Adventures of Mel

Category: Fall Favorites

  • Quick and Easy DIY Mulling Spice Recipe for Mulled Cider

    Quick and Easy DIY Mulling Spice Recipe for Mulled Cider

    How to make the best homemade mulling spice recipe in 10 minutes or less. Use this simple and versatile spice mix in all your favorite holiday drinks, in festive seasonal decorations, or as the ultimate gift in a jar for all your family and friends!

    This fragrant spice mix is so warm and comforting on a cold fall or winter day. I use it to make my favorite slow cooker mulled apple cider recipe, filling our house with the sweet, rich aroma of fall spices. This never fails to put everyone in the holiday spirit!

    mulling spices in a small glass jar next to a wooden cutting board with a fresh orange for decoration

    I like to keep as many seasonings, spices and mixes on hand as possible, like apple pie spice, pumpkin pie spice and homemade hot chocolate mix. The great thing about this mulling spice recipe is that you can customize it fully to your preference in flavor. Sometimes it can even save a little bit of money!

    What Is Mulling Spice?

    Mulling spices are a traditional holiday spice mixture used in many hot beverages, like mulled apple cider and mulled wine. You can buy pre-packaged mulling spices in the grocery store, but I prefer to make my own.

    mulling spice recipe ingredients laid out on a white countertop ready to make recipe for mulling spices for cider

    Ingredients & Substitutions Notes

    DIY Mulling Spice Recipe

    First I’ll show you how to make the mulled spice mix, and then I’ll show you how to make the best mulled apple cider with homemade mulling spice.

    How to Make Mulling Spice Recipe

    1. Start by placing the cinnamon sticks, whole cloves, star anise pods, cardamom pods, and allspice berries in a large resealable bag.
    2. Next, close the bag and crush the spices by beating them with a rolling pin. Then add the whole peppercorns and dried orange peels, tossing everything together to mix well.
    3. Finally, add the dried orange peel and black peppercorns to the mulling spice mixture in a large mixing bowl. Toss everything together to mix well.
    4. Transfer your mulling spice recipe to an airtight container. Mulling spices will typically last up to 1 year in a cool, dark environment. I just store mine in the spice cabinet.
    4 step collage showing how to make mulling spices recipe for mulled cider

    How to Make Mulled Apple Cider

    To make mulled apple cider using homemade mulling spice, add 2 tablespoons of mulling spice for every 1/2 gallon of raw, unfiltered apple cider in a medium saucepan. Heat this mixture over a medium-low heat on the stovetop until it just starts to boil. Then turn it down to low and let simmer for about 20-30 more minutes for best flavor.

    Once simmered, remove your mulled cider from the heat. Run the liquid through a fine-mesh sieve to strain out all crushed spices. You can serve your mulled apple cider hot with a fresh slice of lemon and a whole cinnamon stick.

    small glass jar full of mulling spices next to a small glass full of mulled cider with a slice of fresh lemon on top

    Alternatively, you can also use apple juice instead of apple cider to make mulled apple juice. Follow the instructions just the same as if you were making mulled cider. This is especially good served cold!

    Expert Tips and Recipe FAQ’s

    Do mulling spices go bad?

    Mulling spices don’t necessarily go bad, but they do lose their flavor over time. They should keep up to 6 months in an airtight container in a cool and dark environment, like the kitchen cabinet. I recommend making a large batch at the beginning of fall to last all winter long!

    Can you freeze mulling spices?

    Most spices and spice mixes will lose their flavor after being exposed to below-freezing temperatures for extended periods of time. Thankfully mulling spices store for a long time at room temperature, so freezing is neither necessary nor desirable.

    small glass jar full of mulling spices next to a large wooden cutting board with a fresh orange for decoration

    What Else Can I Make With Mulling Spices?

    There’s so much that you can do with mulling spices! Here are a few ideas…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Mulling Spice Recipe

    Make the best homemade mulling spice recipe in 10 minutes or less. Simple and versatile spice mix for your favorite holiday drinks!

    • Large Resealable Bag
    • Rolling Pin
    • Large Mixing Bowl
    • Airtight Container
    • 3 ounces Cinnamon Sticks
    • 1/4 cup Whole Cloves
    • 1/4 cup Star Anise Pods
    • 1/3 cup Cardamom Pods
    • 1/4 cup Allspice Berries
    • 1/3 cup Dried Orange Peel
    • 1/4 cup Black Peppercorns

    Mulling Spice Recipe

    1. Start by placing the cinnamon sticks, whole cloves, star anise pods, cardamom pods and allspice berries in a large resealable bag.

    2. Next, close the bag and crush the spices by beating them with a rolling pin.

    3. Finally, add the dried orange peel and black peppercorns to the mulling spice mixture in a large mixing bowl, and toss everything together to mix well.

    4. Transfer your mulling spice recipe to an airtight container or spice jar. Mulling spices will typically last up to 6 months in a cool, dark environment. I just store mine in the spice cabinet.

    How to Make Mulled Cider With Mulling Spice

    1. Start by adding 2 tablespoons of mulling spice for every 1/2 gallon of raw, unfiltered apple cider in a medium saucepan.

    2. Heat this mixture over a medium-low heat on the stovetop until it just starts to boil. Then turn it down to low and let simmer for about 20-30 more minutes for best flavor.

    3. Once simmered, remove your mulled cider from the heat. Run the liquid through a fine-mesh sieve to strain out all of the crushed spices.

    4. That's it! Serve your mulled apple cider hot with a fresh slice of lemon and a whole cinnamon stick.

    Do mulling spices go bad?

    Mulling spices don’t necessarily go bad, but they do lose their flavor over time. They should keep up to 6 months in an airtight container in a cool and dark environment, like the kitchen cabinet. I recommend making a large batch at the beginning of fall to last all winter long!

    Beverage, Christmas, Drinks, Fall, fall recipes
    American, Christmas, Drink, Fall, Holiday
    cider mulling spice recipe, mulling spices recipe, recipe for mulling spices, recipe for mulling spices for cider
  • Easy and Delicious Beef Pot Pie Recipe From Scratch

    Easy and Delicious Beef Pot Pie Recipe From Scratch

    How to make a rich and hearty beef pot pie recipe with a creamy slow cooker filling that’s baked to perfection in the best buttery, flaky puff pastry pie crust. This easy old fashioned meat pie makes the ultimate holiday or New Year’s dinner, and it doesn’t take very long to make!

    I’ve made chicken pot pie for years, but for some reason it never occurred to me to try making a beef pot pie. In fact, it wasn’t until my son had the idea that we decided to make this recipe, and boy am I glad that we did!

    sliced wedge of beef pot pie on a small white saucer

    It really shouldn’t be surprising that this recipe is so delicious. It tastes just like those classic Marie Callender’s beef pot pies that we used to buy in the frozen section at the grocery store. But I’ll be honest, this homemade beef pot pie knocks any store bought pot pie out of the park!

    What’s the Difference Between a Meat Pie and a Pot Pie?

    In short, meat pies and pot pies are basically the same thing. Meat pie actually originated in Europe, and pot pie is basically what we call it over here in America.

    And it’s so easy to make! This hearty and healthy beef pot pie recipe is perfect for potlucks, Christmas, New Year’s or even just a simple weeknight dinner.

    freshly baked steak pie in a large white pie plate

    Ingredients & Substitutions Notes

    This recipe uses simple ingredients. You may already have everything you need on hand…

    • Pie Crust – You will need an unbaked pie shell for this recipe. I usually make a homemade pie crust, but there’s no shame in using a premade pie crust instead. You can also use puff pastry. Keep in mind that this recipe uses a double crust, so you’ll need both a bottom crust and a top crust.
    • Beef Stew Meat – It may not be the most tender cut, but I use beef stew meat simply because it’s the most affordable. Plus we’re going to slow cook the filling ahead of time in the CrockPot, so it’ll have plenty of time to tenderize. All that said, just about any beef cut will work just fine for this recipe.
    • Fresh Veggies – I typically drop a yellow onion, a couple stalks of celery, a few carrots, some potatoes, and minced garlic into my slower cooker beef pot pie filling. You can also add peas, frozen corn or even mushrooms if you’re looking to change things up a bit. Be creative!
    • All-Purpose Flour – All-purpose flour is essential as a thickening agent to create that creamy gravy in the slow cooker filling.
    • Spices – In addition to salt and pepper, I like to add a pinch of cumin, cinnamon and nutmeg to my beef pie. A little bit goes a long way!

    How to Make Beef Pot Pie From Scratch

    Before getting started, go ahead and get your slow cooker out and ready to go. You’ll also want to line a 9-inch pie plate with a homemade pie crust– or you can use a premade pie crust. This recipe uses a double crust, so be sure to have a top crust rolled out and ready to go…

    How to Make the Beef Pie Filling

    1. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Then mince up the garlic.
    2. Once the vegetables are prepared, layer everything in the slow cooker. You’ll want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
    3. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. 
    3 photo collage showing how to make the filling in the slow cooker for beef pot pie

    Be sure to check on it and give everything a stir with a wooden spoon periodically as it cooks. You can add extra water if needed. Once your filling is fully cooked, stir in the cumin, cinnamon, nutmeg and any other spices ’til well combined.

    How to Bake Beef Pot Pie in the Oven

    1. Pour the precooked filling into your unbaked pastry shell.
    2. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust, through which excess steam can escape. Don’t skip this step, or else the crust will get super soggy!
    3. Bake at 425ºF for 20-25 minutes, or ”til the crust is golden-brown. That’s it!
    3 step photo collage showing how to make homemade beef pot pie recipe

    What to Serve with Beef Pot Pie

    Now your steak pie is ready to serve. You can pair it with so many different side dishes; some of our favorites include corn on the cob, southern green beans, honey glazed carrots, and this cheesy corn casserole.

    closeup photo on a large spoonful of beef pie in a large white pie plate

    You can also whip up a quick broccoli salad, this dill veggie finger salad, a creamy layered salad or even this 30 minute pasta salad to go alongside your homemade steak pie!

    Expert Tips and Recipe FAQ’s

    Can I make this a gluten free beef pot pie?

    Yes, you can make this recipe gluten free. Just make your pie crust and filling with a quality cup for cup gluten-free all-purpose flour instead of regular flour. I regularly make this recipe gluten-free, and I kid you not, you can’t even tell the difference! As always, be sure to check all of your other ingredients over to ensure that they are truly gluten free.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

    Can you freeze pot pie?

    Yes, you can freeze this beef pot pie baked or unbaked, although I do recommend using a disposable pie tin if you go this route. Simply slide it into a gallon-sized freezer bag or airtight container and into the freezer for up to 2-3 months. If you’re freezing an unbaked pie, just be sure to add on 15-20 minutes or more to the baking time to account for everything coming back up to temp. You can reheat a pre-baked pie at 350ºF for 15-20 minutes, or ’til good and hot. Don’t worry about defrosting ahead of time; this will make the crust soggy.

    sliced wedge of beef pot pie on a small white saucer

    More Savory Pie Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Beef Pot Pie

    Hearty beef pot pie with a creamy filling and a buttery, flaky pie crust. Easy old fashioned meat pie that makes the ultimate holiday dinner!

    • 7-Quart Slow Cooker
    • 9-Inch Pie Plate
    • Large Knife
    • Wooden Spoon
    • 2 Pastry Shells (unbaked)
    • 1 medium Yellow Onion
    • 2 stalks Celery (chopped)
    • 3 medium Carrots (chopped)
    • 1 medium Potato (chopped)
    • 2 1/2 teaspoons Minced Garlic
    • 2 pounds Beef Stew Meat
    • 5 tablespoons Salted Butter
    • 1/4 cup Water
    • 4 tablespoons All-Purpose Flour
    • 3 tablespoons Heavy Whipping Cream
    • 1 1/2 teaspoons Sea Salt
    • 1 teaspoon Pepper
    • 1/2 tablespoon Ground Cumin
    • 1/4 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg

    1. Before getting started, line a 9-inch pie plate with a homemade pie crust if you're using homemade. Keep in mind that you will also need a second crust for the top.

    2. Start by thinly slicing the onions with a large knife, and then chop up the celery, carrots and potatoes. Mince up the garlic if using cloves.

    3. Once the vegetables are prepared, layer everything in the slow cooker. You want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.

    4. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give everything a stir periodically as it cooks.

    5. Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.

    6. Pour the precooked filling into your unbaked pastry shell.

    7. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust through which excess steam can escape, which prevents a soggy crust.

    8. Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.

    9. That's it! Serve and enjoy with all your favorite side dishes.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

    dinner, Dinner Ideas, fall recipes, Main, Main Course, main dish, Meat & Seafood, Pies & Pastries, Slow Cooker
    American, Dinner, Main Dish, Pie
    beef pie, beef pot pie, beef pot pie recipe, homemade beef pot pie, steak pie, steak pie recipe
  • How to Make Homemade Apple Pie Spice Recipe From Scratch

    How to Make Homemade Apple Pie Spice Recipe From Scratch

    How to make this easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant cinnamon spice mix that stores well, so that you can always have some on hand for your favorite fall-inspired treats and desserts!

    Don’t get me wrong; I love spring and summer, but the fall season has the best desserts! It’s hard to beat a good Dutch apple crumb pie during the peak apple season, and I just love this easy apple crumble. Ever since I went gluten free, I’ve been making this gluten free apple crisp recipe all the time.

    closeup photo of homemade apple pie spice in a small glass bowl next to a brown checkerboard cloth on a bright white countertop

    Most fall desserts call for fall spices, like cinnamon, nutmeg and a few others. Instead of measuring out each individual spice for every recipe, I’ve started just using my own apple pie spice mix or sometimes this homemade pumpkin pie spice when I’m making pumpkin recipes. You can generally use one or the other as a substitute any time those autumn spices are called for!

    And if you’re wondering what the main difference between apple spice and pumpkin pie spice is, pumpkin spice usually has cloves, while as apple pie spice does not. That said, you can generally substitute one for the other without making too much of a difference.

    Why You’ll Love This Apple Pie Spice Recipe

    • You can make this easy one-bowl recipe in 5 minutes or less, and it uses cheap and simple ingredients.
    • It’s chock full of warm, comforting fall spices we all know and love. There’s just something so cozy about the sweet, aromatic smell of this apple pie spice during the fall or holiday season!
    • It’s perfect for all of your favorite, fall-inspired desserts and recipes. It makes an easy apple pie spice substitute for just about any recipe that calls for a touch of autumn spice.
    • This recipe makes about 5 tablespoons of apple pie spice, but you can double, triple or even quadruple it to make as big of a batch as you need!
    • The best part is that this recipe is easily customizable. You can add or take out whatever spices you want! I don’t like cardamom, so I made this homemade apple pie spice mix without cardamom.
    • If you have any food allergies, like a gluten or nut intolerance, you can make your apple pie spice with allergen-friendly ingredients. Unfortunately, many store bought spice companies are pretty vague when it comes to food allergens that are listed on the label, so you never really know what you’re getting.
    apple pie spice recipe ingredients lined out on a small wooden cutting board on a bright white countertop

    Ingredients & Substitutions Notes

    • Cinnamon – Did you know that there are different types of cinnamon? Some people like the milder flavor of a good Ceylon cinnamon, but I prefer the strong flavor of a good Saigon/Vietnamese cinnamon. It’s also cheaper at my local grocery store. Cinnamon is the main ingredient for this recipe, so it does make a difference. If you want to learn more, here’s a great guide to all of the different types of cinnamon available in most big box grocery stores.
    • Nutmeg – I just use a small amount of whatever ground nutmeg I can find.
    • Allspice – Although many people think that allspice is a blend of various spices, it’s actually just the ground berries from the allspice tree! It has a very unique and spicy cinnamon flavor that gives off hints of black pepper. This recipe wouldn’t be the same without it.
    • Ginger – I use ground ginger for this recipe, but it’s very strong and pungent, so you’ll want to use it in sparing quantities. A little bit goes a long way.
    • Other Spices – I usually keep things simple with the 4 spices already mentioned, but you can also add other ground spices to your own spice blend, like cloves, cardamom, star anise and even black pepper. Be creative!

    How to Make Homemade Apple Pie Spice

    This fragrant fall spice blend is so easy to make. I can usually have everything mixed up and ready to go in 5 minutes or less…

    1. Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.
    2. Whisk everything together in the small bowl until well combined. That’s it!
    2 step photo collage showing how to make apple pie spice recipe

    This recipe makes a great 1:1 substitute for store bought apple pie spice. If a recipe calls for 2 teaspoons of apple pie spice, you’ll use 2 teaspoons of homemade apple pie spice! It’s pretty strong, so you shouldn’t have to use too much apple pie spice.

    Expert Tips and Recipe FAQ’s

    How do you store homemade apple pie spice?

    I recommend storing your homemade spice blends in an airtight container or small glass jar. Whatever you use, make sure it’s sealed tight, and then store it somewhere cool, dry and out of direct sunlight in a dark place for up to 6 months. We store all of ours in a dedicated spice cabinet in the kitchen. Another great way to store them is super handy spice rack.

    Can you freeze apple pie spice?

    Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I really just recommend storing them at room temperature.

    DIY apple pie spice in a small glass bowl next to a brown checkerboard cloth on a bright white countertop

    More Fall Recipes Using Apple Pie Spice

    Here are some recipes to which you can add your own apple pie spice blend…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Apple Pie Spice Recipe

    Easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant spice mix for all your favorite fall recipes!

    • Small Mixing Bowl
    • Whisk
    • 1/4 cup Ground Cinnamon
    • 2 teaspoons Ground Nutmeg
    • 1 teaspoon Ground Allspice
    • 1 teaspoon Ground Ginger

    1. Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.

    2. Whisk everything together until well combined. That's it!

    3. Store your homemade apple pie spice in an airtight container in a cool, dry place out of direct sunlight. It should keep for up to 6 months.

    *You can double, triple or even quadruple it to make as big of a batch as you need. 

