For me, it’s just not fall unless there is at least one apple picking outing. It’s been a family tradition since I was little — even though I actually fell out of an apple tree and broke my leg when I was 5. It wasn’t the tree’s fault.
And we never bring home a normal amount of apples — by normal, I mean the amount a family could eat before they start to soften. The baking would ensue: apples pies with streusel toppings, apple crisps with poofs of homemade whipped cream, apple coffee cakes, apple muffins.
But lately, I’ve been craving apple butter, a concentrated puree of autumn’s favorite fruit (mine, anyhow). Contrary to what the name suggests, there is no butter in apple butter. The name refers to the fact that this slow-cooked, thick, sweetened-and-spiced apple spread can be swiped across toast, muffins, etc., in place of butter.
The main difference between apple sauce and apple butter is the thickness. Apple butter is cooked for longer and reduces down to a thicker consistency.