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Rich, spice-laden, and tart and sweet all at the same time – that is apple butter. The perfect fall condiment suited for toast, and pancakes, and muffins, and sometimes Greek yogurt, but mostly toast…or eating right off the spoon…(go ahead; I won’t tell).
I had seen a yummy-looking apple butter recipe the other day and was shocked that it didn’t even take any sugar! Of course apples are in season right now, and we were making applesauce anyway, so this seemed the opportune time to try out said apple butter recipe.
Coincidence of all coincidences, the day I made the apple butter, Trim Healthy Mama posted their own apple butter recipe. Sure, steal my thunder, would you? Haha…so it goes. I’m posting this recipe anyway so I have an apple butter recipe on my site. Plus, this recipe is a little different, and it’s one I’ve tried and liked so I can heartily endorse it. It pairs perfectly with a toasted slice of my homemade bread.
If you’ve gotten this far and haven’t clicked on that apple butter link yet, HERE IS THE APPLE BUTTER RECIPE I’M RAVING ABOUT. No, it’s not mine, but these pictures are from when I tested out the recipe. It’s good. Of course I never obey a recipe, so I filled up a 4-quart crockpot to the brim with applesauce and ended up cooking it for about a full 24 hours (and quite a bit of that was on high), but that’s beside the point. In case you’re wondering, the applesauce reduces down by about half volume before it’s thick enough to be proper apple butter.
For Trim Healthy Mamas, do not add any sugar (I love it tart!); or if you must add sweetener, use a plan-approved low-glycemic sweetener. This apple butter is an E. Since it’s concentrated carbs from fruit, keep to a moderate serving size (do not ask me what a moderate serving size is. Just use common sense.).