Berries are almost too easy to love; I don’t think many people could argue with that. They’re small, bright, cute, and don’t get me wrong, they’re delicious too. But come fall, give me a crisp apple any day to bite into…that’s my favorite fruit. Baked, raw, mashed, sauced, in a pie, in a cobbler, in a tarte tatin, apples are my jam!
Speaking of jam, apple butter, in my opinion, is heaven sent. In my inventory of gear set aside for future projects, those “someday I’ll have time to indigo dye my sheets” and “three sewing machines, someday I’ll grow extra arms to use them all,” I have a huge copper bucket that was used to make apple butter. It’s just…sitting there, waiting for me. I found this thing last year in Michigan and dragged it home in the car. And if you make apple butter, you need a huge bucket, for two reasons: 1) the apples cook down like crazy, and 2) you’ll wish you made more because you’ll eat it so fast, so you might as well make an obscene amount of apple butter because you already have the bucket.
Someday I’ll have a little slice of land so I can dig a hole, start a fire, and cook up the greatest, most exquisite batch of apple butter, out in the fresh autumn air, this world has ever seen. In the copper bucket, of course.
But in the meantime, I can content myself with apple butter from the farmer’s market. This easy little flatbread snack pairs your favorite apple butter with cheddar cheese to make a quesadilla on the sweeter side. You can use a regular flatbread or a Foldit flatbread, just adjust the ingredients accordingly.
A little powdered sugar seals the deal! Now go rustle up some apple butter and get to it!
-Amy at Flatout
Apple Butter Flatbread Quesadilla
- 1 Flatout flatbread
- 1/3 cup shredded sharp cheddar cheese
- 3 tablespoons apple butter
- 1 teaspoon coconut oil or coconut oil spray
- powdered sugar, for garnish
Spread the apple butter on one side of the flatbread, scatter the cheddar cheese and fold flatbread in half.
Heat a nonstick pan and spray or brush with coconut oil. Place carefully in the pan and cook on each side until golden and crispy, and the cheese is warm. Remove from pan onto a flat surface and cut into wedges with a sharp knife. Sprinkle the flatbread quesadilla with powdered sugar.
Suggested Flatout: Foldit® - Traditional White