Roasted Apple Butter

Roasted Apple Butter

Deeply caramelized, velvety apple spread with warm spices — perfect on toast, biscuits, oatmeal, or even stirred into yogurt or desserts. Roasting gives a more complex, almost jam-like flavor.

Ingredients — Large Batch (~8 pints)

8 lb apples (mix sweet + tart; e.g., Honeycrisp, Jonagold, McIntosh)
½–1 cup apple cider or apple juice
1–2 cups brown sugar (or adjust to taste; optional: ½ cup granulated sugar for extra sweetness)
2 tsp ground cinnamon
½ tsp ground nutmeg
¼–½ tsp ground cloves or allspice (optional; cloves are potent)
¼ tsp salt
1–2 Tbsp lemon juice (brightens flavor, optional)
1 tsp vanilla extract (optional, added after roasting for aroma)

Small batch (2–3 pints): Use 2–3 lb apples, ~½ cup cider, ~½ cup brown sugar, same spices scaled down.

Equipment

Large roasting pan (rimmed) or sheet pan
Oven, 350°F (175°C)
Immersion blender, regular blender, or food mill
Wooden spoon or spatula
Heatproof bowls & containers for storing

Method — Oven Roasting

Prep apples: Wash, core, and quarter apples. Peeling is optional — skins will soften and blend out.
Arrange in pan: Spread apples in a large roasting pan. Drizzle with cider, sprinkle sugars, spices, salt, and lemon juice. Toss lightly to coat.
Roast: Cover pan loosely with foil and roast at 350°F (175°C) for 45–60 minutes, stirring halfway, until apples are soft and slightly caramelized. Remove foil for the last 15–20 minutes to deepen browning.
Mash / puree: Let apples cool slightly. Blend with immersion blender or food mill until smooth. For ultra-smooth texture, press through a fine-mesh sieve if desired.
Reduce / thicken: Transfer back to roasting pan or a saucepan. Cook uncovered over low heat on stovetop for 20–30 minutes, stirring occasionally, until thick and spreads like jam. Optional: finish in a 300°F (150°C) oven for 10–15 minutes to concentrate further.
Flavor finishing: Stir in vanilla extract if using. Taste and adjust sweetness/spices.

Tips & Tricks

Flavor depth: Roasting concentrates sugars naturally; consider using half brown sugar, half maple syrup for a nutty, deep flavor.
Spice balance: Start with less cloves/allspice — can always add after roasting.
Thicker apple butter: Slow, gentle reduction is key; don’t rush with high heat or it may scorch.
Optional add-ins: A pinch of ginger or cardamom can give a gourmet twist.

Storage

Refrigerator: Store in airtight container for up to 2–3 weeks.
Freezer: Freeze in airtight containers for up to 12 months.
Canning (optional): Roasted apple butter can be hot-packed and processed in a boiling-water bath using tested USDA/NCHFP canning instructions. Follow headspace, processing times, and jar sterilization carefully.

Quick Summary

Roast apples with cider, sugar, spices at 350°F until soft & caramelized.
Puree until smooth.
Reduce uncovered until thick and jam-like.
Stir in optional vanilla.
Store or can following tested procedures.

This method produces apple butter with richer flavor and darker color than crockpot versions, thanks to roasting and natural caramelization.

OTHER RECIPES

Apple Butter Ingredients

1 cup cider, divided into 1/4- and 3/4-cup amounts
7 tablespoons dark brown sugar
1 teaspoon lemon juice
1 pinch kosher salt
2 tablespoons unsalted butter, cut into small cubes
3 pounds apples
1/2 teaspoon cinnamon
1 pinch nutmeg
1 pinch cloves

Apple Butter Directions

Preheat oven to 400°. Cut apples into large chunks (quarters for small apples, eighths for larger). Arrange on a large metal roasting pan, add the 1/4 cup of cider and lemon juice, then sprinkle with brown sugar and salt and dot with butter.

Roast for 30–35 minutes, or until apples are very soft and fall apart at the touch of a fork.

Remove from oven and let rest for one minute, then pour the remaining 3/4 cup of cider over the pan.

Transfer apples and liquid to a large flat-bottomed bowl or pot.

