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This Easy Crockpot Apple Butter is so simple and cooks overnight in your slow cooker! It’s creamy and sweet and a healthier alternative to jams and jellies.
Spread apple butter on toast, bagels, or homemade biscuits. It can also be used in place of oil in recipes and is especially delicious in my Apple Bundt Cake.
What is Apple Butter Used For?
Apple Butter is basically a condensed applesauce that is thick and spreadable and so delicious. Serve chilled or at room temperature.
- As a spread – Rolls, biscuits, English muffins, bagels, toast, or crackers.
- As a topping – Microwave it for a few seconds and use as a syrup for pancakes, waffles, or even ice cream.
- As a gift – Since it can be stored for a while in the fridge, it also makes a great holiday gift. Fill a half-pint jar, tie a ribbon around the lid and gift to friends, neighbors, co-workers and teachers.
Crockpot Apple Butter Ingredients
- Apples – You’ll need approximately 5 pounds of apples (10-12 medium size). Core them and roughly chop them; you can leave the skins off if you want, and they will just melt into the butter.
- Sugar – Made with molasses, brown sugar adds warmth to the sweetness. You’ll also add some white sugar to heighten the sweet factor. Depending on the type of apples you use, you may want to ere on the lighter side with the sugar at first.
- Spices – Ground cinnamon, cloves, and nutmeg.
- Salt – Just a pinch. Salt helps to balance the sweetness and heighten the overall flavor of the butter.
- Vanilla extract – Also for flavor balance.
How To Make Apple Butter in the Crockpot
See the recipe card below for full, detailed instructions
- Start by chopping 5 pounds of apples and add them to the slow cooker.
- Combine sugars, spices, salt, and vanilla in a bowl and mix that with the apples.
- Cover and cook on LOW for 10 hours.
- Puree the apple mixture with an immersion blender, or transfer to a regular blender and blend until smooth.
FAQs
The best apples to use for this recipe are Red Delicious, Fuji, McIntosh, or Winesap as they are softer apples. I recommend using a mix of sweet and tart apples for a well-rounded flavor, but you can use any red apples you can find. Some apples will be sweeter than others, so you may need to adjust the amount of added sugar.
Although they are not a favorite, you can also use Granny Smith for a more tart flavor or yellow delicious for a more mild sweetness.
The best part about this recipe? No peeling required! The skins will break down as they cook and they will just melt into the butter. Leaving the peels on not only makes the process much easier, the skin is the most nutritious part of the apple, so keeping it on is a win-win.
This batch will fill about four cups which can be divided into 4 half-pint jars.
To test for doneness, draw a line through it; it should hold the space without it filling back in quickly. It will also hold its shape on a spoon.
Storage
Cool completely and store in mason jars or another airtight container. This recipe will fill 4 half-pint jars, or 2 pint-size jars, or a one-quart jar.
- Refrigerate: Up to 2-3 weeks.
- Freeze: Up to a year. Make sure to leave at least 1-2 inches at the top for expansion.
- Canning: For longer-term storage, canning is a good option. Use sterilized jars and follow proper canning guidelines to ensure the butter is safely preserved. Once canned and sealed properly, it can last for up to a year in a cool, dark place.
- Label and Date: Regardless of your storage method, always label and date your containers so you know when it was made.
- Check for Signs of Spoilage: Before using, always check for signs of spoilage like mold, off smells, or changes in texture.
Expert Tips
- Cook Low and Slow: Only use the low setting on your slow cooker for this recipe – high heat will burn the sugars. Cooking the apples on low heat for an extended period is key to achieving a deep, caramelized flavor.
- Let it sit: Let your butter process in the fridge for a day or so before eating. It can have quite a sharp tang that will mellow with age.
- Stir occasionally: Lift the lid and check about halfway through. If you notice the apples sticking to the bottom of the crock pot, give the mixture a stir occasionally to keep from sticking.
- Taste and Adjust: Before canning or storing, give it a taste. You can adjust the sweetness or spices at this point.
