Apple Butter Sundae

Serves 4, with plenty of leftover apple butter

Apple butter instantly brings fall to mind. It’s perfect on pancakes, toast, sandwiches, pork chops and endless desserts. Making apple butter is easy and a great way to use apples from a day on the farm.


  • 5 large Empire apples
  • 2 teaspoons cinnamon
  • Juice of 1 lemon
  • 1 quart vanilla ice cream
  • ½ cup apple butter
  • 1 cup whipped cream
  • 2 teaspoons cinnamon
  • 8 tablespoons candied walnuts, crushed


To make the apple butter, cut the apples into sections, leaving the peels on to add color and depth to the apple butter. Place the apples in a large slow cooker. Add the cinnamon and lemon and mix. Cook on low for 6 hours.

Remove the lid, stir lightly and the apple magically becomes a butter puree. Return the lid and cook for another few hours. Once the apple butter is golden brown, similar to the color of apple cider, turn off the heat and allow it to cool. Put the apple butter in a blender and blend until smooth. Apple butter can be preserved in jars for months or stored in the refrigerator for about 1 week.

To make the sundae, place the ice cream in 4 bowls, top each with 2 tablespoons of cooled apple butter, whipped cream, cinnamon and walnuts.

Cook’s tip: The longer you cook the apple butter, the darker it will get and the stronger the apple flavor will become.

Nutrition Analysis: 400 cal, 20 g fat, 60 mg chol, 170 mg sodium, 52 g carbs, 4 g fiber, 42 g sugar, 6 g protein.

Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at