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.
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{ 86 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.
WOW – this sounds amazing – I cannot wait to make it this weekend – may bring some to my niece who just had a baby – some Autumn warmth for her :)
a perfect welcome snack for fall. thank you!
YUM! I am planning on making apple butter tomorrow for a breakfast quinoa recipe…now I may need to try the apple cinnamon peanut butter in it instead!
Hi;
I just wanted to let you know that I made your apple butter yesterday and it turned out
really well. I don’t think anyone will believe that it just has apples in it. I put it on my oatmeal for breakfast today and it was so good. I will have to try it with peanut butter also. Thanks for your wonderful blog with such great recipes.
So happy to hear that Lynn! Thanks for the feedback.
I can’t wait to try this! Thanks so much for sharing. Seems so easy. Apple butter and peanut butter – can’t get better than that!
I’m weirdly obsessed with apple butter and almond butter so combining the two (basically) sounds like absolute heaven! Can’t wait to give this one a try!
I’ve been getting quite tired of peanut butter and this looks like the perfect way to spruce it up and make it something I’ll love again without simply adding a ton of sugar to it. It is apple season too. Thanks for the creativity and spicing up my life!
I just made some Pumpkin Apple Butter for the first time and I am totally looking for ways to use it all. This is a wonderful idea that I want to try, but my first idea was a re-imagination of PB&J. I was thinking almond flax butter with my pumpkin apple butter grilled Panini style. So you think that will be good? – Kristina @ alittlebitwonderful.com
That sounds right up my alley :)
Good golly, this is amazing. I can’t wait to try it!! thanks Ange :-)
I love the Mason jars. Are they the pint size jars? I recently saw a sale in my area and thought about picking some up. Glass jars are my new way of transporting food too and from work. My co-workers are catching on as we all hate the BPAs and other chemicals from plasticware.
I’ll probably lick it straight from the jar before it goes on the bagel or cracker….
Bookmarked :D Im addicted to your site since we’ve started to cut sugar out of our life :)
This is a great fall recipe. And it’s surprisingly simple. I’ll be recommending it to my clients (and myself)!
This sounds wonderful! And I know just where to get some apple butter right now.
You have turned me into a fruit and nut butter addict! I’m certain I would eat this all in one sitting… like the time I made your “fruit on the bottom” peanut butter! YUM : )
Angela, this looks and sounds so good, can’t wait to try it. Thanks to you and your amazing nut butters, pumpkin butters, oat meal recipes with fruits, I have turned into an oat meal addict….I can’t wait for breakfast!!! I love your blog and shared it with my friends! Thank you!
Thank you so much! That makes me smile :)
I just got a vitamix and have been going smoothie crazy! Thank you for the amazing recipe. Can’t wait to try it. You never cease to amaze Angela! =)
Wow, wow, wow! This is really good. Thank you for this recipe. I also did the apple butter. Another terrific recipe!!!
Elise
Ohh WOW – this looks and sounds amazing!! I’ve never heard of or seen Apple Butter before – I’m in the UK :P but I see this recipe in my future and have some plans already about what I’ll do with it :)
Angela, my son and I produce for our local farmers market, Kamms Corners Farmers Market here in Cleveland, OH, and we we pleased to recommend you site for patty pan/sunburst squash recipes. We received great feedback. Keep up the good work. I am sure we will reccommend more of your great recipes. Tom and Nick White
Hey Tom and Nick, I’m very honoured, thanks so much for passing along the recipes! I appreciate it :)
Oh my god. It was delicious but I just realized I’ve been drinking it like it’s a breakfast shake. and that’s not what it is. It functioned well in that capacity (a little thick maybe) but I’m going to grab a piece of toast next time I take it out of the fridge. I’ll read the titles better in the future.
hah!! best comment ever
That looks delicious! You create some wonderful food, I love your recipes!
This is the best recipe ever! I just got done making it and tasting it, yum! I actually made the apple butter in a pan in the stove (couldn’t wait 4 hrs, way to impatient) it worked out great, and my first time making it. Love that there isn’t any sugar in it at all, nor does it need it! Can’t wait to have some on a piece of toast, after it cools. Thanks for the great recipe!
yum! I made pumpkin butter today….and then I found this recipe, so now we have pumpkin peanut butter. It is wonderful! Thank you!
Can’t keep it in stock! Made it with almond butter for those who have allergies and I can’t keep it stocked in my fridge. I’m going to have to put the finished product in a mayonnaise jar or something! Thanks for all of the wonderful recipes.
Looks great!!! What type of food processor do you use? I’m looking to buy one – cant wait to make these yummy nut butters
I have a 12 or 14 cup cuisinart :)
Great, thank you!! Xx
Has anyone tried using just applesauce mixed with the peanut butter, instead of apple butter?
Many thanks for the fantastic recipe! I had a surplus of apples and a few small jars of various nut butters from a healthy food store sitting around. I made naked apple butter following your recipe, – with peel, no sugar, in a slow cooker, – and put it in a blender with nut butter and two spoons of maple syrup. I made several batches, – with cashew, almond, and peanut butter. All three came out delicious. I filled glass jars with twist caps up to the brim while still hot, twisted on the caps, and they nicely popped in when cooling.
This is such a versatile spread. I used the apple-almond spread instead of the usual cream-cheese icing on a carrot cake. Next time will try in a Swiss roll. And great on a rice cake for a snack!
Thanks for the recipe, sounds so delicious and yummy.