Mash with a spoon, fork, or potato masher until the pieces have been broken up into sauce.

Run the mixture through a food mill to remove the cores, seeds, and peels (see note above if you do not have a food mill).

Stir in the spices, then give it a taste. Add more sweetener and/or spices until you have the flavor where you want it.

At this point, assess the consistency of your butter.

If you’d like it to be a bit smoother, you can blend it up with a food processor or an immersion blender.

If it isn’t quite as thick as you’d like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally, until you’ve achieved the right consistency.

Once cooled, store in an airtight container in the fridge for up to a week, or freeze it to keep it for longer.

Cool. Enjoy the Roasted Apple Butter recipe !!

Roasted Apple Butter Video :

CROCKPOT APPLE BUTTER

CROCKPOT APPLE BUTTER

Delicious, deeply spiced apple butter made easy in a slow cooker — with tips for small or large batches, how to finish for canning vs fridge/freezer, troubleshooting, and safer canning guidance. I’ll include a tested canning reference so you can preserve jars safely.

Result you’ll get

A silky, caramelized apple spread (about 8–10 pints if you make a large batch below) — perfect on toast, swirled into oatmeal, folded into yogurt or used for gifting.

Ingredients — large crockpot batch (yields ~8–10 pints)

8 lb apples (mix sweet + tart; good choices: Jonagold, McIntosh, Golden, Winesap).
2 cups apple cider (or apple juice)
1–2 cups granulated sugar and/or 1–2 cups packed brown sugar (adjust to taste; many recipes use a mix)
2 tsp ground cinnamon (adjust to preference)
½ tsp ground nutmeg (optional)
¼–½ tsp ground cloves or 1/4 tsp allspice (optional — cloves are strong)
¼–½ tsp salt
1–2 Tbsp lemon juice (optional; brightens flavor)
(If you want a tested USDA-style canning recipe, see the NCHFP/apple-butter recipe linked below.) Food Preservation Center

Small-batch (2–3 pints): use 2–3 lb apples, ½–1 cup cider, ~½–⅔ cup sugars, same spices scaled down.

Equipment

6–8 quart slow cooker (or larger)
Immersion blender or regular blender/food mill/food processor
Wooden spoon & heatproof spatula
(If canning) wide-mouth canning funnel, hot water bath canner, jars/lids, jar lifter, clean towels. Follow tested canning times below. Food Preservation Center+1

Method — Crockpot (easy, mostly hands-off)

Prep apples. Wash, core and roughly chop. You can peel or leave skins on — skins will soften and can be blended out (no need to peel if you’ll blend or pass through a food mill).
Load the crockpot. Put apples, cider (or juice), sugars, spices, salt, and lemon juice into the slow cooker. Stir to combine.
Cook low & slow. Cover and cook on LOW 8–10 hours (or HIGH 4–6 hrs) until apples are very soft and darkened. Stir once or twice. Many cooks start on HIGH to jumpstart, then finish LOW; either works. Typical slow-cooker methods use roughly these ranges. My Baking Addiction+1
Break down to a puree. Use an immersion blender to blend until smooth, or transfer (in batches) to a blender or run through a food mill for extra silky texture.
Thicken. Return the puree to the crockpot and cook uncovered on LOW for 1–3 more hours, stirring occasionally, until it is thick and “mounds” on a spoon (or test a spoonful on a chilled plate — when it no longer has a ring of liquid around the edge, it’s done). This step deepens color and concentrates flavor. Food Preservation Center

Sweetness & sugar-free notes

You can tune sugar to taste. Many home recipes use both brown + white sugar for depth; others use only brown sugar for caramel notes.
If you intend to can for shelf storage, use a tested canning recipe (sugar reductions can affect texture and sometimes require different recommended processes). NCHFP has a reduced-sugar apple butter guidance — follow tested recipes for safe, shelf-stable results. Food Preservation Center+1

Canning / preserving (important safety & tested processing)

If you plan to make your apple butter shelf-stable, follow a tested canning recipe and the USDA/NCHFP procedures. Key points from the National Center for Home Food Preservation:

