It’s hard to believe fall is really here. I might take some heat for saying this, but fall is my favourite season for numerous reasons – warm weather, crisp mornings and nights, beautiful fall colors, my favourite fashion season (hello boots!) and warm and inviting spices like cinnamon, nutmeg and clove all seem to make an appearance during fall. This recipe for Apple Butter and Whole Wheat Biscuits is a great way to welcome in fall and use up some of your apple harvest. So let’s get to this easy recipe!
Before we get started, I have to quickly give a nod to Renee from Sweet Sugar Bean (another great Saskatoon food blogger – I’m happy our small town is starting to bud a prosperous foodie community :)) for this fab recipe (I altered it slightly)! She’s a pro chef and I’d highly recommend checking out her blog.
- 16 – 18 cups tart apples, washed, stems removed, nubby end removed and cut in half
- 2 cups apple juice or cider
- 2 cups water
- 3/4 cup brown sugar
- 1 1/2 cups sugar (adjust sweetness to your liking)
- 4 tsp cinnamon
- 1 tsp EACH ground cloves, allspice, nutmeg
- zest of one lemon
In a very large pot, cook your apple pieces slowly in the apple juice and water until very tender, about an hour or so over medium heat, stirring often. Use an immersion blender to puree – or if you don’t have an immersion blender, use your regular blender. Scoop in smaller amounts, blend and set aside. Once blended, add all the apple puree back into your pot.
Place a fine mesh sieve over your slow cooker insert and strain out the pulp and seeds and toss in the garbage. Into your smooth apple mixture add the sugar and spices and lemon zest. Mix well. Cook on high for about 6 hours, stirring every so often (I actually did mine to 8 hours on medium heat and it turned out just fine).
Remove the lid during last hour to help it thicken up and reduce down. (You can also do this in a 350°F oven, substituting the crock pot with an oven-safe pot). Once your apple butter is nice and thick, ladle into sterilized half pint jars leaving 1/4 inch of headspace. Cap and seal and process in your boiling water bath canner for about 10 minutes.
Makes about 10 half pint jars – perfect for thanksgiving gifts.
Now the best way to eat the apple butter is with homemade Whole Wheat Biscuits. These little babies are quick and easy to make. This is now my staple biscuit recipe.
Whole Wheat Buttermilk Biscuits
- 1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
In a bowl, whisk together dry ingredients. Cut in the butter using a pastry blender – you want coarse crumbs and pea sized bits of butter remaining. Whisk the egg with the buttermilk and stir into the flour mixture.
With lightly floured hands, press the dough into a ball and knead it gently on a lightly floured surface, about 10 times. Press it into a 3/4 inch thick round and cut into rounds. Place on a parchment lined bake sheet, brush with melted butter and sprinkle with sugar. Bake in a preheated 400°F oven for 12-15 minutes.
Makes about 12 biscuits. Serve warm, with apple butter.
Hope you guys enjoy the recipe and make sure to go over and check out Renee at Sweet Sugar Bean.