This recipe happened almost accidentally. I wanted to bake some apple pieces for my toddler so that they would be easier to chew but forgot about them in the oven. By the time I got to them they had completely cooked down into a fine mash. Instead of baked apple pieces I ender up with apple sauce. Really delicious easy peasy, no blender required apple sauce. So good that I ate most of it myself instead of feeding it to the toddler.
In an effort to elevate it to adult status I added a few of my favorite flavors: dates and pumpkin pie spice. As a result this deeply flavorful and sweet apple butter was born. It’s uses are endless: top some ice cream, stir it into oat meal or overnight oats, spread it on toast or a bagel with a little cream cheese or just eat it up with a spoon. Hopefully it will make it out of the baking dish and into the fridge before it’s all gone!
Baked Date Apple Butter
- cutting board
- baking dish or
- dutch oven
- potato masher, immersion blender, or food processor (optional)
- Cooking spray
- 10 medium size apples peeled, cored and cut into a large dice
- 10 medjool dates pitted, and cut into quarters
- 1-2 tablespoons pure silan date syrup
- 11/2 teaspoons pumpkin pie spice
- Preheat oven to 350F.
- Spray a 9×13 in. baking dish with cooking spray.
- In a large bowl combine the apples, dates, silan, and pumpkin pie spice. Mix well to combine.
- Pour the apple mixture into an even layer in the baking dish. Cover tightly with foil.
- Bake for 30 minutes. Stir, cover and bake for an additional 30 minutes.
- Allow the apples to cool. Apple butter can either be left at this consistency or can be mashed with a potato masher or blended with an immersion blender or food processor for a smoother consistency.
- Store refrigerated in an airtight container for up to two weeks.