Description
This vegan apple butter recipe delivers a rich, smooth, and deeply caramelized spread made from fresh apples simmered slowly with warm spices. Perfect for spreading on toast or adding to desserts, it’s naturally sweetened and free from animal products, with options for stovetop or slow cooker preparation.
Ingredients
Apple Butter Ingredients
- 3 pounds apples (cored and chopped, approximately 1.35 kg)
- ½ cup apple cider or apple juice (120 ml)
- ¾ cup light brown sugar (165 g)
- 2 tablespoons granulated sugar (25 g)
- 1 tablespoon lemon juice (15 ml)
- 2 teaspoons ground cinnamon (5 g)
- ¼ teaspoon ground nutmeg (0.5 g)
- ⅛ teaspoon ground cloves (0.25 g)
- ¼ teaspoon fine sea salt (1.5 g)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Prepare the Apples: Wash the apples thoroughly under cold running water. Optionally peel them if a smoother texture is desired. Cut the apples into quarters, remove the cores, and chop into roughly 1-inch pieces.
- Cook the Apples (Stovetop Method): Place the chopped apples in a large, heavy-bottomed pot. Add apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Stir well to coat the apples. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 25–35 minutes, stirring occasionally until apples are very soft and mashable.
- Blend Until Smooth: Remove the pot from heat. Use an immersion blender directly in the pot to blend until smooth or carefully transfer the mixture to a blender in batches, blend until smooth, and return to the pot.
- Cook the Apple Butter (Stovetop): Stir in vanilla extract. Return pot to very low heat and cook uncovered for 1½ to 2 hours, stirring every 10–15 minutes and scraping the bottom and sides to prevent sticking or scorching. The apple butter is ready when thick, glossy, deep caramel brown, and holds shape on a chilled plate.
- Cool and Store: Allow the apple butter to cool slightly before transferring to clean jars or airtight containers. Store refrigerated for up to 2 weeks or freeze for up to 3 months.
- Prepare the Apples (Slow Cooker Method): Wash and chop apples as above.
- Add Ingredients to Slow Cooker: Combine chopped apples, apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and salt in the slow cooker; stir to combine.
- Cook Until Tender (Slow Cooker): Cover and cook on High for 3–4 hours or Low for 6–8 hours until apples are completely soft and mashable.
- Blend Until Smooth (Slow Cooker): Use an immersion blender to blend the mixture directly in the slow cooker or transfer to a blender in batches and return to slow cooker.
- Reduce the Apple Butter (Slow Cooker): Stir in vanilla extract. Leave lid slightly ajar to let steam escape. Continue cooking on High for 1–2 hours, stirring every 30–45 minutes until thick, glossy, and caramel brown.
- Perfect the Texture (Slow Cooker): Test by spooning a small amount onto a chilled plate; it should hold shape with little to no liquid separation. If reduction is slow, remove lid completely during final 30–60 minutes and stir frequently to prevent sticking.
- Cool and Store (Slow Cooker): Turn off slow cooker, let apple butter cool slightly. Transfer to clean jars or airtight containers. Refrigerate up to 2 weeks or freeze up to 3 months.
Notes
- Peeling apples is optional but recommended for an extra smooth texture.
- Use an immersion blender for convenient blending; alternatively, use a countertop blender.
- Stirring frequently during the reduction phase prevents sticking and burning.
- Allowing steam to escape during slow cooker reduction is essential for thickening.
- Store apple butter chilled and consume within two weeks or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes (stovetop) or up to 10 hours (slow cooker total including reduction)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
