Easy Cinnamon Apple Curd is a rich spread bursting with warm caramel apple flavor. Our simple recipe consists of just 7 common ingredients and doesn't require any special equipment. Spread this delicious versatile curd on everything, including sliced fruit, biscuits, oatmeal, crepes, and more!
We enjoy this decadent apple spread year-round on desserts, breakfast, and more! To be honest, we eat it on pretty much everything. Not only is our apple curd recipe delicious, it's also easier than other apple curd recipes because you don't need a double boiler or pressure cooker!
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About Cinnamon Apple Curd
- Taste - Apple curd tastes like apple pie and caramel, but can be achieved in just one pot. The medley of flavors go well with so many foods!
- Texture - Apple curd is a little bit thicker than custard or jam, but still thin enough that it is easy to spread.
- Effort - This recipe is easy and straightforward so it's perfect for any skill level.
- Time - It takes about a half hour to cook the apples, a few minutes to mix the remaining ingredients, then a few more minutes to cook the apple purée and remaining ingredients together.
Ingredients
- Apples - Use a crisp apple like fuji, granny smith or honey crisp. Crisp apples have a more dynamic taste and texture.
- Unsalted butter - Butter gives the curd its creamy texture. We recommend high-quality European butter, which results in an even richer curd.
- Large egg - A large egg adds moisture to the curd and binds and sets the apple puree.
- Egg yolks - Egg yolks thicken the curd, giving it its signature custardy texture.
- Cinnamon - Ground cinnamon adds a warm and woody flavor.
- Lemon juice - Lemon Juice adds brightness and also helps prevent the eggs from scrambling.
- White Sugar - White sugar adds sweetness and moisture to the curd.
- Brown sugar - Brown sugar adds a rich caramel, molasses-like flavor.
See recipe card for quantities.
Instructions
- Prepare and cook apples - Peel, core, and dice the apples into small pieces (¼-½ inch pieces). Place the apples in a large pot or dutch oven on medium heat. Then add the lemon juice and stir. Place the lid on and bring the apples to a boil, then reduce to a simmer. Occasionally stir until the apples are tender and soft, about 25-30 minutes.
- Puree apples - Use an immersion blender in the pot or transfer the apples to a blender or a food processor and blend until smooth. If you use an immersion blender, be careful if your dutch oven has an enamel base. If you use a food processor or blender, transfer the purée back to the pot and allow to cool.
- Mix ingredients - Add the granulated sugar, brown sugar, egg, egg yolks, and cinnamon to a bowl and whisk together until smooth, about a minute. Then pour the mixture and the butter into the pot with the apple purée and stir. Cook on low heat and stir until the mixture thickens, about 7 minutes. If you prefer a thicker curd, cook for an additional 3-5 minutes.
- Set the curd - Allow the curd to cool then give it a stir. Lastly, transfer the curd to jars and refrigerate. Enjoy within 4 weeks.
Hint: Don't leave the curd unattended once you add the sugar and eggs. You should also keep the heat on low to ensure the eggs don't cook and scramble.
Substitutions
- Vegan - Replace butter with vegan butter and eggs with cornstarch if you want to make this recipe vegan. Like eggs, cornstarch will set the curd and thicken it.
- Pumpkin pie spice - Replace cinnamon with pumpkin pie spice if you want to add more warm spice. Pumpkin pie spice consists of cinnamon, nutmeg, cloves, allspice and ginger.
- Nutmeg - Use nutmeg instead of cinnamon for a more subtle subtle woody flavor.
- Apple sauce - If you only have apple sauce on hand or want to take a shortcut so you don't have to cook the apples, you can use apple sauce instead of apples. Just make sure the apple sauce is made up of purely apples.
Variations
- Extra Lemony - Add more lemon juice or lemon zest to pack this apple curd with extra lemon flavor. The combination of lemon and apple flavors is delicious.
- Less sugar - You can reduce the amount of granulated sugar in this recipe, just add an egg yolk to keep the curd thick.
- Vanilla Extract or Vanilla bean paste - Vanilla extract adds complexity and sweetness to the curd. For a stronger vanilla flavor, use vanilla bean paste. Be sure to add the vanilla or vanilla bean paste when you combine the sugar and eggs together.
- Thinner curd - If you want a thinner curd to drizzle on a cake or pancakes, cook for only 5 minutes and use only 1 egg yolk.
How to Enjoy Apple Curd
- Spread it across an English muffin, toast, homemade biscuit, or scone.
