This homemade apple curd is luxurious and incredibly versatile. With just six ingredients its easy to make and a great way to use lots of fresh apples.
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What is apple and cinnamon curd?
Apple and cinnamon is rich curd made with apples, cinnamon, butter, eggs and sugar. The combination of butter and eggs thickens the curd and creates a delicious thick sauce or curd that sings of fall flavors and can be used in so many different ways.
How to use apple curd
This bright apple curd is incredibly versatile. Try slathering it on
- Scones or biscuits
- English muffins
- Waffles
- Pancakes
- Sandwiched in a cake
- Tart cases
- Over vanilla or sour cream ice cream
Ingredients
Apples: I used pink lady apples in this recipe, but you can use any kind of firm, crisp apple that you like. You may need to add a little more or a little less sugar depending on how tart your apples are to start with.
For a quick and easy curd you could try using apple sauce instead of making your own. If you using pre-made apple sauce look for one that's low in sugar and has minimum other ingredients. You may need to reduce the amount of extra sugar you add to your curd to account for the sugar in the pre made apple sauce.
Brown sugar: also called light brown sugar. Brown sugar adds some lovely caramel notes to this curd. For a lighter colored curd with a cleaner flavor you could use white sugar instead or experiment with dark brown sugar to increase the complexity of the flavor.
Eggs: I use large eggs in this recipe, approx. 55 gms. Eggs in curd helps thicken and set the curd.
Butter: because butter makes most things taste better. In this recipe it binds and set the cookies.
Lemon: a little fresh lemon juice helps stops the apples from going brown and keeps this curd fresh and bright. You could leave it out, but your curd will be browner and sweeter.
Cinnamon: cinnamon and apples are a perfect match. Some ground cinnamon really brings out the fall flavors in this recipe. You you mix things up with nutmeg, all spice or even ginger.
How to make apple curd
Peel, core and dice your apples. Slice and juice the lemon. Add the diced apple to a medium pot with the lemon juice and about two tablespoons of water. Bring to bubbling, put on a lid and simmer for about thirty minutes until apples are soft and falling apart. Allow to cool, then blitz with a stick/immersion blender or in a food processor until smooth.
Lightly beat the eggs. Add the blended apple back to the medium post with the brown sugar, cubed butter, cinnamon and beaten eggs. Simmer on low to medium for about fifteen to twenty minutes, stirring frequently, until the mix ins combined and thickened. Do not turn up the heat to high and remember to stir stir stir or your eggs could catch and scramble. Remember it will thicken more as it cools.
Strain the mix for a smoother curd and to catch any lumpy pieces of egg. Pour into clean jars and store in the fridge until ready to use.
How to serve
There are so many ways to use this fabulous curd. Serve it for breakfast over English muffins, crumpets, pancakes or waffles. Sandwich it between the layers of a sponge cake for an epic fall dessert or a la mode over my vanilla or sour cream ice cream.
How to store
This curd will store well in an airtight jars in the fridge for up to a week. Note due to the eggs this apple curd is Not suitable for home canning.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy apple dessert recipes?
Why not try making
- Apple crumble (apple crisp)
- Cinnamon, apple and oat ice cream
- Vegan apple crumble
- Mulled apple cider popsicles
- Apple and plum crumble
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📋 Recipe
Apple curd
Ingredients
- 2.2 lbs (1kg) apples (about 9 medium apples)
- 2 tablespoons lemon juice
- ¾ stick (85gms) unsalted butter, cut into cubes
- ¾ cup (165gms) brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
Instructions
- Peel core and dice the apples. Cut the lemon in half and squeeze.
- Add the apple pieces, lemon juice and two tablespoons of water to a medium pot. Bring to bubbling, cover and simmer for twenty to thirty minutes, stirring occasionally, until apples are soft and cooked through.
- Allow the apple mix to cool, then mash for more textured curd, or blitz with a stick/immersion blender for a smooth curd.
- Lightly beat the two eggs. Add the apple back to the pot with the sugar, cubed butter, cinnamon and eggs.
- Cook on medium low, stirring frequently, until curd thickens. Do not turn the heat up to high and stir if frequently to prevent the eggs from catching and scrambling. Remember the mix will thicken more as it cools.
- Strain the curd through a sieve if you like to remove any lumpy bits of egg and ensure your curd is smooth. Transfer to can jars and store into the fridge for up to one week. Makes approximatly three cups of curd.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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Borislava Miltcheva says
Could you clarify the amount of apples? Is it 1 kg or 1.1 lb since those are not equal.
Sarah Brooks says
Hi Borislava, looks like a made an error in my weight conversion, good pick up! Thank-you 🙂 The correct amount is 1kg or 2.2 lbs. I have fixed the amount n the recipe card. Cheers, Sarah
Georgia says
Hi,
If using apple sauce, how much would this equate to?
Thanks!
Sarah Brooks says
Hi Georgia, the fresh apples cooked down to about 600mls of cooked pureed apples (which is roughly equivalent to 2 cups plus 1/3 cup plus 1 tablespoon) of apple sauce. I would look for an apple sauce that's low in sugar and other ingredients if possible. You may need to start with less sugar to account for the extra sweetness in the apple sauce. Cheers, Sarah
Dan says
This recipe sounds DELICIOUS. I live in Eastern Washington, The apple capital of the world, so I think this could be amazing.
I've seen a lot of recipes that have lists or a paragraph on ways to use the product but nothing is mentioned on recipe card. I would like to see "How to use" in the "NOTES" SECTION along with variation suggestions.
Why have a savable recipe card if you need to save the whole page to have all the information?
Sarah Brooks says
Hi Dan,
It certainly is delicious. That's an interesting point. Are you in the industry? There will always be different ways of presenting the information on a recipe. I tend to think of the page as all the additional information for anyone who needs it, and the recipe card as the 'to the point' for confident cooks. Of course if there's demand for it I can look at updating things. Thanks for you feedback.
Kim says
Hi,
I'm thinking of doing a layer cake with the curd between the layers. I've done it with lemon curd. Is the texture similar,?
Sarah Brooks says
Hi Kim, I would say this has a thinner texture compared to lemon curd. If you have particularly juicy apples that can also make the curd thinner. If you want to use it as a layer in a cake I recommend adding some corn flour to thicken it up. I would start with one teaspoon, and upto a tablespoon, depending how loose your curd it to start with.