    Can you freeze homemade apple pie spice?

    Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I only recommend storing them at room temperature.

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  • Grandma’s Old-Fashioned Pumpkin Pie Recipe

    Grandma’s Old-Fashioned Pumpkin Pie Recipe

    Learn how to make old-fashioned pumpkin pie from my Grandma’s recipe box. You can make it with canned or fresh pumpkin. It’s a classic, family favorite Thanksgiving dessert!

    Grandma’s pumpkin pie is one of the more popular desserts, besides pumpkin roll, on my family’s Thanksgiving dessert table. My grandma made pumpkin pie every Thanksgiving, and it’s just always been a staple ingredient for our holiday celebrations.

    slice of Grandma's old-fashioned pumpkin pie topped with whipped cream on white plate

    Of course, we also enjoy apple crumb pie, along with sweet potato pie (my personal favorite), and pecan pie too… But pumpkin pie is always the must have dessert.

    Grandma’s recipe card is really worn and tattered, with lots of smudges and fingerprints. That’s how you know a recipe has been well used. It also bears the name of a close family friend, so Grandma actually took time to copy this recipe down after she’d likely eaten the pie; she wanted that recipe.

    Grandma's pumpkin pie recipe card with slice of pie in background

    Why You’ll Love this Recipe…

    • This pumpkin pie Grandma made is creamy, thick, and delicious with loads of pumpkin flavor.
    • It’s easy to make from scratch, as simple as mixing up the pie filling and pouring it into the pie crust to bake.
    • You can use canned pumpkin or fresh pumpkin for this American pumpkin pie recipe… We’ll talk about more options below.
    ingredients for pumpkin pie Grandma made on white marble countertop

    Ingredients and Substitutions Notes

    • Pie Crust – You can make a homemade single-layer pie crust, or you can just buy a pre-made pie crust.
    • All-Purpose Flour – You can use regular all-purpose flour, or if you’re like me and gluten-free, you can use a good cup-for-cup gluten-free flour.
    • Spices – This recipe calls for ground cinnamon, ginger, cloves, and nutmeg. You can also simplify and just use pumpkin pie spice if preferred; just keep in mind pumpkin pie spice also includes allspice.
    • Pumpkin – Like I mentioned above, you can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie, and it’s a great way to use that over abundant supply of squash sitting in your root cellar. One more note about the pumpkin… When I say pumpkin purée, it means either canned pumpkin or fresh pumpkin that has been roasted, peeled, and mashed up in a blender… Here’s a step-by-step recipe for how to make pumpkin purée.
    • Milk – I prefer to use whole milk, and the recipe also calls for evaporated milk. The evaporated milk gives the pie a richness, and it also gives it a subtle caramelized flavor. If you don’t want to use evaporated milk, easy substitutes include cream or half-and-half. Food Network has a great guide to the best evaporated milk substitutes with instructions and measurements.

    How to Make Grandma’s Old-Fashioned Pumpkin Pie from Scratch

    First things first, make a single pie crust and have it ready to go. Note: If you want, you can reserve a small portion of the crust to create decorative pieces for the top of your finished pie, for instance, leaf or acorn shapes. You’ll want to bake these separately and add them to the finished pie before serving.

    1. In a large bowl, mix together the brown sugar, salt, flour, and spices.
    2. Slightly beat the eggs with a whisk, and add them to the mixture.
    3. Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
    4. Pour the pie filling into your pie shell.
    steps for how to make old-fashioned pumpkin pie recipe by mixing in mint green bowl and pouring pie filling into pie shell
    1. Bake at 425° for about 15 minutes; then reduce the temp to 350° and bake for about 40 minutes. You can use a pie shield to keep the crust from burning.
    whole American pumpkin pie in pie plate

    Then just allow the pie time to cool completely. You can serve it with whipped cream, or chill in the refrigerator until you’re ready to serve it.

    Expert Tips and Recipe FAQ’s

    How do you make pumpkin pie not soggy on the bottom?

    There are several ways to avoid soggy pie crust, including blind baking, brushing the crust with egg before baking, or putting your pie plate directly on a hot baking sheet already in the oven while baking.

    How do you tell when pumpkin pie is done?

    Pumpkin pie is done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

    How should you store pumpkin pie?

    Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

    Can you freeze it?

    Yes, you can. In fact, it’s a great pie to make ahead, especially if you’re using a foil pie plate. Just be sure you allow it time enough to cool completely before you cover it tightly with plastic wrap and aluminum foil, and place it in the freezer.

    slice of old-fashioned pumpkin pie from scratch, topped with whipped cream, on white plate

    More Great Pumpkin Desserts

    If you’re looking for more holiday recipes like pumpkin pie, you’ll find a whole slew of them on my list of Best Thanksgiving Recipes.

    Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

    [adthrive-in-post-video-player video-id=”VZEpev1h” upload-date=”2021-11-19T00:00:00+00:00″ name=”Grandma’s Old-Fashioned Pumpkin Pie from Scratch” description=”How to make old-fashioned pumpkin pie from Grandma’s recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!” player-type=”default” override-embed=”default”]

    Grandma’s Old-Fashioned Pumpkin Pie Recipe

    How to make old-fashioned pumpkin pie from Grandma's recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!

    • Mixer
    • Whisk
    • Pie Plate
    • Pie Shield
    • 1 1/4 cups light brown sugar
    • 3/4 teaspoon salt
    • 1 1/2 tablespoon all-purpose flour
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 3 large eggs (slightly beaten)
    • 2 2/3 cups pumpkin
    • 1 1/2 teaspoons whole milk
    • 1/2 cup evaporated milk
    • 1 single pie crust (unbaked)

    1. Pre-heat the oven to 425° F.

    2. In a large bowl, whisk together the brown sugar, salt, flour, and spices.

    3. Slightly beat the eggs with a whisk, and add them to the mixture.

    4. Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.

    5. Pour the pie filling into your prepared and unbaked pie shell.

    6. Bake at 425° F for about 15 minutes; then reduce the temp to 350° F and bake for about 40 minutes, or until a knife inserted near the center comes out clean. You can use a pie shield to keep the crust from burning.

    7. Then just allow the pie time to cool completely before serving. You can serve it with whipped cream or ice cream.

    *You can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie. If using fresh pumpkin, you’ll need to cook, peel, and mash the pumpkin into a purée.

    How do I tell when pumpkin pie is done?

    It’s done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

    How should I store pumpkin pie?

    Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

    Desserts, Pies & Pastries, Thanksgiving
    American
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  • Easy Pumpkin Gooey Butter Cake

    Easy Pumpkin Gooey Butter Cake

    Whip up a delicious pumpkin gooey butter cake with just a handful of ingredients, including a cake mix and cream cheese. It has all the ooey goodness of butter cake, but with pumpkin spice!

    I spent my younger years in St. Louis, Missouri, and if you’ve ever been to St. Louis, you know that this ooey gooey butter cake recipe is a St. Louis icon, staple, whatever you want to call it. Let’s just say it was one of my favorite desserts from an early age.

    slice of pumpkin gooey butter cake topped with whipped cream on white plate with fork

    There are a lot of St. Louis foods I love; in fact, you can find the best St. Louis gooey butter cake at Soulard Market.

    However, my ooey gooey pumpkin cake is a fall/Thanksgiving twist to that favorite, iconic dessert. And man, is it ever delicious. You’re going to love it!

    Why This Recipe Works

    • There’s just something really yummy about cream cheese mixed together with butter and powdered sugar.
    • And then, of course, there’s the chewy crust and crackle-y top, probably my favorite things about gooey butter pumpkin cake.
    • It only takes a few ingredients to make this dessert.
    • And it can be made in a jiffy. Pumpkin butter cake takes less than 20 minutes mix time from start to bake time.
    pumpkin spice gooey butter cake ingredients on white marble countertop

    Ingredient Notes

    • Yellow Cake Mix – You can use just a regular yellow cake mix or a gluten-free yellow cake mix. I like to make my pumpkin spice gooey butter cake gluten-free.
    • Pumpkin Pie Spice – Store bought works, but you can also make your own pumpkin pie spice; it’s super easy to do.
    • Salted Butter – Be sure to use salted butter, so you’re not missing out on flavor.
    • Cream Cheese – I prefer to use full fat cream cheese for pumpkin ooey gooey cake, but you can substitute reduced fat or Neufchatel cream cheese, and your finished cake will still be really good.
    • Pumpkin Purée – I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender.

    How to Make Pumpkin Gooey Butter Cake

    First Make the Crust…

    1. Mix together the cake mix and pumpkin pie spice.
    2. Add the softened butter and 2 eggs, mixing everything together really well. It’ll form a stiff, somewhat crumbly batter.
    3. Spread or pat the mixture into an un-greased 9×13 baking pan.
    steps for how to make pumpkin gooey butter cake crust in stainless mixing bowl and spread in white baking dish

    Then Make the Filling…

    1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
    2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
    3. Spread the filling onto the crust as a second layer.
    steps for how to make pumpkin gooey butter cake, with mixing ingredients in stainless mixing bowl and spreading batter in white baking dish
    1. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes; then sprinkle powdered sugar over the top.
    sliced ooey gooey pumpkin cake, topped with powdered sugar, in blue and white baking dish

    Expert Tips and Recipe FAQ’s

    Can you use winter squash instead of pumpkin?

    Yes, you absolutely can; in fact, winter squash makes a fabulous pumpkin pie. You’d just need to roast the squash and purée enough of it (in a blender) to make this pumpkin gooey butter cake recipe.

    Does it need to be refrigerated?

    Because of the cream cheese in the ooey gooey pumpkin cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days (although probably not, if your house is like mine and filled with hungry, growing boys).

    fork with bite and slice of gooey butter pumpkin cake topped with whipped cream on white plate

    More Pumpkin Recipes for You To Enjoy:

    If you love this pumpkin gooey cake, you’ll love these recipes too…

    Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

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    Pumpkin Gooey Butter Cake

    Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!

    • Hand Mixer
    • Mixing Bowl
    • 9×13 Baking Dish
    • Powdered Sugar Shaker

    Crust:

    • 1 yellow cake mix
    • 1 teaspoon pumpkin pie spice
    • 8 tablespoons salted butter (softened)
    • 2 large eggs

    Filling:

    • 1 large egg
    • 8 ounces cream cheese (softened)
    • 4 tablespoons salted butter (softened)
    • 1/2 cup pumpkin
    • 4 1/3 cups powdered sugar

    Crust:

    1. Mix together the cake mix and pumpkin pie spice.

    2. Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.

    3. Spread or pat the mixture into an un-greased 9" x 13" baking pan.

    Filling:

    1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.

    2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.

    3. Spread the filling onto the crust as a second layer.

    4. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.

    5. Then sprinkle powdered sugar over the top and serve.

    *I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.

    Can I make this gluten-free?

    Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they’re all gluten-free.

    Does it need to be refrigerated?

    Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.

    cakes, Desserts
    American
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  • Dutch Apple Crumb Pie

    Dutch Apple Crumb Pie

    Learn how to make an easy Dutch apple crumb pie from scratch. Make it homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!

    Apple crumb pie is one dessert I make every fall and Thanksgiving, and I love to enjoy it with a scoop of vanilla ice cream (or cinnamon ice cream).

    slice of Dutch apple crumb pie with scoop of vanilla ice cream on top, on white plate with fork

    While apple pie and apple crisp without oats taste good any time of year, there’s something about going to the orchard when the air is just getting crisp outside, picking up a bushel of apples, and making all the apple recipes, including this apple pie with crumb topping.

    When it comes to apple pie, I love using the freshest apple I can possibly find. It adds so much more flavor into the pie than the average store-bought apple. Sometimes I also add a pinch of homemade apple pie spice for extra flavor.

    One of my favorite things about making apple crumble pie is the fact that you don’t have to add a top crust. While a top crust isn’t necessarily hard, Dutch apple pie topping is easier and quicker.

    This pie actually inspired one of my favorite personal-sized desserts with a crumb topping, stuffed pears.

    [mv_video jsonLd=”true” key=”mpz23bu2xndldymjij76″ ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1633635033/rw31vugfpmxry0tjzyag.jpg” title=”Dutch Apple Crumb Pie”]

    What is Dutch Apple Pie?

    Dutch apple pie is easier than a traditional apple pie because it only involves a single pie crust. Instead of the second crust, the delicious apple pie filling is covered with a streusel topping that crumbles right over the apples.

    That streusel topping is made with butter, flour, and sugar.

    sliced apple crumb pie in glass Pyrex pie plate

    Why This Recipe Works

    • This is definitely my favorite apple pie recipe, not only because it’s easy to make, but also because it’s so delicious. If you’re a beginner pie baker, apple pie with streusel topping is definitely the best apple pie recipe to start with on your pie making journey. You can even make delicious baked cinnamon apples without the crust.
    • The combination of the cinnamon apple pie filling with the buttery streusel topping makes a pie that everyone will love.
    • The butter, combined with the sugar and brown sugar, give the topping a slightly crispy texture with every single bite.
    apple crumb pie ingredients on white marble countertop

    Ingredient Notes

    • Pie Crust – This is the perfect pie crust and my favorite crust to use. I usually make it gluten-free, but you can make it with regular all-purpose flour, as well. It’s a buttery crust that adds loads of flavor to your pie.
    • Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use for pie include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Cortland, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
    • All-Purpose Flour – While I use a gluten-free flour, you can also use a regular all-purpose flour.
    • Lemon Juice – I prefer to use my favorite Minute Maid lemon juice, which you can find in the freezer juice section of the grocery store.

    How to Make Apple Crumb Pie

    There are 3 parts to this wonderful autumn dessert, including the crust, the apple pie filling, and the crumble topping. Let’s start with the crust.

    Make the Pie Crust…

    If you prefer a traditional roll-out crust, this pie crust is the way to go. If you want to keep it easy, try  making this no-roll pie crust or use a store bought pie crust.

    Make the Apple Pie Filling…

    1. Wash, core, peel, and thinly slice the apples, adding them to a large bowl. An apple peeler makes this process so much easier and quicker too.
    2. Melt the butter, and mix it into the prepared apples. Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
    3. Take your pie crust out of the fridge, and pour the apple mixture into the pie shell.
    steps for how to make apple crumb pie, including mixing sliced apples with sugar, spices, and sour cream in mint green mixing bowl, then pouring apple pie filling into pie crust

    Make the Dutch Apple Pie Topping…

    1. Add flour, brown sugar, and sugar to a small mixing bowl, and mix together well.
    2. Slice cold butter into the dry ingredients.
    3. Then mix together with a pastry blender. It will form into a nice crumbly mixture.
    4. Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
    how to make Dutch apple pie topping, including mixing sugar and flour with cold butter, then crumbling over apple pie

    How to Bake Apple Pie…

    Place your pie plate on a baking sheet (a cookie sheet works just fine), and bake at 375° F for about an hour. And as I’ve recommended before, you can use a pie shield to keep your crust from getting too brown around the edges.

    Once your Dutch apple crumb pie is done, take it out of the oven, and allow it to cool on a wire rack. Serve it with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

    half eaten slice of apple pie with crumb topping, with scoop of vanilla ice cream on top, on white plate

    Expert Tips and Recipe FAQ’s

    How do you know when a Dutch apple pie is done?

    The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

    How do I store it?

    You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

    Can you freeze apple pie?

    Yes, you can freeze this deep dish apple crumb pie. Just make sure it’s covered well so it doesn’t get freezer burn. You may also want to make it in a pie dish you don’t plan to use again before you take the pie out of the freezer; or use a disposable aluminum pie plate. When you’re ready to eat it, be sure to allow plenty of time to thaw before serving.

    Can I make this pie gluten-free?

    You can absolutely make it gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on all of the ingredients, just to be safe, especially the spices you use, because they can be a risk for cross-contamination.

    slice of apple pie with streusel topping on white plate with fork

    MORE FAMILY FAVORITE PIE RECIPES:

    Find more holiday dessert recipes on my list of Favorite Thanksgiving Recipes.

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Dutch Apple Crumb Pie

    How to make an easy Dutch apple crumb pie from scratch. Homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!

    • Johnny apple peeler
    • Nested Mixing Bowls
    • Pastry Blender
    • Glass Pie Plate
    • Baking Sheet
    • Pie Shield
    • Pie Server
    • 1 single pie crust

    Apple Pie Filling:

    • 6 cups apples (sliced)
    • 2 tablespoons salted butter
    • 2 tablespoons sour cream
    • 1/4 cup cane sugar
    • 1/4 cup light brown sugar
    • 1 tablespoon all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 3 teaspoons lemon juice

    Crumb Topping:

    • 1/2 cup all-purpose flour
    • 1/4 cup light brown sugar
    • 1/4 cup cane sugar
    • 1/4 cup salted butter (sliced cold)
    1. Make a single pie crust and have it ready to go beforehand.

    2. Pre-heat your oven to 375° F.

    Apple Pie Filling:

    1. Wash, core, peel, and thinly slice the apples, adding them to a large bowl.

    2. Melt the butter, and mix it into the prepared apples.

    3. Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.

    4. Pour the apple pie filling into the pie shell.

    Crumb Topping:

    1. Mix together the flour, brown sugar, and sugar.

    2. Then slice cold butter into the dry ingredients, and mix together with a pastry blender. It will form into a nice crumbly mixture.

    3. Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.

    4. Place your pie plate on a baking sheet, and bake at 375° F for about 1 hour, possibly a little longer depending on whether or not your crust is done.

    5. Once the pie is done, take it out of the oven, and allow it to cool on a wire rack, 'til you're ready to slice it up and serve it.

    *You can make this pie gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.

    *An easy way to prep the apples is to use an apple peeler. It just makes the process so much quicker and easier.

    How do you know when a Dutch apple pie is done?

    The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

    How do I store apple crumb pie?

