Apple Butter
Slather this thick, creamy apple butter on toast, biscuits, pancakes, and more!
Serves24
Makes6 cups
Prep20 minutes to 30 minutes
Cook3 hours 30 minutes to 4 hours
If you’re like me and get carried away grabbing far too many apples when you’re out apple picking, you may be wondering what to do with all of them. Of course, baking a Dutch apple pie or a quick and easy apple crisp is always an option. Another great choice? Preserve the flavors of fall with this simple apple butter recipe.
This recipe makes good use of 8 pounds of apples, cooking them down with brown sugar and spices. Want to make it with a few pounds of apples picked up from the store? You can easily halve this recipe as well. No matter which apples you choose, you’ll end up with a thick, creamy apple butter that’s great for slathering on everything from toast and scones to a juicy pork chop for dinner.
Why You’ll Love It
- You can use any type of apple! Whether you’ve just gone apple picking or you’re picking up ones from the grocery store, any mix of apples can be used for this recipe.
- It’s delicious in so many ways. Yes, this apple butter is a great spread for toast, but it’s so much more than that. Pair it with fluffy biscuits, add it to a charcuterie board, or layer it in a stack of pancakes or French toast for a taste of fall.
Key Ingredients in Apple Butter
- Apples: Choose any type of apple, from Granny Smith to Fuji and Gala. For the best flavor, choose a mixture of tart and sweet apples.
- Water: A small amount of liquid helps to cook down the apples until they’re tender.
- Brown sugar: Highlights the flavor of the apples and adds a touch of sweetness. The deep molasses flavor of dark brown sugar pairs best with the apples, but you could also use light brown sugar.
- Spices: Cinnamon and nutmeg add a hint of warm spice to the cooked apple mixture. Feel free to increase this amount for more spice.
How to Make Apple Butter
- Prep the apples. Wash, core, and chop apples into 1-inch chunks.
- Cook the apples. Cook the apples in a large pot with water, lemon juice, brown sugar, cinnamon, and nutmeg until tender.
- Purée the apples. Using an immersion blender, purée the cooked apples until very smooth. A countertop blender can also be used for this step.
- Cook the apple butter. Cook the smooth apple mixture down until it has reduced by almost half, about 3 hours.
Helpful Swaps
- This recipe uses dark brown sugar for its deep molasses flavor. However, you can swap it for light brown sugar or granulated sugar if that’s what you have on hand.
- Any other of your favorite baking spices like ground cardamom, ground ginger, or allspice can be added to the mixture in addition or in place of cinnamon and nutmeg. Need a quick and easy mix? Try Apple Pie Spice for a warm, aromatic flavor.
Storage and Make-Ahead Tips
This apple butter is best kept in airtight containers. Refrigerate it for up to 2 weeks or keep it frozen for up to 3 months.
What to Serve with Apple Butter
Apple Butter Recipe
Slather this thick, creamy apple butter on toast, biscuits, pancakes, and more!
Prep time 20 minutes to 30 minutes
Cook time 3 hours 30 minutes to 4 hours
Makes 6 cups
Serves 24
Nutritional Info
Ingredients
- 8 pounds
apples, preferably a mix of sweet and tart apples
- 1
medium lemon
- 3/4 cup
packed dark brown sugar, plus more as needed
- 1/2 cup
water
- 2 tablespoons
ground cinnamon, plus more as needed
- 2 teaspoons
ground nutmeg, plus more as needed
Instructions
Core and cut 8 pounds apples into 1-inch chunks (about 6 quarts, no need to peel). Place in a very large pot or stockpot (around 8 quarts). Juice 1 medium lemon until you have 2 tablespoons, and add to the pot.
Add 3/4 cup packed dark brown sugar, 1/2 cup water, 2 tablespoons ground cinnamon, and 2 teaspoons ground nutmeg. Stir until the apples are evenly coated. Cover and cook over medium-high heat, stirring every 5 minutes or so, until the apples are very tender, about 30 minutes total.
Turn off the heat. Use an immersion blender to blend the apples directly in the pot until very smooth. Alternatively, blend in batches in a stand blender, then return to the pot.
Partially cover the pot. Cook over low heat, stirring every 20 minutes or so, until reduced by almost half and a darker color than applesauce, 3 to 3 1/2 hours total.
Taste and add more brown sugar and spices as needed. Blend again until velvety smooth. Let cool before transferring to airtight containers. For the best flavor, let the apple butter sit in the refrigerator overnight before serving.
Recipe Notes
Halving the recipe: This recipe can be easily halved to make 3 cups, cook in a large pot or Dutch oven.
Storage: The apple butter can be refrigerated in airtight containers for up to 2 weeks or frozen for up to 3 months.