Use the hot pack method: fill hot apple butter into sterile half-pint or pint jars leaving ¼-inch headspace.
Recommended boiling-water canner process times (follow the table and adjust for your elevation): Half-pints/pints — 5 minutes (0–1,000 ft); 10 min (1,001–6,000 ft); 15 min (above 6,000 ft). Quarts have longer times. (Always read the full NCHFP instructions before canning.) Food Preservation Center

Ball/Bernardin and other extension sources also publish tested apple butter canning recipes and processing times — consult those for step-by-step canning checklists. Ball+1

Do not assume untested low-sugar or unusual substitutions are safe for shelf storage — either follow a tested reduced-sugar NCHFP recipe or freeze/store refrigerated instead. Food Preservation Center

Refrigerator / Freezer / Pantry storage

Unopened, properly processed canned jars: best quality 12–18 months stored in a cool, dark place. Use standard canning-label info as a guide. Champlain Orchards+1
Opened jar (refrigerator): use within 2–4 weeks (common guidance: 2–3 weeks). Use a clean spoon each time to avoid contamination. Champlain Orchards+1
Freezer: freeze in airtight containers for up to ~1 year for best quality. Stark Bro's Nurseries & Orchards Co.

Troubleshooting & tips

Too thin? Continue cooking uncovered to reduce more. A short finish in a skillet over medium heat for a small batch can caramelize and thicken further.
Grainy/bitter after blending skins? Use a food mill or fine sieve to remove any fibrous bits; blend more slowly/longer.
Spices too strong? Cloves are potent — reduce if you prefer. Add vanilla at the end for rounding.
Scaling: You can halve or double ingredients — slow cooker capacity and jar yields scale roughly linearly. For canning, only use tested recipes for safety (don’t invent processing times). Food Preservation Center

Flavor variations

Maple apple butter: replace part of sugar with ½–1 cup maple syrup (if you’ll freeze or refrigerate; if canning, use tested recipe).
Chai spice: add cardamom + star anise (use lightly).
Boozy finish (for eating, not canning): stir in a tablespoon rum or bourbon after cooking and before bottling for fridge use.

Quick recipe card (single large batch summary)

8 lb apples, cored & chopped
2 cups cider, 1–2 cups brown sugar + 1 cup granulated sugar (adjust)
2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp salt
Cook LOW 8–10 hrs in crockpot until very soft → blend → cook uncovered 1–3 hrs until thick → hot pack into jars for canning or chill for fridge/freezer. For canning, follow NCHFP/Ball processing times & headspace instructions. Food Preservation Center+1

Sources & further reading (authoritative)

National Center for Home Food Preservation — Apple Butter (tested recipes, hot-pack & processing times). Food Preservation Center
NCHFP — Apple Butter, Reduced Sugar guidance. Food Preservation Center
Ball® Mason Jars — apple butter / canning basics and processing suggestions. Ball
Slow-cooker/apple-butter recipe examples (crockpot method). My Baking Addiction+1
OSU / Extension materials on apple preserving

OTHER RECIPES

APPLE BUTTER INGREDIENTS

6 large apples, peeled, cored, finely chopped (honeycrisp, gala, ambrosia)
1/3 cup raw sugar
1/2 cup light brown sugar, not packed
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg

APPLE BUTTER INSTRUCTIONS

Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook high 5 hours, or low 10 hours, stirring once halfway, until the apples are tender and dark brown.

Uncover and puree with an immersion blender.

Cook on high uncovered 2 hours, stirring occasionally, until thickened.

Spoon into jars or containers, cover and refrigerate. Cool. Enjoy the CROCKPOT APPLE BUTTER recipes !!

CROCKPOT APPLE BUTTER VIDEO :

APPLE-BUTTER BARS

Soft, Cinnamon-Spiced, and Perfectly Apple-Rich

⭐ What Makes These Bars Amazing

Apple butter creates a deep apple flavor without extra moisture.
A crumbly, buttery shortbread-like base holds everything together.
The top bakes into a soft cake-bar hybrid with a gooey apple layer.

🧂 Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup brown sugar, packed
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
¼ tsp nutmeg (optional)

Wet Ingredients

1 cup unsalted butter, melted
2 large eggs
2 tsp vanilla extract

Filling

1 – 1¼ cups apple butter

🍽️ Instructions

1. Prepare the pan

Preheat oven to 350°F (175°C).
Line a 9×13-inch pan with parchment and lightly grease.