    You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

    Desserts, Pies & Pastries
    American
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  • Easy Instant Pot Applesauce in 30 Minutes or Less

    Easy Instant Pot Applesauce in 30 Minutes or Less

    Now it’s easier than ever to make homemade applesauce with an electric pressure cooker. This Instant Pot applesauce (with skins) has no added sugar, and it’s ready to eat in 15 minutes.

    The fact that it’s pressure cooked takes the work out of making applesauce because you don’t have to stand in front of a hot stove. Instead, just load everything up in the Instant Pot, push a couple buttons, and let it do the work for you.

    homemade Instant Pot applesauce in a Ball canning jar

    My boys love both applesauce and Instapot apple butter, and we eat quite a bit of it throughout the year. I especially like to keep it on hand for times when we’re sick; in a way, it’s a sort of comfort food too.

    It’s quite fulfilling to fill your pantry up with homemade canned foods that your family will actually eat. And when it’s easy to do, it’s a win win.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”feqiv3m4fb2wykmfijd8″ ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1630362383/wfrf9ob81l8m4loh8gmj.jpg” title=”Easy Instant Pot Applesauce in 30 Minutes or Less” volume=”70″]

    Why Make This Recipe?

    I think you’ll love this no-peel applesauce because it’s…

    • Easy to make – Pressure cooker applesauce is made with 3 ingredients, and you just put everything in the Instant Pot and let it cook. That means no need to stand in front of the stove and stir; you can walk away and let the pressure cooker do the work.
    • No peeling required – While you do need to core and slice the apples up, there’s no need to peel off the skins, unless you just want to.
    • Budget-friendly – Let’s face it, good applesauce can be more expensive at the store. And it just doesn’t taste as good as homemade. You can make 5 to 6 pints of applesauce for less than $10, depending on the cost of your apples.
    ingredients for pressure cooker applesauce, including apples, lemon juice, and water

    Ingredient Notes

    The ingredients you need are simple, and you may already have them on hand.

    A bit of advice… I’m very partial to canning applesauce in the fall because it’s usually pretty easy to find seconds at a local orchard or farmer’s market. Buying seconds means you can buy a HUGE box of less-than-perfect apples for a lot less than normal cost, which is going to save you a ton of money.

    • Apples – When it comes to picking the type of apples you should use, I recommend apples that are both sweet and tart; I don’t add any sugar, so I want the unsweetened applesauce to taste really good. Some of the best apples for making applesauce include Jonathan, Jonagold, Braeburn, McIntosh, Winesap, Rome, Golden Delicious, Cortland, Fuji, Gala, and Ambrosia.
    • Lemon juice – I like to use a fresh lemon juice, either straight from a lemon or my favorite shortcut, Minute Maid lemon juice you can find in the freezer section of some grocery stores; I’ve been able to find it at my local Walmart. There are multiple reasons for adding lemon juice to applesauce, but it’s usually to help preserve or protect the color of your apples over time (making your applesauce stay pretty), and/or to make the applesauce more acidic for home canning. Wind fallen apples (including seconds) can have a lower acidity and a higher mold/bacteria count than umblemished apples.

    If you are one who loves to add the flavor of cinnamon to your sauce, you may also love my recipe for cinnamon applesauce.

    How to Make Instant Pot Applesauce

    You can make applesauce from the leftover apple mush you have left behind when you make fresh apple juice. But if you’re not making apple juice, here’s how to make a fresh batch of sauce in your pressure cooker.

    Keep in mind, you can make this recipe in any brand of electric pressure cooker you have, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

    1. Wash, core, and slice the apples; I use my Johnny apple peeler to core and slice all at once. Cut out any bad spots, as well.
    2. Put the sliced apples in your Instant Pot.
    3. Sprinkle lemon juice over the apples.
    4. Then add water to the apples, as well. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
    how to make applesauce in the Instant Pot, including slicing apples with Johnny apple peeler, putting apples in Instant Pot, then adding lemon juice and water
    1. Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 10 minutes. When it’s finished cooking, allow the pressure cooker to do a natural release.
    1. Purée the mixture with an immersion blender, standing blender, or food mill; or if you want a chunky applesauce, you can mash the apples with a potato masher. It’s up to you how you prefer the texture and consistency.
    how to make pressure cooker applesauce in Ninja Foodi, then mashing cooked apples with immersion blender

    Freezing Instructions:

    My mom used to freeze a LOT of the applesauce she made when we were kids growing up. She’d keep freezer safe plastic containers just for storing things like her homemade applesauce.

    1. When your applesauce has cooked, allow it to cool to room temperature.
    2. Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
    3. Label the containers, and place them in the freezer.

    Frozen applesauce should keep for about a year.

    Canning Instructions:

    I prefer water bath canning applesauce.

    1. While your applesauce is cooking, wash pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
    2. Once you’ve mashed up your sauce, promptly ladle or pour it into the hot jars you prepared ahead of time. Be sure to leave about a 1/2-inch gap at the top of each jar.
    pouring homemade applesauce into canning jars with yellow canning funnel
    1. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
    2. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
    canning applesauce in water bath canner

    Home canned applesauce should last at least 1 year. If you choose to can applesauce, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.

    Expert Tips and Recipe FAQ’s

    Can you overcook applesauce?

    Yes, actually, you can; and overcooking it will lose a lot of the flavor. That’s why making it in the Instant Pot is better because it cooks for a set amount of time with no guesswork, and pressure cooking is a wonderful way to preserve the flavors of whatever food you’re cooking.

    How should I store it?

    If you’re not freezing or canning your applesauce, it should be kept in the refrigerator. It’ll keep in the fridge for about 5 to 7 days.

    What are some ways I can use applesauce?

    We love to eat applesauce on buttered toast. It’s also delicious on pancakes, especially apple cinnamon pancakes. You can enjoy it with oatmeal, cottage cheese, and pork chops. And you can use it when you’re baking… For example, you can use it to make apple bundt cake; or you can sometimes use it as a substitute for egg, butter, oil, or sugar, depending on the recipe. Momables shares an ingredient substitution list for baking that explains how to sub applesauce in; and Craftsy has a really good explanation, as well, as to how and when to substitute applesauce for certain ingredients when you’re baking.

    white bowl of pressure cooker applesauce

    More Recipes for Fresh Apples:

    You can also learn how to use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    You’ll find a longer recipe tutorial in the Instant Pot applesauce recipe card below.

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Instant Pot Applesauce

    How to make the best homemade Instant Pot applesauce with skins and no added sugar. Easy pressure cooker recipe, ready to eat in 30 minutes or less.

    • Instant Pot
    • Ninja Foodi
    • Johnny apple peeler
    • Immersion blender
    • Pint jars
    • Hot Water Bath Canner
    • Canning Funnel
    • Jar Lifter
    • 6 pounds apples (unpeeled)
    • 2 teaspoons lemon juice
    • 1 cup water

    1. Wash, core, and slice the apples; I use my Johnny apple peeler to core and slice all at once. Cut out any bad spots, as well.

    2. Put the sliced apples in your Instant Pot.

    3. Sprinkle lemon juice over the apples.

    4. Then add water to the apples, as well. If you want to mix everything together, you can; but there’s no need to until after it all cooks.

    5. Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 10 minutes. When it’s finished cooking, allow the pressure cooker to do a natural release.

    6. Purée the mixture with an immersion blender, standing blender, or food mill; or if you want a chunky applesauce, you can mash the apples with a potato masher. It’s up to you how you prefer the texture and consistency.

    7. If you're not freezing or canning your applesauce, it should be kept in the refrigerator. It'll keep in the fridge for about 5 to 7 days.

    Freezing Instructions:

    1. When your applesauce has cooked, allow it to cool to room temperature.

    2. Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.

    3. Label the containers, and place them in the freezer.

    Canning Instructions:

    1. While your applesauce is cooking, wash pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.

    2. Once you've mashed up your sauce, promptly ladle or pour it into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.

    3. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

    4. Then place the hot jars in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.

    5. Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.

    6. Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.

    *When it comes to picking the type of apples you should use, I recommend apples that are both sweet and tart; I don’t add any sugar, so I want the unsweetened applesauce to taste really good. Some of the best apples for making applesauce include Jonathan, Jonagold, Braeburn, McIntosh, Winesap, Rome, Golden Delicious, Cortland, Fuji, Gala, and Ambrosia.

    Canning & Freezing, Sauces & Dressings
    American
    applesauce in the instant pot, canning applesauce, how to make applesauce, Instant Pot applesauce, instant pot applesauce no sugar, instant pot applesauce with skins, no peel applesauce, pressure cooker applesauce
  • Homemade Apple Jelly Recipe without Pectin

    Homemade Apple Jelly Recipe without Pectin

    It’s really easy to make a delicious apple jelly recipe everyone will love with just 3 simple ingredients. I especially love that this easy home canning recipe needs no added pectin!

    My boys love a good fruit spread in the mornings with breakfast, whether we’re eating toast or biscuits. We’ve made pressure cooker apple butter for a long time now, and this apple jelly recipe without pectin has become another family-favorite breakfast addition.

    small wooden spoon in half pint jar of apple jelly recipe with Gala apples

    This recipe for apple jelly reminds me of my sister, because her version was the first I’d ever tasted in my then young life. I’m pretty sure she made her apple jelly from juice too; I just remember it tasting so delicious.

    Why You’ll Love Making This Apple Jelly Recipe without Pectin

    I think you’ll love this homemade apple jelly because it’s…

    • Easy to make – With only 3 ingredients, it only requires a little bit of cook time. It’s just a matter of mixing and stirring while it heats.
    • No need to peel or core any apples – Instead of apples, you use apple juice for this recipe. You can either make homemade apple juice; or you can use store-bought juice, though you may need to add a little bit of pectin to store-bought juice.
    • Budget-friendly – Let’s face it, good jelly is expensive at the store. You can make 4 to 6 jelly jars (or half-pints) of this homemade jelly for less than $10.

    What’s the Difference Between Apple Butter and Apple Jelly?

    Basically, jelly is clear and made from juice.

    Apple butter is more like jam and made with actual apples vs. juice. It’s not clear and also has various spices like cloves and nutmeg for added flavors.

    Ingredients and Substitutions Notes

    3 ingredients for apple jelly recipe without pectin, including apple juice, lemon juice, and sugar on white marble countertop

    The ingredients you need are simple, and you may already have them in your pantry. If you choose to juice your own apples, that may require a quick trip to the orchard or farmer’s market.

    • Apple juice – Again, you can make this homemade with fresh apples, or you can use store bought juice. If making apple juice, I recommend a sweeter apple like Gala, Honeycrisp, Fuji, Yellow Delicious, Rome, Jonagold, or Pink Lady. You’ll need about 5 pounds of apples to get enough juice to make jelly.
    • Lemon juice – I like to use a fresh lemon juice, either straight from a lemon or my favorite shortcut… Minute Maid lemon juice you can find in the freezer section of some grocery stores; I’ve been able to find it at my local Walmart.

    How to Make Apple Jelly

    The process of making apple jelly is actually really easy, especially if your juice is already made and ready to go.

    1. Mix together the apple juice, lemon juice, and sugar in a stock pot. Then bring the mixture to a boil, constantly stirring. Continue to cook the mixture, constantly stirring, until the mixture reaches a temperature of 220° with a candy thermometer.
    cooking apple jelly in a stock pot with a whisk
    1. Remove from the heat, and promptly ladle or pour into clean and sanitized/sterilized jelly jars for canning or freezing. Be sure to leave about a 1/2-inch gap at the top of each jar.
    pouring cooked apple jelly from juice into half pint jelly jars for canning, using yellow canning funnel
    1. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band. At this point, you can either can the apple jelly or freeze it. I prefer water bath canning apple jelly, where I place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars. Then we process those jars in the hot water bath for about 10 to 15 minutes.
    water bath canning apple jelly in black water bath canner

    If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.

    Expert Tips and Recipe FAQ’s

    Careful… If the jelly hasn’t begun to set or thicken once it’s reached 220° F, you may need to cook it just a little bit longer. Whatever you do, do not cook it too long, or it will end up like our first batch… A sticky, gooey apple taffy mess that eventually turns into a slab of apple rock. Believe me, you don’t want that.

    How long does apple jelly take to set?

    Time to set up really depends on a number of factors, including the type of stove you’re using to cook the jelly. It will likely take a good 30 to 45 minutes, maybe longer for your jelly to set. And even as you remove it from the stove, it won’t be completely set; in fact, it will be more like liquid. As it sits in the jars and begins to cool, the jelly will firm up and set even more. That’s why it’s important to put it in jars right away.

    How long will jelly keep in the pantry?

    Most sources say that pantry stored (and canned) jam and jelly can last 1 to 2 years. Freezer jam is a bit less with a freezer life of about 6 months. Shelf Life Advice has a helpful chart with the life span of a jar of jelly.

    Why may store-bought juice need added pectin?

    Pectin occurs naturally in fruits like berries and apples. When that pectin is cooked with sugar, it can thicken, forming the gel that makes jam and jelly. Apples have a very good amount of natural pectin, especially when you cook the peelings, cores, and all to make your juice. Store bought juice may not have all the natural pectin you’ll get from a good homemade apple juice made by cooking the whole apple.

    What to Eat with Apple Jelly

    Apple jelly is so delicious served on homemade biscuits and crescent dinner rolls and toast with butter. It’s also a welcome addition to a slice of buttermilk cornbread.

    homemade apple jelly on toast on white flowered plate

    More Homemade Jams and Jellies and Sauces You’ll Love:

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Homemade Apple Jelly Recipe without Pectin

    How to make an apple jelly recipe everyone will love with 3 simple ingredients. Easy home canning recipe with no added pectin!

    • Stock Pot
    • Candy Thermometer
    • Canning Funnel
    • Half-Pint Jelly Jars
    • Hot Water Bath Canner
    • Jar Lifter
    • Dissolvable Canning Jar Labels
    • 4 cups apple juice*
    • 2 tablespoons lemon juice
    • 3 cups sugar
    1. Mix together the apple juice, lemon juice, and sugar in a stock pot.
    2. Bring the mixture to a boil, constantly stirring.

    3. Continue to cook the mixture, constantly stirring, until the mixture reaches a temperature of 220° with a candy thermometer. If the jelly hasn't begun to gel once it's reached 220°, you may need to cook it just a little bit longer.*

    4. Remove the jelly from the heat, and promptly ladle or pour into clean and sanitized/sterilized jars for canning or freezing. Be sure to leave about a 1/2-inch gap at the top of each jar.

    5. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

    6. At this point, you can either can the apple jelly or freeze it. I prefer water bath canning apple jelly, where I place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars. Then we process those jars in the hot water bath for about 10 to 15 minutes.

    7. Once canned, allow your jelly to sit undisturbed for 24 hours before labeling and storing in your pantry.

    *You can buy store bought juice to make apple jelly, but you may need to add a little pectin to it if it’s not a good quality juice. Some store bought juice may not have all the natural apple pectin you’ll get from a good homemade apple juice made by cooking the whole apple.

    *It will likely take a good 30 to 45 minutes, maybe longer for your jelly to thicken or set. And even as you remove it from the stove, it won’t be completely set. Whatever you do, do not cook it too long, or it will end up like our first batch… A sticky, gooey apple taffy mess that eventually turns into a slab of apple rock.

    How long will jelly keep in the pantry?

    Most sources say that pantry stored (and canned) jam and jelly can last 1 to 2 years. Freezer jam is a bit less with a freezer life of about 6 months.

    Canning & Freezing, jams and jellies
    American
    apple jelly, apple jelly from juice, apple jelly no pectin, apple jelly recipe, apple jelly recipe without pectin, apple jelly without pectin, canning apple jelly, homemade apple jelly, how to make apple jelly, recipe for apple jelly
  • Easy Stovetop Apple Butter Recipe the Old Fashioned Way

    Easy Stovetop Apple Butter Recipe the Old Fashioned Way

    This is absolutely my favorite stovetop apple butter recipe made the old fashioned way with fresh, crisp apples and delicious cinnamon spice. It’s my go to recipe every apple season, and while I love to can it, I include both freezing and canning instructions for whichever works best for you.

    Just a bit ago, I gave you my favorite CrockPot apple butter recipe. I’ve had a lot of readers ask for a stovetop version of both that and my quick Instant Pot apple butter recipe. So, drumroll… I leave here my best apple butter recipe, stovetop edition.

    blue Dutch oven with old-fashioned stovetop apple butter recipe and wooden spoon

    That’s right; you don’t need any special appliances to make this more traditional apple butter recipe. All you need is your stove and a stock pot or Dutch oven.

    Now as I’ve mentioned before, I do highly recommend an apple peeler for easy stovetop apple butter. It really does make the job of coring, peeling, and slicing apples so much quicker and easier.

    When I make homemade apple butter, I also like to add a secret ingredient that really adds to the flavor and gives it an even cozier feel than it already has.

    What’s the Difference Between Apple Butter and Applesauce?

    This old fashioned apple butter recipe is a mixture of apples and spices, with a texture that’s very similar to canned applesauce and Instant Pot cinnamon applesauce; but the taste is a little sweeter, a little darker, and filled with cinnamon spice flavors.

