Spiced Apple Butter Toast (Print View)

Warm, spiced apple butter spread generously over toasted rustic bread for a comforting treat.

# What You'll Need:

→ Apple Butter

01 - 2.5 pounds Fuji or Gala apples, peeled, cored, and chopped
02 - ½ cup light brown sugar
03 - ¼ cup apple cider or apple juice
04 - 1 teaspoon ground cinnamon
05 - ¼ teaspoon ground nutmeg
06 - ¼ teaspoon ground cloves
07 - ¼ teaspoon ground allspice
08 - 1 teaspoon vanilla extract
09 - Pinch of salt

→ Toast

10 - 6 slices rustic bread such as sourdough or whole wheat
11 - 2 tablespoons unsalted butter (optional for spreading)

# Step-by-Step Directions:

01 - Place chopped apples, brown sugar, apple cider, cinnamon, nutmeg, cloves, allspice, vanilla extract, and salt into a large heavy-bottomed saucepan. Stir to mix evenly.
02 - Heat over medium flame, stirring occasionally, until apples become very soft, approximately 30 minutes.
03 - Use an immersion blender to purée the softened apples until smooth. Alternatively, blend in batches with a countertop blender and return to the pot.
04 - Lower heat to low and simmer uncovered, stirring frequently for about 45 minutes until the mixture thickens and darkens to a spreadable consistency. Stir often to prevent sticking.
05 - Taste the apple butter and adjust sweetness or spices as desired. Allow to cool slightly.
06 - Toast bread slices until desired crispness is achieved. Optionally, spread each slice lightly with unsalted butter.
07 - Generously spread warm spiced apple butter over the toasted bread and serve immediately.

# Expert Suggestions:

01 -
  • The whole process feels like slow magic—watching apples transform into glossy, spreadable butter over gentle heat
  • One batch fills your kitchen with such incredible spice-forward aroma that guests always ask what you're cooking
  • It's forgiving and simple, yet tastes like you've spent hours in the kitchen
02 -
  • Don't skip the frequent stirring during that final simmer—it's what keeps it from sticking to the bottom and developing a bitter taste
  • The mixture will thicken more as it cools, so if it seems slightly loose when hot, resist the urge to cook it longer—it'll reach perfect spreadability once cooled
  • Fuji and Gala apples really do make a difference here; they break down into a smooth puree more readily than tarter varieties
03 -
  • The low, slow simmer is everything—rushing this step with high heat can break down the spices and give you a bitter finish instead of that mellow, deep warmth
  • Heavy-bottomed saucepans aren't just fancy—they distribute heat evenly and prevent hot spots that can scorch your mixture
  • Taste as you go. Every batch of apples has different sweetness levels, so your intuition about adjusting the final flavoring is always worth trusting

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