2. Make the base batter

In a mixing bowl, combine:

Flour
Brown sugar
Baking powder
Baking soda
Salt
Cinnamon (and nutmeg)

Stir to blend.

Add:

Melted butter
Eggs
Vanilla

Mix until you get a thick, soft dough.

3. Build the layers

Press 2/3 of the dough into the bottom of the pan (use damp fingers or a spatula).
Spread the apple butter evenly over this base.
Crumble or dollop the remaining 1/3 dough on top — it won’t fully cover, and that’s perfect.

4. Bake

Bake for 28–34 minutes, or until:

The top is golden
The center is set but soft
Edges pull slightly from the pan

5. Cool and cut

Let bars cool completely before cutting (they firm up as they cool).
Cut into squares, rectangles, or long bars.

🍯 Optional Add-Ins

½ cup chopped pecans or walnuts (mix into dough)
Sprinkle coarse sugar on top before baking
Add a thin layer of cream cheese swirl with the apple butter
Drizzle with vanilla glaze after baking

🍏 Variations

Apple-Crumble Apple-Butter Bars

Add a crumb topping made from oats + butter + brown sugar.

Maple Apple-Butter Bars

Add 2 tbsp pure maple syrup to the dough.

Ginger Apple-Butter Bars

Add ½ tsp ground ginger + swap cinnamon for pumpkin spice.

OTHERS RECIPE

APPLE-BUTTER BARS INGREDIENTS

1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. quick-cooking oats, uncooked
1 1/2 c. sugar
1 c. butter, melted
1 1/2 c. apple butter
1 c. chopped pecans or walnuts

APPLE-BUTTER BARS INSTRUCTIONS

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a large mixing bowl.

Mix in oats and sugar. Pour in melted butter and mix well.

Press half of this mixture into a greased 9x13x2 inch baking pan.

Mix apple butter and nuts together; spread over mixture in pan.

Sprinkle with remaining crumbly mixture. Bake at 350 degrees for 50-60 minutes, or until brown.

Cool before cutting into bars. The apple butter recipe is ready...enjoy !

APPLE-BUTTER BARS VIDEO :

APPLE BUTTER PUMPKIN PIE

APPLE BUTTER PUMPKIN PIE — a classic pumpkin pie elevated with apple butter for extra warmth, spice, and silky texture. This is one of the most beloved fall-style mash-ups in American baking.

🥧 APPLE BUTTER PUMPKIN PIE

Smooth, Spiced, and Perfectly Autumn

⭐ Why This Pie Works

Apple butter adds deep caramelized apple flavor.
The pie bakes extra creamy because apple butter has no extra water.
Needs less sugar thanks to the natural sweetness.
Spices become richer and more complex.

🍎 Ingredients

For the Pie Filling

1 cup pumpkin purée (not pumpkin pie mix)
¾ cup apple butter
½ cup brown sugar, packed
2 large eggs
1 cup evaporated milk OR heavy cream
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves (or allspice)
½ tsp salt
1 tsp vanilla extract

Crust

1 unbaked 9-inch pie shell (homemade or store-bought)
Optional: brush edges with beaten egg for shine

🔥 Instructions

1. Prepare the oven

Preheat to 425°F (220°C).

2. Mix the filling

In a large bowl, whisk together:

Pumpkin purée
Apple butter
Brown sugar
Eggs
Evaporated milk / heavy cream
All spices
Salt
Vanilla

Whisk until smooth and silky.

3. Fill the crust

Pour filling into the unbaked pie shell.
Tap lightly to release air bubbles.

4. Bake hot, then low

Start at 425°F for 10 minutes.
Reduce heat to 350°F (175°C) and continue baking 40–45 minutes,
or until the center is set but still slightly wobbly.

Expert tip: The pie is done when an instant-read thermometer inserted in the center reads 175–180°F (80–82°C).

5. Cool

Cool at least 2 hours before slicing.
Chill for best texture.