    Why You’ll Love This Recipe

    You are going to love this easy stovetop apple butter because it…

    • Is super easy to make – Coring, peeling (if you choose to peel the apples), and slicing the apples is a job made much easier and quicker with a Johnny apple peeler. Then it’s just a matter of mixing everything together in a Dutch oven and letting it simmer, ’til it’s ready to mash up with a blender. Easy peasy.
    • Doesn’t require a ton of stirring – Once you get it cooking, you can just stir occasionally as it simmers. There’s no need to stand over the stove with this recipe.
    • Smells like heaven – I always know it’s fall when the aroma of apple butter lingers in the air. It’s such a cozy, comforting scent… Why have they not made an apple butter candle yet?
    • Tastes downright heavenly – I like to use spices like nutmeg, cloves, allspice, and cinnamon to really give it a delicious flavor. I also add my favorite secret ingredient (keep reading to find out what it is).
    • Is budget-friendly – Depending where you buy your apples and your spices, you can make a batch of 5-6 half-pints or 2-3 pints for less than $10. A bit of advice… I’m very partial to canning apple butter in the fall because it’s usually pretty easy to find apple seconds at a local orchard or farmer’s market. Buying seconds means you can buy a HUGE box of less-than-perfect apples for a lot less than normal cost, which is going to save you a ton of money. I also like to buy spices in bulk at our local grocery discount store and sometimes thru Amazon; I especially love Badia spices and seasonings. When you compare the cost of making homemade to store bought apple butter, you’re saving money. Plus homemade is just better all ’round. You can even use this DIY apple pie spice instead!
    ingredients for stovetop apple butter recipe on white marble countertop

    Ingredients and Substitutions Notes:

    • Fresh apples – When it comes to picking the kind of apples to use, I recommend apples that are both sweet and tart to really give it a flavor kick. Some of the best apples for making apple butter include Jonathan, Jonagold, Braeburn, McIntosh Red, Winesap, Cortland, Fuji, and Gala. Jonathan and Jonagold are two of my favorites; I’ve also combined Fuji with Gala to make a really delicious apple butter.
    • Molasses – I prefer to use just regular molasses over blackstrap molasses.
    • Lemon juice – I prefer to use a fresh lemon juice, either straight from a lemon or my favorite shortcut, Minute Maid lemon juice you can find in the freezer section of some grocery stores; I’ve been able to find it at my local Walmart. There are multiple reasons for adding lemon juice to apple butter, but it’s usually to help preserve or protect the color of your apples over time (making your apple butter stay pretty), and/or to make the apple butter more acidic for home canning. Wind fallen apples (including seconds) can have a lower acidity and a higher mold/bacteria count than umblemished apples.
    • Vanilla extract – This is my secret ingredient, and you’ll understand why I add it when you take your first bite. It’s so good!

    How to Make This Stovetop Apple Butter Recipe

    Before starting anything, it’s important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse. You’ll need about 4 pounds of apples.

    It’s also important to prep your jars for canning or freezing. That means washing, sterilizing, etc.

    Follow These Steps to Make This Apple Butter Recipe, Stovetop Edition

    1. Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well. Note: While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I usually choose not to for this recipe.
    Johnny apple peeler for peeling, coring, and slicing apples on white countertop
    1. Put the sliced apples in your Dutch oven pan.
    peeled and sliced apples for apple butter in blue Dutch oven
    1. Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
    adding molasses, cinnamon, sugar, brown sugar, and spices to sliced apples in blue Dutch oven
    1. Stir everything together well.
    stirring apple butter ingredients in blue Dutch oven with wooden spoon
    1. Bring the mixture to a boil over medium heat; then reduce the heat to low and simmer, with the lid on the Dutch oven, for about an hour, or ’til the apples are softened and tender. How long it needs to cook will depend on the type and texture of your apples. If using a harder, crisper apple, it may take longer.
    cooking traditional apple butter recipe in blue Dutch oven with wooden spoon
    1. Remove the lid, turn off the heat, and remove your Dutch oven from the stove. Allow the apple butter to cool for 5 to 10 minutes.
    2. Then using an immersion blender, blend the apples into smooth apple butter, or ’til you reach the consistency/texture you want. If you don’t have an immersion blender, you can use a food processor, or for a chunkier texture, a potato masher.
    blending stovetop apple butter in blue Dutch oven with immersion blender

    Freezing Instructions:

    I stored apple butter in the freezer quite a bit before I learned how to can it, so it works just fine without any worries. And frozen apple butter should keep for at least a year.

    1. When your apple butter has cooked, allow it to cool to room temperature.
    2. Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
    3. Label the containers, and place them in the freezer.

    Canning Instructions:

    I prefer water bath canning apple butter. Canned apple butter should keep for 1-2 years in the pantry.

    1. While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
    2. Once you’ve mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.
    pouring easy stovetop apple butter from funnel pitcher into jelly jar using red jar funnel and funnel pitcher
    1. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
    2. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
    hot water bath canning jars of apple butter in water bath canner
    1. Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it’s sealed shortly after canning.
    2. Before moving to the pantry, write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for apple butter, and you can even turn your home canned apple butter into holiday gifts or hostess gifts.

    If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.

    Expert Tips and Recipe FAQ’s

    How do you make homemade apple butter thicker?

    After blending the apples into apple butter, you can place the apple butter back on low heat on the stove, and cook uncovered for 30 minutes to 1 hour if you want it to thicken up more. While I have never had to do this, it’s a good way to make homemade apple butter thicker.

    How should I store it?

    If you’re not freezing or canning your apple butter, it should be kept in the refrigerator. It should keep in the fridge for about 2-3 months.

    What are some ways I can use apple butter?

    I really enjoy apple butter on my toast in the mornings with breakfast. It’s also really delicious on Grandma’s biscuits and Grandma’s dinner rolls. And I especially love making my soda scones recipe and adding a dollop of apple butter on my buttered scone. So good! My friend Heather actually adds apple butter to the meatloaf in her meatloaf sandwich recipe, and I want to try this; it sounds so delicious.

    spoonful of easy old fashioned stovetop apple butter over jelly jar with drips of apple butter on rim

    MORE APPLE RECIPES:

    If you love apple recipes, you’re going to love these too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Stovetop Apple Butter Recipe

    How to make the best stovetop apple butter recipe the old fashioned way with crisp apples and delicious spices. Easy freezing and canning instructions included.

    • Johnny apple peeler
    • Dutch oven
    • Immersion blender
    • Funnel pitcher
    • Canning Funnel
    • Pint jars
    • Jar Lifter
    • Hot Water Bath Canner
    • 4 pounds apples
    • 1/2 cup water
    • 1/4 cup molasses
    • 1/2 cup cane sugar
    • 1/2 cup light brown sugar
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    1. Before starting anything, it’s important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse. It’s also important to prep your jars for canning or freezing. So, that means washing, sterilizing, etc.

    2. Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well.

    3. Put the sliced apples in your Dutch oven pan.

    4. Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
    5. Stir everything together well.

    6. Bring the mixture to a boil over medium heat; then reduce the heat to low and simmer, with the lid on the Dutch oven, for about an hour, or 'til the apples are softened and tender.

    7. Remove the lid, turn off the heat, and remove your Dutch oven from the stove. Allow the apple butter to cool for 5 to 10 minutes.

    8. Then using an immersion blender or standing blender, blend the apples into smooth apple butter, or 'til you reach the consistency/texture you want.

    Freezing Instructions:

    1. When your apple butter has cooked, allow it to cool to room temperature.

    2. Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.

    3. Label the containers, and place them in the freezer.

    Canning Instructions:

    1. While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.

    2. Once you've mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.

    3. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

    4. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.

    5. Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.

    6. Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.

    *How long it needs to cook will depend on the type and texture of your apples. If using a harder, crisper apple, it may take longer.

    *A hand blender (or immersion blender) really allows you to get the texture or consistency that you want. It makes it easy to purée the apples when they’ve fully cooked, without having to take them out and put them in a food processor or blender. You can just blend them up right in your cooking pot. If you like your apple butter a bit chunky, a potato masher will work well too.

    How do you make homemade apple butter thicker?

    After blending the apples into apple butter, you can place the apple butter back on low heat on the stove, and cook uncovered for 30 minutes to 1 hour if you want it to thicken up more. While I have never had to do this, it’s a good way to make homemade apple butter thicker.

    How should I store it, and how long will it last?

    • Canned apple butter will last about 2 years on the shelf.
    • Frozen apple butter will last about 1 year in the freezer.
    • In the fridge, apple butter will last about 2-3 months.
    apple recipes, Canning & Freezing
    American
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  • Easy Homemade Pumpkin Pie Spice (with Recipes)

    Easy Homemade Pumpkin Pie Spice (with Recipes)

    How to make your own homemade pumpkin pie spice for all your favorite recipes and desserts, including cookies, cakes, breads, pies, and more. Easy DIY mix!

    You’re right in the middle of making Grandma’s pumpkin pie recipe, and you realize you’re completely out of pumpkin pie spice. Believe me when I say, been there done that.

    small mason jar with homemade pumpkin pie spice and small wooden spoon

    But I have a really quick and easy solution for you. Provided you already have just a handful of spices in your pantry, you can make your own pumpkin pie spice in a cinch.

    If you’ve ever smelled the scent of pumpkin pie seasoning, you can tell it contains something more than just cinnamon and allspice. In fact, if you read the label on a jar of pumpkin spice seasoning, you’ll see it contains a few very simple fall spices, including cinnamon, ginger, nutmeg, allspice, and cloves.

    5 ingredients and 5 minutes are all it takes to make pumpkin spice mix you can use in all your favorite fall and Thanksgiving recipes.

    As long as you store your homemade pumpkin spice blend in an airtight container or spice jar that closes tight, it can last you 2 to 3 years.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my spice mixing tips, important info for this recipe, and similar recipe ideas – and get straight to the DIY pumpkin pie spice recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    spices and seasonings used to make pumpkin spice seasoning, on white countertop with small wooden spoons and tan checkered gingham towel

    PUMPKIN SPICE INGREDIENTS YOU’LL NEED:

    Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Small Mixing Bowl and Whisk

    Airtight Container or Spice Jar – Make sure whatever you use seals well.

    Spice Labels

    HOW TO MAKE PUMPKIN PIE SPICE FROM SCRATCH

    Making homemade pumpkin pie spice is as simple, quick, and easy as whisking up your ingredients.

    1. Place the ground cinnamon, ginger, nutmeg, allspice, and ground cloves in a small bowl.
    small glass bowl of pumpkin pie spice ingredients with whisk
    1. Whisk everything together until well blended.
    small glass bowl of pumpkin spice mix with whisk
    1. Then just store your homemade pumpkin spice in an airtight container or spice jar that seals well.
    make your own pumpkin pie spice in small glass spice jar with sealable lid and metal clasp

    IS HOMEMADE PUMPKIN PIE SPICE GLUTEN-FREE?

    Homemade pumpkin spice mix is only gluten-free if you use gluten-free spices and seasonings. There can be cross-contamination, so always make sure your ingredients are labeled gluten-free.

    WHAT FLAVORS GO WELL WITH PUMPKIN SPICE?

    A lot of ingredients pair well with this pumpkin pie spice blend.

    Think fall flavors like pumpkin (of course), apple pie spice, vanilla, cream cheese, almonds, pecans, walnuts, oats, and more.

    You might even spice things up with a little bit of Cajun spice or hot pepper blend.

    homemade pumpkin spice blend in small mason jar on white marble countertop with cinnamon sticks and small wooden spoon

    WHERE CAN I FIND THE BEST SPICES?

    You can find good spices at just about any grocery store, including Walmart.

    Personally, I love using Badia spices and seasonings, which I order on Amazon, because all of their single spices are gluten-free (always check labels to be sure). Their spices and seasonings are excellent quality too.

    Pumpkin pie spice blend in small glass jar on white marble countertop and slice of pumpkin pie on red rimmed white plate with fork

    If you want to save money overall, buying in bulk is probably the option for you. Check local health food stores, Whole Foods, etc., because a lot of them will offer bulk spices you can go in and bag yourself. You might also check a bulk food store like Costco or Sam’s Club.

    And if you want to order bulk elsewhere online, there are many sites that carry spices, like Watkins, Frontier Co-op, and Bulk Apothecary.

    Pumpkin Spice Recipes and Desserts

    Ways to use pumpkin pie spice in your kitchen this fall, Thanksgiving, and holiday season!

    GET THE PRINTABLE RECIPE

    If you love this homemade pumpkin pie spice recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    double image of homemade pumpkin pie spice with top image of pumpkin spice mix in small mason jar with small wooden spoon and bottom image of pumpkin spice ingredients in small glass bowl

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Homemade Pumpkin Pie Spice

    How to make your own homemade pumpkin pie spice for all your favorite recipes and desserts, including cookies, cakes, breads, pies, and more. Easy recipe you can make in 5 minutes with 5 simple ingredients!

    • Mixing Bowl
    • Spice Jars with Labels
    • 3 tablespoons ground cinnamon
    • 2 teaspoons ground ginger
    • 2 teaspoons ground nutmeg
    • 1 1/2 teaspoons ground allspice
    • 1 1/2 teaspoons ground cloves

    1. In a small mixing bowl, whisk together the ground cinnamon, ginger, nutmeg, allspice, and cloves, 'til well blended.

    2. Store your homemade pumpkin spice in an airtight container or spice jar that seals well.

    3. Then use as needed.

    Is this gluten-free?

    Homemade pumpkin spice mix is only gluten-free if you use gluten-free spices and seasonings. There can be cross-contamination, so always make sure your ingredients are labeled gluten-free.

    Pantry Staples, Spices and Seasonings
    American
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  • Easy Apple Crumble without Oats

    Easy Apple Crumble without Oats

    One of my favorite things to make every fall is this easy apple crumble without oats, straight from my grandma’s recipe box. It’s amazing how good sliced apples with a cinnamon brown sugar topping can taste.

    It seems Grandma collected recipes everywhere she went; and this apple crisp without oats was no exception.

    serving of apple crumble without oats, with scoop of vanilla ice cream on white plate with fork

    As with all my favorite apple recipes, I use my favorite apple peeler tool to help me make quick work of this beloved old-fashioned apple crumble. It cores, peels, and slices the apples all in one shot.

    The streusel topping comes together in about 5-10 minutes. Made with flour, sugar, and cinnamon, you can crumble it right on top of the apples and then bake. It’s so easy! Sometimes I even mix in a pinch of homemade apple pie spice.

    While my favorite Dutch apple crumb pie involves a little more work, it’s yet another family favorite dessert this time of year. You may also enjoy stuffed pears without oats.

    [mv_video jsonLd=”true” key=”xuvexg3ryrms3tlkfue4″ ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1632781717/dabjdpj2wbhu7vtrk09j.jpg” title=”Easy Apple Crumble without Oats”]

    Why This Recipe Works

    • The apples alone are delicious, like warm baked cinnamon apples.
    • You don’t even need a crust for this apple crumble recipe, because you’ll crumble the crust right on top.
    • Then the butter allows that crust to melt down into the apples, giving a crispy flavorful kick to every single bite of this delicious dessert.
    ingredients for making apple crumble recipe on white marble countertop

    Ingredient Notes

    • Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
    • All-purpose flour – You can also make this with gluten-free flour.
    • Light brown sugar – I prefer to use light over dark because of the texture and slight fluffiness it gives to the topping.
    • Salted butter – You can also use unsalted butter, if preferred; but you may want to add a bit more salt to the topping if you do.

    How to Make Apple Crumble without Oats

    This apple crisp recipe without oats is so easy to make; it involves just a few steps…

    1. Core, peel, and slice the washed apples, and add them to a greased 9×13 casserole dish.
    2. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and brown sugar.
    3. Using a pastry blender, mix the dry ingredients with the unbeaten eggs and melted butter, forming a kind of crumble topping.
    4. Crumble the topping right over the apples.
    steps for how to make apple crumble without oats, including adding sliced apples to white baking dish, mixing dry ingredients together in mint green mixing bowl, blending eggs and melted butter with dry ingredients in mint green mixing bowl, and crumbling topping over apples in white casserole dish
    1. And that’s it. Just bake it uncovered for the first 20 minutes (at 425° F); it should be a nice golden brown. Then cover it with foil, and bake another 10 to 15 minutes, ’til the apples are tender.
    2. Once you’ve removed it from the oven, allow it to cool for about 15 minutes before serving.
    easy apple crumble baked in white baking dish and scooped

    How to Serve Apple Crisp

    Serving apple crumble with vanilla ice cream is the absolute best! You can serve it with whipped cream too, but personally, I go for the ice cream every time.

    While it’s delicious when served warm from the oven, especially with a nice warm mug of coffee, it’s equally as delicious when it’s cold. So no worries if you’re making this dessert in advance.

    Expert Tips and Recipe FAQ’s

    Is there a difference between apple crisp and apple crumble?

    Here in the States, the terms can be used interchangeably. However, most of the time a crisp involves oats; not always, but most of the time. Grandma called this an apple crisp. I’m mostly calling it an apple crumble because of the brown sugar cookie-like crisp topping and no oats. Crumble is what comes to my mind when I think about this dessert.

    Can I make it gluten-free?

    Yes, you most definitely can; in fact, I use my favorite gluten-free flour to make this recipe. Just make sure all of your other ingredients are gluten-free too.

    How should I store it?

    We usually let apple crumble sit out on the counter for 2-3 days just fine. Any longer, and you may want to throw it in the refrigerator. You can also freeze this dessert, baked or unbaked. Just be sure to store it in an airtight container or baking dish, so it doesn’t get freezer burn.

    Why is my apple crumble dry?

    This particular crumble is so moist and delicious. However, I suppose it could depend on the apples you use and the cook time. It could also depend on the amount of butter you use in the recipe. 8 tablespoons seems to be the right amount of butter to give this topping the right amount of crispness and moisture that blends right in with the apples.

    Why is my crumble topping not crispy?

    This has to do with ingredient quantities. You may not have just the right ratio of flour, butter, or sugar. The light brown sugar also plays a role in giving it a crunchier texture.

    apple crisp without oats served on white plate with vanilla ice cream on top

    MORE APPLE DESSERTS AND RECIPES:

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Apple Crumble without Oats

    How to make an easy homemade apple crumble without oats, from Grandma's recipe box. Sliced apples with the best cinnamon brown sugar topping.

    • Johnny apple peeler
    • 9×13 Baking Dish
    • Mixing Bowl
    • Whisk
    • Pastry Blender
    • 12 to 15 apples (cored, peeled, and sliced)
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground cinnamon
    • 1 cup cane sugar
    • 1 cup light brown sugar
    • 2 large eggs
    • 8 tablespoons salted butter (melted)
    1. Pre-heat the oven to 425° F.

