Subtle hints of fall have begun to appear in spite of this month’s sweltering start. There’s a tinge of gold layered into the trees and although the afternoons have been unbearably hot, there’s a crisp, freshness to the morning air. Our local apple harvest is just beginning, with early season gala and Sweet Maia apples commingling on market tables with the late harvest tomatoes and melons.
This apple butter is one of my favorite recipes of the season, not only eaten as is on a warm biscuit or slice of toast but also used in other recipes to inject a dose of autumnal warmth in a host of recipes. Mix in ¼ cup of apple butter to sliced apples and a hint of sugar before topping with buttery streusel for deeply flavored apple crisp. Dollop spoonfuls of apple butter into cheesecake or blondie batter and use a table knife to swirl it though the batter before baking. Apple butter can even play on the savory side as the basis of a spicy-sweet barbecue sauce or vinaigrette for a harvest salad.
Slow cooker apple butter
Ingredients:
4 pounds apple (about 12 medium)
2 cups brown sugar
1 heaping teaspoon cinnamon
½ teaspoon ground allspice
¼ teaspoon cinnamon
Juice of one lemon
A pinch of salt
Peel and core the apples, then roughly chop them into ½-inch chunks (this is a great job for little helpers using a crinkle cutter). Lightly coat the insert of a slow cooker with butter or cooking spray, then add the chopped apples, sugar, cinnamon, allspice, cinnamon, lemon juice and salt.
Cook on high for one-two hours, until the apples are soft. Reduce the heat to low and cook, stirring occasionally until the apple butter is a rich mahogany brown, about eight to 10 hours. Purée with an immersion blender if desired. To process in a water bath canner, bring a large pot of water with a canning rack to a boil. Pack the hot apple butter into hot, freshly sterilized pint jars, leaving ¼-inch of headspace at the top of the jar. Run a knife around the inside edge of the jar to remove any air bubbles and wipe the rim clean to ensure a good seal. Lower the jars into the boiling water, leaving at least two inches of space in between the jars, adding more hot water if necessary to cover the jars by at least one inch. Bring the water to a boil, then cover and process for 10 minutes. Remove the jars from the water bath and set aside on a cloth covered tray until fully cooled. Check the lids for a good seal by pressing in the center with a finger- they shouldn’t flex at all. The apple butter can also be frozen if you don’t want to process it in a water bath. It will keep well in the freezer for several months or for two weeks in the refrigerator.
Apple butter old fashioned
Ingredients:
2 ounces (¼ cup) bourbon
1/2 ounce (1 tablespoon) maple syrup
2 dashes orange bitters
1 heaping spoonful apple butter
Orange twist, to garnish
Combine the bourbon, maple syrup and orange bitters with a spoonful of apple butter in a mixing glass with ice and stir until well-chilled. Strain into a rocks glass with some fresh ice and garnish with an orange twist.
Apple butter barbecue sauce
Ingredients:
1 tablespoon oil, such as olive or canola
1 onion, peeled and chopped
2-3 cloves garlic, peeled and chopped
1 bell pepper, red or green, seeded and chopped
1 jalapeno, seeded and chopped (optional)
1 cup apple butter
1 cup ketchup
½ cup cider vinegar
⅓ cup brown sugar
¼ cup mustard (yellow or grainy)
Salt and black pepper to taste
Heat the oil in a heavy-bottomed, non-reactive saucepan. When the oil is shimmering, add the onion, garlic, pepper and jalapeno (if using). Season with a pinch of salt and cook until the vegetables are softened and fragrant, about 5 minutes. Add the remaining ingredients and bring to a simmer, then reduce the heat and cook for 30-45 minutes until the sauce is thick and dark. Use an immersion blender to puree until smooth. Transfer into jars and let come to room temperature before refrigerating.
Harvest salad with apple butter vinaigrette
Loaded with protein, fiber and antioxidants – this main course salad is perfect for busy weeknights or fall cookouts.
For the apple butter vinaigrette:
½ cup apple butter
½ cup cider vinegar
1 tablespoon water
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 teaspoon fresh thyme (or use ½ teaspoon dried thyme)
Salt and pepper to taste
¾ cup olive oil
For the salad:
1 1/2 pounds Brussels sprouts, trimmed and shaved thin on a mandoline
½ red onion, shaved thin
½ cup flat-leaf parsley leaves, roughly chopped
½ cup toasted pecans, walnuts or hazelnuts
1 apple, cored and thinly sliced
¼ cup dried cranberries or cherries
Four ounces crumbled goat cheese or blue cheese
To make the dressing, combine the apple butter, vinegar, water, shallot, mustard & thyme in a small mixing bowl and whisk to combine. Whisking continuously, slowly drizzle in the oil to emulsify. Season to taste with salt and pepper.
To assemble the salad, combine the shaved Brussels sprouts, shaved onion and roughly chopped parsley in a mixing bowl. Drizzle with about ¼ cup of the vinaigrette (there will be leftover vinaigrette to save for another use – it keeps about two weeks in the fridge) over the shaved sprouts and toss well to combine. Season with salt and pepper, then top with the toasted nuts, sliced apples, dried cranberries and cheese. Serve immediately.
This article appears in September 10-16, 2026.
