Smith Berry Barn

apples

Apple Butter

October 15, 2019
Apple Butter
Print Recipe
This is an easy, mostly hands-off recipe, that allows you to prep your apples and let the slow cooker do most of the work. You will want to time your cooking accordingly, however, so that you can fit it all into one day. Enjoy this apple butter many ways...spread onto baked goods, stirred into oatmeal or as a topping for savory meats, such as pork or chicken. It's delicious simply by the spoonful, too!
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Apple Butter
Print Recipe
This is an easy, mostly hands-off recipe, that allows you to prep your apples and let the slow cooker do most of the work. You will want to time your cooking accordingly, however, so that you can fit it all into one day. Enjoy this apple butter many ways...spread onto baked goods, stirred into oatmeal or as a topping for savory meats, such as pork or chicken. It's delicious simply by the spoonful, too!
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Ingredients
  • 6 lbs apples peeled, cored and sliced (approximately 15-18 medium apples)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup fresh apple cider
Servings: half pints
Instructions
  1. Peel, core and slice your apples and place into the slow cooker.
  2. Sprinkle the sugar and spices over the apples and stir to combine as best you can. Feel free to add the spices halfway through to make mixing easier. Don't worry if it doesn't mix thoroughly, as the spices will become incorporated as the apples cook down.
  3. Pour the fresh apple cider over the apple mixture.
  4. Set your slow cooker to the 'low' setting and allow to cook for approximately 10 hours. You may want to stir your apples a couple of times during this process, however it is generally not necessary.
  5. After approximately 10 hours, carefully blend the apple mixture with an immersion blender until smooth. Be careful of splatter, since mixture will be very hot.
  6. Once blended, remove the lid and set your slow cooker to the 'high' setting for approximately 2 hours. This will reduce your apple mixture to a more concentrated state. Stir the mixture on occasion and turn down the setting if it seems necessary. Your apple butter is finished when it has thickened to a creamy, spreadable consistency.
Recipe Notes

This apple butter can be stored in the refrigerator for a week or so.  It can also be frozen or canned according to the specific guidelines for apple butter.  We use the Ball Blue Book Guide to Preserving, or you may visit the Ball Canning website for instructions.

Fresh Applesauce

October 12, 2016
Fresh Applesauce
Print Recipe
Use this basic recipe for fresh applesauce and create different flavor profiles by mixing varieties of apples. See our suggestions below for the best apples to use for saucing. For added flavor, try adding cinnamon or ginger to taste.
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Fresh Applesauce
Print Recipe
Use this basic recipe for fresh applesauce and create different flavor profiles by mixing varieties of apples. See our suggestions below for the best apples to use for saucing. For added flavor, try adding cinnamon or ginger to taste.
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Ingredients
  • 16 medium apples (approximately 6 lbs)
  • 1/2 lemon (juice and zest)
  • 1 cup water
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 tsp salt (optional)
Servings: pints
Instructions
  1. Peel, core and slice apples.
  2. Place all ingredients, including apples into large stock pot.
  3. Bring just to a boil on medium-high heat.
  4. Reduce heat to medium-low and simmer for 20-30 minutes, stirring (mashing) occasionally with potato masher.
  5. Sauce is finished when apples have softened completely. Sauce will be slightly chunky. If a smoother consistency is desired, run the sauce through a food mill or food processor.
  6. Sauce may be frozen for up to 6 months, or canned following specific canning guidelines for applesauce.
Recipe Notes

Apple Suggestions: ??We use at least two varieties in our sauce and can give you ideas on which varieties to combine for the best flavor and texture. ??Some of our favorite apples for saucing include McIntosh, Liberty, Gravenstein, Akane, Jonagold and Melrose. ??Stop in for samples and check out our Apple Variety list for information on the best apples for saucing.

Baked Apples with Crisp Topping

October 12, 2016
Course
Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Start with
  • 6 medium apples
  • 1 cup apple cider (sub water if necessary)
  • 12 Tbs raspberry rhubarb jam (Smith Berry Barn brand is the best!)
For the Topping
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup oatmeal
  • 1/4 cup hazelnuts (chopped)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 pinch freshly grated nutmeg
Servings: servings
Instructions
Prep the apples
  1. Preheat oven to 350 degrees.
  2. Core each apple and slice in half length-wise.
  3. Scoop out a bit more of the center of each cored area to create a small well for the jam.
  4. Fill each well with approximately 1 Tbs jam.
  5. Place apples (cut side up) in a 9"x13" baking dish.
  6. Pour cider (or water) into bottom of baking dish.
Prep the Crisp
  1. Mix all remaining ingredients with a pastry blender until blended and crumbly. A food processor will work, as well, but be careful not to over-mix.
  2. Evenly distribute the topping mixture on top of each apple half, mounding and pressing lightly to keep it in place.
  3. Bake 35-45 minutes, until apples are softened and topping is golden-brown. Test for doneness by piercing apple with a fork. Baking times will vary depending on the variety of apple you choose.
  4. Serve warm with vanilla ice cream.
Recipe Notes

This recipe can easily be cut in half using an 8"x8" baking dish and half the apples. ??However, we recommend preparing the entire topping recipe, so you can refrigerate or freeze the other half to use at a later date.