Our fridge is full of these big, beautiful Fuji apples from Bulk Natural Foods. Don’t they just make your mouth water?
My mom and I split a bushel. What to do with twenty pounds of apples? Besides daily devouring one…You make Apple Butter! What to do with Apple Butter? Slather it on Maple Pecan Crackers.
What better way to celebrate a new job than with dessert? And not just any job– but one that is certainly an answer to prayer.
A year ago, my husband and I (and so many our friends and our family!) began praying for the Lord to provide a good job for me. One that would be enjoyable, peaceful, and provide for our needs. More and more over the past year, my cry has been to be able to go home at the end of the work day feeling joyful.
The Lord has answered our prayers. We are so thankful.
So here is the new recipe that has been born out of my desire to celebrate with you.
Apple Butter and Maple Pecan Crackers
Yields 4 cups Requires 10-15 minute prep and 2 hours cooking time
- 4-6 apples (I used 4 large apples)
- 1/3 cup water
- 2 tbsp cinnamon
- 1 tsp allspice
- 1/4 tsp salt
- 1/2 tsp lemon juice
- Preheat your oven to 300 degrees.
- Chop your apples up into 1-2 inch size pieces.
- Pour your water into a 9×13 baking dish. Place chopped apples on top.
- Sprinkle cinnamon, salt, and allspice on top of your apples, toss to coat.
- Cover your dish tightly with foil.
- Place in preheated oven, bake for two hours.
- Remove from oven and place cooked apples and all of the liquid in a food processor or blender.
- Add the lemon juice (to preserve freshness).
- Puree until smooth (like butter).
- Devour, share, or store in a clean glass jar in the fridge. In the fridge this should last 2-3 weeks. Longer if left unopened.
Maple Pecan Crackers
Yields 24 crackers
Requires 30 min prep and 14 minutes cooking time
- 8 ounces of pecans
- 1/2 cup plus 2 tbsp arrowroot powder
- 1 tsp coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp maple syrup
- 1 egg
- 1 and 1/2 tsp vanilla extract
- Preheat oven to 350 degrees.
- In a food processor combine the dry ingredients. Process until the pecans are a fine meal. (Be careful not to go for too long or you will have pecan butter!)
- Add your wet ingredients, process until a dough ball begins to form (the pecans naturally will produce their oil in this process-if for some reason your mixture is dry- add 1 tbsp palm shortening or grass-fed butter).
- Remove your dough from the the food processor and mold it together into a ball. Wrap in plastic wrap and place in the fridge for 20 min.
- Remove your dough once it has chilled, and place between two pieces of parchment paper.
- Using a rolling pin- Roll out your dough to about 1/8 inch thickness.
- Slice into 2×2 inch squares or feel free to make shapes! If you have fall cookie cutters, or biscuit cutters feel free to use them!
- Place on two parchment paper lined baking sheets, leave about 1/2 inch between each cracker.
- Bake for 14 minutes.
- Let cool for 5-10 minutes (if you can stand to wait). I placed a paper towel underneath my crackers on a plate to absorb any extra moisture while they cooled- helps them stay crunchy!
- Slather with Apple Butter. Store cooled leftovers in an airtight container.