- In an apple banana smoothie.
- On top of vanilla bean ice cream. It tastes similar to apple pie and vanilla ice cream.
- On a carrot cake, olive oil cake, or tart.
- With dairy-free pancakes or waffles.
- Stir it into oatmeal to add rich and warm flavor.
FAQ
Curd originated in England in the 1800s as lemon curd. Initially, lemon curd was made by adding lemon juice to cream to form curds. The curds were then separated from the whey through a cheesecloth. People often enjoyed Lemon curd spread across bread or scones like a jam. Today, most recipes add eggs and butter, so curd is more of a thick custard than a jam. But it is still delicious on bread or scones.
While apple curd contains healthy ingredients like apples and eggs, curd also contains sugar and butter which are not healthy and as a result we would not consider apple curd healthy.
Once you have cooked the curd for 7 minutes, dip your spoon into it then run your finger over the back of the spoon. If your finger leaves a clean line through the curd on the back of the spoon, it’s done.
If you have cooked it for 10 minutes and it is still thin, put the curd over low heat, add another egg yolk, and stir constantly.
Overcooked curd will become lumpy instead of smooth. In order to avoid this, make sure you are stirring constantly and that the heat is on low so the eggs don't cook.
Apple butter is made by cooking down apple sauce until it is thick and richly apple flavored. On the other hand, apple curd relies on eggs and butter to create a thick curd.
Curd is thickened with eggs and butter while custard is thickened with cornstarch.
English curd is similar to a custard while Indian curd (Dahi) is a fermented milk product made from warm milk and bacterial yogurt starter.
Storage
This easy apple curd can be refrigerated in an air-tight container or lidded jar for up to 4 weeks. You can also freeze apple curd in an air-tight container for up to 1 year. In order to thaw it, place it in the fridge overnight.
Top tips
- If your curd isn't thick, it may not be heated enough and you should keep stirring it. Also, remember that curd will thicken more once cooled.
- Make extra so your neighbors can experience the caramel apples richness of this curd! If you make extra and want to give it to your neighbors, be sure to transfer it in air-tight container or lidded jar and let your neighbors know how to store it.
Related Recipes
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📖 Recipe
Easy Cinnamon Apple Curd
Equipment
Ingredients
- 4 medium crisp apples such as Granny Smith, Fuji, Honeycrisp. Peeled, cored, and diced in ¼-½-inch pieces.
- 3 tablespoon lemon juice the juice from one lemon
- ¼ cup granulated sugar
- 1 cup brown sugar
- 1 large egg room temperature
- 2 egg yolks room temperature
- 1 teaspoon cinnamon
- ¾ cup unsalted butter cubed
Instructions
- Prepare and cook apples - Peel, core, and dice the apples into small pieces (¼-½ inch pieces). Place the diced apples in a large pot or dutch oven on medium heat. Add the lemon juice and stir. Place the lid on and bring the apples to a boil, then reduce to a simmer. Occasionally stir until the apples are tender and soft, about 25-30 minutes.4 medium crisp apples, 3 tablespoon lemon juice
- Puree apples - Use an immersion blender in the pot or transfer the apples to a blender or a food processor and blend until smooth. If you use an immersion blender, be careful if your dutch oven has an enamel base. If you use a food processor or blender, transfer the purée back to the pot and allow to cool with the lid off.
- Mix ingredients - While the apples cool, add the granulated sugar, brown sugar, egg, egg yolks, and cinnamon to a mixing bowl and whisk together until smooth, about a minute. Pour the mixture and the butter into the pot with the apple purée and stir. Cook on low heat and stir until the mixture thickens, about 7 minutes. If you prefer a thicker curd, cook for an additional 3-5 minutes.¼ cup granulated sugar, 1 cup brown sugar, 1 large egg, 2 egg yolks, ¾ cup unsalted butter, 1 teaspoon cinnamon
- Set the curd - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Transfer the curd to jars and refrigerate once cooled. Enjoy within 4 weeks.
Notes
- Don't leave the curd unattended once you add the sugar and eggs. You should also keep the heat on low to ensure the eggs don't cook and scramble.
- If your curd isn't thick, it may not be heated enough and you should keep stirring it. Also, remember that curd will thicken more once cooled.
- Make extra so your neighbors can experience the caramel apples richness of this curd! If you make extra and want to give it to your neighbors, be sure to transfer it in air-tight container or lidded jar and let your neighbors know how to store it.
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