Spicebush Apples

Sweet buttery brown sugar and fragrant spicebush berries simmered together with slices of apple make for a delicious autumnal dessert (or snack!).

Pinterest pin of spicebush apples- the top image is of a glass bowl of cooked apples in a caramelized brown-sugar sauce, sitting atop a tan saucer. Green mottled apple leaves are on the left and slightly in front of the bowl, with more leaves present in the blurred background. Nine red spicebush berries nestle up against the right of the bowl. The middle of the image is divided with a dark brown band with the words "how to make Spicebush Apples" in white on top. The bottom image is primarily of a small wooden bowl holding more spice bush berries, green apple leaves at the top center of the image, and a rustic dark red apple in the upper left corner. The edge of the bowl and tan saucer from the previous picture can be seen in the upper right corner of the image.

(Don’t know what spicebush is? Check out this video at 5:18!)

A quick note

The spicebush flavor in this recipe is very subtle- it’s more there to add just a hint of depth to the recipe rather than being the most prominent part of it all. You can easily make it stronger by simply adding more berries to the recipe until you find the level you like. The cinnamon can also be decreased, increased, or omitted altogether, depending on personal taste.

This recipe is for a single serving, but can be scaled up as needed.

You will need

  • 1 Apple (peeled or unpeeled, depending on personal preference)
  • 2 tbsp Salted Butter
  • 2¾ tbsp Brown Sugar
  • 1/16 tsp Ground Cinnamon
  • 2 Fresh Spicebush Berries

How to make

Decide whether or not you want to peel your apple(s). Apples with the peel left on take a while longer to cook through.

Chop your peeled or unpeeled apple into slices. Put them in a small pot, then add the butter, brown sugar, and cinnamon. Chop the spicebush berries in half, and add them to the pot.

Place the pot on a burner set on low to medium-low. Stir occasionally as butter melts, then cover and leave to simmer until apples are preferred level of softness. Stir every so often as you wait. A sweet sauce will naturally be made as the apples release juice and the other ingredients melt and combine together. The time it will take depends on such things like how big your apple was, the size of your slices, if you left the peel on or cut it off, and so on, so there’s no real hard number for how long to cook them. Test the apples every so often by stabbing them with a fork.

When they’re done, remove from heat, spoon apples into a bowl and pour some of the sauce left in the pot over them. Or just eat them directly out the pot, because why bother getting another dish dirty and all that.

Enjoy them while they’re fresh and hot!

A photograph where a clear glass bowl containing cooked apples in a caramelized brown sugar sauce, the bowl itself sitting atop a tan saucer. Apple leaf sprigs are tucked around the bowl, and several rustic dark-red apples are arranged around it as well. In the upper left corner the side of a basket sits, and in the bottom right corner a small wooden bowl of spicebush berries is half-way visible.

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