Thick, deeply spiced, and richer than anything from a jar, homemade apple butter turns a big batch of apples into the coziest spread of the fall season. All it takes is a pot, some patience, and a whole lot of apples.
This recipe was contributed by Joanne from Eats Well With Others many years ago. The article has since been updated, but the recipe remains as delicious as ever!
Key Ingredients & Substitutions
- Apples. Honeycrisp is my go-to for its balance of sweet and tart, but any baking apple works well — Gala, Fuji, Braeburn, or a mix of a few varieties will all cook down beautifully.
- Apple cider. Cooking the apples in cider instead of plain water deepens the apple flavor. In a pinch, apple juice will work too, though the finished butter will be a touch sweeter.
- Lemon juice. Brightens the flavor and keeps the apples from browning while they cook down.
- Sugar. White sugar keeps the flavor classic, but light brown sugar adds a deeper, almost caramel note. Look for an organic or vegan-certified brand if you want the recipe to be fully vegan.
- Cinnamon. The backbone of that classic apple butter flavor. Ground cloves, nutmeg, or allspice are great additions if you want to build out a more complex spice blend.
Helpful Tips
Cut the apples into even pieces. Uniform eighths or quarters cook at the same rate, so you won't end up with a mix of mushy and firm pieces by the time the apples are ready to puree.
Don't skip the puree step. Blending the cooked apples with an immersion blender before you add the sugar gives the finished butter its signature smooth, spreadable texture. If you prefer a chunkier apple butter, just mash with the back of a spoon instead.
Low and slow is the secret. Once the sugar and cinnamon go in, resist the urge to crank up the heat to speed things along. A gentle simmer over medium-low heat lets the sugars caramelize slowly, which is what gives apple butter its deep amber color and concentrated flavor.
Stir more often as it thickens. Apple butter goes from perfectly thick to scorched surprisingly fast once most of the liquid has cooked off. Stir every few minutes early on, then more frequently — almost constantly — during the last 15 minutes.
Use the chilled plate test to check for doneness. Drop a small spoonful of apple butter onto a chilled plate and let it sit for a minute. If no liquid pools around the edges, it's ready to come off the heat.
Variations
- Slow cooker apple butter. Combine all the ingredients in a slow cooker and cook on low for 8-10 hours, leaving the lid cracked open for the last hour or two to let excess liquid evaporate.
- Instant Pot apple butter. Pressure cook the apples, cider, water, and lemon juice on high for 8 minutes, quick release, then stir in the sugar and cinnamon and simmer on sauté mode until thickened.
- Maple apple butter. Swap the white sugar for an equal amount of maple syrup for a slightly less sweet, more caramel-forward flavor.
- Spiced apple-pumpkin butter. Stir in a half cup of pumpkin puree along with the cinnamon, plus a pinch of ground cloves and nutmeg, for a fall mashup of two favorites.
- Extra-spiced apple butter. Add a pinch each of ground cloves, allspice, and nutmeg along with the cinnamon for a more complex, chai-like spice profile.
Serving Ideas
Apple butter is one of those spreads that works just as well on a lazy weekend morning as it does dressed up for a fall gathering. Slather it thickly over warm toast, biscuits, or English muffins, or swirl a spoonful into a bowl of oatmeal or yogurt. It's also fantastic stirred into a batch of Vegan Cinnamon Rolls filling in place of some of the sugar and butter.
Beyond breakfast, apple butter makes a wonderful topping for pancakes and waffles, a filling for thumbprint cookies, or a glaze brushed onto roasted vegetables like butternut squash or sweet potatoes. If you end up with extra apples after making a batch, they're also perfect for a batch of Vegan Apple Crisp or Vegan Apple Fritters.
Apple butter also makes a lovely homemade gift — spoon it into small jars, tie on a ribbon, and hand it out to neighbors and friends during the holidays.
Storing & Freezing
Let the apple butter cool completely, then transfer it to an airtight container or jar and store it in the refrigerator for up to three weeks. The higher sugar content acts as a natural preservative, so it keeps noticeably longer than plain applesauce.
Apple butter also freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to six months. Thaw overnight in the refrigerator before using; a quick stir will bring back its smooth texture.
More Cozy Apple Recipes
If you loved this recipe, here are a few more you might enjoy:
- Vegan Puff Pastry Apple Tart
- Caramel Apple Empanadas
- Vegan Apple Oatmeal Cookies
- Vegan Apple Crisp
- Quick Apple and Cottage Cheese Muffins
📖 Recipe
Ingredients
- 4 pounds honeycrisp apples, peeled, cored and quartered
- 1 ½ cups sweetened apple cider
- ½ cup water
- Juice of 1 lemon
- 2 cups white sugar (organic for vegan-friendly)
- 1 tablespoon ground cinnamon
Instructions
- In a large Dutch oven, combine the apples, apple cider, water, and lemon juice. Bring to a boil and then lower to a simmer. Cook, covered, for 30 minutes or until the apples are mushy. Puree with an immersion blender.
- Stir in the sugar and cinnamon. Cook on medium-low heat, uncovered, for an hour or until thickened, stirring frequently.
- Store in the refrigerator in a sealed container.
Fox Kitchen says
I've actually never heard of apple butter but it looks delicious!
Fox Kitchen says
Beautiful photos!
Léa (Savoure la Vie) says
I had never heard of apple butter before! Being French, it's not something we commonly eat. But it sounds delicious and I might give it a go.
Thanks for sharing!
Léa x