Biscuits and apple butter

Sticky Apple Butter Biscuits

Sticky Apple Butter Biscuits

Ingredients

Topping:

• 1/4 cup honey
• 1/4 cup packed brown sugar
• 2 tablespoons melted butter
• 1/3 cup golden raisins

Biscuits:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 tablespoons shortening
• 3 tablespoons cold butter
• 1 medium grated apple
• 2/3 cup whole milk

Filling:

• 2 tablespoons melted butter
• 4 tablespoons apple butter
• 1/4 cup brown sugar
• 1/4 cup golden raisins

Instructions

Recipe Notes

-Don’t let the biscuits sit in the pan for too long, or they will stick.

-Rolls look best when turned upside down to serve.

-You may use any type of raisin, I prefer golden.

-I used Crisco Butter Flavor shortening.

-If you want to see a great step by step tutorial, click here.

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Apple & Oat Biscuits – Vegan & GF

Last Sunday was one of those seldom days that we actually spent outside from morning until evening – just the three of us together in the cold but colorful autumn weather. We were invited by a friend to pick apples from her apple tree. The branches were hanging heavy from all the fruit and the ground was covered with fallen apples. We filled the trunk of a borrowed car with 2 boxes and 2 bags of sweet and slightly tangy fruit and drove to a farm that specialized in juicing apples. We had such a lovely afternoon on that farm. Eating lunch, walking in their garden and playing with their swings. Elsa fed the farm animals while we waited in line to get our apples juiced.

”Honk if you want to juice”

The sound from the juice machine was pounding, but luckily drowned under the tones of Chopin that was being played on maximum volume – spreading outside the small juicing shack and out through the forest.

We came home with 10 large bottles of delicious pure apple juice. After having filled our fridge, freezer and tummies with juice, we gave a few bottles to family and friends. But since we still had some left, we boiled it down to an apple syrup that is fantastic to sweeten all kind of desserts and breakfasts with. Simply boil down your apple juice in a large pot until only 1/3 of it remains. When it cools down it thickens into a syrup. Pour into in an airtight container and use within a few weeks.

We saved a few apples to cook with, so we have enjoyed both savory and sweet apple dishes during this week. One favorite recipe that we came up with was these scones inspired apple & oat biscuits. They are whipped together in a whizz. And after a few tries we actually managed to make them both gluten free and vegan, so they don’t feel as heavy on the stomach as biscuits/scones sometimes do. Although slightly more compact than a classic flour biscuit, they still have a light texture and wonderful flavor from the shredded apples, almond butter and oat flour. As always with these kind of baked goods you need to remove them from the oven in just the right time – it only takes a moment for a perfectly baked biscuit to become too dry. And the experience will be a whole lot less fantastic.

Vegan & Gluten-free Apple & Oat Biscuits
Makes around 8 biscuits

Dry ingredients
1 3/4 cup (200 g) gluten free oat flour (make your own by grinding rolled oats in a food processor)
1 1/4 cup (150 g) buckwheat flour (if not gluten intolerant you can use spelt flour instead.
3 tsp arrow root or corn starch
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

Wet ingredients
6 tbsp (75 g) extra virgin coconut oil, room temperature
4 tbsp almond butter
1 cup plain soy yogurt (or yogurt of your choice)
2 apples, shredded with peels on (around 1 1/2 cup apple shreds)

Place a baking sheet in the oven and preheat it to 450°F (230°C). Mix together the dry ingredients in a large bowl. Cut the coconut oil into small cubes and add to the flour mixture together with the almond butter. Use your hands to combine until everything has a pebbled texture. Add soy yogurt and apples and stir around with a wooden spoon until you can work the dough by hand. It can be slightly crumbly but should come together as you kneed it. If it feels too dry you can add a dash more yogurt, and if too wet – more flour. Gather the dough into a ball that you flatten out on a floured surface. It should be around 1 inch thick. Use a biscuit cutter or 3-inch (8 cm) wide glass to cut out as many biscuits as you can. Gather the rest of the dough into a ball again, flatten it out and cut out the rest of the biscuits. Cover the hot baking sheet with parchment paper and place the biscuits on it. Bake in the oven for 15–16 minutes or until crusty on the outside and slightly moist on the inside. Slab some fruit compote or homemade marmalade between two halves and eat while still hot. Nothing tastes like freshly baked.

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Apple Butter

Learn how to make apple butter and fill your house with the aroma of cooking apples, cinnamon, allspice, and cloves. Our apple butter recipe is great on toast or spooned into oatmeal!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

It’s hard to find any apple butter, let alone good apple butter in the grocery store these days. Making apple butter is a great way to preserve the fruits of an apple harvest.

What is Apple Butter?

Apple butter is made by slowly cooking pureed apples for over an hour. The sugars in the apples caramelize as the puree cooks, giving the apple butter its rich, sweet flavor and dark color.

In contrast to what the name implies, there is no «butter» in apple butter. The name comes from its smooth and buttery texture. Apple butter is delicious on buttered toast.

Don’t Throw Away Your Apple Cores!

Although apple butter takes time to make, the upfront part is easy. You do not have to peel or core the apples.

The pectin for firming up the resulting apple butter resides mostly in the cores and there is a lot of flavor in the apple peels. After the first cooking, these parts get discarded as the pulp is run through a food mill.