🍨 Serving Ideas

Whipped cream flavored with cinnamon or maple
Vanilla bean ice cream
Drizzle of warm caramel
Garnish with candied pecans

✨ Variations

Maple Apple Butter Pumpkin Pie

Replace half the brown sugar with 2 tbsp pure maple syrup.

Apple Streusel Topping

Before baking, top the pie with:

½ cup flour
¼ cup brown sugar
¼ cup cold butter
½ tsp cinnamon

Crumble on top → bake as usual.

Ginger Snap Crust

Use crushed gingersnap cookies + melted butter instead of a pastry crust.

OTHER RECIPES

INGREDIENTS

1 c. apple butter
1 c. pumpkin
1/2 c. brown sugar, firmly packed
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/8 tsp. ginger
3 eggs, slightly beaten

INSTRUCTIONS

Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg and ginger.

Add eggs and mix well. Add milk gradually.

Pour into pie shell and bake at 425 degrees for about 40 minutes. Enjoy !

VIDEO:

APPLE BUTTER CRUMBLE PIE

Ingredients

For the Pie

1 unbaked 9-inch pie crust (store-bought or homemade)
1 ¼ cups apple butter
2–3 apples, peeled and thinly sliced
¼ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp lemon juice
1 tbsp flour (to help thicken juices)

For the Crumble Topping

½ cup all-purpose flour
½ cup rolled oats
⅓ cup brown sugar
½ tsp cinnamon
Pinch of salt
6 tbsp cold butter, cubed

Instructions

1. Preheat Oven

Preheat to 190°C / 375°F.

2. Prepare the Filling

In a bowl, toss sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour.
Spread the apple butter evenly over the bottom of the pie crust.
Arrange the seasoned apple slices on top of the apple butter layer.

3. Make the Crumble

In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt.
Cut in the cold butter using fingers or a pastry cutter until the mixture forms coarse crumbs.

4. Assemble the Pie

Sprinkle the crumble topping evenly over the apples.
Press lightly so it adheres but remains crumbly.

5. Bake

Bake for 45–55 minutes, or until the top is golden brown and the apples are tender.
If the edges brown too fast, cover them loosely with foil.

6. Cool

Let the pie cool for 1–2 hours so the filling sets properly before slicing.

Serving Suggestions

Serve warm or at room temperature.
Perfect with vanilla ice cream, whipped cream, or a drizzle of warm caramel sauce.
Even better the next day as the flavors deepen!

OTHER RECIPES

INGREDIENTS

1 unbaked 9 inch pie crust
1 cup Libby's solid pack pumpkin
1 cup apple butter
1/4 cup packed dark brown sugar
1/2 cup cinnamon
1/4 tsp. ginger
1/4 cup nutmeg
1/4 teaspoon salt
3 eggs, slightly beaten
1 cup undiluted evaporated milk
Crumble Topping

INSTRUCTIONS
In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degree oven for 50-60 minutes.

Crumble Topping: In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil
pan, bake on a cookie sheet. When using glass, do not use cookie sheet. Enjoy !

Apple Butter Recipe I

Ingredients

4 lbs (about 8–10 medium) apples, peeled, cored, and sliced
1 cup granulated sugar
1 cup brown sugar
1 tbsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves (optional, stronger flavor)
1 tsp vanilla extract
Pinch of salt
½ cup apple cider or water

Instructions

1. Prepare the Apples

Peel, core, and slice the apples into even pieces.
Place them in a large heavy pot or Dutch oven.

2. Add Spices & Sweeteners

Sprinkle in the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cloves, vanilla, and a pinch of salt.
Pour in the apple cider (or water).
Stir to coat the apples well.

3. Cook Low and Slow

Cover the pot and cook over low heat for 1–1½ hours, stirring occasionally.
Apples should become very soft and fragrant.

4. Purée

Use an immersion blender to blend until silky smooth.
- (Or cool slightly and blend in batches in a regular blender.)

5. Thicken the Butter

Return to low heat and simmer uncovered for another 45–60 minutes, stirring often.
Cook until it becomes dark, thick, and spreadable.
- Tip: If it “stands up” on a spoon without dripping, it’s ready!

