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
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
2-Minute Apple Cinnamon Peanut Butter
Yield
2 cups
Prep time
Cook time
0 minutes
Total time
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
Directions
- Add apple butter and peanut butter into a food processor and process until combined.
- 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.
Nutrition Information
(click to expand)
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.
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.