This Garlic Parmesan Asparagus is a delicious and healthy veggie side that’s perfect to pair with all of your favorite spring and summer meals!

With melty cheese and savory garlic, this side dish is the perfect companion to all of the main courses you already love.

It only requires 4 ingredients and can easily be roasted in the oven for a quick side dish that’s sure to satisfy!

This asparagus with garlic and Parmesan also features gooey and melty mozzarella for an extra cheesy finish that pairs perfectly with refreshing asparagus.

Fans of asparagus will love this perfect side dish which is particularly fantastic during the spring when asparagus is in season!

WHY YOU’LL LOVE THIS ASPARAGUS WITH GARLIC AND PARMESAN

Covered in a layer of melty and comforting cheese, this is one of my favorite ways to serve roasted asparagus!

Two kinds of cheese and tender, juicy asparagus come together for a healthy and satisfying side that’s perfect to pair with all your favorite entrees.

Since we grow Asparagus here every year, it’s one of our favorite Spring meals! After a few meals of fresh Asparagus, I start making Pickled Asparagus – this recipe shows you just what to do. I just store mine in the fridge!

Especially great during the springtime, you’ll love this simple but satisfying vegetable dish that’s beyond easy to make. It’s customizable and can be altered to your taste with other kinds of cheese or seasonings, or even fresh minced garlic!

And if you can’t get enough recipes featuring delicious veggies, try these Pickled Fiddleheads or Roasted Garlic.

And for a sweet treat after your meal, prepare this Meyer Lemon Bundt Cake or a batch of fresh Apple Walnut Muffins with Streusel.

INGREDIENTS FOR PARMESAN ROASTED ASPARAGUS

• Fresh Asparagus – Whether you grow your own asparagus or have a farmer’s market nearby, this recipe is the perfect way to prepare delicious springtime asparagus!
• Garlic Powder – All I add to this veggie side is some of this organic garlic powder for savory flavor.
• Grated Parmesan Cheese – Fresh grated Parmesan is the best option for flavor and cheesiness.
• Shredded Mozzarella Cheese – Pairs well with the Parmesan and gives this asparagus recipe an extra layer of melty cheesy goodness.

HELPFUL TOOLS AND SUPPLIES

• Baking Sheet
• Parchment Paper – This helps with easier cleanup and prevents the asparagus from sticking to the cookie sheet. You could also use aluminum foil.

HOW TO MAKE GARLIC PARMESAN ASPARAGUS

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Cut the ends off the asparagus to remove any woody stem at the base. Arrange asparagus tops in a line on the baking sheet.

   

3. Sprinkle the mozzarella cheese, garlic powder, and Parmesan cheese over the asparagus.

   

4. Bake for 8-10 minutes for medium size asparagus, or until the cheese is melted and bubbly.
5. If you are using thinner or thicker asparagus, you may need to adjust the cooking time.

   

6. Remove from the oven and serve warm.

PRO TIPS

• If you want a nice golden brown crust on the cheese, finish the dish under the broiler for a minute or two.
• For best results, use fresh Parmesan and mozzarella and grate them yourself. They’ll melt better and be more flavorful.
• Garnish with chopped parsley or some green onions or chives for added flavor and a pop of green color.
• Be sure to cut off just the very bottoms of the asparagus stalks. The ends tend to be tougher and more woody, but you don’t want to cut off too much of the actual tender asparagus!

POPULAR SUBSTITUTIONS AND VARIATIONS

• Instead of garlic powder, get some fresh garlic cloves and mince them. Add as much garlic as you like!
• You can also use additional seasonings like paprika, onion powder, Italian seasoning, or even plain salt and black pepper.
• Another way to prepare this dish is in a baking dish. Spray it with some cooking oil to prevent sticking.
• Feel free to use other kinds of cheese as well–feta cheese or goat cheese are both great options as well.

FAQs

Why is my roasted asparagus soggy?

This is typically the result of either overcooking the asparagus, or not cooking it at a high enough temperature.

Be sure to check it on the shorter end of the cooking time, and allow the oven to properly preheat before popping the asparagus in.

Do you need to soak asparagus before you roast it?

You don’t have to soak your asparagus first, but doing it for about 5 minutes helps hydrate the stalks and will help them stay tender.

If you soak asparagus for too long, it will become soggy.

GARLIC PARMESAN ASPARAGUS

Garlic Parmesan Asparagus Recipe

Yield: 5 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

This super easy garlic Parmesan asparagus is a fantastic side dish to pair with your favorite warm weather meals!

