Today I want to share a treat that was inspired by my mom. After indulging in jar after jar of her rich apple butter over the years, I thought it was high time to make my own. My mom’s apple butter recipe is made in the microwave and incorporates a bit of butter at the end of the cooking time. It’s an easy, no fuss recipe that I absolutely love, but I wanted to try to make my own, dairy-free version of the delicious stuff. The method is quite simple: start by making a silky smooth apple sauce, then put it back on the heat to reduce for a few hours. During that additional cooking period, the apple sauce will caramelize and intensify in flavor, and that is what will create this beautiful golden, fat-free apple butter.
I like to flavor apple butter with vanilla, simply because I love its mellow, sweet taste, but you can use a classic combination of fall-inspired spices, such as cinnamon, cloves, and nutmeg, if you prefer. This spread makes a tasty homemade gift or the perfect addition to a weekend brunch, but frankly, I like to eat it every chance I get. I love it spooned over muffins and croissants or spread over warm toast. I can see it as a cake filler or even served with a roasted meat, such as pork or turkey. It’s an excellent way to use up a large quantity of apples—very handy this time of year—but you can also substitute pears (dreamy!). In short, it’s a quick, easy, fabulously delicious treat you just can’t pass up.
See how easy it is to make apple sauce by watching this short, fun video:
Makes about 2 cups (500 ml).
See how easy it is to make silky smooth, fat-free apple butter. The perfect addition to a weekend brunch, and a tasty homemade gift idea!
10 minPrep Time
1 hr, 20 Cook Time
1 hr, 30 Total Time
Peel, core, and slice the apples.
Place over medium-high heat to bring to a boil. Reduce the heat to the minimum, cover, and simmer for 20 minutes, until the apples are extremely soft (you should be able to break them down with a spoon).
Transfer half of the mixture to the container of a blender, and blend to a silky smooth consistency. (Make sure to start the blender on low speed and to hold down the blender’s cover while you do so because hot liquids will burst out.) Transfer the blended apple mixture to a large measuring cup. Blend the remaining apples and combine with the first batch.
Transfer the blended apples back to the skillet or pot. Bring to a slow simmer, then keep it over the lowest heat setting. Keep just enough heat so a few bubbles come up to the top every second.
Simmer for about 1h20, whisking or stirring with a wooden spoon regularly, until the mixture has thickened considerably. The butter is finished cooking when it holds its shape after you swirl it with a spoon, or when you draw a line with a spoon on the bottom of the pan and it takes a few seconds before merging back together.
Transfer the butter to clean jar(s). Cover tightly and enjoy within two weeks.
Recipe Credit: Marie Asselin