Sugar-free Apple Butter Recipe with Apple Butter Sticky Biscuits – Daring Cooks September 2010 Challenge


Sugar Free Apple Butter Recipe

An Apple Butter (a sort of apple jam that has no added pectin) recipe is a natch for fall . . . but I was skeptical about whether it could be made sugar free.  That was the challenge for Daring Cooks this month, with the host John from Eat4Fun.  The recipe uses apple cider and a little other sweetener of choice. I was so excited to see that they featured a sugar-free recipe, because my husband was diagnosed with type 2 diabetes recently. Turns out, those Daring Cooks were right. I am thrilled to announce that this recipe is every bit as good as sugary apple butters! One amazing Daring Cook took this challenge to the max and made FIFTEEN different jams and chutneys. Incredible!

And, what the heck, I decided to take it one more step further and try and use it in a recipe.

My first thought was sticky buns, which are a ton of work. But, what about the same sticky idea baked into a biscuit?! These are delicious – sort of a faux cinnamon roll. My family raved about these and ate every little crumb that came out of the oven. They are almost as easy as a batch of biscuits – I just rolled out the dough and spread apple butter, nuts and raisins on the dough and cut them into pieces just like you would cinnamon rolls. Then, I baked them in muffin tins and – Voila! – almost effortless fall dessert!

Hey! I think I’m going to love apple season!


Apple Butter Sticky Biscuits

Here is how the recipe appeared on the Daring Kitchen site. I used stevia (Truvia brand) as a sweetener, and it turned out delicious. I also found that you needed to add water constantly as the mixture is simmering, or it will start to burn on the bottom and won’t “simmer.” And you have to attend to it constantly. Very high-maintenance, this butter business! Sort of like the risotto of the jam world. As Alton Brown would say, “Your patience will be rewarded.”

Recipe: Reduced Sugar Apple Butter
Ingredient U.S. Metric Count Special Instructions
Apples 4lbs* 1.8 kg 12 Apples Cut into eights, stem and blossom end removed
Apple Cider 1 Cup 240 ml Optional: Water or Juice
Sucralose/Splenda 1/2 Cup 120 ml Optional: Honey, Agave or Sugar – to taste
Cinnamon, Ground 1 Tbl 15 ml
Allspice, Ground 1/2 tsp 3 ml
Cloves, Ground 1/4 tsp 2 ml

You just simmer, smash, add water as needed to keep simmering; repeat as many times as necessary to reduce to a thick paste.

And, oh yes, I added Fruit Fresh to preserve the taste of the apples, even though obviously you don’t need to keep apple butter from turning brown.


For dough:
2 cups all purpose flour (or equivilent alternate flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons cold unsalted butter
1 large Granny Smith apple
2/3 cup cold milk

For filling:
2 tablespoons unsalted butter, softened
1/3 cup apple butter
1/3 cup brown sugar
1/4 cup currants or diced raisins
1/3 cup minced walnuts

Preheat oven to 400 degrees.

Place the flour, baking powder, salt and spices in a bowl. Cut in butter with a pastry blender to very small crumbs. Grate the apple, peel and all, on the large holes of a box grater. Place the grated apple in a thin kitchen towel and squeeze in a ball over the sink until most of water is removed. Stir apple gratings into flour mixture.

Stir in milk until dough just comes together. Roll out to a shape of 8 1/2 by 11 inches.

Mix filling ingredients together and spread over top of dough, leaving 2 inches on one wide side edge. Roll dough jelly roll style from wide end toward the wide end that has the 2 bare inches. Cut into 12 pieces, about 1 inch wide.

Lightly spray a standard size muffin tin with oil. Place one dough piece in each tin, cut sides on top and bottom. Bake for 18 to 2o minutes, or until lightly browned and firm. Remove from oven and let cool for just a few seconds, then remove biscuits from tin. Serve with a drizzled powdered sugar glaze or topped with ice cream or whipped cream.

Some amazing A-plus extras by other Daring Cooks members:

Peach Chutney by Sammi Jean of
Strawberry Rhubarb Jam, Coci of La Kocinera
Red Pepper Spread, Stacy of A Little Leaven
Gingered Plum Butter, Jenn Cuisine

— posted by Donna


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