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Ingredients

• 1 bunch fresh asparagus
• 1 tsp garlic powder
• 2 tbsp grated parmesan cheese
• ½ cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. Gently bend the asparagus, and break the ends off.
4. Arrange asparagus tops in a line on the baking sheet.
5. Sprinkle the mozzarella cheese, garlic powder, and parmesan cheese over the asparagus.
6. Bake for 8-10 minutes for medium size asparagus, or until the cheese is bubbly.
7. Remove from the oven, and serve warm.
   

Notes

• Use fresh minced garlic instead of garlic powder for a more authentic flavor.
• If you are using thinner or thicker asparagus, you may need to adjust the cooking time.
• Finish the asparagus under your oven's broiler to give it a golden brown crust.
• Feel free to add other seasonings like red pepper flakes for some heat or paprika for additional flavor and color.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 96mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g

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Perfect for a brunch treat or an afternoon snack, these Jumbo Banana Walnut Muffins are ideal for fans of classic banana bread!

With a sweet and decadent streusel topping, these banana crumb muffins are moist and fluffy with the perfect amount of nutty crunch.

Banana and sour cream make a tender muffin batter that’s packed with comforting banana flavor and warm spices.

The end result is a homemade baked good that’s perfect for a special occasion breakfast or an option that’s sure to sell out at the bake sale!

Put together this fantastically easy jumbo muffins recipe and enjoy a bakery-level treat any time!

WHY YOU’LL LOVE THESE BANANA JUMBO MUFFINS

These jumbo muffins are so easy to make in your own kitchen and have the ideal amount of banana flavor and nutty crunch! Just like the muffins from your favorite bakery, these muffins have a tender and moist bottom half and a chewy top half covered with a homemade streusel topping.

With the option to make banana walnut muffins or use pecans instead, these are a perfect way to use up ripe bananas and give them new life!

Aside from our Lemon Poppyseed Muffins or these Apple Walnut Muffins, this is the best muffin recipe with fruit we’ve found.

Pair them with a bit of Slow Cooker Apple Butter for even more hearty sweetness and you’ve got a perfect afternoon treat, brunch option, or even a dessert.

INGREDIENTS FOR BANANA WALNUT MUFFINS

FOR THE MUFFINS

• Sugar
• Bananas – You’ll need about 2 ¼ cups worth, or 5 to 7 medium bananas.
• Sour Cream – Helps give your muffins a tender and moist texture.
• Oil – I like to use vegetable oil or canola oil, but you could also use coconut oil.
• Egg Yolks – Save the egg whites to make omelets or fried eggs.
• Flour
• Baking Powder and Baking Soda – Using both of these ingredients ensures a nice risen and fluffy result.
• Salt
• Chopped Walnuts – You can also use pecans, or a combination of both.

FOR THE STREUSEL TOPPING

• Brown Sugar
• Flour
• Cinnamon
• Unsalted Butter
• Chopped Walnuts – This is another place where you can use pecans instead of use some of both.

TOOLS AND EQUIPMENT

• Jumbo Muffin Pans
• Stand Mixer
• Mixing Bowls

HOW TO MAKE BANANA NUT MUFFINS

1. Preheat the oven to 400 degrees. Line your jumbo muffin pan(s) with liners, set aside.
2. In the bowl of a stand mixer, combine the sugar and bananas. Mix until bananas are mashed and combined.

   

3. Add in the egg yolks, oil and sour cream. Mix until combined.
4. Add in the baking powder, baking soda, salt and flour. Mix on low speed until combined. Scrape the sides often and mix again.

   

5. Fold in the chopped nuts.
6. Measure out the muffin batter to fill the liners until they are about ⅔ full. Set aside.

FOR THE STREUSEL TOPPING

1. In a small bowl, combine the brown sugar, flour and cinnamon. Add in the melted butter and mix until combined.

   

2. Add in the chopped nuts and combine.
3. Sprinkle the streusel topping over the muffin batter. Bake in the preheated oven for 8 minutes.

   

4. Lower the heat to 350 degrees and bake for an additional 15 minutes or until the edges are slightly browned and the center is set.
5. Allow to cool slightly before removing from the pan.

