
I have yet another way to feed the fruit and nut butter addicts of the world.
That would be me.
And possibly a few of you!
Aside from slathering apple butter on toast and muffins, swirling it into oatmeal, baking with it, and eating it with a bog ‘ol spoon, this recipe today takes it to a whole new level.

Apple butter and peanut butter were destined to be together, don’t you think?

Add a healthy dose of cinnamon with a touch of vanilla and maple syrup and you have one of my favourite butters of all time. It’s a little sweet and ultra creamy, with a hint of tart apple to round it all out.

I’m surprised at how little peanut butter I had to use to create such a creamy butter – 3 parts apple butter to 1 part peanut butter. As a result, we’re left with a rich butter that’s a lot lighter than traditional peanut butter.

1 year ago: Mushroom Walnut Pesto Tart
2-Minute Apple Cinnamon Peanut Butter
Email, text, or print this recipe
Yield: 2 cups
Ingredients:
- 1.5 cups Naked apple butter
- 1/2 cup natural smooth peanut butter (homemade or store bought)
- 1 tsp ground cinnamon
- 1/4 tsp pure vanilla extract
- pinch of fine grain sea salt
- 2 tsp pure maple syrup, or to taste
1. Add apple butter and peanut butter into a food processor and process until combined.
2. Now add in the rest of the ingredients and process again, scraping down the side of the bowl as necessary. Adjust to taste. Should keep for 2-4 weeks in an air-tight container in the fridge.
For nutritional info, see here.

My favourite way to enjoy this butter is paired with a sliced apple. Its my current go-to snack.
Other news:
I’d like to let you know about an interview I did with the wonderful Suzanne Gardner from Cityline. We chat about my vegan journey, blog goals, photography, and more. If you’d like to check it out, head over to the Cityline website. Thanks again to Suzanne for the feature!
Have yourself a great Tuesday.








{ 82 comments… read them below or add one }
Just pinned! Yum!
;) Same here. Great combination! Yummy!
This sounds delicious!!
Thanks ladies, hope you enjoy it!
HOLY YUM! Does this need to be refrigerated?! PINNED!
Yes, good q! I will add this into the directions.
Uh…this is genius, you realize that right? (Duh) I don’t have apple butter on hand right now but I DO have a few others until I can get/make some!
I just saw someone post a jar of this from their Foodie Penpal… I was insanely jealous, but now I can just make my own… maybe with a pinch of cloves and nutmeg too? Brilliant idea!!!
I wonder if this would work with pumpkin butter? I have a bunch of pumpkin butter that I accidentally added too much spice to and need to mellow it out a bit.
I think it would for sure. I made something using Pumpkin butter for my cookbook and it turned out incredible!
FYI- pumpkin butter mixed with peanut butter was amazing! I had to add just a touch of water because I don’t have a high speed blender or food processor but it was still wonderful!
wow!
Would have never thought of this! What a great ideal I am gonna give it a try!! I love guilt free butters with a twist!!!
I totally thought the first picture was a milkshake and instantly wanted to gulp it all down :P Either way, milkshake or spread, this looks delicious!!!
This looks lovely!
What a great autumn flavor!
What a delicious idea- and so simply, too.
Ah this looks amazing. Guess I will have to make your apple butter now!
You are a genius. This sounds so incredibly good – I think I might make jars of it as holiday gifts! Unless of course I eat it all, because fruit and nut butter were made for each other. :)
Big congrats on the interview Ange! :)
Thanks Lauren!
The combo of PB & apples (with cinnamon!) is a winner, for sure!
This looks delicious! Now I just need to try out your apple butter.
Oh my goodness! I just happened to make something so similar to this the other week. I cooked down the pears and apples my friend gave me in the crockpot until it was smooth, drizzled in maple syrup, added almond butter, cinnamon, and salt. So Yummy on oatmeal!
Love this recipe Ange!!
This looks delicious! I love it as a low cal alternative to typical pb! Nice thinking!
Love that idea!!! Do you know how long it would last in a fridge??
I would guess 2-4 weeks in an airtight container. :)
Love this! Simple but full of flavor.
What a brilliant freaking idea. I LOVE IT.
Bloody love this idea.
So simple yet only you would thinks it :)
Love your work girl x
Wow, amazing! I’ve combined apple sauce and cashew butter before and LOVED the outcome so I’m pretty sure this would be right up there with delicious. Going to check out the interview now, that’s so exciting :)
Definitely making this!!
This looks delicious and so simply. Thanks for another great recipe. I am making a version of your butternut squash mac n cheeze tonight actually! Can’t wait.
Loved your interview, Angela. You are so incredibly warm & kind–so glad you speak your truth & let your light shine!
Thank you so much. I feel the same way about you my friend. :)
This looks great!
I’m looking into buying a food processor and I’ve been reading about the Cuisinart Mini Prep. Do you think the Mini is big enough to make a batch of peanut butter? What kind do you use? Thanks so much for any advice you can offer!
Good question Holly! I have a 14 cup cuisinart processor so I really couldn’t say. I would try asking the company to see if they know? Goodluck & let me know how it goes!
Omg – this made my tummy rumble instantly. Must make!!
This would be such a good oatmeal topper!
And congrats on the interview! I guess you’d better get used to being interviewed now that you have a cookbook coming out! ;)
I am dreaming of Apple Cinnamon Peanut Butter on my pancakes!!!
What a wonderful creation! I think that I will make this on the weekend with some homemade crackers for my out of town guests!
This sounds fantastic Ange, like even better than PB and jelly!! And a huge congrats on that interview.. you’re kind of a big deal! ;)
Hi,
I just recently discovered your site and I’m having so much fun trying out the recipes. On Sunday, I made the creamy tomato basil sauce.. It’s is heavenly… I tweaked it a litte by adding portabello mushrooms in the pan while the garlic was roasting and I served it over zucchini past, but I think I’m addicted to it.. Thanks so much for your site.
Hey Deonne, That is so great to hear! Thanks for letting me know. :) Good call on adding the mushrooms, I will try that soon.
Oh my! It looks so delish! I have to make i this weekend :)
Brilliant. I’d missed your apple butter post, so thanks for linking. I can’t wait to make some!
This looks scrumptious :) I must make some apple butter soon!
In the picture of the peanut butter, is that a spoon that looks like a branch? Kind of want/need that!
hah yes Im weird…it’s from West Elm and I’m obsessed.