If summer and autumn met and fell in love it would be this recipe! Such a perfect combination for the merging of the seasons. As the long summer days are traded for cool, crisp air and crunching leaves. I love how easy this recipe is – the crockpot does the work. It also makes a wonderful, healthy (and crazy delicious) gift for a teacher or a friend. Welcome autumn, good-bye summer (xoxo, see you next year)!
Peach Apple Butter
2 lbs Apples (about 6 medium)
1 lb fresh Peaches (about 3 medium)
1/3 cup pure Maple Syrup
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cardamon
seeds from 2 Vanilla Beans (optional)
Juice from 1/2 an Orange (or 1/4 cup OJ)
Peel, core and slice the apples. Peel, pit and slice the peaches. Add to a medium crockpot. Whisk the remaining ingredients and gently fold into fruit. Cook them on low 8 hrs or overnight. Allow the cooked fruit to cool to warm. Drain some of the liquid and blend (in a blender) to desired consistency or mash for a chunky texture. Store in airtight container for up to 3 weeks in fridge or 3 months in freezer. This amazing butter is good on toast, rice cakes, waffles, muffins…pretty much anything (my two year old ate it straight from the jar with a spoon).
Looks amazing and I can’t wait to try it!
Thanks Jessica! I have already made it again after polishing off the first batch:)