POPULAR VARIATIONS AND SUBSTITUTIONS

• This batter can also be used to make mini muffins. Just use mini muffin pans and liners instead!
• Aside from pecans and walnuts, you could also use macadamia nuts, almonds, cashews, or hazelnuts.
• Another option for the streusel topping is to add some rolled oats for a more chewy bite.
• Add more warm spices like nutmeg or cloves.
• To make these more of a dessert muffin, add some chocolate chips to the batter.

EXPERT TIPS

• Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months. You can reheat banana walnut muffins in either the microwave or the oven to get them warm again.
• The riper the bananas are, the sweeter they’ll be. Just like banana bread, these muffins are best made with ripe or even brown bananas.
• Avoid baking in a dark pan, as they tend to conduct heat too aggressively. These can lead to over-baked muffins or excessive browning around the outside.
• Don’t overmix the batter, just fold the components until they’ve come together properly.

FAQs

What is the secret to moist muffins?

Adding sour cream to these muffins ensures they’re perfectly moist and tender. You can also use a similar ingredient like Greek yogurt.

Should you let muffin batter rest?

In some cases allowing muffin batter to rest helps create a more satisfying end result, but because this batter uses both baking powder and baking soda there’s no need to let the batter rest.

In fact, if you let the batter sit, it may lessen the effect of those ingredients.

Why are my banana muffins tough?

This is likely due to overmixing the batter, or not balancing the wet and dry ingredients well. Too much flour or not enough oil can lead to tough muffins.

Jumbo Banana Walnut Muffins

Jumbo Banana Muffins

Yield: 10 Jumbo Banana Nut Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These banana walnut muffins are covered with a sweet streusel topping and have the perfect moist and tender texture!

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Ingredients

• ½ c sugar
• 5-7 medium sized bananas (about 2 ¼ cups worth)
• ½ c sour cream
• ¼ c oil
• 3 egg yolks
• 2 ¼ c flour
• 1 T baking powder
• ½ t baking soda
• ½ t salt
• 1 c chopped pecan or walnut pieces

Streusel Topping

Toggle ingredient group

• ⅓ c brown sugar
• 2 T flour
• ½ t cinnamon
• 2 T unsalted butter, melted
• ½ c chopped pecans or walnuts

Instructions

1. Preheat the oven to 400 degrees.
2. Line your jumbo muffin pan(s) with liners, set aside.
3. In the bowl of a stand mixer, combine the sugar and bananas.
4. Mix until bananas are mashed and combined.
5. Add in the egg yolks, oil and sour cream.
6. Mix until combined.
7. Add in the baking powder, baking soda, salt and flour.
8. Mix on low speed until combined. Scrape the sides often and mix again.
9. Fold in the chopped nuts.
10. Measure out the muffin batter to fill the liners until they are about ⅔ full.
11. For the streusel topping - In a small bowl, combine the brown sugar, flour and cinnamon.
12. Add in the melted butter and mix until combined.
13. Add in the chopped nuts and combine.
14. Sprinkle the streusel topping over the muffin batter.
15. Bake in the preheated oven for 8 minutes.
16. Lower the heat to 350 degrees and bake for an additional 15 minutes or until the edges are slightly browned and the center is set.
17. Allow to cool slightly before removing from the pan.
    

Notes

• Walnuts are a great option, but you can also use pecans, hazelnuts, cashews, almonds, or macadamia nuts.
• Add rolled oats to make a chewier topping.
• Use the ripest bananas possible for a moist muffin with sweeter flavor.
• Mix in chocolate chips or cinnamon chips for a more dessert-like muffin.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 68mgSodium: 335mgCarbohydrates: 61gFiber: 5gSugar: 27gProtein: 7g

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Make this homemade Pickled Fiddleheads recipe and easily turn this fun and curly wild vegetable into a tasty treat, all without having to go to the store!

If you’re looking for a new pickled snack, and you have a lot of fiddlehead ferns in your area, this recipe is a must-try!

Take these wild ferns and easily preserve them in brine for a nice crunchy result. They’re great to eat on their own, fantastic when added to salads, and more.

Pickle fans will love this unique and slightly rustic treat. Not only is it delicious, but it has some great health benefits as well!

So break out your mason jars (we use pint jars), mix up a pickle brine, pick some young ostrich ferns, and get ready to enjoy a brand new snack or topping.

WHY YOU’LL LOVE PICKLED FIDDLEHEADS

Whether you purchase your fiddleheads from a local farmer’s market, a specialty grocery store, or forage them yourself, these tasty edible plants are perfect candidates for pickling.

