Monthly Archives: November 2011

Soooo….I like apples.

But only when they are raw.

The husband (along with most of the world) also enjoys them cooked.

And so, for him, when November hits each year, I make homemade apple butter.

He gets super excited about it.

This year, however, apple butter alone was not good enough for him.

He said I needed to make up for the one weekend in the past two months that I haven’t baked him some delicious goods.

So, I thought, why not more apple?

Apple Crumble Cupcakes, it is.

Or it was.

Not sure what the grammar should be there.

Also, I just spelled grammar wrong and had to correct it.

Ha.

I was, and still am, very intimidated by crumble.

I can never get a perfect consistency.

But I’m working on it.

Maybe in a few years, I’ll be the crumble master.

The husband still seemed to enjoy them.

Immensely, actually.

It is Tuesday night and they are all gone.

If I liked baked apple, I would probably agree.

But I don’t.

I wanted to spit the bite out that I had.

Don’t let that stop you from making these babies.

Word on the street is that they’re yumtastic.

And so is the apple butter.

Homemade Apple Butter

• 5 to 7 pounds Red Delicious apples
• 2 1/2 cups apple cider
• 4 1/2 cups granulated sugar
• 1 tablespoon cinnamon
• 1 tablespoon grated lemon zest
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon salt

Cut unpeeled apples into quarters and remove cores.  Place in a large heavy stockpot.  Add apple cider.  Place over high heat.  Bring to a boil; reduce heat to low.  Simmer, stirring occasionally, until the apples are tender and puffy, about 2 hours. (Don’t be worried if it takes less or more time – mine only took an hour.)

Process the apple mixture in a food processor or blender until smooth to yield 6 to 7 cups of pulp.

Combine apple pump, granulated sugar, cinnamon, lemon zest, cloves and salt in a large heavy saucepan and mix well.

Place over medium heat.  Bring to a boil, stirring occasionally.  Simmer over low heat, stirring occasionally, until thickened, about 1 hour.

Spoon into 7 hot sterilized 1/2-pint jars, leaving 1/2 inch headspace.  Seal with 2-piece lids.  Store in pantry or refrigerator.  (I did not have these and just used whatever containers I had.)

Aaaand recipe #2:

Apple Crumble Pie Cupcakes

For the cupcakes

• 3 tablespoons butter, softened
• 1/2 cup white sugar
• 1/4 cup + 2 tablespoons brown sugar, packed
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup + 2 tablespoons flour, all-purpose
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 cup applesauce
• 1 cup apples, diced (whichever kind you like)

Preheat oven to 350 degrees.  Place cupcake liners in muffin tin.

Beat butter and sugars until light and fluffy.

Add the egg, and then the vanilla.

Beat until well combined.

In a measuring cup or small bowl, whisk together dry ingredients, flour, baking soda, baking powder, salt and spices.

Measure applesauce.

Add half of the dry ingredients, alternating with the applesauce.

Peel, core and chop apples into small pieces.

Fold apples into mixture.

For the crumble topping

• 1/2 cup flour
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons butter, softened

In a small bowl combine all ingredients, then add softened butter.  Mix with fork until combined.

Add about 1/4 cup batter to cupcake liners.

Sprinkle on crumble topping.

Bake for about 15 minutes or until toothpick comes out clean.

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