprinkle with remaining crumbly mixture. Bake at 350 degrees for 50-60 minutes, or until brown. 

Cool before cutting into bars. The apple butter recipe is ready...enjoy !

APPLE-BUTTER BARS VIDEO :

APPLE BUTTER PUMPKIN PIE

APPLE BUTTER PUMPKIN PIE — a classic pumpkin pie elevated with apple butter for extra warmth, spice, and silky texture. This is one of the most beloved fall-style mash-ups in American baking.

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🥧 APPLE BUTTER PUMPKIN PIE

Smooth, Spiced, and Perfectly Autumn

⭐ Why This Pie Works

• Apple butter adds deep caramelized apple flavor.

• The pie bakes extra creamy because apple butter has no extra water.

• Needs less sugar thanks to the natural sweetness.

• Spices become richer and more complex.

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🍎 Ingredients

For the Pie Filling

• 1 cup pumpkin purée (not pumpkin pie mix)

• ¾ cup apple butter

• ½ cup brown sugar, packed

• 2 large eggs

• 1 cup evaporated milk OR heavy cream

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp cloves (or allspice)

• ½ tsp salt

• 1 tsp vanilla extract

Crust

• 1 unbaked 9-inch pie shell (homemade or store-bought)

• Optional: brush edges with beaten egg for shine

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🔥 Instructions

1. Prepare the oven

Preheat to 425°F (220°C).

2. Mix the filling

In a large bowl, whisk together:

• Pumpkin purée

• Apple butter

• Brown sugar

• Eggs

• Evaporated milk / heavy cream

• All spices

• Salt

• Vanilla

Whisk until smooth and silky.

3. Fill the crust

• Pour filling into the unbaked pie shell.

• Tap lightly to release air bubbles.

4. Bake hot, then low

• Start at 425°F for 10 minutes.

• Reduce heat to 350°F (175°C) and continue baking 40–45 minutes,
  or until the center is set but still slightly wobbly.

Expert tip: The pie is done when an instant-read thermometer inserted in the center reads 175–180°F (80–82°C).

5. Cool

• Cool at least 2 hours before slicing.

• Chill for best texture.

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🍨 Serving Ideas

• Whipped cream flavored with cinnamon or maple

• Vanilla bean ice cream

• Drizzle of warm caramel

• Garnish with candied pecans

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✨ Variations

Maple Apple Butter Pumpkin Pie

Replace half the brown sugar with 2 tbsp pure maple syrup.

Apple Streusel Topping

Before baking, top the pie with:

• ½ cup flour

• ¼ cup brown sugar

• ¼ cup cold butter

• ½ tsp cinnamon

Crumble on top → bake as usual.

Ginger Snap Crust

Use crushed gingersnap cookies + melted butter instead of a pastry crust.

OTHER RECIPES

INGREDIENTS

• 1 c. apple butter
• 1 c. pumpkin
• 1/2 c. brown sugar, firmly packed
• 1/2 tsp. salt
• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/8 tsp. ginger
• 3 eggs, slightly beaten

INSTRUCTIONS

Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg and ginger. 

Add eggs and mix well. Add milk gradually. 

Pour into pie shell and bake at 425 degrees for about 40 minutes. Enjoy !

VIDEO:

APPLE BUTTER CRUMBLE PIE

APPLE BUTTER CRUMBLE PIE

Ingredients

For the Pie

• 1 unbaked 9-inch pie crust (store-bought or homemade)

• 1 ¼ cups apple butter

• 2–3 apples, peeled and thinly sliced

• ¼ cup granulated sugar

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• 1 tsp lemon juice

• 1 tbsp flour (to help thicken juices)

For the Crumble Topping

• ½ cup all-purpose flour

• ½ cup rolled oats

• ⅓ cup brown sugar

• ½ tsp cinnamon

• Pinch of salt

• 6 tbsp cold butter, cubed

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Instructions

1. Preheat Oven

• Preheat to 190°C / 375°F.

2. Prepare the Filling

• In a bowl, toss sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour.

• Spread the apple butter evenly over the bottom of the pie crust.

• Arrange the seasoned apple slices on top of the apple butter layer.

3. Make the Crumble

• In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt.

• Cut in the cold butter using fingers or a pastry cutter until the mixture forms coarse crumbs.

4. Assemble the Pie

• Sprinkle the crumble topping evenly over the apples.

• Press lightly so it adheres but remains crumbly.

5. Bake

• Bake for 45–55 minutes, or until the top is golden brown and the apples are tender.

• If the edges brown too fast, cover them loosely with foil.

6. Cool

• Let the pie cool for 1–2 hours so the filling sets properly before slicing.

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Serving Suggestions

• Serve warm or at room temperature.

• Perfect with vanilla ice cream, whipped cream, or a drizzle of warm caramel sauce.

• Even better the next day as the flavors deepen!

