A Family Fall Recipe

With summer sliding right into winter this year, don't forget about those fall recipes you've been looking forward to. Snow is already blanketing much of Montana, so I’m going to focus on warming up from the inside out with my favorite fall treat. Dust off the crock pot and gear up for getting cozy!


In my family fall means apple butter. Lots of apple butter. My grandparents had this huge cast iron cauldron that we’d load up with apples and all the fixins’ and spend the day stirring over a fire. It was a fun day with all the family coming and taking turns watching the pot until it was time to fill mason jars with cinnamon-sweet apple butter. Don’t worry, you don’t need to make tens of gallons and spend the entire day outside stirring. I found an easy slow cooker recipe from The Chunky Chef that will fill your home with a delicious smell.


Montana Shiplap Cutting Board by Totally Bamboo

Here’s what you’ll need: 

3 lbs apples (softer, sweet varieties like braeburn or fuji’s)

2/3 cup light brown sugar, packed

1/2 cup granulated sugar

2 1/2 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

1 Tbsp lemon juice

Dash of salt

3/4 cup apple cider


  1. Peel, core and chop apples. Add all ingredients to slow cooker and stir until well mixed.
  2. Cover and cook on low setting 6-8 hours or until the butter is thickened and broken down.  Overnight works well for this too.
  3. Transfer to a food processor to purée.
  4. If apple butter is too thin, transfer back to crockpot, remove lid and cook on low until thickened. Stir often as apple butter thickens to prevent scorching.
  5. Cool completely and store in an airtight container in the refrigerator.  Apple butter can be frozen as well.

Here’s the full article from The Chunky Chef: https://www.thechunkychef.com/crockpot-apple-butter/

Maple Leaves

If you want to skip right to something sweet and tasty with a huckleberry flair, check out some of what Huckleberry Haven has to offer. We also have a traditional apple butter from Roots Kitchen and Cannery.


Written by: Stephen McNeal

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