With a unique delicate flavor and super crunchy texture, pickling fiddleheads is an excellent way to take this natural treat and take it to the next level.

Pickling fiddleheads is an easy process, and the pickling brine can be customized to your taste for results you’ll love. This recipe is great to make impressive edible gifts, as a snack for yourself, or as a way to preserve any fiddlehead fronds you may find foraging.

Once you discover how easy it is to pickle your own foods, the options become endless! We love pickling eggs, brussels sprouts, beets, and asparagus, but the sky is truly the limit.

 

EDIBLE FIDDLEHEADS INGREDIENTS

• Fiddleheads – These unfurled fern fronds have a distinctly “green” flavor with a sought-after crunch.
• Rice Vinegar – Acts as the base for your pickling brine.
• Water
• Granulated Sugar – Helps balance out the acidic and salty flavors of the brine and bring out a subtle sweetness.
• Sea Salt
• Garlic – I recommend using fresh garlic cloves for best results.
• Coriander Seed – Brings a spicy warmth to your pickled fiddleheads as well as a bit of a citrus-like undertone.
• Peppercorns – You can use rainbow or white peppercorns, depending on what you have or what you prefer.
• Lemon Peel – Doubles down on the citrus flavor and gives your fiddleheads a refreshing zing of lemon flavor.

 

HOW TO MAKE PICKLED FIDDLEHEADS

1. Thoroughly wash them in a large bowl of cool water, agitating to get all the loose dirt and papery coating off. Trim the ends off.

   

2. In a medium saucepan, heat about 1 quart water with 1 tsp of the salt until boiling. Add the cleaned fiddleheads to the pot and blanche for 60 seconds. Drain and rinse with ice water to stop the cooking.

   

3. Place drained fiddleheads in 2 clean 8 to 12 ounce glass jars with tight sealing lids. To each jar, add 1 clove garlic and 1 strip of lemon peel. Divide the peppercorns and coriander seeds between the jars.

   

4. In a medium saucepan, combine vinegar, ¾ cup of cold water, sugar, and 1 teaspoon of salt. Bring to simmer over medium heat, swirling until dissolved.

   

5. Pour the hot brine over them until just covered and there is ½ and inch of space at the top of the jar. Place lids on and tighten. Set the jars on a towel to cool.

   

6. If planning to store in your pantry at room temperature for a longer period, process in a boiling water bath canner for 10 minutes. After pickling, they can also be stored in the fridge for up to 1 month. Allow to cure for 5 days before eating.

 

SUBSTITUTIONS AND VARIATIONS

• For a simplified version of this recipe, you could just use the water and the rice vinegar. All of the other ingredients are technically optional and just there for a bit more flair.
• If you want to add some heat, add some red pepper flakes to your brine.
• Additional ingredients to mix in include onions, thyme, mustard seed, ginger, bay leaf, fennel, or dill.
• You can use white wine vinegar or apple cider vinegar if you like, but rice vinegar has the mildest flavor and will let the taste of the fiddleheads shine through the best.
• Orange peel could be substituted for the lemon if you want a slightly different flavor profile.

 

EXPERT TIPS

• Rainbow peppercorn mixes typically contain pink peppercorns, which can be an issue for some people with tree nut allergies. Opt for the white peppercorns or black peppercorns if you’re not sure.
• If processing in a water bath, the vinegar solution does not need to be hot when poured in the jars.
• Regardless of what process you use, I recommend giving them a little bit of time to settle and for the flavors to develop.
• Especially if you’ve foraged your own fiddleheads, be sure to really give them a good rinse to get rid of debris and dirt before you boil them.

What do Fiddleheads Look Like When Ready to Harvest?

You need to pick fiddleheads at a particular time in the Spring. They are ready to be picked when they are still tightly coiled. You can find good information about harvesting fiddleheads here in this article. 

You can read about identifying the different kinds here.

FAQs

What do fiddleheads taste like?

They have been described to have a naturally “green” flavor, a bit like biting into a forest! Some familiar flavors that fiddleheads are sometimes compared to include broccoli stems, asparagus, green beans, and spinach.

Are fiddleheads healthy?

Yes, there are lots of health benefits to eating them! They’re high in antioxidants and fatty acids, some of which are common in fish. (They might be a good source of those fatty acids if you don’t eat fish.) They are also loaded with potassium and are low in calories and cholesterol.

How to eat pickled fiddleheads?

