Holding a newborn while closely watching your 2 year old crank an apple corer with weapon like sharp prongs is really not conducive to picture taking…so sorry only 1 pic of the cuteness that happened in our kitchen on Sunday (um i mean 5 weeks ago…this post has been in draft mode for too long!)
We made apple butter and apple cranberry crisp!!
Easy Crock Pot Apple Butter
- Apples- enough to fill your crock pot I used about 8
- 3 Cups of brown sugar
- 3 tsp. cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1/2 Cup water
Peel, core, and slice your apples. I used this nifty gadget that my Nana always used on her apples to make her amazing apple pies. Fill your crockpot with the sliced apples. Mix the water, sugar, and spices together and pour over the apples. Cook on low overnight. I cooked it about 18 hours. For a smooth consistency pour it into the blender and let it blend for a minute. This makes a great fall gift if you pour it into mason jars and tie a cute ribbon around it. Again, no pictures of my cute mason jars because watching a toddler, holding a newborn, and making apple butter does not make for many photo ops.
This is my favorite fall treat! I love this crisp recipe. I don’t think I’ll ever try another it’s so good. The trick here is to slice your apples really thin. The apple corer I have is perfect for that (no they did not pay me to say it… it’s that awesome)
Apple Cranberry Crisp Filling
- Unsalted butter, for baking dish
- 2 1/2 – 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
- 12 ounces cranberries
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
Slice your apples, butter your baking dish, and throw all the above ingredients in.
Apple Cranberry Crisp Topping
- 6 tablespoons butter, (i melt mine in the microwave
- 2/3 cup all purpose flour (spooned and leveled)
- 2/3 cup rolled oats
- 3/4 cup packed light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Mix together all ingredients and top your crisp filling with it evenly.
Cover with foil and bake at 350 for about an hour, removing the foil for the last 15 minutes.