This Homemade Apple Butter is everything cozy, comforting, and delicious about fall — all in one jar. While it sounds fancy, it’s actually incredibly easy to make.
Fresh diced apples are slowly simmered with apple cider, brown sugar, cinnamon, and warm fall spices until they become soft, fragrant, and deeply caramelized.
After a gentle puree and simmer, it transforms into a thick, silky spread that’s naturally sweet, rich, and bursting with autumn flavor.
Perfect for spreading on toast, stirring into oatmeal or yogurt, dolloping on pancakes, or gifting during the holidays — this easy apple butter recipe captures the best flavors of the season.
It’s a simple way to fill your kitchen with the scent of baked apples and cinnamon.
Why you’ll love this recipe!
What ingredients do I need?
- Apples: The heart of this recipe! Use about 3 pounds (5 large apples). A mix of sweet and tart varieties like Honeycrisp, Fuji, and Granny Smith gives the best flavor and natural sweetness. Leaving the skins on adds color and nutrients. Plus it saves you time and energy!
- Dark Brown Sugar: Adds rich, caramel-like depth and enhances the apple’s natural sweetness while helping the butter thicken and darken beautifully.
- Granulated Sugar: Balances the deeper flavor of the brown sugar and gives a smooth, consistent sweetness.
- Apple Cider: Infuses the apple butter with warm, spiced apple flavor and helps the apples cook down slowly. If you don’t have cider, water works too — but cider gives a more robust fall flavor.
- Vanilla Bean Paste (or Extract): Adds warm, aromatic notes that round out the sweetness and enhance the overall flavor.
- Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives this apple butter its signature fall aroma.
- Cinnamon: Deepens the spiced flavor and pairs perfectly with caramelized apples.
- Salt: A small but mighty ingredient — it balances sweetness and brings out the natural apple flavor.
Recipe Variations
- Add 1/4 c. maple syrup and decrease the sugar by have to add a maple flavor to it.
- Omit all the sugar all together and use very sweet apples, like Fuji and Gala.
- Make Pear Butter- substitute all the apples with pears
- Make an Apple-Pear version by substituting half of the apples with pears.
- Make applesauce just by decreasing the time you allow the pureed apples to reduce, you can also choose to leave some chunks of apple when blending if you like that texture.
Pro Tips
- Don’t peel the apples! Saves time and energy and you get all those nutrients!
- Be careful using the immersion blender in your pot. Depending on the type it can scratch it. If you have a titanium, or stainless steel, pot then you should be okay. But if you have a coated pot, or even cast iron, this could scratch it all up! In this case, you should pour the apples into a large bowl and blend in that before adding it back into the pot to reduce.
- You can also blend the apples in batches in a food processor if you don’t have an immersion blender and then add it back to the pot to reduce.
- Stir occasionally, especially near the end of cooking. This helps prevent sticking or burning as the mixture thickens.
- If it’s not thick enough after pureeing, cook uncovered on LOW for another 45-60 minutes to reduce.
Leftovers and Storage
- Portion out into containers and allow to cool before covering and place in fridge. Will keep in the fridge for up to 3 weeks.
- I love using canning jars for this!
The Many Ways to Use Apple Butter
- Spread it on everything: Toast, biscuits, pancakes, waffles, or warm muffins — it’s like fall in every bite.
- Make Apple Butter Cinnamon Rolls ** link
- Swirl into yogurt or oatmeal: Adds sweetness, spice, and a cozy apple flavor to breakfast.
- Use as a baking ingredient: Substitute part of the fat or sugar in cakes, muffins, or quick breads for extra moisture and flavor.
- Layer on sandwiches: Spread on grilled cheese, turkey, or ham sandwiches for a sweet-savory twist.
- Serve with cheese: Pairs beautifully with sharp cheddar, brie, or goat cheese on a fall cheese board.
- Glaze meats: Brush over pork chops, chicken, or roasted veggies for a caramelized, apple-sweet glaze.
- Fill pastries or crepes: Use as a filling for hand pies, turnovers, or crepes.
- Add to smoothies: A spoonful adds natural sweetness and warm spice.
- Top ice cream or cheesecake: Drizzle warm apple butter over desserts for a cozy fall touch.
- Gift it: Package in small jars with ribbon and a tag — it’s a thoughtful, homemade holiday gift.
Other Recipes You’ll Love
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Apple Butter
This Homemade Apple Butter is cozy, rich, and bursting with fall flavor. Made by slowly cooking fresh apples with apple cider, cinnamon, and warm spices until thick and caramel-colored, it’s smooth, fragrant, and perfectly sweet. Delicious on toast, pancakes, yogurt, or straight from the spoon — it’s the ultimate easy fall spread.
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Servings: 24 oz
Ingredients
- 3 lbs apples about 5 large apples, diced (skin on is okay!)
- 1/2 c. Dark brown sugar
- 1/4 c. Granulated sugar
- 2/3 c. Apple cider or water if you don’t have it, but apple cider is best
- 2 tsp vanilla bean paste or vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 tsp salt
Instructions
- Add all ingredients to a large pot and stir to combine. Cover and cook on med-low heat for about 1 hour (or until apples are basically like mush).
- Pour into a large bowl and puree using an immersion blender until there are no chunks (you can also use a food processor if you don’t have an immersion blender, but you might have to do it in batches).
- Add the apple puree back to the pot and place on the stove. Turn the stove onto medium heat and bring the apples to a simmer. Reduce heat to low and cook uncovered for at least 1 hour (you want the puree to thicken and reduce). Stir occasionally. (Be careful of some splashing that can occur when it is on the stove).
- Remove from heat and put into a storing container. Allow to cool before covering and place in fridge. Will keep in the fridge for up to 3 weeks.
Notes
I prefer to use apple cider as the liquid, but water if fine as well!
The longer you cook the pureed apples, the thicker it will get.
Don’t peel the apples! This will save time and energy, plus you get all those nutrients.
Be careful using the immersion blender in your pot. Depending on the type it can scratch it. If you have a titanium, or stainless steel, pot then you should be okay. But if you have a coated pot, or even cast iron, this could scratch it all up! In this case, you should pour the apples into a large bowl and blend in that before adding it back into the pot to reduce.
Stir occasionally, especially near the end of cooking. This helps prevent sticking or burning as the mixture thickens.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.