You can serve and eat these any way you might regular pickled cucumbers, pickled garlic scapes or even pickled onions. Eat them right out of the jar with a fork, toss them in salads, add them to sandwiches and burgers, or use them for some extra flair on your next charcuterie board or appetizer spread!

 

Pickled Fiddleheads

Pickled Fiddleheads Recipe

Yield: 2 pints pickled fiddlehead ferns

Prep Time: 30 minutes

Cook Time: 5 minutes

Resting Time: 5 days

Total Time: 5 days 35 minutes

Make these pickled fiddleheads for a unique treat with a crunchy texture and a delicate, pickled flavor. Great for snacking, salads, sandwiches, and more!

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Ingredients

• 12 oz/340g fiddleheads
• 1 ¼ cup/295ml rice vinegar
• ¾ cup/177ml water (plus more to blanche)
• 2 tbsp/25g granulated sugar
• 2 tsp/12g sea salt, divided
• 2 cloves/15g garlic, peeled and lightly crushed
• 1 tsp/1g whole coriander seed
• ½ tsp/1g rainbow or white peppercorns, lightly crushed
• 2 – 2”/5cm strips of lemon peel (yellow zest only)

Instructions

1. Thoroughly wash fiddleheads in a large bowl of cool water, agitating to get all the loose dirt and papery coating off.
2. Trim the ends off.
3. In a medium saucepan, heat about 1 quart/480ml water with 1 tsp/6g of the salt until boiling.
4. Add the cleaned fiddleheads and blanche for 60 seconds.
5. Drain and rinse with ice water to stop the cooking.
6. Place drained fiddleheads in 2 clean 8-12 oz/236-355ml glass jars with tight sealing lids.
7. To each jar, add 1 clove garlic and 1 strip of lemon peel. Divide the peppercorns and coriander seeds between the jars.
8. In a medium saucepan, combine the vinegar, ¾ cup/177ml water, sugar, and 1 tsp/6g salt.
9. Bring to simmer over medium heat, swirling until dissolved.
10. Pour the hot solution over the fiddleheads until just covered and there is ½”/12mm of space at the top of the jar.
11. Place lids on and tighten.
    

Notes

• If planning to store at room temperature for a longer period, process in a water bath for 10 minutes.
• Can also be stored in the fridge for up to 1 month. Allow to cure for 5 days before eating.
• Rainbow peppercorn mixes contain pink peppercorn which some people with tree nut allergies have issues with.
• If processing in a water bath, the vinegar solution does not need to be hot when
  poured over the fiddleheads.
  
  

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 585mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

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This Dandelion Syrup is delicious on pancakes and waffles – it’s an early Spring treat that’s easy to make!

You might already know that we are lovers of the Dandelion and use the flowers in cooking and even making wine. And now, we’re making Dandelion Syrup – it’s like a little ray of sunshine whenever we dip into our jar of homemade syrup.

And I want to show you how easy it is to make your own syrup from these pretty yellow flowers! Make a batch this Spring (or two!) and store your jars full of syrup in the fridge.

Why You’ll Love this Dandelion Syrup

With a few simple ingredients, you can make this delicious homemade syrup which your family will love. We use it on waffles and pancakes of course, but there are several other ways to use it.

Pour a little dandelion syrup over hot oatmeal or enjoy it as a topping over ice cream. Sweeten your coffee or tea with a spoonful for a warm treat. Drizzle a bit over coffee cake!

Making syrup is a fun activity for kids to do and help with – and it’s never too early to get them helping in the kitchen.

And if you want to try more delicious ways to use Dandelions, here’s our Dandelion Jelly recipe – delicious spread on toast and muffins. If you’ve got access to lots and lots of flowers like we do here, why not try making your own homemade Dandelion Wine? It’s light and refreshing with a citrusy flavor.

We’ve even got a Dandelion Flower recipe book, with lots of different ways to use these pretty flowers.

Let’s move on to the Dandelion Syrup; I just a couple of things to mention before we delve into the recipe. Mostly having to do with picking dandelion flowers! Just a few important things to note when picking.

 

How to Pick Dandelion Flowers for Jelly

The most important thing about gathering dandelions for making jelly is WHERE to get the flowers. Because we don’t use any chemicals on our lawns or in our gardens, the flowers we pick are as organic as can be.

However, if you are picking dandelion flowers in public spaces like parks or along the roads, there is a very good chance that those plants have been sprayed with weed killer or other chemical.