More Apple Recipes
- Classic Apple Pie Recipe
- Slow Cooker Apple Pie Filling
- Apple Crumble Recipe
- Apple Oven Pancake
- Pumpkin Apple Bread
- Green Apple Smoothie Recipe
Easy Homemade Apple Butter
Ingredients
- 10 – 12 Medium Apples approximately 5 pounds, cored and chopped. (Leave the skins on the apples)
- 1/2 cup brown sugar
- 3/4 cup of granulated sugar
- 1 1/2 tablespoons of ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Add chopped apples to a crockpot.
- In a medium size bowl combine sugar, brown sugar, cinnamon, ground cloves, salt, ground nutmeg, vanilla extract.
- Pour the sugar mixture over the chopped apples in the crockpot and stir until well coated.
- Cover with lid and cook on low for 10 hours.
- Puree the apple mixture with an immersion blender or a in counter-top blender until smooth.
- Once the apple butter is smooth and cool, store in mason jars or an air tight jar. Store in refrigerator for up to one month or freezer for up to one year.
- Serve chilled or at room temperature on rolls, biscuits, engligh muffins, toast or crackers!
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can I water bath process this?
Yes, just follow any canning instructions.
Thank you so much for the wonderful recipe and you link for the canning information.
You are so welcome Jeri! Thanks for stopping by.
I’m excited to not have to peel the apples, but I’ll have to use a sweetener other than sugar since my husband must limit his sugar intake. Apple butter is his favorite. When freezing, do you freeze in jars or use another kind of container?
You can freeze in any container that you have. Just remember to leave room at the top for expansion.
I just finished my first batch. My jars are hot and so is my sauce. Can I bottle them hot so that they will vacuum seal the can and then keep it on the shelf?
Hi, I googled your question and this site had some great information: https://nchfp.uga.edu/how/can_02/applesauce.html
I’d love to make this for my mother for Christmas! How long does it keep in the fridge?
It will keep for a couple weeks in the fridge.
This sounds so yummy. I have apples in my freezer
right now but they are peeled? Would I still be able to use them?
Sure you can use them without the peel! Thaw them first so you won’t have extra water.
This is a magnificent recipe for Apple Butter, not only easy but the Brown Sugar and Vanilla give it a depth of flavor that is perfection. Well done Kristin! Thank you!
You are so welcome Roben! Awesome feedback! Thanks for stopping by.
Super easy and fantastic!
Thank you Julie!
My apples seem done after 7.5 hours. Should I wait the full ten or go ahead and puree them?
If they seem done, you could test them by mashing. If it doesn’t work, you could cook them cor longer.
Just made it for the second time. Figured out the juice. I wish my crockpot was bigger so I can make more at one time I have people lined up for their jar lol.
This is my second batch. Ready to purée it, but I can’t remember if I poured the juice in the blender of should I spoon it out with a slotted spoon. Family and friends love it.
Do I drain the cooked app,es before purring?
Nope, just puree right in your slow cooker with an emulsion blender or pour into your stand blender.
Just made the slow cooker apple butter. Very easy and very delicious. Thanks so much for sharing this wonderful recipe.
You are so welcome Melody, thanks for stopping by.
I love this recipe! Does it need to be refrigerated right away? I was going to make it for gifts, but am worried about it being at room temperature for too long.
It should be refrigerated. If giving as a gift, don’t let it sit out for more than an hour or two.
My first time doing something like this. I love it. It smells great and the taste is even better. I’ll be making it more often. Thank you for sharing the recipe.
You are so welcome Rose! Thanks for stopping by.
What apples do you suggest?
I just finished making this and it tastes and smells amazing! One question… Am I able to hot wash can this recipe?
I’ve never tried canning, but yes you should be able to do that.
Sooo good! My first time making apple butter. It was super easy and a hit with everyone!
Nice! Thank you so much Sharon for taking the time to leave some positive feedback.
Can I peel the apples first.
Sure!
This is delicious! Just blended it & it’s a little loose. Will it thicken when it cools?
Yes it should thicken up a bit.
Ok I have a question,can this be sweetened with honey? And stevia? I’m in recovery from cancer and sugar is dangerous for me
Sure you can try replacing the sugar, but I can’t say how well it would work since I haven’t tried it. Good luck!