Apple Curd
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.
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 1/2 – 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.
Notes
SUBSTITUTIONS:
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.