If you don’t want herbicides and pesticides in your homemade syrup (and why would you?), you need to be sure that the field or lawn you gather your flowers from has NOT been sprayed.

We have found the easiest way to pick dandelion flowers is to lightly grab the stem, run our hand right up to the base of the flower and snap that off the green stem.

It doesn’t take  long to get enough flower petals to make 8 cups, and it’s a nice way to spend time outside in the sunny early days of spring.

If you already have a dandelion picker, (which is a great tool if you want to use or get rid of the whole plant), you can use it instead of hand picking.

Dandelion Heads Picking Tips:

• It’s best to pick the flowers in the heat and sun of late morning or afternoon, so that the flower heads are fully open.
• After picking, spread the flowers out on an old towel for 15 minutes or so. This will allow any ants or other bugs hiding in the flowers to crawl off and away.
• Yes, if you pick organic flowers, there will be a few bugs
• Petals can be stored in the freezer for up to one month.
• If you leave a significant stem on them they can be stored in water overnight (they will close when it gets dark).
• You don’t want to use any part of the stem at all in the syrup, as they will add a bitterness to the taste. So trim them well right before you use them.
• You can store the flowers in a plastic bag in the fridge for a couple days (they will close).
• Petals can be stored in the freezer for up to 1 month.

 

Dandelion Syrup Recipe

This recipe takes two days – one day to gather and prepare the flowers, then let them steep in water. The next day, it’s time to cook the syrup. 

Dandelion Syrup Ingredients

• 4 cups prepared dandelion petals (roughly 8 cups whole flowers)*
• 2 ½ cups granulated sugar
• 4 cups water
• 2 tbsp fresh lemon juice

 

Prepare the flowers:

Day One – Steeping the Petals

On the first day, pick the flowers and spread out on a towel or old sheet for 15 minutes or so. 

 

Cut the flower buds apart to use just the petals, discarding the green base, the green leaves and any portion of the stem. You don’t want to use the green bits or they will make the mixture bitter. The easiest way we’ve found to do this is to cut off the base and peel the remaining green away.

Rinse the petals in a bowl of cold water and then put in a fine mesh strainer or drain it through some cheesecloth to remove the cold water.

Combine petals with 4 cups water in a medium size pot. Over medium heat, bring to a boil, then turn down to let simmer for 15 minutes.

Remove from heat, cover and then let it cool completely. Put the covered pan in the fridge to allow the petals and liquid to steep for 24 hours.

Day Two – Making Dandelion Syrup

Make the syrup:

The next day, strain the liquid out through a fine mesh sieve or a couple layers of cheese cloth, into a clean saucepan. Squeeze the flowers together to fully extract all the liquid. Set aside the petals.

To the liquid in the pot, add the sugar and lemon juice. Bring mixture to a simmer over medium heat; stir until the sugar is dissolved.

Reduce heat to medium low and cook until reduced by half (or more for a thicker consistency closer to honey). This will take somewhere between 1-2 hours. Just depends on how thick you want the syrup.

Remove from heat and store in glass jars in the refrigerator for up to 1 month. I use a pint mason jar to store our syrup in. I just added one of these plastic pour spout lids – perfect! Plus, they work on almost every brand of mason jar there is!

You can read about the benefits of using Dandelion here.

 

Dandelion Syrup Recipe

Dandelion Syrup - Homemade Recipe

Yield: 1 pint homemade Dandelion syrup

Prep Time: 30 minutes

Cook Time: 2 hours

Resting Time: 1 day

Total Time: 1 day 2 hours 30 minutes

This homemade Dandelion syrup recipe makes 1 pint. Use fresh non sprayed Dandelion flowers (petals only) to make your own organic Dandelion syrup.

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Ingredients

• 4 cups (roughly 8 cups whole flowers)
• 2 ½ cups granulated sugar
• 4 cups water
• 2 tbsp fresh lemon juice

Instructions

1. Gather fresh dandelion flowers and spread out on a towel to allow any bugs to crawl away.
2. Cut the buds apart to use just the flower petals, by cutting off the base and peeling the remaining green away.
3. Rinse the petals in a bowl of cold water and strain.**
4. Combine petals with 4 cups water in a medium pot.
5. Bring to a simmer.
6. Remove from heat, cover, and allow to steep in the fridge for 24 hours.
7. The next day, strain the petals out through a fine mesh sieve or a couple layers of cheese cloth.
8. Be sure to squeeze the petals well to extract all the liquid.
9. Add the sugar and lemon juice.
10. Bring mixture to a simmer over medium heat, stirring until the sugar is dissolved.
11. Reduce heat to medium low and cook until reduced by half (or more for a thicker consistency closer to honey) 1-2 hours.
12. Remove from heat and store in a glass container in the fridge for up to 1 month.
    

