Apple Curd Recipe

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I love making this easy homemade apple curd in the fall when apples are at their sweetest. With fresh apples, cinnamon, and a touch of maple syrup, it cooks up in just 30 minutes into a smooth and rich spread. I enjoy it on oatmeal, toast, or even warm pancakes.

While apple season is during the fall and winter, my family enjoys apples all year long. I often have extras in our fridge for making vegan apple crisp or crumble. This apple curd is a deliciously versatile alternative to my usual applesauce.

It is simple yet bursting with apple flavor, similar to my instant pot apple sauce with cinnamon, but with a silky and rich texture. I spread it on everything I can because frankly, it’s just that good.

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🥘 Ingredients

My easy recipe for apple and cinnamon curd requires just 7 simple ingredients! Here is what you need:

Apples: I used a variety of sweet and tart apples (Honey Crisp and Pink Lady apples). Just remember the curd will taste sweeter if you use sweet apples like Fuji, Gala, or Ambrosia apples.

Fresh Lemon Juice: A squeeze of juice from fragrant lemons accentuates the natural sweetness of the apples, and the citric acid from the lemon juice helps keep the apples from turning brown.

Water: Water softens the apples as they cook. I have used apple juice before now to increase the sweetness and flavor of the apple curd, but I personally think water is best for the tart and sweet combination. You can also use apple cider to turn this into a dessert-like apple cider curd!

Ground Cinnamon: Apples and cinnamon are a match made in heaven! I only add a teaspoon, but it makes all the difference to the overall flavor.

Maple Syrup: Sugar, dark brown sugar, coconut sugar, or honey are great options! I like the flavor and nutrient boost from pure maple syrup.

Corn flour: This is another term for cornstarch. This is my secret ingredient that acts as a thickener and omits the need for beaten eggs! I combine it with water before adding it to the apple curd. This creates a slurry and reduces the risk of lumps.

Vegan Butter: If you’re not vegan, regular unsalted butter works too. There’s no need to melt it. Cold butter melts easily once it’s added to the warm curd.

🔪 How To Make

I make this healthy apple curd with a single pot and a spoon in just 30 minutes. Here is how to make apple curd!

Prep Apples, Combine Apples: First, I peel, core, and dice the apples. An apple peeler comes in handy here because it does all three at once! I add the chopped apples, maple syrup, cinnamon, lemon juice, and water to a large pot.

Simmer Apples: Then, I stir and bring to a gentle simmer, reducing the heat to low, covering with a lid, and cooking for 15 minutes until the apples soften.

Blend: Once the apples are nice and soft, I remove the pot from the heat and carefully transfer the curd mixture to a blender or food processor to blend until smooth.

Strain Apple Puree: Once that’s done, I pour the apple mixture into a sieve, using a spoon to press the apple purée through the sieve. Feel free to skip this step for a chunkier curd with apple.

Return To Pot: I return the apple puree to the pot and heat it over medium heat. In a small bowl, I whisk the corn flour with two tablespoons of cold water.

Add Corn flour (or cornstarch): Once the puree comes to a boil, I reduce the heat, add the corn flour mixture, and whisk until the puree thickens like curd.

Add Butter: Lastly, I remove the pot from the heat and allow the apple curd mixture to cool a little bit before stirring in the vegan butter.

Store: I let it cool to room temperature before transferring to an airtight container or I enjoy it right away!

📖 Variations

To give my yummy apple curd more flavor, I sometimes add lemon and other spices. Give one of these variations a try if you want to upgrade your apple curd.

Lemony: For a more pronounced lemon flavor, I increase the lemon juice to 1/4 cup and the maple syrup to 3 tablespoons to turn this into an apple and lemon curd.

Toffee: I increase the maple syrup to 1/4 cup, vegan butter to 2 tablespoons, and add a teaspoon of vanilla extract to turn this recipe into a dessert with a caramel and toffee essence!

Add Spices: Warm spices are the perfect addition for a spiced apple curd! I just add a teaspoon of pumpkin pie spice, apple pie spice, or allspice instead of cinnamon.

🍽 Serving Suggestions

There are so many ways to serve this delicious vegan apple curd! We love to serve it as a spread, swirled into recipes, and drizzled over cakes. Here are some of our favorites:

Personally, I think the best way to enjoy apple curd is by spreading it on top of warm vegan sweet potato pancakes. The sweetness of fluffy pancakes and cinnamon apple curd is an awesome combination. Another great winter warming combo full of fall flavors are these healthy pumpkin scones to pair with this curd.

For the perfect vegan Sunday brunch, I love whipping up a batch of vegan zucchini muffins for a nutritious start to the weekend. My husband loves swirling the healthy apple curd with cinnamon onto vegan protein waffles before he goes to the gym for a boost of protein and healthy vitamins. Oatmeal, smoothies, and toast, the serving options are endless with this delightful apple curd.

🧊 Storage Directions

Refrigeration: I store this vegan curd in an air-tight container in the refrigerator for up to 5 days. I like to use a mason jar with a lid.

Freezing: For longer storage, I transfer the curd to ice cube trays wrapped in plastic wrap or with covers and freeze for up to 6 months. Once the curd is frozen, I pop out the cubes and transfer them to a freezer bag for long-term storage in the freezer. When I want to enjoy the curd, I simply defrost a few cubes overnight in the fridge.

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