    2. Core, peel, and slice the washed apples, and add them to a greased 9×13 baking dish.

    3. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and brown sugar.

    4. Using a pastry blender, mix the dry ingredients with the unbeaten eggs and melted butter, forming a kind of crumble topping.

    5. Crumble the topping right over the apples.

    6. Bake, uncovered, at 425° F for about 20 minutes; the crust should be a nice golden brown. Then cover with aluminum foil, and bake an additional 10 to 15 minutes, 'til the apples are tender.

    7. Once you’ve removed it from the oven, allow it to cool for about 15 minutes before serving.

    8. Serve with a scoop of vanilla ice cream or a swirl of whipped cream.

    *You can also make this with gluten-free flour.

    How should I store it?

    We usually let apple crumble sit out on the counter for 2-3 days just fine. Any longer, and you may want to throw it in the refrigerator. You can also freeze this dessert, baked or unbaked. Just be sure to store it in an airtight container or baking dish, so it doesn’t get freezer burn.

    Desserts, Pies & Pastries
    American
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  • Easy CrockPot Apple Butter Recipe

    Easy CrockPot Apple Butter Recipe

    How to make homemade CrockPot apple butter filled with cinnamon spice flavors! Easy slow cooker recipe perfect for canning or freezing.

    Every year in August and September, I love to make apple butter. So far I’ve written an Instant Pot apple butter recipe; and now I’m sharing how to make apple butter in a CrockPot.

    While I normally like to wait for Jonathan or JonaGold seconds in the fall, I used a mix of Gala and Fuji for this batch, since it’s all I could find. And I have to say, they made a really delicious homemade apple butter. I’d go so far as to say it’s been my best batch yet.

    tiny wooden spoon in jar of CrockPot apple butter with apple butter dripping down side of jar

    There’s not a whole lot of work to this recipe, besides peeling and slicing the apples. And even that’s made easy with the apple peeler/slicer/corer I prefer to use; it makes the job a whole lot quicker and easier.

    I love eating slow cooker apple butter on my toast in the mornings at breakfast; it’s perfectly delicious on Grandma’s homemade biscuits too.

    If you’re wondering whether or not I’ve made a stovetop version of apple butter, fret no more. You now have your choice of how to make it, including a delicious stovetop apple butter.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my apple butter making tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the CrockPot apple butter recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    spreading homemade apple butter on toast with butter knife, on gray plate

    WONDERING, “WHAT IS APPLE BUTTER?” HERE’S THE ANSWER!

    According to Wikipedia, “Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown.”

    Apple butter is a mixture of apples and spices, very similar to applesauce and cinnamon applesauce, but a little sweeter, a little darker, and filled with cinnamon spice flavors.

    For this recipe, we use spices like nutmeg, cloves, allspice, and cinnamon. You could also use homemade apple pie spice. And we put everything in the slow cooker and slow cook it for 6 to 8 hours.

    slow cooker apple butter in jelly jar with small wooden spoon

    INGREDIENTS YOU’LL NEED:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Apple Peeler/Corer/Slicer – I’m telling you, this tool is so worth every penny we spent at the thrift store, but I’d order one brand new too. My advice is to go with the one that clamps to your tabletop versus the apple peeler with a suction cup.

    Paring Knife and Cutting Board – for trimming off any bad spots or slicing the apples.

    Slow Cooker – Mine is a 7-quart Crock-Pot slow cooker.

    Immersion Blender or Potato Masher – This will allow you to get the texture or consistency that you want. An immersion blender makes it easy to purée the apples when they’ve fully cooked, without having to take them out and put them in a food processor or blender. You can just blend them up right in the CrockPot.

    Jar Funnel for canning apple butter – This helps to pour the apple butter into the jars without making a huge mess.

    Ladle or Cupcake Scoop or Funnel Pitcher – to pour the apple butter into the jars.

    Jars – You can use 4-ounce jelly jars or pint jars. I’ve found 8-ounce jelly jars are just the right size for us with the amount of jam and apple butter we eat in a 3-week period. If you already have jars, you may need new lids or a pack of lids and bands.

    Water Bath Canner or Pressure Canner and Cooker

    Sharpie and/or Jar Labels – so you can label your jars and know what it is and when you made this particular batch.

    WHERE CAN I FIND THE BEST APPLES FOR APPLE BUTTER?

    Fall is the best time to find apples, but you can use any apples you can get, whether you’re shopping at an orchard, a farmer’s market, or buying store bought apples.

    However, in the fall, you can usually buy seconds at just about any orchard, and sometimes at the farmer’s market. Meaning you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.

    Now I will say… It takes a LOT of apples to get very little apple juice, apple jelly, apple butter, or homemade applesauce. But in my opinion, it’s totally worth it.

    toast on gray plate, spread with easy homemade apple butter, jar of apple butter and butter knife behind toast

    WHAT ARE THE BEST APPLES TO USE?

    There are certain types of apples that are sweeter and certain types of apples that have a more tart taste. Galas and Fujis are sweeter with a slightly tart taste.

    The best apples for apple butter may include:

    • Jonathan
    • Jonagold
    • Braeburn
    • Fuji
    • Gala
    • McIntosh Red
    • Cortland
    • Winesap

    HOW TO MAKE APPLE BUTTER IN A CROCKPOT

    You can make this recipe on the stovetop, and you can even make it in the Instant Pot. Of course, cooking times will differ.

    Before starting anything, it’s important to wash your apples. I usually like to soak mine in a vinegar/water bath for at least 10 minutes, then rinse.

    You’ll need 4 pounds of apples.

    It’s also important to prep your jars for canning or freezing.

    THEN JUST FOLLOW THESE STEPS…

    1. Core, peel, and slice the apples; again, an apple slicer, corer, parer for apple butter makes this step so easy. Cut out any bad spots, as well. Note: While I do leave the peeling on when making homemade applesauce, and you can do that for apple butter too, I chose not to for this recipe.
    2. Put the sliced apples in the slow cooker.
    3. Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
    4. Stir everything together well.
    steps for how to make apple butter in a CrockPot, including coring, peeling, and slicing the apples; placing apples in slow cooker; adding ingredients with apples; and stirring everything together in CrockPot

    Place the lid on the slow cooker, and cook on low for about 6 to 8 hours, or ’til the apples are tender.

    HOW TO MAKE APPLE BUTTER SMOOTH

    Once your apples are tender and it’s fully cooked, it’s ready to blend.

    cooked and tender apples in black slow cooker, ready to blend into apple butter

    Uncover your slow cooker, and use an immersion blender to purée the apple butter ’til it’s smooth. If you feel it needs to thicken, you can cook it on high with the lid off for an additional hour.

    blending up slow cooker apple butter with immersion blender right in black CrockPot slow cooker

    TIPS FOR FREEZING OR CANNING APPLE BUTTER

    Using a jar funnel, pour the apple butter into each prepared jar… You can use a ladle, but I like to use my cupcake batter scoop or funnel pitcher to dip and pour. It makes the process so easy and less messy.

    pouring CrockPot apple butter into 8-ounce jelly jars for canning

    Wipe the top rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

    Choose to can or freeze it…

    • You can freeze apple butter, but be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Also, allow the jars to completely cool before placing in the freezer.
    • We prefer to use a hot water bath canning method (at least 15 minutes in a hot water bath) to can the apple butter. If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.
    canning homemade apple butter in hot water bath in large enamel water bath canner

    Before you put your apple butter in the freezer or the pantry, be sure to write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for apple butter too.

    This recipe makes probably about 4-6 pints.

    spoonful of easy CrockPot apple butter over jar with drips down side

    HOW LONG WILL APPLE BUTTER LAST?

    Canned apple butter will last about 2 years; frozen apple butter will last about 1 year.

    MORE APPLE RECIPES YOU MAY ENJOY:

    GET THE PRINTABLE RECIPE

    If you love this delicious apple butter recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    double image of CrockPot apple butter with text, including top image of apple butter in jar with small wooden spoon and bottom image of slow cooker apple butter spreading on toast with butter knife

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Easy CrockPot Apple Butter Recipe

    How to make homemade CrockPot apple butter filled with cinnamon spice flavors! Easy slow cooker recipe perfect for canning or freezing.

    • Johnny Apple Peeler Cast Iron Clamp Base, Apple Slicer, Corer, Parer & Pie maker, Red
    • Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender
    • 1.5″ Homemade with Love Canning Labels for Jars / 500 Labels Per Roll
    • Mason Jars 8 OZ with Regular Lids, 15 PACK
    • Granite Ware Enamel-on-Steel Canning Kit, 9-Piece
    • All American Canner Pressure Cooker, 30 qt, Silver
    • 4 pounds apples
    • 1/4 cup molasses
    • 1/2 cup pure cane sugar*
    • 1/2 cup light brown sugar
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    1. Before starting anything, it’s important to wash your apples. I usually like to soak mine in a vinegar/water bath for at least 10 minutes, then rinse.
    2. It’s also important to prep and sterilize your jars for canning or freezing.
    3. Core, peel, and slice the apples; an apple slicer, corer, parer for apple butter makes this step so easy. Cut out any bad spots, as well. Note: While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I chose not to for this recipe.
    4. Put the sliced apples in the slow cooker.
    5. Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
    6. Stir everything together well.
    7. Place the lid on the slow cooker, and cook on low for about 6 to 8 hours, or ’til the apples are tender.
    8. Once your apples are tender and it’s fully cooked, uncover your slow cooker, and use an immersion blender to purée the apple butter ’til it’s smooth. At this point, if you feel it needs to thicken, you can cook it on high with the lid off for an additional hour.
    9. Using a jar funnel, pour the apple butter into each prepared jar… You can use a ladle, but I like to use my funnel pitcher or cupcake batter scoop to dip and pour. It makes the process so easy and less messy.
    10. Wipe the top rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
    11. You can freeze apple butter, but be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Also, allow the jars to completely cool before placing in the freezer.
    12. We prefer to use a hot water bath canning method to can the apple butter, immersing the closed jars in boiling water for at least 15 minutes. If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.
    13. Before you put your apple butter in the freezer or the pantry, be sure to write what it is and the year on the lid, so you know when you made it.

    *You can also use granulated sugar.

    You can make this recipe on the stovetop, and you can even make it in the Instant Pot. Of course, cooking times will differ.

    Canned apple butter will last about 2 years; frozen apple butter will last about 1 year.

    WHERE CAN I FIND THE BEST APPLES FOR APPLE BUTTER?

    Fall is the best time to find apples, but you can use any apples you can get, whether you’re shopping at an orchard, a farmer’s market, or buying store bought apples.

    However, in the fall, you can usually buy seconds at just about any orchard, and sometimes at the farmer’s market. Meaning you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.

    WHAT ARE THE BEST APPLES TO USE?

    There are certain types of apples that are sweeter and certain types of apples that have a more tart taste. Galas and Fujis are sweeter with a slightly tart taste.

    The best apples for apple butter may include:

    • Jonathan
    • Jonagold
    • Braeburn
    • Fuji
    • Gala
    • McIntosh Red
    • Cortland
    • Winesap
    Canning & Freezing
    American
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  • Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins

    Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins

    Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe perfect for a quick grab and go breakfast or a holiday brunch!

    I really thought there was nothing quite as yummy as my favorite Bisquick cinnamon biscuits. But I’ll tell ya, these Bisquick cinnamon sugar muffins give my biscuits a run for their money.

    bite out of Bisquick cinnamon muffin sitting on cupcake liner with fresh raspberries and milk in a glass

    Why I Love Making Bisquick Muffins and You Will Too

    • The batter’s made with Bisquick biscuit mix, along with 5 other ingredients. Meaning it’s super easy to mix up.
    • In addition to easy, this recipe makes a quick breakfast.
    • My original intention was to add a crumb topping to these Bisquick muffins. But I decided for this recipe, I really wanted to emphasize the cinnamon with a buttery cinnamon sugar topping. Once the muffins have baked, they’re dipped in melted butter, and then in cinnamon sugar. This gives them a slightly crispy, melt-in-your-mouth topping that is oh so scrumptious.
    • Even my self-professed “bread snob” of an oldest child loves these Bisquick sweet muffins. And let me tell you, that right there means something.
    • This is a great recipe for an everyday breakfast, a special occasion, or a holiday brunch.

    Of course, we love other Bisquick recipes like Bisquick cinnamon rolls and Bisquick cinnamon scones too. And when we don’t feel like making muffins, cinnamon streusel coffee cake is quick and easy to make. Apparently, we have a thing for cinnamon.

    cinnamon Bisquick muffins with Bisquick mix on black wire rack over white countertop with blue and white flowered linen, with fresh red raspberries on rack and countertop

    Ingredients and Substitutions Notes

    • Cane Sugar – You can also use granulated sugar. It might even be interesting to try a half cane sugar, half brown sugar mix for these muffins, which would ultimately lead to a slightly moister crumb.
    • Ground Cinnamon
    • Large Eggs – You could probably substitute applesauce for the eggs; it’s usually 1/4 cup per egg.
    • Whole Milk – You can use skim milk or low-fat milk like 2%, as well. I prefer full fat. In fact, you can use buttermilk for an even lighter, more fluffy muffin. If you need to accommodate allergies, you can also use almond milk, oat milk, etc.
    • Vanilla Extract
    • Bisquick Mix – I’ve made these muffins with both original Bisquick mix and gluten-free Bisquick mix, so either/or will work just fine.
    • Salted Butter
    Bisquick sweet muffins sitting on wire rack, with fresh red raspberries on white marble countertop

    How to Make Bisquick Cinnamon Muffins

    Mixing up the muffin batter is really easy and requires only a few steps. Before you start, you’ll need to either spray your muffin tins with cooking spray or line them with cupcake liners. Also, pre-heat oven to 350° F.

    Mix the Muffin Batter and Bake

    1. In a large bowl, mix together the butter, sugar, and cinnamon.
    2. Add the eggs to the cinnamon sugar mixture, and mix well.
    3. Next add in the milk and vanilla extract, continuing to mix well.
    4. Finally, add in the Bisquick mix, and mix everything together just until blended.
    5. Then just fill each of the regular-size muffin cups 1/2 to 2/3 of the way full with muffin batter.
    6. Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.
    how to make Bisquick muffins, adding sugar, cinnamon, eggs, milk, vanilla, and Bisquick mix to KitchenAid mixing bowl, then scooping batter into muffin tin with cupcake scoop

    Allow the muffins to cool in the pan for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out for dipping.

    How to Dip Bisquick Muffins in Cinnamon Sugar

    First of all, you’ll need to melt the butter in one bowl. And then in a separate bowl, mix the cinnamon and sugar.

    Then you’re ready for dipping…

    1. Dip the warm muffin tops in the melted butter first.
    2. Then dip every muffin in the cinnamon sugar mixture, rolling the tops around to make sure they’re covered with the slightly crispy cinnamon sugar topping.
    dipping tops of Bisquick muffins in melted butter in Pyrex glass bowl, then in cinnamon sugar in Pyrex glass bowl
    1. Then place the muffins on a wire rack or cooling rack to finish cooling. Or better yet, serve them while still warm.
    Bisquick cinnamon sugar muffins sitting on wire rack over blue/white flowered linen on white countertop, with fresh red raspberries

    Ways to Customize Your Muffins

    You can add just about anything you want. But keep in mind, certain things will change the texture of your muffins.

    That said, there are so many awesome add-ins for Bisquick muffins…

    Bisquick cinnamon muffins sitting on white marble countertop with fresh red raspberries and glass of milk

    Expert Tips and Recipe FAQ’s

    Can you make Bisquick muffins gluten-free?

    Yes, you can. In fact, Bisquick has a Gluten-Free Bisquick Mix. How awesome is that? I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.

    Why do you stir the muffin batter just until the flour is blended in?

    You don’t want to over-mix muffin batter, because this will remove the air from the batter and lead to a much less fluffy muffin. In fact, you may end up with dense muffins, and nobody wants dense muffins. So carefully blend just ’til the flour is blended in, and then be done. This is also why we add the dry ingredients last, so everything else is already mixed into the batter.

    What’s the secret to moist muffins?

    This is partially answered in the question above about not over-mixing the batter. Using buttermilk in place of regular milk will also lead to moist muffins.

    How should you store cinnamon muffins?

    It’s important to store muffins in a muffin container, airtight container, or sealed plastic bag. And you’ll probably want to eat them within the first 2 or 3 days, so they’re still nice and soft.

    Can you freeze Bisquick sweet muffins?

    Yes, you can. But be sure to allow at least an hour to thaw before serving. To re-heat the muffins, just place them in the microwave for 10-15 seconds each. Be sure when freezing them, though, that you again store them in an airtight container or freezer bag.

    bite out of sweet biscuit mix cinnamon muffin sitting on cupcake liner with fresh red raspberries and glass of milk

    More Scrumptious Muffin Recipes:

    If you love Bisquick cinnamon muffins as much as I do, you’ll love these recipes too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Bisquick Cinnamon Muffins

    Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe!

    • Stand Mixer
    • Batter Spoons
    • Muffin Tin
    • Wire Rack
    • 3 tablespoons salted butter (softened)
    • 1/2 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 teaspoon vanilla extract
    • 2 1/2 cups Bisquick Mix

    Cinnamon Sugar Topping:

    • 2/3 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 1/4 cup salted butter (melted)

    1. Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.

    2. In a large bowl, mix together the butter, sugar, and cinnamon.

    3. Add the eggs to the cinnamon sugar mixture, and mix well.

    4. Next add in the milk and vanilla extract, continuing to mix well.

    5. Finally, add in the Bisquick mix, and mix everything together just until blended.

    6. Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.

    7. Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.

    8. Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.

    9. In a small bowl, mix the sugar and cinnamon together.

    10. Dip the warm muffin tops in the melted butter.

    11. Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it’s covered with the slightly crispy cinnamon sugar topping.