Notes

**If you want to preserve more of the pollen, you can skip this step, but it is not
recommended if urban foraging (due to chemical spray possibilities).

Nutrition Information:

Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 0g

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Originally published Jan, 2024; latest update Feb, 2026

 

Make this Slow Cooker Apple Butter for a sweet and perfectly spiced topping with a rustic flair, perfect to pair with breakfasts, desserts, and more!

Step into the cozy and aromatic world of homemade apple butter! As the crisp days of autumn approach, there’s nothing quite like the comforting aroma of fresh apples and warm spices wafting through your kitchen.

Read this post and learn the art of crafting velvety-smooth apple butter using your trusty slow cooker or crockpot. 

From the first slice of apple to the final jar of luscious spread, I’ll take you through the steps of simmering, blending, and savoring the essence of the fall season.

This homemade apple butter recipe will help you create jars of warmth that can be enjoyed all year round, given as gifts, and more. A batch will get you about 4 pints.

To keep your apple butter safe and delicious for even longer, be sure to read this post on the best Canning Tips so you can properly preserve your homemade spread!

Why You’ll Love this Crock-pot Apple Butter Recipe

With the fall season coming up, I’m reminded of apple butter makin’ days. But why take the hard route when you can easily make this apple butter recipe in the slow cooker?

There’s something undeniably heartwarming about the scent of apples and spices filling the air. Combine sweet apples with sugar and spices like cinnamon, nutmeg, and cloves for the ultimate autumnal spread.

We like to use this apple butter poured over cream cheese, then scoop it with some quality crackers. But we’ve even used this over grilled pork chops – delicious!

I’d like to try in brushed onto a rack of ribs, or slathered on a turkey sandwich! You can use it as an ice cream topping, or spoon a bit onto yogurt. It’s also quite wonderful on biscuits!

Whether you’re a busy parent, a dedicated foodie, or simply someone who loves the joys of slow cooking, this 5-ingredient recipe is your ticket to a jar of apple bliss.

With a prep time of roughly 30 minutes, followed by about 7 hrs cooking time, you’re looking at a total time of 7 1/2 hours.

Let your slow cooker works its magic by turning simple apples into a luxurious and decadent spread. You’ll love how easy this apple butter is to make!

So, grab your favorite varieties of apples, break out the slow cooker, and get ready to experience the joy of creating a delicious treat that captures the essence of autumn!

 

Equipment Needed

• Crockpot
• Knife
• Vegetable Peeler – a paring knife would also suffice, but peeling apples is simpler with the correct tool.
• Crockpot Liner – this will make it much easier to clean up your slow cooker.
• Immersion Blender – a typical stand blender could also be used, but an immersion blender will make it an easier process.
• Cutting Board
• 4 1-Pint Mason Jars and Lids or 8 ½-Pint Mason Jars and Lids
• Measuring Cups
• Measuring Spoon

 

Apple Butter Ingredients

• Apples – clean, peel, core, and slice your apples. I used Granny Smith for this recipe, but feel free to substitute with an apple variety or varieties of your choosing.
• Sugar
• Light Brown Sugar – a deeper and more rich flavor can be accomplished with dark brown sugar, but I recommend starting with light and adjusting once you’re familiar with the flavors.
• Cinnamon – this classic spice pairs perfectly with apples and instantly conjures the flavors of fall and apple cider.
• Nutmeg – enhances the cinnamon and adds a somewhat nutty and earthy flavor.
• Cloves – a pungent and aromatic spice that will give your apple butter a distinctly warm flavor profile.

 

How to Make Apple Butter

1.  Chop apples into 1-inch cubes and place in lined crock pot. You can buy slow cooker liners here.

   

2. In medium bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and cloves. Pour mixture over apples and stir until combined well.

   

3. Cover and cook on high for 5 hours, or low for 10 hours, stirring occasionally, until the apples are tender and dark brown.
4. Uncover and puree with an immersion blender until smooth.

   

5. Continue to slow cook apple butter on low uncovered for 2 hours, stirring occasionally, until thickened.

   

6. Using measuring cup, pour into clean jars or containers, cover, and store in the refrigerator up to 1 month in airtight container.

