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This easy apple butter recipe simmers on the stove, made with apples, cinnamon, nutmeg, and allspice, it smells and tastes like fall!
Stovetop Apple Butter
Apple butter is a rich, spreadable fruit preserve made by cooking apples low and slow until they’re deeply caramelized, smooth, and full of warm spices. Despite its name, there’s no actual butter involved—it’s naturally dairy-free. Think of it as applesauce taken to the next level: thicker, darker, and more flavorful. I usually make my crockpot apple butter but so many of you wanted to make it on the stove, so I tested this method on the stove and it came out great (my kitchen smelled amazing too). Enjoy everything from toast, with a fall charcuterie board, stirred into oatmeal or overnight oats, over pancakes, in yogurt bowls, with cottage cheese and more. For a pumpkin version, don’t miss my pumpkin butter recipe. And, if you need more apple recipes, here’s my homemade applesauce recipe.
Why This Works
September and October we like to go out east or upstate to visit the orchards and go apple picking. Whenever I do, I always make apple butter—it fills the house with the most amazing smell and instantly makes everything feel like fall.
- A great way to use up fresh-picked apples
- Transforms simple foods like oatmeal, yogurt, or cottage cheese into cozy fall dishes
- Keeps well in the fridge or freezer so you can enjoy it all season
- Easy to make in small or big batches
What is apple butter?
Apple butter is similar to applesauce, but they’re not the same thing. Apple butter is more concentrated and thicker than applesauce. It has more sugar and is cooked for a long time until the apples caramelize and turn a deep brown.
How healthy is apple butter?
Apple butter is made of whole apples, so there is some fiber and nutrition from the fruit. It does have a good amount of sugar, but you only need a little bit at a time since it’s so concentrated.
Ingredients You’ll Need
Here’s everything you need to make this homemade apple butter recipe. See exact measurements in the recipe card below:
- Apples You’ll need to peel, core, and finely chop six large apples. I like to use a variety of sweet red apples, like Honeycrisp, Gala, and Ambrosia.
- Sugar: I use a mix of light brown sugar and raw sugar, also called turbinado sugar. If you don’t have raw sugar, substitute it with more brown sugar, honey, or maple syrup.
- Spices: Cinnamon, allspice, nutmeg.
How to Make Apple Butter
Here’s the step-by-step directions to make this easy stove-top apple butter recipe. See exact measurements in the recipe card below:
Dice apples and add spices
Cook until apples begin to brown.
Puree and simmer uncovered 2 hours.
- Put the apples in a Dutch oven or heavy pot with six tablespoons of water. Top them with the sugars and spices and mix well.
- Cover partially and cook on medium-low for 30 minutes, stirring a few times until the apples are tender and dark brown.
- Puree the apples with an immersion blender and simmer uncovered for 2 hours, stirring until thickened.
- Cover and cook on medium-low for two hours, stirring often until thickened.
- Cool and store – Transfer to clean jars. Refrigerate up to 1 month or freeze up to 3 months.
Tips for Success
- Avoid burning: Use a heavy pot and stir often as the butter thickens.
- Test doneness: Spread a spoonful on a plate—if no liquid seeps out, it’s ready.
- Adjust sweetness: Taste and add more sugar or a splash of maple syrup if needed.
What to Serve with Apple Butter
There are so many ways to enjoy this apple spread. Here are some of my favorites:
Storage
Refrigerate up to 1 month or freeze up to 3 months.
More Apple Recipes You’ll Love:
Prep: 15 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 45 minutes
Yield: servings
Serving Size: 1 tablespoon
Cook Mode
Place the apples in a Dutch oven or heavy pot with 6 tablespoons of water.
Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.
Cover partially and cook on medium low heat for 30 minutes, stirring a few times, until the apples are tender and dark brown.
Uncover and puree with an immersion blender.
Simmer, uncovered for about 2 hours on low heat, stirring frequently until thickened.
Spoon into jars or containers, cover and refrigerate.
Last Step:
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Apple butter is ready when it’s thick, spreadable, and a spoon dragged across leaves a line that doesn’t immediately fill back in. Store in airtight containers in the refrigerator for up to 1 month or freeze for up to 3 months. If canning, follow safe water-bath canning guidelines.
Ways to Serve
Delicious on toast, pancakes, stirred into oatmeal or overnight oats, swirled into yogurt bowls, with cottage cheese, or on a fall charcuterie board.
Unlike applesauce, which is cooked until just soft and blended, apple butter is cooked much longer until the sugars caramelize—giving it a darker color, thicker texture, and more concentrated flavor.
Variations
For variations, try replacing some sugar with maple syrup or honey, or stir in vanilla, cloves, or ginger for a different flavor twist.
Serving: 1 tablespoon, Calories: 34 kcal, Carbohydrates: 9 g, Protein: 0.5 g, Fat: 0.5 g, Sodium: 1 mg, Fiber: 1 g, Sugar: 7.5 g
FAQ
Can I make apple butter without peeling the apples?
Yes—keeping the peel adds fiber and color, but expect a slightly more rustic texture. I personally prefer this with peeled apples
What is the difference between apple butter and applesauce?
Both apple butter and applesauce start with the same base—cooked apples—but the cooking process and final texture are different. Applesauce is cooked until the apples are soft and then pureed into a smooth, spoonable consistency. Apple butter is cooked much longer, allowing the sugars in the apples to caramelize. This gives it a darker color, thicker texture, and a more concentrated, spiced flavor. Think of applesauce as light and fresh, while apple butter is rich, spreadable, and almost jam-like.
Is apple butter just jam?
Not exactly. Apple butter is similar to jam because it’s a thick, spreadable fruit preserve, but the process and flavor are different. Jams are typically made by cooking fruit with sugar and sometimes pectin until they gel. Apple butter, on the other hand, is made by slowly cooking apples down for hours until the natural sugars caramelize. The result is darker, smoother, and more intensely flavored than jam—without the need for added thickeners.
Originally published September 17, 2024, updated September 12, 2025 with new tips and helpful info.
