This egg free & easy Apple Curd is smooth, buttery, loaded with spices, and can be made in the Instant Pot or on the stove. It is the perfect way to use up excess apples from apple picking in the fall and is a great holiday gift.
I am all about homemade savory sauces and spread recipes, like my Jalapeño Lime Crema or Smokey Chipotle Sauce, but I wanted to add a sweet spread to the collection.
This eggless apple curd would be incredible on top of my favorite Sourdough French Toast or as a filling for cinnamon rolls.
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Why You’ll Love This Recipe
- This simple apple curd is smooth, sweet, buttery, and spiced to perfection. It is loaded with ground cinnamon.
- Apple cider vinegar adds a nice touch of tartness that balances sweetness. Vanilla deepens the flavor of the curd.
- There is no need to peel the apples.
- Apple curd can be used in a variety of ways, from a spread on toast to a pastry filling.
- This curd recipe is gluten free, egg free, and can be made vegan. No need for large eggs or egg yolks!
- I will show you how to make apple curd in the Instant Pot and on the stove.
- This easy apple curd recipe is a great gift and way to use up excess apples.
What is Apple Curd?
Apple curd is a sauce or spread made with apples, butter, sugar, spices, and typically eggs. My version is egg free making it vegan and vegetarian.
Fruit curds are typically made with citrus fruits (lemon curd), but apple curd is a delicious variation for fall. It is similar to apple butter.
Ingredient Notes & Substitutions
- Apple Cider Vinegar: Swap for 2 teaspoons of lemon juice.
- Fuji Apples: Fuji apples are sweet, crisp, and juicy. They are great for baking. You can also use mcintosh, red/golden delicious, or gala apples. Granny smith apples are firmer and more tart so they are not a good option.
- Brown Sugar: Adjust the sugar to your liking. For a less sweet curd, use only ½ cup. For a sweeter curd, use ¾ cup.
- Unsalted Butter: Swap for unsalted butter and ¼ teaspoon salt.
Complete list of ingredients and amounts is located on the recipe card below.
Helpful Equipment & Tools
How to Prepare Apples for Curd
Use an apple corer, like the one linked above to core each apple. Then, slice the apples in halve.
Use a mandoline to slice the apples about ⅛-1/6 of inch thick. Start by slicing the apple cut side down. Once it gets too small to slice, turn it on its side and keep slicing. Stop slicing when the apple is too small.
How to Make Apple Curd
Quick Overview
- Add a few Tablespoons of water, vinegar, apples, brown sugar, and spices to a pot.
- Pressure cook or simmer until soft.
- Stir in vanilla.
- Puree the apple mixture and butter.
- Set the curd in the refrigerator so the mixture thickens.
Step by Step Instructions
Step 1: Add the water, vinegar, apples, brown sugar, cinnamon, and other spices (if using) to the Instant Pot in this order.
Step 2: Select “Pressure Cook” and “High Pressure” and set the timer for 30 minutes.
The sugar & cinnamon are intentionally on top of the apples so they do not stick to the bottom of the pot.
Once the Instant Pot starts heating up, it will say "On". When it is done, it will begin the timer.
Step 3: Once the timer goes off, carefully, quickly release the pressure (switch the valve to venting).
Step 4: Stir in the vanilla.
There will be a lot of excess liquid in the pot after cooking.
Step 5: Using a slotted spoon or colander, remove the apples from the liquid and place them in a large food processor. Add the butter.
Step 6: Pulse until smooth or the desired consistency is reached. Add in more liquid if it is too thick to blend. Keep in mind the curd will thicken after it cools. Serve warm or chilled.
The curd is thick enough to not run off the spoon.
Make Ahead & Storage
- Make Ahead: There is no preparation that can be done in advance for this recipe because the apples will brown. I recommend slicing them right before cooking.
- Refrigerator: Store leftover apple curd in the fridge in an airtight container for 1-2 weeks.
- Freezer: Allow the apple curd to cool in the fridge overnight in an airtight container. Store in the freezer for up to 2 months.
- Thawing: To thaw, place the apple curd in the refrigerator one day before using. It will last for 1-2 weeks in the fridge after being thawed.
Expert Tips
- Slice the apples thinly. Thinner apples will cook and soften quicker. This is especially important if you cook the apples on the stove.
- Add the liquids to the Instant Pot first. Layering the ingredients in this order prevents the sugar from sticking or burning on the bottom.
- Use a pressure cooker. The Instant Pot cooking method is much easier and hands off compared to the stovetop. The apples also soften better.
- Remove excess liquid. Blending the apples with too much of the liquid will make the curd runny.
- Give apple curd as a holiday gift. Fill mason jars with apple curd and tie ribbon around the top. Add a cute personalized tag and you have a super simple and thoughtful gift!
Recipe Notes
- This is not a traditional curd because it does not use eggs. I felt you could get the same flavor and texture without eggs. Not using eggs also allows this recipe to be made vegan and keeps it simple.
Variations
- Vegan: Omit the butter or use vegan butter.
FAQs
Fruit curd, like this no peel apple curd, can be used in a variety of ways. It is often used in baking for cakes, pastries, tarts, sweet rolls, or cookies. It is also delicious spread on toast, biscuits, scones, sweet breads, pancakes, waffles, or french toast.
Make apple curd or butter. This easy apple curd recipe is the perfect way to use a bunch of fresh apples.
Apple curd can be used similarly to other fruit curds. It is delicious spread on baked goods or in cakes and other pastries. You can even serve it on top of vanilla ice cream or on a caramel apple.
Pour the curd into a saucepan and simmer until it has reduced and thickened.
Related Recipes
Watch the How to Video
Apple Curd (No Peel)
Equipment:
Ingredients:
- ¼ cup water
- 2 teaspoons apple cider vinegar*
- 3 pounds unpeeled whole fuji apples, cored & sliced about 1/16-⅛th*
- ⅔ cup brown sugar*
- 1 Tablespoon ground cinnamon
- 2 teaspoons vanilla
- 2 Tablespoon salted butter, room temperature*
Optional Spices
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions:
Instant Pot:
- Add the water, vinegar, apples, brown sugar, cinnamon, and other spices (if using) to the Instant Pot in this order.
- Select “Pressure Cook” and “High Pressure” and set the timer for 30 minutes.
- Once the timer goes off, carefully, quickly release the pressure (switch the valve to venting).
- Stir in the vanilla.
- Using a slotted spoon or colander, remove the apples from the liquid and place them in a large food processor. Add the butter.
- Pulse until smooth or the desired consistency is reached. Add in more liquid if it is too thick to blend. Keep in mind the curd will thicken after it cools. Serve warm or chilled.
Stovetop:
- Add the water, vinegar, apples, brown sugar, cinnamon, and other spices (if using) to a large pot.
- Bring to a boil. Cover and reduce the heat to medium low, stirring occasionally.
- Add ¼-1/2 cup of water as needed. The water will evaporate as the apples cook. It will take about 1 hour for the apples to soften. Continue stirring and adding water.
- Stir in the vanilla.
- Using a slotted spoon or colander, remove the apples from the liquid and place them in a large food processor. Add the butter.
- Pulse until smooth or the desired consistency is reached. Add in more liquid if it is too thick to blend. Keep in mind the curd will thicken after it cools. Serve warm or chilled.
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