OTHER INGREDIENTS

• 1 unbaked 9 inch pie crust
• 1 cup Libby's solid pack pumpkin
• 1 cup apple butter
• 1/4 cup packed dark brown sugar
• 1/2 cup cinnamon
• 1/4 tsp. ginger
• 1/4 cup nutmeg
• 1/4 teaspoon salt
• 3 eggs, slightly beaten
• 1 cup undiluted evaporated milk
• Crumble Topping

INSTRUCTIONS
In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degree oven for 50-60 minutes.

Crumble Topping: In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil
pan, bake on a cookie sheet. When using glass, do not use cookie sheet. Enjoy !

Apple Butter Recipe I

Apple Butter Recipe I

Ingredients

• 4 lbs (about 8–10 medium) apples, peeled, cored, and sliced

• 1 cup granulated sugar

• 1 cup brown sugar

• 1 tbsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground allspice

• ¼ tsp ground cloves (optional, stronger flavor)

• 1 tsp vanilla extract

• Pinch of salt

• ½ cup apple cider or water

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Instructions

1. Prepare the Apples

• Peel, core, and slice the apples into even pieces.

• Place them in a large heavy pot or Dutch oven.

2. Add Spices & Sweeteners

• Sprinkle in the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cloves, vanilla, and a pinch of salt.

• Pour in the apple cider (or water).

• Stir to coat the apples well.

3. Cook Low and Slow

• Cover the pot and cook over low heat for 1–1½ hours, stirring occasionally.

• Apples should become very soft and fragrant.

4. Purée

• Use an immersion blender to blend until silky smooth.

  • (Or cool slightly and blend in batches in a regular blender.)

5. Thicken the Butter

• Return to low heat and simmer uncovered for another 45–60 minutes, stirring often.

• Cook until it becomes dark, thick, and spreadable.

  • Tip: If it “stands up” on a spoon without dripping, it’s ready!

6. Store

• Let cool completely.

• Transfer to jars and refrigerate for up to 2 weeks, or freeze for 3–6 months.

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Extra Tips

• A mix of sweet + tart apples (e.g., Fuji + Granny Smith) gives the best flavor.

• Add more cinnamon or sugar to taste at the end.

• For extra silkiness, strain through a fine mesh sieve.

OTHER RECIPES

Ingredients
* 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
* 1 cup apple cider vinegar
* 2 cups water
* Sugar (about 4 cups, see cooking instructions)
* Salt
* 2 teaspoons cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon allspice
* Grated rind and juice of 1 lemon

Equipment Needed

* 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
* A food mill or a chinois sieve
* A large (8 cup) measuring cup pourer
* 6-8 8-ounce canning jars

INSTRUCTIONS
Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat. Measure out the purée and add the sugar and spices

3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the
better, as there is more surface for evaporation.)

Canning

5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean
before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. The apple butter recipe is ready....!

VIDEO:

apple-butter-recipe

Oven-Roasted Apple Butter

 Oven-Roasted Apple Butter

Of course! Making apple butter in the oven is a wonderful, hands-off method that slowly caramelizes the sugars in the apples, resulting in a deep, dark, and incredibly flavorful spread. The slow roasting concentrates the apple flavor in a way that stovetop methods can't quite replicate.

Deep & Rich Oven-Roasted Apple Butter

This recipe fills your home with the incredible aroma of autumn. The result is a thick, smooth, and luscious apple butter that is far superior to anything you can buy at the store.

Yields: About 4-5 pints

Prep time: 20 minutes

Cook time: 3-4 hours

Ingredients

• 6 lbs (about 3 kg) apples (a mix of tart and sweet is best, e.g., Granny Smith, Honeycrisp, Braeburn, Fuji)
• 1 cup (200g) packed brown sugar (or ¾ cup maple syrup)
• 1 cup (240ml) apple cider
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp ground cloves (or 2 whole cloves)
• 1 tbsp lemon juice
• 1 tsp salt

Instructions

Prep the Apples: Preheat your oven to 300°F (150°C). Wash, core, and quarter the apples. There is no need to peel them! The skins will break down during cooking and add wonderful color and pectin.

Initial Cook Down: Place all the prepared apples in a large Dutch oven or a heavy-bottomed pot. Add the apple cider, brown sugar, spices, lemon juice, and salt. Stir everything together. Bring the mixture to a simmer over medium-high heat on the stovetop, then reduce the heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the apples are very soft and starting to break down.

Begin the Roasting: Remove the pot from the stovetop. Using a potato masher, roughly mash the softened apples in the pot. Uncover the pot and transfer it to the preheated oven.

Slow Roast and Reduce: Roast the apples, uncovered, for 2.5 to 3.5 hours. Every 45 minutes or so, stir the mixture from the bottom up. The apple butter will slowly thicken and darken in color. You're looking for it to transform from a light applesauce to a deep, rich, mahogany brown. It's done when it's very thick and holds its shape on a spoon. If it starts to splatter or brown too quickly on the edges, you can reduce the oven temperature to 275°F (135°C).

