This is the only way to make apple butter...I started out making it by following the recipe in my ancient Ball book (my usual preserving bible), but they never specify exactly how long it takes to cook this down to the proper consistency, and after 3 hours I realized I had had enough. I canned what I had (basically very dark red super thick applesauce at that point) and chalked it up as a failure. Then I found this recipe! I uncanned what I had and put it in the crockpot on high for about 6 hours and on low for another 6. It caramelized beautifully without burning or sticking; I used two wooden spoons laid across the top of the pot to balance the lid on and let the steam escape. I recanned what I had and tried it this morning - wonderful! The only reason I am not giving 5 stars is because I did not make mine from scratch in the crockpot as the recipe says - I was starting with my own applesauce. So I can't speak to the success of doing it that way. In future this will be a great way to "use up" the remainder I have at the end of a day of making applesauce that isn't enough to make a full canner's worth. Thanks so much again!

Reviewed On: Nov. 1, 2009

While this may be delicious in certain uses, if you are looking for the Spice Islands version of Beau Monde, this is not what you want. Spice Islands' own website states their seasoning is a blend of salt, celery and onion. I am giving this a 3 because it was the only way I could leave a review to let people know this, and, as I said, it may indeed be good for some things.

Reviewed On: Oct. 6, 2009

Oh my word - I also wish I could give out 10 stars. Just made this for the first time today, and it is so very, very good. I doubled it in a 13 x 9 pan, and the only change I made was to use light brown sugar instead of white sugar in the streusel, as suggested by other reviewers. I may have used a bit more than 6 oz (the doubled amount) of cream cheese, but no more than 7 oz total. It is so moist and flavorful. When asked how much of the 13 x 9 pan he wanted me to leave at his house, my younger brother, who is my favorite food critic because he is always bluntly honest, said "all of it." I will be making this for years!

Reviewed On: Sep. 4, 2008