Fall has definitely sprung here in Montana. Going from supremely hot to cold in a matter of days. I love the feeling of fall, and have taken the cooler weather as a sign to crank the oven on! We’ve had a box of small Whitney crab apples laying around. Trying to decide what to make out of them was time consuming. I really wanted to use all of them (loads!) up at once. I happend upon this apple butter recipe on The PPK. http://www.postpunkkitchen.com/forum/viewtopic.php?id=36651
Apple Butter
Preparation time: 2 1/4 hours including baking time
3 lbs cooking apples
1 c pitted prunes
3 c apple cider
1 t cinnamon
1 t allspice
2 t ground cloves
Instead of using apple cider, I used R.W. Knudsen’s Cider & Spice since there was no regular cider. I cut the spices in half.
Peel, quarter and core apples and put them, with the prunes and cider, in a pot and bring to a boil. Reduce heat and simmer partially covered for 20 to 25 minutes, or until soft. Preheat oven to 300° F.
Put fruit and cider mixture in a food processor, add spices and puree the mixture. Pour into a shallow 9- by 13-inch baking dish. Spread mixture out evenly and bake in the center of the oven for about 1 hour. During baking, scrape sides and stir occasionally.
To test for doneness, dab a spoonful of apple butter on a saucer and turn the saucer upside down: Apple butter should be thick enough to stick to the saucer. Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Seal with new lids and rings, and process in a boiling water bath at least 5 minutes. Yields about 2 pints.
Once my apple butter had cooled down a bit, I just ladled it into a veganaise jar and set it into the fridge (instead of canning/preserving it).
This turned out so tasty! Mixing and scraping the sides while it was cooking gave me excuse to “try” some. 
