Apple butter is the deeply concentrated, intensely flavored cousin of apple sauce. It’s slow-cooked and spreadable. Just know, it’s hard to go back to sad commercial applesauce after you’ve tasted homemade apple butter. It’s the kind of thing I tend to make when there is a surplus of apples around. You need a lazy day, even better if it’s stormy, because you’re going to let your apples simmer on a burner for a stretch, then they’ll cook and concentrate in the oven for another hour or two. Your efforts will be rewarded with a quart (or so) of incredible apple intensity.
Apple Butter: How To Use It
Apple butter is the sort of thing to enjoy straight, dolloped on oatmeal, or swirled into a yogurt bowl. It’s amazing on crepes, waffles, and pancakes as well. But, I really like to use it as a filling for golden, flaky apple cinnamon hand pies (will link soon!), and always set aside enough for that task.
The Technique
The way I make apple butter is more old-school (and time intensive) than stovetop-only versions. Similar to this mushroom ragù, by starting the process on a stovetop and then moving the apples to the oven after blending them. Your end result is much richer, complex, and concentrated. It’s worth the extra time, and your house will never smell better, I promise.
What Kind of Apples?
Honestly, I nearly always end up using mix of apple varieties. That’s my advice. Whenever I use a mix of apples, the apple butter turns out better. Better flavor with more dimension. Definitely get some sweet apples in there. When you do, I often find it unnecessary to add sugar to my apple butter, it’s plenty sweet and nicely balanced. That said, if you’re tasting along the way, and your apples aren’t developing the level of sweetness you’re after, stir in brown sugar, a couple of tablespoons at a time, until it is to your liking – 1/4 cup is usually the sweet spot.
Peeled or Un-peeled Apples?
This is a matter of personal preference. I tend to leave the peels on for the nutritional benefits and rustic spirit. That said, if you love a silky smooth, more refined apple butter, start with peeled apples. Then run the blended apples through a food mill.
Apple Butter: Variations
- Smoked Cinnamon Apple Butter: I love using smoked cinnamon in my apple butter. You use it in place of more common Royal or Vietnamese cinnamon. It’s quite strong, so start with 1 teaspoon, and then wait to add more at the very end if you want a more pronounced flavor. I’ve been using the smoked cinnamon from La Boîte.
- Apple Cider Apple Butter: Use apple cider in place of the water called for in the recipe for more concentrated apple flavor.
- Pear & Apple Butter: Do a mix of apples and pears following the same process. You might even add peeled quince as well.
- Pink Apple Butter: Add a cup of cranberries (frozen is fine) to the apples before simmering.
What Else Can I do with Apple Butter?
- Swirl it into gelato.
- Make it a component on a cheese plate
- It’s a great sandwich spread if you’re going for savory/sweet.
- Fold into whipped cream cheese as a bagel topping.
- Make a savory winter squash tart, and dollop some apple butter before baking.
More Apple Recipes
- Broccoli Apple Salad
- Shaker Apple Pie
- Apple Salad
- Apple Cinnamon Hand Pies
Continue reading Apple Butter (and 5 Variations) on 101 Cookbooks