    12. Place the muffins back on the wire rack to finish cooling, or serve them while warm.

    *Bisquick has a Gluten-Free Bisquick Mix, as well. I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.

    It’s important to store muffins in a muffin container, airtight container, or sealed plastic bag. And you’ll probably want to eat them within the first 2 or 3 days, so they’re still nice and soft.

    To re-heat Bisquick muffins, just place them in the microwave for 10-15 seconds each.

    Breads & Muffins
    American
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    Bisquick cinnamon muffins recipe
  • Easy Crock Pot French Toast Casserole

    Easy Crock Pot French Toast Casserole

    Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!

    French toast has always been a rare breakfast treat, but it can be a hard dish to make for a crowd.

    slice of Crock Pot French toast casserole on white plate with fork

    Slow cooker French toast, on the other hand, makes it so much easier to keep everything warm until everyone can eat. It’s the answer to all your French toast woes.

    What I love about this CrockPot cinnamon French toast is that it’s so moist and so full of flavor. The cinnamon brown sugar topping really gives it a kick and adds a sweeter touch to this yummy casserole recipe.

    It’s quick and easy to whip up, though cook time does take at least a couple of hours. But you can either make it ahead of time the night before, or get up early and have it ready by breakfast time same day, your preference.

    Rather make it in the oven? This oven baked easy French toast casserole is very similar, but with baking instructions for the oven. And we really enjoy making brioche French toast bake, which requires no chopping whatsoever.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”afaqsgcnyxg4nkj3gazc” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1576704448/qxxahkgbng66ybd6ogt5.jpg” title=”Easy Crock Pot French Toast Casserole” volume=”100″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED FOR CROCK POT FRENCH TOAST CASSEROLE:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    slice of slow cooker French toast breakfast casserole on white plate with fork, with black Crock Pot slow cooker in background

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Slow Cooker – I use a 6-quart slow cooker.

    Cutting Board and Bread Knife

    Mixing Bowl and Whisk

    Pastry Blender

    HOW TO MAKE SLOW COOKER FRENCH TOAST

    There are really only 4 steps to prepping this sweet breakfast casserole in the slow cooker.

    Be sure to grease your slow cooker with cooking spray beforehand.

    I also like to prep the topping beforehand, so it’s ready to go. Just mix the butter, brown sugar, and cinnamon together in a small bowl (a pastry blender works best for this), and set it aside for now.

    making topping for French toast bake in glass bowl with pastry blender
    1. Cube the bread into small 1-inch cubes, and layer it with the pecans in your slow cooker.
    2. In a medium mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
    3. Pour the egg mixture over the bread and pecans in the Crock Pot, and give it all a gentle toss. Make sure all the bread is good and soaked.
    4. Crumble the cinnamon brown sugar topping over the entire casserole. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
    steps for how to make slow cooker French toast by layering ingredients in slow cooker and whipping up egg mixture in mint green bowl

    Place the lid on your slow cooker, and cook on high for 2 to 2 1/2 hours… Or you can cook it on low for 3 to 4 hours.

    To make sure it’s done, I use a meat thermometer to check the internal temperature and make sure it’s up to the proper temp for eggs.

    You can slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of your casserole warm, using the “Keep Warm” setting on your slow cooker, if applicable.

    slicing and scooping slow cooker French toast out of Crock Pot with wide flipper spatula

    WHAT KIND OF BREAD SHOULD I USE?

    While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

    This recipe is simple, so you can hopefully either use what you already have or easily find what you need while you’re at the store.

    CAN YOU USE STALE BREAD FOR FRENCH TOAST?

    Yes. In fact, it’s actually the best thing to use stale bread because…

    • Fresh bread can actually make really soggy French toast.
    • And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.

    If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or just leave the bag open overnight and let the bread air out.

    If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.

    pouring maple syrup over slice of gluten-free French toast casserole on white plate with fork, glass of milk in background

    CAN I MAKE THIS A GLUTEN-FREE FRENCH TOAST CASSEROLE?

    Yes, you can. In fact, that’s what I did with this particular recipe (and what’s pictured in this recipe).

    Just substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious.

    Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

    CAN I LEAVE OUT THE PECANS?

    I get it. Not everyone’s a fan of French toast casserole with pecans.

    You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

    bite of CrockPot cinnamon French toast on fork on white plate with maple syrup

    CAN YOU FREEZE FRENCH TOAST?

    You can freeze overnight French toast. While I recommend freezing it after it’s already been cooked, you can also freeze it before cooking.

    Keep in mind it’ll keep longer in the freezer if it’s already been cooked. And I’d add the topping later right before you actually slow cook it.

    Be sure to cover it well or seal it in an airtight container to prevent freezer burn.

    HOW DO YOU RE-HEAT FRENCH TOAST CASSEROLE?

    Re-heating after freezing…

    Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

    Re-heating after refrigerating…

    You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

    MORE FRENCH TOAST RECIPES:

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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    Crock Pot French Toast Casserole

    Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!

    • Pastry Blender
    • 6-Quart Slow Cooker

    Casserole:

    • 24 ounces sandwich bread
    • 1 cup pecans (chopped)
    • 8 large eggs
    • 2 cups whole milk
    • 1/4 cup maple syrup
    • 1 tablespoon vanilla extract
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Topping:

    • 4 tablespoons salted butter (sliced)
    • 1/2 cup light brown sugar
    • 1 teaspoon ground cinnamon

    1. Grease a 6 to 7-quart slow cooker with cooking spray.

    2. Cube the bread into small 1-inch cubes, and layer it with the pecans in the slow cooker.

    3. In a large mixing bowl, whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.

    4. Pour the egg mixture over the bread and pecans in the CrockPot, and give it all a gentle toss. Make sure all the bread is good and soaked.

    5. In a separate small mixing bowl, mix together the sliced butter, brown sugar, and cinnamon.

    6. Crumble the cinnamon brown sugar topping over the entire casserole; it’s a really moist mixture.

    7. Place the lid on the slow cooker, and cook on high for 2 to 2 1/2 hours; or cook on low for 3 to 4 hours.

    8. To make sure it's done, you can check the internal temperature with a meat thermometer to make sure it's up to the proper temp for eggs.

    9. Slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of the casserole warm, using the “Keep Warm” setting on the slow cooker, if applicable.

    *While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

    *If you need this to be a gluten-free French toast casserole, substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious. Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

    *You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

    *Be sure to use real maple syrup. Table syrup will likely change the recipe.

    CAN YOU USE STALE BREAD FOR FRENCH TOAST?

    Yes, in fact, it’s actually the best thing to use stale bread because…

    • Fresh bread can actually make really soggy French toast.
    • And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.

    If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or if it’s the night before, just leave the bag open overnight and let the bread air out.

    If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.

    Breakfast & Brunch, main dish
    American
    breakfast casserole, casserole recipe, Crock Pot French toast casserole, CrockPot cinnamon French toast, French toast bake, French toast casserole, gluten-free French toast casserole, how to make slow cooker French toast, slow cooker French toast

  • How to Make Homemade Apple Juice without a Juicer

    How to Make Homemade Apple Juice without a Juicer

    How to make the most delicious homemade apple juice without a juicer and without any added sugar. Simple and easy Instant Pot recipe.

    For the longest time, I really thought I needed an apple juicer or an apple press for juicing apples. I’m not sure why I thought that because after learning how to make my own apple juice, I realize how easy it really is.

    homemade apple juice in a Sunshine Brand Coffee jar and jelly jar

    You can make apple juice, apple jelly, and pressure cooker applesauce all at the same time. For now, let’s focus on homemade juice.

    Why You’ll Love Making Apple Juice

    • While I use my Instant Pot, you can totally make this homemade apple juice on your stove. The cook time just may be a little longer.
    • There is no added sugar in this apple juice either. The only ingredients you need are apples and water. Of course, you want a sweeter tasting apple, but we’ll talk about the types of apples you can use.
    • It’s easy to make; your Instant Pot does most of the work for you.
    • Have I mentioned it’s the most delicious apple juice recipe?
    fresh apple juice in a jar with a paper straw

    What Are the Benefits of Making Your Own Apple Juice?

    Remember the old saying, “An apple a day keeps the doctor away?” Apples have a ton of nutritional value and are a great addition to our diet.

    While you’d probably get a LOT more benefit out of the whole apple, apple juice is a good source of vitamin C and potassium. It’s also a great source of antioxidants.

    And since you are able to cook most of the apple, including the core and peeling, when making apple juice, you may have added fiber and other nutrients that a whole apple provides.

    Not to mention, homemade apple juice tastes so much better than store bought. It’s so fresh and crisp and light.

    washing seconds apples in the sink for apple juice recipe

    Ingredients Notes:

    You only need 2 ingredients to make apple juice without a juicer…

    • Apples – You’ll need about 5 pounds of apples. I prefer to use a sweeter apple, so I don’t have to add any sugar. Something like Gala or Honeycrisp works well. We’ll talk more about apples a little further below.
    • Water

    What Kind of Apples Should I Use to Make Apple Juice?

    There are certain types of apples that are sweeter and certain types of apples that have a more tangy, sour taste. As I mentioned above, when making homemade apple juice, you probably want to use a sweeter apple, so you don’t have to add any sugar.

    I used Gala apples for this recipe because they were available as seconds at our local orchard. Gala have a very sweet taste.

    The best apples for juicing include:

    • Gala
    • Honeycrisp
    • Fuji
    • Yellow Delicious or Golden Delicious
    • Rome
    • and Pink Lady
    homemade apple juice made without an apple juicer, in a Sunshine Coffee jar

    Where Can I Find the Best Apples for Juicing?

    Fall is a great time to find the best apples for juicing, but you can use any apples you find, whether you’re shopping at an orchard, a farmer’s market, or the store.

    However, in the fall, you can usually buy seconds at just about any orchard (and sometimes at the farmer’s market). Meaning you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.

    Now I will say… It takes a LOT of apples to get very little juice, jelly, apple butter, or applesauce. But in my opinion, it’s totally worth it.

    how to make apple juice without a juicer, in your Instant Pot with the whole apple, including core and peelings

    How to Make Apple Juice without a Juicer

    For this recipe, you’ll need about 5 pounds of apples, a little bit of water, and an Instant Pot (a pot on the stove will work too, just with a longer cooking time).

    Be sure to wash the apples before you get started. I like to soak any fruit we eat in a vinegar/water bath for at least 10 minutes or more.

    How to Make Fresh Apple Juice without an Apple Juicer, Step By Step…

    1. Using a paring knife, remove any bad spots. Core the apples, either peeling them or leaving the peeling intact; you’ll throw the peeling in the pot too, even if you peel the apples.
    2. Cut the apples into chunks.
    3. Remove the stem and the blossom ends of the apple cores, and throw the cores into your Instant Pot, along with the apple chunks and peelings.
    4. Add enough water to cover about half of the apples. In our case, we used about 5 pounds of apples and 5 cups of water.
    steps for how to make apple juice without a juicer in the Instant Pot, including peeling and coring the apples and adding water
    1. Close your Instant Pot, and set it to Pressure Cook on Normal for 6 minutes. Let the valve naturally release after cooking.
    2. After cooking, you’ll just need to strain the juice from your apples. You can do this with a mesh strainer and/or a flour sack towel or cheesecloth.
    pouring apple juice and pulp into flour sack towel for straining
    1. Try not to squeeze the ingredients too much, so you don’t get a lot of pulp in your juice. Instead let the juice drip into a container for an hour or so.
    straining homemade apple juice with a flour sack towel and bucket

    If you want, you can strain the leftovers in a food mill to make homemade applesauce and cinnamon applesauce. And you can either drink the juice or make homemade apple jelly with a little bit of it.

    Expert Tips and Recipe FAQ’s

    What’s the difference between apple juice and apple cider?

    There are a few differences between apple juice vs apple cider. Apple juice is going to be a thinner, more transparent liquid without any pulp left behind. Apple cider is a thicker, more opaque juice, and it may have pulp and chunks of apple left behind; you can actually make a warm mulled cider with spices and citrus. Also, in terms of commercial apple cider vs apple juice, apple juice is pasteurized and has a longer shelf life than apple cider.

    Is it safe to juice apple seeds? What about Arsenic/Cyanide in the apple seeds?

    Studies have shown that you’d have to eat a whole lotta seeds to have any risk of poisoning. And in this case, we’re not eating the seeds, we’re simply cooking them in the mixture to get the added benefits of the natural pectin in the apple core. I’m just going to leave you with this article from Pick Your Own: Cyanide, Arsenic, and Other Toxins in Fruit: Facts, Myths, and Old Wive’s Tales. Blender Mom also has a really informative post about how Apple Seeds Are Safe. If you’re still not sure, Here’s How Many Apple Cores It Would Take to Poison You. Again, for this recipe, we’re simply cooking the seeds and cores, then straining them out.

    Can you freeze homemade apple juice?

    Yes, you can. In fact, you can freeze or can apple juice, whichever you prefer. We usually don’t keep it around long enough to do either/or; but if you make enough, yes, you can freeze it. If you choose to can it, Ball has wonderful Canning Guides to guide you through the process.

    How should you store apple juice?

    You’ll need to store it in an airtight container, jar, or pitcher in the fridge; it should keep for about 1 week.

    fresh homemade apple juice in Sunshine Coffee jar and jelly jar with paper straw

    If You Love This Instant Pot Apple Juice Recipe, Try Some of Our Other Apple Favorites:

    If you love this homemade apple juice as much as I do, you’ll love our other apple favorites too…

    And learn how to use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    How to Make Homemade Apple Juice without a Juicer

    How to make the most delicious homemade apple juice without a juicer and without any added sugar. Simple and easy Instant Pot recipe.

    • Johnny apple peeler
    • Paring Knife
    • 8-Qt. Instant Pot
    • Mesh Strainer
    • Flour Sack Towels
    • Cheesecloth
    • Food Mill
    • 5 pounds apples
    • 5 cups water
    1. Wash the apples.*
    2. Remove any bad spots from the apples.

    3. Core the apples and cut them up into chunks, either peeling them or leaving the peeling intact. Throw the chunks and peelings into your Instant Pot.

    4. Remove the stem and the blossom ends of the apple cores, and throw the cores into the pot.
    5. Add enough water to cover about half of the apples. In this case, we used about 5 pounds of apples and 5 cups of water.
    6. Close your Instant Pot, and set it to Pressure Cook on Normal for 6 minutes. 
    7. Allow the valve to naturally release after cooking.

    8. Once cooking is done, strain the juice from your apples.* You can do this using either a mesh strainer, flour sack towels, or cheesecloth.

    9. Let the juice drip into a container for an hour or so.*

    10. Once you have all the juice you can possibly get, pour the juice into a pitcher or cups for drinking. 

    11. For what to do with leftovers, see the Recipe Notes.*

    * We used Gala apples for our juice, but you can use any kind of apples. The best apples for juicing are Gala, Fuji, Golden Delicious, Honeycrisp, Rome, and Pink Lady.

    *When straining the juice from your apples, try not to squeeze the ingredients too much, so you don’t get a lot of pulp in your juice. Instead let the juice drip into a container for an hour or so.

    *We hung our flour sack towel from a cabinet door handle (make sure it’s strong enough to support the weight) and let it drip into a small bucket.

    *Got leftovers? You can strain the leftovers in a food mill to make applesauce. And you can either drink the juice or make homemade apple jelly with it.

    Store leftover juice in an airtight container, jar, or pitcher in the fridge, where it should keep for about 1 week.

    Drinks
    American
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  • The Most Scrumptious Pumpkin Roll Ever

    The Most Scrumptious Pumpkin Roll Ever

    How to make the best pumpkin roll with a delicious caramel cream cheese filling. Classic Thanksgiving dessert recipe that’s sure to be a family favorite!

    Pumpkin roll is one of our family’s favorite Thanksgiving desserts. While it may seem a bit complicated and difficult, a pumpkin roll really isn’t all that difficult to make.

    scrumptious pumpkin roll with a cream cheese filling, sliced on an ivory plate

    I actually adapted this particular pumpkin roll recipe from a recipe we found a long time ago in a vintage recipe collection we used to have, called My Great Recipes. It was a collection given to us by a friend, and all the recipes were on cards in long, brown, plastic, see-through containers.

    When we did a big purge and got rid of a few things, I held on to this particular recipe card because it makes such a scrumptious pumpkin roll. Honestly, I wish I’d kept the whole kit (sigh). Live and learn, I guess.

    sliced pumpkin roll on a wooden cutting board with a holiday kitchen towel

    Anyway, instead of a regular cream cheese filling, I like to add just a hint of caramel to the filling. It gives the pumpkin roll even more of an edge, and it’s so delicious!

    WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR PUMPKIN ROLL!

    If you’d rather skip all of my baking tips, important mixing/baking info for this recipe, and similar recipe ideas – and get straight to the scrumptious pumpkin roll recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    DOES IT MATTER WHETHER OR NOT I USE CANNED PUMPKIN OR HOMEMADE PUMPKIN PUREE?

    Nope, they’re the same thing. You can use homemade pumpkin purée, or you can just buy canned pumpkin.

    The only difference I notice when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

    Homemade pumpkin purée is really easy to make, though. The recipe involves roasting the pumpkins, then just blending the pumpkin flesh into a smooth purée.

    HOW TO MAKE A PUMPKIN ROLL

    Your first step is to combine the eggs and sugar. Then add the pumpkin and lemon juice, mixing until blended.

    sifting dry ingredients for pumpkin roll recipe

    Add the flour, baking powder, baking soda, spices, and salt to a sifter; I like to sift the dry ingredients together because that’s how my mama trained me… Sift those dry ingredients!

    Once sifted, add the dry ingredients to the egg mixture, mixing well.

    Add a sheet of wax paper to a jelly roll pan (more on what this is in a minute). Then spray it down with cooking spray.

    Spread the batter onto the wax paper, spreading it out evenly and smoothly.