6. Store

Let cool completely.
Transfer to jars and refrigerate for up to 2 weeks, or freeze for 3–6 months.

Extra Tips

A mix of sweet + tart apples (e.g., Fuji + Granny Smith) gives the best flavor.
Add more cinnamon or sugar to taste at the end.
For extra silkiness, strain through a fine mesh sieve.

OTHER RECIPES

Ingredients
* 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
* 1 cup apple cider vinegar
* 2 cups water
* Sugar (about 4 cups, see cooking instructions)
* Salt
* 2 teaspoons cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon allspice
* Grated rind and juice of 1 lemon

Equipment Needed

* 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
* A food mill or a chinois sieve
* A large (8 cup) measuring cup pourer
* 6-8 8-ounce canning jars

INSTRUCTIONS
Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat. Measure out the purée and add the sugar and spices

3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the
better, as there is more surface for evaporation.)

Canning

5. There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6. Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures.

Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them.

Wipe the rims of the jars clean before applying the lids.

I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. The apple butter recipe is ready....!

VIDEO:

apple-butter-recipe

Oven-Roasted Apple Butter

Oven-Roasted Apple Butter

Deep brown, smooth, and richly spiced apple butter with natural sweetness intensified by slow oven roasting. Thicker and more flavorful than traditional stovetop or crockpot methods.

Ingredients — Large Batch (~8–10 pints)

8 lb apples (mix sweet + tart; e.g., Honeycrisp, Jonagold, McIntosh)
½–1 cup apple cider or apple juice
1–2 cups brown sugar (adjust to taste)
2 tsp ground cinnamon
½ tsp ground nutmeg
¼–½ tsp ground cloves or allspice (optional)
¼ tsp salt
1–2 Tbsp lemon juice (optional, brightens flavor)
1 tsp vanilla extract (optional, added after roasting)

Small Batch (2–3 pints): Use 2–3 lb apples, ½ cup cider, ~½ cup brown sugar, same spice ratios.

Equipment

Large rimmed roasting pan or sheet pan
Oven, 350°F (175°C)
Immersion blender, food processor, or food mill
Wooden spoon or spatula
Airtight containers or canning jars

Method — Oven Roasting

Prep Apples: Wash, core, and quarter apples. Peeling optional; skins soften during roasting.
Arrange & Season: Place apples in a roasting pan. Drizzle with cider, sprinkle sugar, spices, salt, and lemon juice. Toss lightly to coat.
Roast: Cover loosely with foil and roast 350°F for 45–60 minutes, stirring halfway, until apples are soft and beginning to caramelize. Remove foil for the last 15–20 minutes for deeper browning.
Puree: Let apples cool slightly, then blend with immersion blender or food mill until smooth. For ultra-smooth texture, press through a fine-mesh sieve.
Reduce & Thicken: Transfer puree back to pan or a skillet. Cook uncovered over low heat 20–30 minutes, stirring occasionally, until thick and spreads like jam. Optional: finish in 300°F (150°C) oven for 10–15 minutes to concentrate further.
Finish Flavor: Stir in vanilla extract if desired. Taste and adjust sweetness or spices.

Tips & Tricks

Flavor Depth: Roasting naturally caramelizes sugars for a richer flavor than slow-cooking.
Texture: For a very silky finish, use a food mill or fine-mesh sieve after blending.
Spice Control: Cloves and allspice are potent — start with less and adjust after roasting.
Variations:
- Maple roasted: Replace part of sugar with ½ cup maple syrup.
- Spiced twist: Add a pinch of cardamom or ginger.
Scaling: Can halve or double ingredients; cooking times may vary slightly.

Storage

Refrigerator: Airtight container for up to 2–3 weeks.
Freezer: Airtight container for up to 12 months.
Canning (optional): Use hot-pack method and follow tested USDA/NCHFP processing times for apple butter. Half-pints/pints typically require 5–10 minutes in a boiling-water bath depending on elevation.

Quick Summary — Oven-Roasted Apple Butter

Prep and quarter apples; toss with cider, sugar, spices, salt, and lemon juice.
Roast 350°F, 45–60 min, stirring once; uncover last 15–20 min.
Blend/puree until smooth.
Reduce uncovered 20–30 min until thick.
Stir in vanilla and adjust spices.
Store refrigerated, freeze, or hot-pack for canning (follow tested guidelines).