Blend Until Smooth: Remove the pot from the oven. Let it cool for about 15-20 minutes. For an ultra-smooth texture, use an immersion blender directly in the pot to puree the apple butter until completely silky. Alternatively, carefully transfer the apple butter in batches to a standard blender (remember to never fill a hot blender more than halfway and remove the center cap from the lid to allow steam to escape).

Final Seasoning: Taste the blended apple butter. This is the time to adjust the flavor. Add more brown sugar if it's not sweet enough, another squeeze of lemon juice for brightness, or a pinch more cinnamon if desired.

Cool and Store: Let the apple butter cool completely before transferring it to airtight jars or containers.

How to Tell It's Done

The apple butter is ready when it has:

A deep, dark brown/mahogany color.

A thick, spreadable consistency. To test, place a small spoonful on a chilled plate. If no watery liquid seeps out around the edges, it's ready.

A concentrated, caramelized apple aroma.

Tips for Success & Variations

The Best Apples: A mix is key! Tart apples like Granny Smith provide acidity, while sweet apples like Fuji or Honeycrisp provide sugar and complexity.

Slow Cooker Method: After the initial 20-minute stovetop cook-down, transfer everything to a slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours, with the lid slightly ajar to let steam escape. Stir occasionally.

Storage: The apple butter will keep in an airtight container in the refrigerator for up to 3 weeks. It also freezes beautifully for up to a year.

For Canning: This recipe is suitable for water-bath canning. Process half-pint or pint jars for 10 minutes (adjusting for altitude). Please consult a trusted, up-to-date canning resource for full safety guidelines.

Flavor Boost: Add a vanilla bean, split lengthwise, to the pot at the beginning of the roasting process for a lovely floral note.

Enjoy your incredibly rich and homemade apple butter on toast, scones, pork chops, or straight from the spoon

Oven-Roasted Apple Butter Video :

Peanut Butter Apple Dip

 Peanut Butter Apple Dip

This is a classic, crowd-pleasing dip that comes together in just five minutes. It's creamy, slightly sweet, and has the perfect peanut butter flavor to pair with crisp, tart apples.

The Best 5-Minute Peanut Butter Apple Dip

This recipe is incredibly simple and versatile. It's the perfect after-school snack for kids, a healthy-ish appetizer for a party, or a quick treat to satisfy a sweet craving.

Yields: About 1 ½ cups

Prep time: 5 minutes

Ingredients

• 1 cup creamy peanut butter
• ¼ cup plain Greek yogurt (or cream cheese, softened)
• ¼ cup powdered sugar (or maple syrup/honey)
• 2-4 tbsp milk (or milk of choice), to achieve desired consistency
• 1 tsp vanilla extract
• A tiny pinch of salt (optiona

• l, but it enhances the flavor)

Instructions

Combine Ingredients: In a medium bowl, add the creamy peanut butter, Greek yogurt, powdered sugar, vanilla extract, and the pinch of salt.

Whisk Until Smooth: Using a whisk or an electric hand mixer, beat the ingredients together until the dip is completely smooth and creamy. If the dip is too thick for your liking, add milk one tablespoon at a time, whisking after each addition, until it reaches your desired consistency.

Taste and Adjust: Give the dip a quick taste. If you prefer it sweeter, add a little more powdered sugar or maple syrup.

Serve: Serve immediately with your favorite dippers, or transfer to an airtight container and refrigerate until ready to serve. The dip will firm up slightly in the fridge.

Serving Suggestions

This dip is amazing with more than just apples!

Fruits: Sliced apples (Honeycrisp, Granny Smith, Fuji), pears, bananas, strawberries, or green grapes.

Salty Dippers: Pretzels, pretzel crisps, or potato chips.

Sweet Dippers: Graham crackers, animal crackers, vanilla wafers, or Nilla Wafers.

Tips & Variations

For a Richer Dip: Use softened cream cheese instead of Greek yogurt for a thicker, more decadent dip.

For a "Fluffernutter" Style Dip: Replace the Greek yogurt with ½ cup of marshmallow creme (Fluff). It will be incredibly sweet and fluffy!

Nut-Free Version: Use a sunflower seed butter in place of the peanut butter for a school-safe alternative.

Add Some Crunch: Stir in ¼ cup of mini chocolate chips, toffee bits, or chopped peanuts for extra texture and flavor.

Spice it Up: Add ¼ teaspoon of cinnamon or a pinch of nutmeg for a warm, cozy flavor that's perfect with fall apples.

Make it Vegan: Use a plant-based yogurt (like coconut or almond-based), maple syrup instead of honey, and a plant-based milk.

Healthier Version: Use an all-natural peanut butter (no added sugar), plain Greek yogurt, and sweeten with a couple of tablespoons of maple syrup or a mashed banana.

Enjoy your delicious and easy dip

Peanut Butter Apple Dip Video :