    Bake the pumpkin cake at 375° for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove the cake from the oven and cool for 15 minutes.

    WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

    That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

    You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie seasoning you would need, in this case, a teaspoon.

    I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

    WHAT IS A JELLY ROLL PAN?

    Basically, a jelly roll pan is just a cookie sheet with raised sides. It prevents the cake batter from going off the sides of your pan.

    HOW TO ACTUALLY ASSEMBLE A PUMPKIN ROLL

    You can sprinkle a little powdered sugar on a flour sack towel to give your pumpkin roll an even prettier, more festive, almost snowy look. Then place the pumpkin cake on the towel, peel off the wax paper, and let it cool for 10 minutes longer.

    place the pumpkin roll cake onto a powdered sugar flour sack towel and peel off the wax paper

    After allowing it to cool, roll the cake up in the towel, and set it aside while you mix up the cream cheese filling.

    rolling pumpkin roll cake up in flour sack towel

    Rolling up your pumpkin roll in a towel is supposed to help it not be too moist and also help it not crack. It may or may not crack while you’re doing the final rolling; just take your time and don’t rush.

    Once your filling is mixed up and creamy smooth, unroll the cake and spread the filling on the cake.

    spread cream cheese filling onto pumpkin roll cake before rolling

    Then roll the cake back up into a scrumptious pumpkin roll (minus the towel).

    pumpkin roll sprinkled with powdered sugar on a wooden cutting board

    Wrap it in plastic wrap, and let it cool in the fridge for about an hour.

    You can slice it up when you’re ready to serve it, but keep any leftovers in the fridge.

    sliced pumpkin roll on an ivory plate for Thanksgiving and Christmas

    Mmmm…. mmmm…. Such a yummy, moist, sponge-like cake roll! The caramel cream cheese filling is the BEST!

    Pumpkin roll is definitely one of my favorite Thanksgiving recipes of all time.

    bite of pumpkin roll on a fork with ivory plate

    CAN I FREEZE A PUMPKIN ROLL?

    Yes, you can. Freezing a pumpkin roll shouldn’t hurt the integrity of your roll or your filling one bit.

    Just be sure to wrap it well in both plastic wrap and freezer paper or place it in a freezer bag for freezing. That way you can hopefully prevent freezer burn.

    pumpkin roll on wooden cutting board

    IF YOU LOVE PUMPKIN ROLL, YOU MAY LOVE THESE PUMPKIN RECIPES!

    Deliciously Moist Pumpkin Bread Recipe

    Soft and Fluffy Pumpkin Muffins

    Pumpkin Gooey Butter Cake

    Creamy No Bake Pumpkin Dessert

    Instant Pot Pumpkin Spice Cheesecake

    Old-Fashioned Pumpkin Pie

    Pumpkin Sugar Cookies

    Pumpkin Pear Spice Cake

    slices of pumpkin roll on white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE A PUMPKIN ROLL:

    Stand Mixer or Hand Mixer – You can definitely mix a pumpkin roll by hand, but a mixer enables you to get a really smooth cake batter.

    Measuring Spoons and Measuring Cups

    Sifter

    Spatula

    Cake Tester or Toothpicks

    Jelly Roll Pan

    Flour Sack Towel

    PUMPKIN ROLL RECIPE

    If you love this pumpkin roll recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    The Most Scrumptious Pumpkin Roll Recipe Ever

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    Best Pumpkin Roll Ever

    How to make the best pumpkin roll with a delicious caramel cream cheese filling. Classic Thanksgiving dessert recipe that’s sure to be a family favorite!

    Cake Roll:

    • 3 large eggs
    • 3/4 cup cane sugar
    • 2/3 cup pumpkin purée
    • 1 teaspoon lemon juice
    • 3/4 cup unbleached cake flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/2 tablespoons pumpkin pie spice
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt

    Cream Cheese Filling:

    • 8 ounces cream cheese (softened)
    • 4 tablespoons salted butter (softened)
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon caramel extract

    1. Pre-heat the oven to 375° F.

    2. In a large mixing bowl, combine the eggs and sugar.

    3. Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set aside.

    4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, spices, and salt.

    5. Add the dry ingredients to the pumpkin mixture, mixing well.
    6. Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
    7. Spread the batter onto the wax paper, spreading it out evenly and smoothly.

    8. Bake at 375° F for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. 

    9. Remove the cake from the oven and cool for 15 minutes.

    10. Turn the cake onto a clean flour sack towel sprinkled with extra powdered sugar. Cool 10 minutes longer.

    11. Carefully peel off the wax paper; then roll the cake up in the towel and set it aside while you mix up the cream cheese filling.

    12. Beat together the softened cream cheese and butter.

    13. Mix in the powdered sugar, vanilla extract, and caramel extract, mixing until smooth.

    14. Unroll the cake and evenly spread the filling over it.
    15. Remove the towel and roll the cake back up into a pumpkin roll.
    16. Wrap the cake in plastic wrap and chill for at least 1 hour.
    17. Slice before serving and enjoy! Keep leftover slices refrigerated.

    *You can use either canned pumpkin or homemade pumpkin purée. They’re the same thing, so it doesn’t matter which one you use.

    Desserts, Thanksgiving
    American
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    how to make the most scrumptious pumpkin roll ever
  • 50+ Mouthwatering Apple Recipes

    50+ Mouthwatering Apple Recipes

    Apple Recipes – What to do with apples! 50 of the most mouthwatering apple recipes, including desserts, Crockpot recipes, preserving and canning, and more delicious ideas!

    Mouthwatering apple recipes for what to do with apples

    We’ve spent the last couple of months making weekly trips to the orchard and making all sorts of delicious apple recipes. I’ll tell ya, I’m really going to miss the orchard when it closes for the season.

    There is nothing quite like apples fresh off the tree. And there’s nothing quite like fresh apple recipes like apple pie, applesauce, and apple butter.

    From preserving apples to baking apple desserts and even making dinner, there’s really no limit on what to do with apples. There are so many ways you can use these wonderful fruits.

    APPLES ARE GOOD FOR YOU TOO!

    Apples taste so good, it almost seems wrong that they’re so good for us.

    Did you know apples are a good source of the following…

    • Vitamin C
    • Potassium
    • Antioxidants
    • Fiber

    Not that desserts are necessarily good for us, but apples themselves and some of the things you can make with them, can pack quite the punch when it comes to nutrients our bodies need.

    Below you’ll find 50 ways to use apples, plus kitchen tools you may need when working with apples.

    mouthwatering delicious apple recipes

    KITCHEN TOOLS YOU MAY NEED FOR MAKING APPLE RECIPES

    Apple Corer/Peeler/Slicer – This actually makes the process of chopping up the apples a lot quicker.

    Paring Knife – for trimming off any bad spots or slicing the apples. My paring knife is kinda like my spatula… I can’t cook without it.

    Food Mill or Immersion Blender – You might want this if making applesauce or apple butter.

    Jars and Lids – I prefer jelly jars or pint jars. In fact, we usually try to keep our pantry stocked with jars. But don’t forget the lids and rings. They can be easy to forget, and before you know it, you have all the jars you need but no lids.

    8-Quart Instant Pot

    Slow Cooker

    Pastry Blender – I love my simple pastry blender. The mixture doesn’t get stuck in it like it does the bigger pastry blenders.

    Rolling Pin – Definitely need this if you’re making pies.

    Glass Pie Plates – This pie plate is my old faithful pie plate; I’ve had it forever, probably since we got married. Mine actually has the fluted edge sorta built in too, so you can press it in and get somewhat of a decorative edge without a lot of handiwork on your part.

    Adjustable Pie Shield – Protects your pie crust from burning.

    Muffin Tin or Bread Pan

    Baking Sheet, Baking Pan, or Bundt Pan

    50 APPLE RECIPES – WHAT TO DO WITH APPLES

    Here are a few yummy apple recipe ideas, including some really great ways to preserve apples so your family can enjoy them for weeks to come.

    You’ll find recipes for preserving apples, canning apples, dehydrating apples, apple desserts, apple muffins, apple cinnamon snacks, and even some savory apple recipes!

    Instant Pot Apple Butter – Adventures of Mel

    Instant Pot Apple Butter

    Easy CrockPot Apple Butter – Adventures of Mel

    Crock Pot apple butter in a jar with small wooden spoon

    Stovetop Traditional Apple Butter Recipe

    stovetop apple butter in jelly jar with small wooden spoon

    Gluten-Free Apple Crisp – My Gluten-Free Kitchen

    Gluten-Free Apple Crisp

    Easy Baked Apples – Create Kids Club

    Easy Baked Apples

    Caramel Apple Dump Cake

    caramel apple dump cake on white plate with fork

    Sliced Caramel Apple Pops – Busy Mommy Media

    Sliced Caramel Apple Pops

    How to Make Apple Juice without a Juicer – Adventures of Mel

    How to Make Apple Juice without an Apple Juicer

    Baked Apple Cinnamon Donuts {Gluten-Free, Dairy-Free} – Mama Knows Gluten Free

    Baked Apple Cinnamon Donuts

    Puff Pastry Apple Tart with Goat Cheese and Honey – Umami Girl

    Puff Pastry Apple Tart with Goat Cheese and Honey

    Apple Pie Turnovers – Butter Your Biscuit

    Apple Pie Turnovers

    Easy No-Peel Instant Pot Applesauce – Adventures of Mel

    Easy No-Peel Instant Pot Applesauce

    Paleo Apple Blondies with Maple Coconut Glaze – What Great Grandma Ate

    Paleo Apple Blondies with Maple Coconut Glaze

    Apple Protein Muffins – One Clever Chef

    Apple Protein Muffins

    How to Make Apple Chutney – Cadry’s Kitchen

    How to Make Apple Chutney

    No-Peel Instant Pot Cinnamon Applesauce – Adventures of Mel

    No-Peel Instant Pot Cinnamon Applesauce

    Chicken and Apple Cheddar Dumplings – Sugar Dish Me

    Chicken and Apple Cheddar Dumplings

    Salted Caramel Apple Cheesecake with Pecan Crisp Topping – The Unlikely Baker

    Salted Caramel Apple Cheesecake with Pecan Crisp Topping

    Apple Pie Filling – Beyond the Chicken Coop

    Apple Pie Filling

    Homemade Apple Jelly without Pectin – Adventures of Mel

    Homemade Apple Jelly without Pectin

    Mouthwatering Gluten Free French Apple Cake – Fearless Dining

    Mouthwatering Gluten Free French Apple Cake

    Homemade Oven Baked Apple Chips – She Loves Biscotti

    Homemade Oven Baked Apple Chips

    Dutch Apple Crumb Pie – Adventures of Mel

    slice of Dutch apple crumb pie with fork on white plate

    Bourbon Apple Pecan Bread Pudding – Soulfully Made

    Bourbon Apple Pecan Bread Pudding

    Sugar Free Apple Butter Recipe – Eating Richly

    Sugar Free Apple Butter Recipe

    Apple Walnut Bread Stuffing – Adventures of Mel

    Apple Walnut Bread Stuffing

    Sugar-Free Stuffed Baked Apples – Veganosity

    Sugar-Free Stuffed Baked Apples

    Greek Yogurt Apple-Cinnamon Bread – Kristine’s Kitchen

    Greek Yogurt Apple-Cinnamon Bread

    HALFWAY THERE…

    Easy Slow Cooker Mulled Cider – Adventures of Mel

    Easy Slow Cooker Mulled Cider

    Delicious Toffee Apples – Supergolden Bakes

    Delicious Toffee Apples

    Apple Cinnamon Overnight Oats – Natalie’s Happy Health

    Apple Cinnamon Overnight Oats

    Homemade Apple Galette – Marsha’s Baking Addiction

    Homemade Apple Galette

    Apple Bundt Cake with a Caramel Cream Cheese Glaze – Adventures of Mel

    Apple Bundt Cake with a Caramel Cream Cheese Glaze

    Caramel Apple Mini Cheesecake – Sweet Spicy Kitchen

    Caramel Apple Mini Cheesecake

    Apple Cinnamon Pumpkin Seed Trail Mix – Adventures of Mel

    Apple Cinnamon Pumpkin Seed Trail Mix

    Caramel Apple Pops – DIY Candy

    Caramel Apple Pops

    Apple Dumplings – Celebrating Sweets

    Apple Dumplings

    Apple Cinnamon Buttermilk Pancakes – Adventures of Mel

    Apple Cinnamon Buttermilk Pancakes

    Easy Blackberry & Apple Jam – Fab Food 4 All

    Easy Blackberry and Apple Jam

    Pumpkin Pie Applesauce {in the Instant Pot} – We Are Not Martha

    Pumpkin Pie Applesauce

    Classic Apple Pie Recipe – Saving Room for Dessert

    Classic Apple Pie Recipe

    Maple Pork Chops with Apples and Onions – Adventures of Mel

    Maple Pork Chops with Apples and Onions

    Easy French Apple Jam Recipe – The View from Great Island

    Easy French Apple Jam Recipe

    Pull Apart Apple Cinnamon Bread – Baking with Mom

    Pull Apart Apple Cinnamon Bread

    Make Your Own Apple Sugar – Learning and Yearning

    Make Your Own Apple Sugar

    Caramel Apple Donut Holes – Adventures of Mel

    Caramel Apple Donut Holes

    3 Minute Sugar Free Instant Pot Pear Applesauce – Recipes to Nourish

    3 Minute Sugar Free Instant Pot Pear Applesauce

    Apple Quickie Recipe – Adventures of Mel

    Apple Quickie Recipe

    One-Minute Apple Cinnamon Muffins – Mighty Mrs.

    One-Minute Apple Cinnamon Muffins

    Apple Stuffing Crusted Pork Chops – Caroline’s Cooking

    Apple Stuffing Crusted Pork Chops

    Apple Crumble without Oats – Adventures of Mel

    apple crumble without oats, with scoop of vanilla ice cream, on white plate with fork

    Spiced Pomegranate Apple Cider Mulled Wine – Good Life Eats

    Spiced Pomegranate Apple Cider Mulled Wine

    Looking for more fall favorites?

    Deliciously Moist Pumpkin Bread Recipe

    Creamy No Bake Pumpkin Dessert

    Pumpkin Sugar Cookies

    Classic Pecan Pie

    Pumpkin Spice Gooey Butter Cake

  • Easy Slow Cooker Mulled Cider

    Easy Slow Cooker Mulled Cider

    How to make mulled cider in your slow cooker. Warm apple cider filled with cinnamon, spices, and a smidge of brown sugar, perfect for the holidays!

    ‘Tis the season for warm drinks, soft blankets, good books, and apple pie spice with all of its fall spicy goodness. Even though I love summer, I love this time of year when the temperatures drop and mulled cider becomes the beverage of choice.

    easy mulled cider with cinnamon sticks, oranges, and cloves in a slow cooker

    While I’m more of a hot chocolate girl myself, I do love a warm mug of cider, especially when my house smells as good as it does after an afternoon of slow cooking a batch of spiced cider.

    This hot apple cider is so easy to make, anyone can make it. It doesn’t require a lot of ingredients or time in the kitchen.

    Are you ready for an apple cider drink that will get you in the mood for fall? This is most definitely it.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR MULLED CIDER!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious mulled cider recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    glass mug of warm mulled cider with fresh apples and cinnamon sticks

    WHAT IS APPLE CIDER? WHAT’S THE DIFFERENCE BETWEEN APPLE JUICE AND APPLE CIDER?

    You can use either apple juice or apple cider for this recipe.

    There are a few differences, though, between apple juice vs apple cider.

    Apple cider is a thicker, more opaque apple juice, and it may have pulp and chunks of apple left behind. Apple juice is a thinner, more transparent liquid without any pulp left behind.

    In terms of commercial apple cider vs apple juice, apple juice is pasteurized and has a longer shelf life than apple cider.

    If you have fresh apples and want to make the juice yourself, here is a fairly simple recipe for how to make apple juice in your Instant Pot. You can also use the same recipe to make a thicker apple cider drink.

    mug of hot cider, mulled cider recipe, with apples and cinnamon sticks

    WHERE TO BUY APPLE CIDER

    If you decide to actually go with cider and buy it instead of making it, you can usually find it at any grocery store, orchard, or maybe even a farmer’s market.

    If apple cider isn’t available where you live and you decide to buy juice instead, you could go with a thicker juice, maybe Simply Apple or something similar.

    APPLE CIDER BENEFITS

    Remember the old saying, “An apple a day keeps the doctor away?” Apples have a ton of nutritional value and are a great addition to our diet.

    mulled cider with orange slices, whole cloves, and cinnamon sticks in black slow cooker

    While you’d probably get a LOT more benefit out of the whole apple, apple juice is a good source of vitamin C and potassium. It’s also a great source of antioxidants.

    Now with the added sugar (I use 1/4 cup of brown sugar), this hot cider won’t be quite as good for you, but it is delicious, so I guess you could say that’s a benefit too.

    APPLE CIDER INGREDIENTS YOU’LL NEED:

    You’ll need a few ingredients to make this delicious mulled cider.

    ingredients for making mulled cider, including apple cider, oranges, brown sugar, cinnamon sticks, allspice, and whole cloves

    TIPS FOR HOW TO MAKE APPLE CIDER

    Making apple cider is really easy. Just a few steps and you can walk away and let your slow cooker do all the heavy lifting.

    You’re essentially going to combine all of the ingredients in your slow cooker. But the orange and cloves require a bit of attention first.

    You can wash and slice the orange, add the cloves to the orange slices, and then add the slices to the slow cooker. Or you can wash and peel the orange and stick the cloves all over in the orange, then add the orange to the slow cooker.

    slow cooker mulled cider with orange slices, whole cloves, and cinnamon sticks

    Note: You can leave the peeling on the orange, but it may add a little bitterness to your hot cider.

    Once you’ve decided what to do with the orange, just combine all the ingredients and give it a good stir. Then cook everything on low for about 4 hours.