This recipe produces a traditional apple butter, which is both sweet and sour, the addition of cider vinegar just intensifying the flavor and giving it its tangy edge. It’s seasoned with cinnamon, cloves, allspice and lemon.

For more information on apple varieties, check out our Guide to Apples.

The Difference Between Applesauce and Apple Butter

Apple butter is a smoother, more concentrated form of applesauce. The methods for making the two both start out similarly, by slow-cooking apples until they’re soft and mushy. Applesauce will be ready at this saucy stage, sometimes with the addition of sugar and/or spices to flavor it. But to make apple butter, you puree the stewed apples and cook them down further so more liquid evaporates and the apples caramelize.

Alternatives to Stovetop Cooking

Don’t love standing at the stove stirring for ages? These two methods are way more hands-off.

• Microwave: Instead of cooking the seasoned puree on the stovetop in Step 5, cook it uncovered in a microwave, on medium heat setting to simmer, for around 30 minutes. If you do this, monitor the cooking every 5 or 10 minutes. Microwaves vary in their power.
• Slow cooker: In Step 5, transfer the seasoned puree to a slow cooker. Cook on low with the lid ajar (lay spoons across the cooker and set the lid on top) so steam can escape. Stir once every hour or so. Depending on your cooker, it could take up to 5 hours for the apple butter to cook down.

The Best Apples for Apple Butter

Look to softer apples, like Gravenstein, to make apple butter, as they will cook down faster. We also like the tart flavor of Granny Smith apples. Combine different apples to match your taste preferences. We recommend the following varieties:

• Braeburn
• Cortland
• Fuji
• McIntosh
• Golden Delicious
• Jonagold

Learn which apples are best to use in cooking and baking in our guide to apples.

Swaps and Suggestions for Homemade Apple Butter

• Switch up the spices. This recipe calls for cinnamon, allspice, cloves, and some lemon to bring out the flavor, but feel free to play around with others spices such as ginger and nutmeg if you wish.
• Switch up the sweetener. We recommend sticking with white sugar for a straightforward apple flavor. But readers have shared some of the swaps they’ve made in the comments. Check them out!

To Can or Not to Can?

Want to make larger batches of apple butter so you can have jars on hand for later and not worry about refrigerating them? Planning to give jars as gifts? If so, sterilize glass jars for canning. We offer detailed directions for water bath canning in the recipe below.

If you want to eat your apple butter up quickly, skip the canning. It keeps in the fridge for weeks as long as you’re not dipping dirty spoon into it. Or freeze it for later.

NOTE: For this recipe to be safe for canning, the sugar levels should not be reduced lower than to 1/3 cup sugar per 1 cup apple pulp.

Storing and Freezing Apple Butter

• Fresh apple butter will keep in the fridge for at least couple of weeks, if not longer.
• Sealed, canned jars of apple butter will keep for years in the pantry (they’re best used within a year, though). Once opened, they’ll also keep for weeks in the refrigerator.
• Frozen apple butter will keep up to a year.

Ways to Use Your Apple Butter

Whether you spread it on toast, swirl it into oatmeal, or serve it on a cheese plate, you’ll find a plethora of delicious ways to incorporate apple butter.

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Apple Butter Cobbler with Drop Biscuits

Cobbler is one of our favorite ways to showcase fresh, seasonal fruit. Not as fussy as a pie, a fruit-filled cobbler can be topped with a beautiful lattice crust, a streusel topping, or even canned biscuits. For this recipe, we make easy homemade drop biscuits to top this seasonal apple cobbler. For the most apple-iscious flavor, we suggest using a mixture of both tart and sweet apples, which is also used in the Slow-Cooker Apple Butter. Traditionally cooked for hours over the stovetop, let your slow cooker do the work and turn out a deep, golden batch of homemade apple butter. An important element in this apple cobbler, apple butter is also delicious smeared over a hot buttermilk biscuit or spooned over a stack of fluffy pancakes. It’s tempting to use all your apples in pies and cakes but making apple butter is a creative way to make use of fall’s harvest. Make an extra batch and keep in the refrigerator or give as a food gift.

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Recipe Summary test

Ingredients

Prepare the Cobbler Filling: Preheat oven to 425°F. Toss together apples, brown sugar, and flour in a large bowl. Melt butter in a 12-inch cast-iron skillet over medium-high. Add apple mixture (skillet will be very full), and cook, stirring often, until apples are almost tender and syrup thickens, about 10 minutes.

Remove apple mixture from heat; stir in Slow-Cooker Apple Butter, lemon zest, lemon juice, and salt. Bake in preheated oven 15 minutes, placing a baking sheet on oven rack directly below skillet to catch any drips.

Prepare the Drop Biscuits: While the Cobbler Filling bakes, whisk together flour, baking powder, salt, and 3 tablespoons of the sugar in a large bowl. Using a pastry blender or fork, cut butter into flour mixture until texture resembles coarse meal with some pea-size pieces.

Stir in milk with a fork just until mixture is evenly moistened. Remove Cobbler Filling from oven, and scoop dough into 8 (about ⅓ cup) mounds on top, spacing about 2 inches apart. Brush dough mounds with melted butter; sprinkle with remaining 1 tablespoon sugar. Return to oven; bake at 425°F until biscuits are golden brown and cobbler is bubbly, 18 to 20 minutes. Remove to a wire rack, and let stand 20 minutes. Serve warm.

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