You are the God of great wonders! You demonstrate your awesome power among the nations.
Apple Butter Walnut Cream Cheese Spread; you guys this is sooo easy, and turned out sooo good! Perfect for this Autumn weather, plus it is low in refined sugar, so you might as well call this a staple of a healthy – well rounded breakfast. It would be a great addition to any morning brunch, or quickly prepared for an unexpected guest. Bring out this delicious spread, with some crusty, chewy bread, and a pot of coffee, and they will be in awe of your Betty Crocker skills.
If making homemade apple butter does not seem to be up your alley, you can easily substitute your favorite store bought apple butter into the recipe. However, do not be intimidated to give this apple butter recipe a try, it is much lower in sugar than most recipes and it is very easy. Probably the simplest thing I have ever made in my Crockpot, now that I think about it.
I was making my apple butter for only my family, it made approximately 1 1/2 cups of apple butter. For gifting purposes you may want to double or triple the recipe.
Cut up 6 medium-large apples, skin left intact. This will add fiber to the apple butter, see I told you this was a health food. 🙂 Place the sliced apples and cinnamon into Crockpot. I also put 1 tablespoon of water in the bottom of the cooker, for the reason of preventing the Crockpot from cracking. (Years ago I was told that if you heated your Crockpot without liquid in the bottom it would be prone to cracking. I am unsure how accurate that statement is, but it made a lasting impression.)
Cook on high for 4 hours. Carefully remove cooked apples with a ladle or large spoon and place into a blender or food processor. With lid securely in place, blend/process apples until smooth. Pour apple puree back into the wiped out Crockpot. Add in 1 tablespoon of brown sugar (this can be increased to personal preference), stir. Cook for 1 more hour to thick apple butter.
During this last hour, liquid would settle out to the side of the apple butter, and condense on the lid. Two or three times I took a spoon and removed excess liquid from Crockpot, and what had condensed onto the lid.
Turn off Crockpot and let it cool prior to placing it in a jar, and then put it into the refrigerator. Consume in 1 weeks time.
The Apple Butter Walnut Cream Cheese spread is just as simple to make. Allow cream cheese to sit out for 1-2 hours to soften. With a mixer on medium – high setting whip cream cheese until it looks somewhat light and fluffy, add in cold apple butter, vanilla, honey.
Place Walnuts into a small zip lock bag, smash the walnuts into small pieces with a meat tenderizer or canned good – whatever that is handy to whack some walnuts with. Pour walnuts into cream cheese mixture. Sample mixture on a nice fresh bagel or chunk of chewy – squishy bread, add more apple butter or honey to preference.
This will make approximately 3/4 cup of cream cheese spread. Enjoy!!
- 6 apples - sliced, with skin on
- 1 tsp cinnamon
- 1 tbs brown sugar
- 4 oz cream cheese - softened
- ¼ - ⅓ cup
- apple butter (I used ¼ cup)
- 1 tbs honey
- 1 tsp vanilla extract
- ⅛ cup crushed walnuts
- Place sliced apples, and cinnamon in crock pot. Cook on high on for 4 hours on high.
- Place cooked apples into blender, blend until pureed.
- Place back into crock pot, pour in brown sugar. Cook on high for 1 hour to thicken apple butter.
- In a medium size mixing bowl mix on high speed softened cream cheese, vanilla, apple butter, and honey. Mix until soft and whipped.
- Add in walnut pieces.
- Serve on fresh bread, bagel, or french toast. Enjoy.