If you love apples, you'll love this fall-inspired apple curd dessert. It's earthy, warming, slightly sweet, and can be enjoyed in various ways. This recipe is dairy-free with an egg-free/vegan option.
Apple curd, not to be confused with apple butter, is a popular British dessert that's made similarly to citrus fruit curds such as lemon or blood orange curd. Enjoy it slathered on toast or waffles, drizzled on oatmeal, or eaten by the spoonful.
Ingredients
- Apples - choose crisp apples that are sweeter. Tart apples won't work as well for this specific recipe as it has much less sugar than traditional recipes.
- Lemon juice - adds brightness and acidity.
- Brown sugar - pairs really nicely with the flavor of apples.
- Ground cinnamon - adds warmth and a little natural sweetness.
- Egg - this is what gives the curd that custard-like, thick texture.
- Butter (dairy-free or regular, unsalted) - adds creaminess and richness.
How To Make Apple Curd
Peel, core, and chop the apples into ½ - 1-inch pieces. Add them to a medium saucepan along with the lemon juice and water.
Cook, covered over medium heat for 18-20 minutes, or until the apples are very soft.
Remove from the heat and puree the apples. For more texture, use an immersion blender or potato masher. For a smooth texture, use a blender or food processor.
Pour the pureed apples back into the saucepan and add the brown sugar, cinnamon, and egg. Stir to combine.
Place the saucepan over low heat, add the cubed butter, and cook for 10 minutes, stirring frequently until the curd has thickened.
Allow it to cool completely before storing it in a tightly sealed jar in the fridge for 1-2 weeks.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this apple curd using what you already have? Here are some ideas…
- No apples? – you can actually use unsweetened applesauce instead. You'll need 2 cups.
- No brown sugar? - use organic cane sugar, white granulated sugar, coconut sugar (though you may need to increase the amount because it's not as sweet), or maple syrup.
- Make it egg-free - make a slurry mixing together 1 tablespoon each of cornstarch or tapioca starch and cold water.
- Variations - use additional spices such as ground cardamom, nutmeg, or allspice, or use a pumpkin pie blend.
Frequently Asked Questions
Although they sound similar, they're not the same thing. Apple butter is made by cooking down apples, spices, and sugar until it's a really concentrated apple sauce. Apple curd uses those ingredients but with the addition of eggs and butter to achieve its thick texture.
More Apple Recipes
- Apple and Blueberry Crumble
- Baked Apples With Oatmeal
- Shaved Brussel Sprout Salad
- Dairy-Free Apple Crisp
- Apple Cabbage Salad
Apple Curd
Ingredients
- 4 medium sweet, crisp apples roughly 1 pound or over
- 1 tablespoon lemon juice
- 1 tablespoon water
- ⅓ cup brown sugar
- ½ - 1 teaspoon ground cinnamon depending on preference
- 1 large egg, room temperature
- 4 tablespoons dairy-free or unsalted butter, cubed
Instructions
- Peel, core, and chop the apples into ½ – 1-inch pieces. Add them to a medium saucepan along with the lemon juice and water. Cook, covered over medium heat for 18-20 minutes until the apples are very soft.
- Remove from the heat and puree the apples. For more texture, use an immersion blender or potato masher. For a smooth texture, use a blender or food processor.
- Pour the pureed apples back into the saucepan and add the brown sugar, cinnamon, and egg. Stir to combine.
- Place the saucepan over low heat, add the cubed butter, and cook for 10 minutes, stirring frequently until the curd has thickened.
- Allow it to cool completely before storing it in a tightly sealed jar in the fridge for 1-2 weeks.
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