    Homemade apple cider makes your house smell so good.

    Once it’s cooked, strain out any loose cloves, the oranges, and the cinnamon sticks. You can serve it up in your favorite mugs, and maybe add a cinnamon stick for garnish.

    hot apple cider, mulled cider, in a glass mug with apples and cinnamon sticks

    IF YOU LOVE THIS MULLED CIDER RECIPE, TRY SOME OF OUR OTHER APPLE RECIPE FAVORITES:

    Instant Pot Apple Butter

    Apple Crumb Pie

    Homemade Apple Jelly without Pectin

    Easy No-Peel Instant Pot Applesauce

    No-Peel Instant Pot Cinnamon Applesauce

    50 Mouthwatering Apple Recipes

    slow cooked mulled cider in a glass mug with apples

    KITCHEN TOOLS YOU’LL NEED TO MAKE HOT APPLE CIDER:

    Slow Cooker

    Orange Peeler

    Wooden Spoon

    Festive Mugs – I love Peanuts mugs, this Mr. Tea mug, and I also love enamel mugs. So fun! Because why shouldn’t you have something fun to drink from? Right?! Right!

    MULLED CIDER RECIPE

    If you love this mulled cider recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    easy slow cooker mulled cider apple cider recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Slow Cooker Mulled Cider

    How to make slow cooker mulled cider. Warm apple cider filled with cinnamon, spices, and a smidge of brown sugar, perfect for the holidays!

    • 2 quarts apple cider (or apple juice)
    • 1 whole orange
    • 2 teaspoons whole cloves
    • 1/4 cup light brown sugar
    • 1/2 teaspoon ground allspice
    • 3 whole cinnamon sticks
    1. Pour the apple cider or apple juice into the slow cooker.
    2. You can wash and slice the orange, add the cloves to the orange slices, and then add the slices to the slow cooker. Or you can wash and peel the orange and stick the cloves all over in the orange, then add the slices to the slow cooker.
    3. Add the brown sugar, allspice, and cinnamon sticks to the cider in the slow cooker, and give it all a good stir.
    4. Put the lid on the slow cooker, and cook everything on low for about 4 hours.
    5. Strain out the oranges, cloves, and cinnamon sticks.
    6. Serve it in your favorite mugs, and maybe add a cinnamon stick for garnish.

    *You can use apple cider or homemade apple juice for this recipe.

    *Leaving the peeling on the orange may add some bitterness to your apple cider.

    Drinks
    American
    apple cider, apple cider recipe, crockpot apple cider, hot apple cider, hot cider, how to make apple cider, mulled cider, slow cooker apple cider, slow cooker mulled cider
    Easy Slow Cooker Mulled Cider Recipe
    easy mulled cider recipe made in the slow cooker
  • No-Peel Instant Pot Cinnamon Applesauce

    No-Peel Instant Pot Cinnamon Applesauce

    How to make easy, homemade, no-peel, Instant Pot cinnamon applesauce, a delicious recipe for canning or freezing. Make it smooth or chunky, no sugar added!

    Instant Pot cinnamon applesauce is really easy to make and made pretty much the same way as regular Instant Pot applesauce. You really just need to add cinnamon to the mixture.

    white bowl filled with homemade cinnamon applesauce with apples

    This applesauce recipe only calls for 4 ingredients, and none of them includ added sugar. If you use the right apples, which we’ll talk about below, you won’t need additional sugar because it’ll be sweet enough on its own.

    Think about it… Natural ingredients, no need to actually peel apples, all the nutritional benefits of those peelings, and it’s all made in the Instant Pot.

    The fact that it’s pressure cooked takes the work out of making applesauce because you don’t have to stand in front of a hot stove stirring the day away. Instead, just add the ingredients to your Instant Pot pressure cooker, push a couple buttons, and let it do the majority of the work for you.

    Now you can peel your apples if you want to; it’s totally up to you. If you use an immersion blender and not a regular blender, you may have some tiny pieces of peeling still left in your sauce.

    There’s really no reason, though, that you can’t fill your pantry with jars of homemade applesauce. And can I just say it tastes so much better and has a much better texture than store canned applesauce. So much better!

    Let’s get cooking, shall we?

    Looking for apple recipes? Here are 50 mouthwatering apple recipes you may enjoy!

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR CINNAMON APPLESAUCE!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for cinnamon applesauce – just scroll down to the bottom, where you’ll find a printable recipe card.

    Instant Pot cinnamon applesauce in canning jar with small wooden spoon

    WHERE CAN I FIND THE BEST APPLES FOR APPLESAUCE?

    Fall is probably the best time to find the best apples for applesauce, although you can use pretty much any apples you can find, whether you’re shopping at the store, an orchard, or the farmer’s market.

    In the fall, though, I recommend buying seconds at a local orchard if you have one, and sometimes you can find them at the farmer’s market.

    Buying seconds usually ensures that you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.

    One thing you need to know, though… It does take a LOT of apples to get a little bit of applesauce, fresh homemade apple juice, apple jelly, or apple butter. But in my opinion, that homemade flavor and texture of home canned applesauce is totally worth it.

    washing apples in sink for cinnamon applesauce recipe

    WHAT KIND OF APPLES SHOULD I USE TO MAKE APPLESAUCE?

    Some apples are sweet and some have a more tart, sour taste. Also, some apples are crisp, while others are softer.

    When making a batch of homemade applesauce, I like to use a sweeter apple that has a little bit of tartness to it.  I prefer not to add any sugar, so I want the unsweetened applesauce to taste really good all on its own.

    Most people recommend using a softer apple for applesauce; it doesn’t even matter if your apples are mushy since they’re going to be made into mush anyway.

    We’ve found that Jonagold apples make the BEST applesauce. They’re sweet with just a little bit of tartness. And they mash up really well.

    easy Instant Pot cinnamon applesauce in Ball canning jar with wooden spoon

    Other best apples for applesauce may include:

    • Jonathan
    • Braeburn
    • Honeycrisp
    • McIntosh
    • Winesap
    • Rome
    • Golden Delicious
    • Cortland
    • Fuji
    • Gala
    • Ambrosia

    You can also try mixing and matching different kinds of apples to get the flavor you want for your applesauce.

    WHY ADD LEMON JUICE TO AN APPLESAUCE RECIPE?

    You’ll find different opinions about this topic when you research, but there are two main reasons home canners give for adding lemon juice to home canned applesauce.

    1. It helps preserve or protect the color of your apples over time.
    2. It can help make the applesauce more acidic for home canning. Wind fallen apples (including seconds) can have a lower acidity and a higher mold/bacteria count than unblemished apples.

    Even though their explanation is focused more around homemade jam, The Kitchn provides a great explanation for why it’s important to add lemon juice.

    slicing apples while making cinnamon applesauce

    TIPS FOR HOW TO MAKE CINNAMON APPLESAUCE IN THE INSTANT POT

    For this Instant Pot applesauce, you’ll need about 6 pounds of apples, just a little bit of lemon juice, water, and cinnamon.

    You can make this recipe on the stovetop, or you can even make it as Crock Pot applesauce; keep in mind that cooking times will vary.

    You can also make applesauce from the leftover apple mush you have when you make apple juice.

    sliced apples for making applesauce, cinnamon applesauce recipe, in instant pot pressure cooker

    Here’s how to make a stand alone cinnamon applesauce recipe:

    • Wash, core, and slice the apples. Be sure to cut out any bad spots, as well.
    • Put the sliced apples in your Instant Pot.
    • Add the lemon juice, water, and cinnamon to the Instant Pot, as well. If you want to mix everything together, you can; but there’s really no need to until after it all cooks.
    • Put the lid in place on the Instant Pot, and press Manual or Pressure Cook for 10 minutes.
    add cinnamon to cinnamon applesauce mixture in Instant Pot
    • When it’s finished cooking, allow the pressure cooker to do a natural release.
    • Purée the mixture with an immersion blender, or mash the apples with a potato masher.

    Note: If you want to eliminate any tiny pieces of peeling in the sauce, you may want to blend with a regular blender. It’s up to you how you prefer the texture and consistency.

    immersion blender mixing cinnamon applesauce in Instant Pot

    CAN YOU FREEZE HOMEMADE APPLESAUCE?

    Yes, you can freeze applesauce. In fact, you can freeze or can applesauce, whichever you prefer.

    My mom used to freeze a LOT of the applesauce she made when we were kids growing up. She’d keep freezer safe plastic containers just for storing things like homemade applesauce.

    pouring cinnamon applesauce through funnel into canning jars

    HOW DO I CAN APPLESAUCE?

    Applesauce canning is actually pretty simple. We use a water bath canning method.

    Should you choose to can your cinnamon applesauce, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.

    cinnamon applesauce water bath for canning applesauce

    This applesauce recipe for canning makes probably around 4-6 pints total. It’s so delicious served on homemade biscuits, toast, and cornbread. Yum!

    MORE APPLE RECIPES YOU MAY ENJOY:

    Learn how to use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    cinnamon applesauce in Ball canning jar with small wooden spoon and fresh apples

    KITCHEN TOOLS YOU’LL NEED TO MAKE INSTANT POT CINNAMON APPLESAUCE

    Jars and Lids – I prefer jelly jars or pint jars. In fact, we usually try to keep our pantry stocked with jars. But don’t forget the lids and rings. They can be easy to forget, and before you know it, you have all the jars you need but no lids.

    Canning Funnel – for pouring the applesauce into the jars without making a mess.

    Jar Lifter

    Apple Corer/Peeler/Slicer – I’m telling you, this tool is so worth every penny we spent at the thrift store, but I’d order one brand new too. It saves so much time.

    coring apples for cinnamon applesauce with johnny apple peeler

    Paring Knife – for trimming off any bad spots or slicing the apples.

    Immersion Blender or Potato Masher – This will allow you to get the texture or consistency that you want.

    Instant Pot – We used our 6-quart Instant Pot.

    CINNAMON APPLESAUCE RECIPE

    If you love this cinnamon applesauce recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    easy no-peel Instant Pot cinnamon applesauce recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    No-Peel Instant Pot Cinnamon Applesauce

    How to make easy, homemade, no-peel, Instant Pot cinnamon applesauce, a delicious recipe for canning or freezing. Make it smooth or chunky, no sugar added!

    • 6 pounds apples (unpeeled)
    • 2 teaspoons lemon juice
    • 1 cup water
    • 2 tablespoons cinnamon
    1. Wash, core, and slice the apples. Cut out any bad spots, as well.
    2. Put the sliced apples in your Instant Pot.
    3. Add the lemon juice, water, and cinnamon to the Instant Pot, as well. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
    4. Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 10 minutes.
    5. When it’s finished cooking, allow the pressure cooker to do a natural release.
    6. If it seems like the applesauce will be a bit watery, drain a bit of the water before mashing the apples.*
    7. Purée the mixture with an immersion blender, or mash the apples with a potato masher.** It’s up to you how you prefer the texture or consistency.
    8. Preserve using your preferred method, whether you choose to freeze or can the applesauce.***

    *You can drink the apple juice if you choose to drain the apples before mashing.

    **If you want to eliminate any tiny pieces of peeling in the sauce, you may want to blend with a regular blender. It’s up to you how you prefer the texture and consistency.

    ***If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.

    Sauces & Dressings
    American
    applesauce, applesauce recipe, cinnamon applesauce, Instant Pot applesauce
    easy no-peel instant pot or pressure cooker cinnamon applesauce recipe
  • Deliciously Moist Pumpkin Bread Recipe

    Deliciously Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips. Thank you to WonderMix for sponsoring this recipe!

    There’s nothing quite like a pumpkin bread recipe to bring the taste of fall right into your very own kitchen. Filled with pumpkin and the flavors of pumpkin spice, this is one quick bread I look forward to every year.

    sliced loaf of homemade pumpkin bread on a wooden cutting board with a decorative pumpkin

    Pumpkin bread is a lot like banana bread. It has many of the same ingredients; only it has pumpkin instead of banana.

    While I haven’t tried it myself, I would think that you could also make muffins with this recipe, if you don’t want to actually make a bread loaf. The muffins will be sweet, moist, and everything you love about a fall morning.

    A couple weeks ago, I shared a buttermilk cornbread recipe we’d made, using milled corn from our WonderMill grain mill.

    baked pumpkin bread loaf in bread loaf pan

    Now with the help of my WonderMix, pumpkin bread is quite easy to make. You really just have to mix a few ingredients, pour the dough into a greased loaf pan, and bake it.

    Homemade pumpkin bread is the best! It’s right up there with pumpkin spice muffins and gingerbread loaf!

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PUMPKIN BREAD!

    If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy pumpkin bread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TELL ME MORE ABOUT WONDERMIX!

    WonderMix is “the kitchen mixer that’s built for life.” I love using my WonderMix when I’m baking.

    The WonderMix Revolution Mixer is an all-in-one kitchen mixer with optional attachments like cookie whips, a blender, and a food processor.

    WonderMix kitchen mixer with accessories, perfect for mixing up a pumpkin bread recipe

    Features of the WonderMix include the following:

    • 900-watt motor
    • Direct drive high torque transmission
    • 3 speeds and pulse function
    • Large 5.5-qt. bowl with handle that’s dishwasher safe
    • Dough hook
    • BPA free
    • Cord storage
    • and so much more… You can read more about the features on the WonderMix site.

    WHAT ATTACHMENTS CAN I GET FOR THE WONDERMIX?

    There are several attachments you can get to complement your WonderMix, including the blender, cookie whips, a slicer/shredder, meat grinder, grain flaker, and grain mill.

    HOW DOES THE WONDERMIX REALLY WORK?

    I love how easy the WonderMix is to use and how easy it is to clean up.

    The large capacity bowl is very important when mixing larger quantities of foods, and I love that it actually has a handle. I don’t have to wrestle with the bowl to remove the ingredients.

    handle on WonderMix kitchen mixer bowl with pumpkin bread recipe dough inside bowl

    I also like that the bowl is deep and ingredients don’t splatter out near as easily, if ever, while mixing. It also has a lid that prevents splatters and flour dust.

    The beaters really do mix the ingredients in the bowl; they don’t leave chunks of unmixed ingredients in the bottom. And while I do have to occasionally scrape the sides, this mixer does a really good job overall of mixing up my recipes.

    The speed did throw me for a loop at first because it doesn’t get louder the faster it goes. I wasn’t quite used to that.

    WonderMix kitchen mixer, perfect for fall pumpkin bread recipe

    It’s easy to scrape contents out of the bowl when I’m done mixing, even with the center console for the drive shaft there. And did I mention it’s easy to clean up, even after making a batch of homemade pumpkin bread?

    WHERE CAN I BUY PUMPKINS FOR PUMPKIN RECIPES?

    You can either use fresh pumpkin for this recipe or canned pumpkin.

    Fresh pumpkins are easy to find this time of year; you can buy pumpkins at any grocery store, pumpkin patch, or orchard. You can find canned pumpkin in the baking aisle of your nearest grocery store too.

    HOW DO I MAKE PUMPKIN PUREE?

    Homemade pumpkin purée is really easy to make. In fact, I have a recipe you can follow for homemade pumpkin purée.

    The recipe involves roasting the pumpkins and blending the pumpkin flesh into a smooth purée, meaning you can use the blender on your WonderMix to make the purée.

    homemade pumpkin bread recipe dough in WonderMix mixer bowl

    IS CANNED PUMPKIN THE SAME AS PUMPKIN PUREE?

    I got this question the other day from a reader… I can see how it might be a bit confusing because they can look quite different from each other.

    Canned pumpkin is, however, pumpkin purée. The only difference I see when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

    You can use either kind of pumpkin for this pumpkin bread recipe.

    TIPS FOR HOW TO MAKE PUMPKIN BREAD

    You’ll need a bread loaf pan to bake easy pumpkin bread. You’ll need to grease the pan well, either with cooking spray or with shortening/butter.

    mixing butter and sugar for pumpkin bread recipe in WonderMix kitchen mixer
    • Pre-heat the oven to 350°.
    • Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    mixing eggs into pumpkin bread recipe dough with WonderMix kitchen mixer
    • Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    • Mix the dry ingredients into the wet ingredients.
    sifting dry ingredients for pumpkin bread recipe
    • Then add the chopped walnuts and mix again.
    • You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.
    • Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    dough for pumpkin bread recipe in bread loaf pan
    • Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes.
    • Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    best pumpkin bread recipe, sliced on cutting board

    We love to slice our bread while it’s still slightly warm (but not too hot) and slather it with butter. It’s so good!

    slice of pumpkin bread with butter on white plate

    WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

    That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

    You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie spice you would need, in this case, a teaspoon.

    I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

    sliced pumpkin bread on cutting board with decorative pumpkin

    MORE PUMPKIN RECIPES YOU MAY ENJOY:

    slice of moist pumpkin spice bread with butter on white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE PUMPKIN BREAD:

    WonderMix Kitchen Mixer

    Spatula – for pouring the dough into the loaf pan.

    Sifter

    Loaf Pan

    Cake Tester – While you can also use a toothpick, I kinda love my li’l cake tester.

    Wire Rack

    PUMPKIN BREAD RECIPE

    If you love this pumpkin bread recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    moist pumpkin bread recipe

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    Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips.

    • 1/2 cup unsalted butter
    • 1 cup cane sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup pumpkin purée
    • 2 cups all-purpose flour
    • 1/2 teaspoons salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground cloves
    • 3/4 cup chopped walnuts

    1. Pre-heat the oven to 350°, and grease a loaf pan well.

    2. Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    3. Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    4. Mix the dry ingredients into the wet ingredients.

    5. Then add the chopped walnuts and mix again.

    6. Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    7. Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes. 
    8. Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    9. Serve with butter, jelly, or whatever your heart desires!

    *You can make this recipe into a pumpkin bread loaf, or you can use a muffin tin and make pumpkin muffins instead. You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.

    Breads & Muffins
    American
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    pumpkin bread recipe