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

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.

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 RECIPES

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

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

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.

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

Deep brown, smooth, and richly spiced apple butter with natural sweetness intensified by slow oven roasting. Thicker and more flavorful than traditional stovetop or crockpot methods.

Ingredients — Large Batch (~8–10 pints)

8 lb apples (mix sweet + tart; e.g., Honeycrisp, Jonagold, McIntosh)
½–1 cup apple cider or apple juice
1–2 cups brown sugar (adjust to taste)
2 tsp ground cinnamon
½ tsp ground nutmeg
¼–½ tsp ground cloves or allspice (optional)
¼ tsp salt
1–2 Tbsp lemon juice (optional, brightens flavor)
1 tsp vanilla extract (optional, added after roasting)

Small Batch (2–3 pints): Use 2–3 lb apples, ½ cup cider, ~½ cup brown sugar, same spice ratios.

Equipment

Large rimmed roasting pan or sheet pan
Oven, 350°F (175°C)
Immersion blender, food processor, or food mill
Wooden spoon or spatula
Airtight containers or canning jars

Method — Oven Roasting

Prep Apples: Wash, core, and quarter apples. Peeling optional; skins soften during roasting.
Arrange & Season: Place apples in a roasting pan. Drizzle with cider, sprinkle sugar, spices, salt, and lemon juice. Toss lightly to coat.
Roast: Cover loosely with foil and roast 350°F for 45–60 minutes, stirring halfway, until apples are soft and beginning to caramelize. Remove foil for the last 15–20 minutes for deeper browning.
Puree: Let apples cool slightly, then blend with immersion blender or food mill until smooth. For ultra-smooth texture, press through a fine-mesh sieve.
Reduce & Thicken: Transfer puree back to pan or a skillet. Cook uncovered over low heat 20–30 minutes, stirring occasionally, until thick and spreads like jam. Optional: finish in 300°F (150°C) oven for 10–15 minutes to concentrate further.
Finish Flavor: Stir in vanilla extract if desired. Taste and adjust sweetness or spices.

Tips & Tricks

Flavor Depth: Roasting naturally caramelizes sugars for a richer flavor than slow-cooking.
Texture: For a very silky finish, use a food mill or fine-mesh sieve after blending.
Spice Control: Cloves and allspice are potent — start with less and adjust after roasting.
Variations:
- Maple roasted: Replace part of sugar with ½ cup maple syrup.
- Spiced twist: Add a pinch of cardamom or ginger.
Scaling: Can halve or double ingredients; cooking times may vary slightly.

Storage

Refrigerator: Airtight container for up to 2–3 weeks.
Freezer: Airtight container for up to 12 months.
Canning (optional): Use hot-pack method and follow tested USDA/NCHFP processing times for apple butter. Half-pints/pints typically require 5–10 minutes in a boiling-water bath depending on elevation.

Quick Summary — Oven-Roasted Apple Butter

Prep and quarter apples; toss with cider, sugar, spices, salt, and lemon juice.
Roast 350°F, 45–60 min, stirring once; uncover last 15–20 min.
Blend/puree until smooth.
Reduce uncovered 20–30 min until thick.
Stir in vanilla and adjust spices.
Store refrigerated, freeze, or hot-pack for canning (follow tested guidelines).

Result: Rich, deeply caramelized, and silky apple butter — perfect for spreads, baking, or gifting.

OTHER RECIPES

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

A smooth, creamy, sweet-and-savory dip with a perfect balance of peanut butter richness, apple flavor, and warm spices. Perfect for parties, lunchboxes, or an easy snack.

Ingredients — Serves 4–6

1 cup creamy peanut butter (or natural, slightly warmed if very stiff)
½ cup cream cheese, softened (optional for extra creaminess)
¼ cup Greek yogurt or sour cream (optional, for tang and smooth texture)
2–3 Tbsp honey or maple syrup (adjust sweetness)
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
1 tsp vanilla extract
2–3 medium apples (for dipping), sliced into wedges

Optional mix-ins / toppings:

Chopped peanuts for crunch
Mini chocolate chips
Raisins or dried cranberries
Drizzle of caramel sauce for special occasions

Equipment

Medium mixing bowl
Whisk or hand mixer
Serving bowl
Knife and cutting board for apples

Method

Soften & Combine: In a medium bowl, combine peanut butter, cream cheese, and Greek yogurt (if using). Stir or whisk until smooth and creamy.
Sweeten & Spice: Add honey or maple syrup, cinnamon, nutmeg, and vanilla extract. Whisk until fully combined and smooth. Taste and adjust sweetness or spices.
Chill (optional): Refrigerate 15–30 minutes to allow flavors to meld. Dip can be served immediately if needed.
Serve: Transfer to a serving bowl and sprinkle optional toppings like chopped peanuts or chocolate chips. Serve with fresh apple slices, crackers, or celery sticks.

Tips & Tricks

Texture Adjustment: Add a little milk or extra Greek yogurt to thin the dip if too thick, or more peanut butter for a firmer, denser dip.
Flavor Variations:
- Spiced: Add a pinch of ginger or cardamom for a warming twist.
- Chocolate Peanut Butter: Fold in 2 Tbsp cocoa powder or mini chocolate chips.
- Maple Cinnamon: Replace honey with maple syrup and increase cinnamon for autumn flavor.
Apple Prep: To prevent sliced apples from browning, toss them lightly in lemon juice-water mixture (1 Tbsp lemon juice + 1 cup water).
Make-Ahead: Store the dip in an airtight container in the fridge for up to 3–4 days. Stir before serving.

Quick Recipe Card — Peanut Butter Apple Dip

1 cup peanut butter
½ cup cream cheese (optional)
¼ cup Greek yogurt (optional)
2–3 Tbsp honey/maple syrup
½ tsp cinnamon, ¼ tsp nutmeg
1 tsp vanilla extract

Method:

Mix peanut butter, cream cheese, and yogurt.
Add honey, spices, vanilla; whisk smooth.
Chill 15–30 min (optional).
Serve with apple slices; top with nuts or chocolate if desired.

Result: Creamy, flavorful dip with rich peanut butter, sweet spice, and a refreshing apple crunch — perfect for healthy snacks, entertaining, or lunchbox treats.

OTHER RECIPES

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 :