Result: Rich, deeply caramelized, and silky apple butter — perfect for spreads, baking, or gifting.

OTHER RECIPES

Of course! Making apple butter in the oven is a wonderful, hands-off method that slowly caramelizes the sugars in the apples, resulting in a deep, dark, and incredibly flavorful spread. The slow roasting concentrates the apple flavor in a way that stovetop methods can't quite replicate.

Deep & Rich Oven-Roasted Apple Butter

This recipe fills your home with the incredible aroma of autumn. The result is a thick, smooth, and luscious apple butter that is far superior to anything you can buy at the store.

Yields: About 4-5 pints

Prep time: 20 minutes

Cook time: 3-4 hours

Ingredients

6 lbs (about 3 kg) apples (a mix of tart and sweet is best, e.g., Granny Smith, Honeycrisp, Braeburn, Fuji)
1 cup (200g) packed brown sugar (or ¾ cup maple syrup)
1 cup (240ml) apple cider
1 tbsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp ground cloves (or 2 whole cloves)
1 tbsp lemon juice
1 tsp salt

Instructions

Prep the Apples: Preheat your oven to 300°F (150°C). Wash, core, and quarter the apples. There is no need to peel them! The skins will break down during cooking and add wonderful color and pectin.

Initial Cook Down: Place all the prepared apples in a large Dutch oven or a heavy-bottomed pot. Add the apple cider, brown sugar, spices, lemon juice, and salt. Stir everything together. Bring the mixture to a simmer over medium-high heat on the stovetop, then reduce the heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the apples are very soft and starting to break down.

Begin the Roasting: Remove the pot from the stovetop. Using a potato masher, roughly mash the softened apples in the pot. Uncover the pot and transfer it to the preheated oven.

Slow Roast and Reduce: Roast the apples, uncovered, for 2.5 to 3.5 hours. Every 45 minutes or so, stir the mixture from the bottom up. The apple butter will slowly thicken and darken in color. You're looking for it to transform from a light applesauce to a deep, rich, mahogany brown. It's done when it's very thick and holds its shape on a spoon. If it starts to splatter or brown too quickly on the edges, you can reduce the oven temperature to 275°F (135°C).

Blend Until Smooth: Remove the pot from the oven. Let it cool for about 15-20 minutes. For an ultra-smooth texture, use an immersion blender directly in the pot to puree the apple butter until completely silky. Alternatively, carefully transfer the apple butter in batches to a standard blender (remember to never fill a hot blender more than halfway and remove the center cap from the lid to allow steam to escape).

Final Seasoning: Taste the blended apple butter. This is the time to adjust the flavor. Add more brown sugar if it's not sweet enough, another squeeze of lemon juice for brightness, or a pinch more cinnamon if desired.

Cool and Store: Let the apple butter cool completely before transferring it to airtight jars or containers.

How to Tell It's Done

The apple butter is ready when it has:

A deep, dark brown/mahogany color.

A thick, spreadable consistency. To test, place a small spoonful on a chilled plate. If no watery liquid seeps out around the edges, it's ready.

A concentrated, caramelized apple aroma.

Tips for Success & Variations

The Best Apples: A mix is key! Tart apples like Granny Smith provide acidity, while sweet apples like Fuji or Honeycrisp provide sugar and complexity.

Slow Cooker Method: After the initial 20-minute stovetop cook-down, transfer everything to a slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours, with the lid slightly ajar to let steam escape. Stir occasionally.

Storage: The apple butter will keep in an airtight container in the refrigerator for up to 3 weeks. It also freezes beautifully for up to a year.

For Canning: This recipe is suitable for water-bath canning. Process half-pint or pint jars for 10 minutes (adjusting for altitude). Please consult a trusted, up-to-date canning resource for full safety guidelines.

Flavor Boost: Add a vanilla bean, split lengthwise, to the pot at the beginning of the roasting process for a lovely floral note.

Enjoy your incredibly rich and homemade apple butter on toast, scones, pork chops, or straight from the spoon

Oven-Roasted Apple Butter Video :