 

Crock Pot Apple Butter FAQs

What are the best apples for Apple Butter?

I used Granny Smith Apples, but other apple butter recipes will also recommend varieties like Gala, Fuji, Golden Delicious, and Honeycrisp.

Cortland apples, McIntosh and Braeburn apples are all good choices. It comes down to personal preference, but when combining apples, brown sugar, and spices, it’s hard to go wrong!

How long will Crock Pot Apple Butter last without canning?

Your apple butter will last up to a month if stored properly in an airtight container in the fridge. It can also be stored in the freezer in freezer-safe bags for up to a year. Thaw in the fridge overnight to enjoy from frozen.

Is a Crockpot the same as a slow cooker?

Yes, these two terms are often used interchangeably. Technically, Crockpot is a brand that makes slow cookers, so you may have a slow cooker from a different brand. At the end of the day, they’re the same thing!

Can I preserve this apple butter to last longer?

This apple butter can be canned using the water bath canning method. If done correctly and with quality materials, canned apple butter can be preserved for up to a year and a half before it starts to go bad.

Check out this guide on Canning Supplies if you’ve never done this before and would like a solid starting point.

 

Popular Variations and Substitutions

• For a bit of extra sweetness, add some vanilla extract or even vanilla bean paste to your apple butter.
• This recipe calls for light brown sugar, but dark brown sugar can also be used if you prefer a deeper and more rich flavor.
• Another option for some natural sweetness would be to use maple syrup instead of granulated sugar. This will give your homemade apple butter another layer of fall flavor.
• You can leave the peels on your apples or remove them. The immersion blender will blend it all together in the end!
• Use apple butter as a spread for toast, English muffins, waffles, or pancakes. Spoon a dollop on top of your morning oatmeal. You can even pair it with cheese for a sophisticated appetizer, or use it as an ingredient in baking!

More Recipes You’ll Love

• Apple Walnut Muffins with Streusel – Can’t get enough of sweet apples for the fall? Try these absolutely delicious muffins with a sweet topping, perfect for a special breakfast or dessert!
• Pork Chops and Apples – stuffed with cornbread and surrounded with apple slices.
• How to Dehydrate Apple Slices – it’s so easy to use your dehydrator to preserve apple snacks!
• Pumpkin Cranberry Banana Bread – You’ll adore this autumnal twist on classic banana bread featuring a moist bread with sweet and slightly tangy cranberries.
• Cranberry Orange Relish – This simple 4-ingredient topping is great to serve alongside a holiday meal or even as a refreshing summer appetizer.
• Caramel Apple Jello Shots – If you’re looking for a sweet and boozy treat to enjoy alongside your homemade apple butter, try these apple jello shots with a yummy caramel topping!

 

Homemade Apple Butter in Slow Cooker Recipe

Slow Cooker Apple Butter Recipe

Yield: 4 pints Apple Butter

Prep Time: 30 minutes

Cook Time: 7 hours

Total Time: 7 hours 30 minutes

This Slow Cooker Apple Butter is the perfect way to turn fresh fall apples into a decadent and luxurious spread!

Print

Ingredients

• 6 1/2 pounds apples – cleaned, peeled and cored (Granny Smith used)
• 1 cup granulated sugar
• 1 cup light brown sugar, lightly packed
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Chop apples into 1-inch cubes and place in lined crock pot.
2. In medium bowl, combine granulated sugar, brown sugar cinnamon, nutmeg, and cloves.
3. Pour mixture over apples and stir until combined well.
4. Cover and cook high 5 hours, or low 10 hours, stirring occasionally, until the apples are tender and dark brown.
5. Uncover and puree with an immersion blender until smooth.
6. Continue to cook on low uncovered for 2 hours, stirring occasionally, until thickened.
7. Using measuring cup, pour into clean jars or containers, cover, and refrigerate for 1 month in airtight container.
   

Notes

• Recommend apples - Gala, Granny Smith, Honeycrisp, Fuji, or Golden Delicious.
• Can be frozen in freezer bag to last longer.
• This apple butter can also be canned using the water bath canning method. Properly preserved apple butter will last 18 months or so.
• Add vanilla extract or vanilla bean paste for additional flavor.
• Maple syrup can be substituted for granulated sugar.

Nutrition Information:

Yield: 128 Serving Size: 1
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 0g

Did you make this recipe?

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