Ahh, fall. Do you love fall? I certainly do. Cooler weather, caramel apple cider, and going out of my way to step on a crunchy leaf. (Tell me I’m not the only one who does this! 😉).
But of course fall flavors are really what it’s all about. Now I know that we all have to bow down to the might pumpkin spice king this time of year…😄…but actually it’s not my favorite fall flavor at all.
Actually, it took me quite a while to get into pumpkin at all. When I was a kid the only way I wanted to associate with pumpkins was by carving them. But pumpkin pie on Thanksgiving day? Nope! No thank you! From the look on my face you might as well have been trying to get me to eat an old dirty boot. Haha.
I also have this weird memory of going by a Culver’s once in October and having my dad comment that they had a pumpkin pie shake. To which I shivered in horror. 😉
Then the stars and planets aligned. I went from hating pumpkin to begrudgingly accepting it…to finally liking it. As Barry Manilow would sing, “Looks like we made it!” But I’m pretty sure he wasn’t talking about pumpkin.
Although I now like pumpkin, my favorite fall flavor is still apple anything, which brings us to today’s post. I posted an apple butter recipe last year, but I can never stop tinkering when it comes to recipes I like. I started adding a bit of this and subtracting a little of that. Then one day I realized I had a whole new recipe. This is an apple butter for when you’re in a maple syrup state of mind. (Always, for me. 😋). And let’s just say that because of the maple aspect this is one of my all-time favorite toppings for pancakes or waffles. Mmm. Appley. Mapley. I love fall!
- 8 medium apples
- ½ cup water
- ½ cup pure maple syrup
- 1 tbsp cinnamon.
- Core the apples and cut into large chunks.
- Place all ingredients in a slow cooker and turn on high for 4-5 hours, or until pretty soft.
- Allow to cool, then place apples and their juices in a Ninja or Vitamix and purée until smooth.