This post may contain affiliate links. Please read our privacy policy.

Slow Cooker Apple Butter will make your entire house smell like Autumn. It also makes a great gift for the holidays, or a hostess gift at Thanksgiving. YUMMO!

Open glass jar of apple butter set next to a slow cooker on a wooden tabletop.
Subscribe to My Baking Addiction!
Get updates on the latest posts and more from My Baking Addiction straight to your inbox.
Please enable JavaScript in your browser to complete this form.

Autumn is my favorite season of the year. I am a lover of all things fall – the leaves and pumpkins, cozy sweaters and Ugg boots, a roaring fire with a good book and a plate of my No Bake Cookies, I adore it all – especially apple season.

A neighboring city hosts an Apple Butter Festival every October. It’s full of holiday crafts, historical reenactments, and of course, amazing food.

Although I love meandering through the aisles of vendors, I really go for two very important reasons: caramel slathered apples and homemade apple butter.

Unfortunately, I’ve missed this festival two years in a row – last year because I was in San Francisco and this year because I simply forgot about it. I sulked for a hot minute, but decided that I’d get my yearly apple butter fix by making my own in the slow cooker.

Hand holding up a slice of baguette spread with slow cooker apple butter.

What is apple butter?

If you have never had apple butter before, you might be confused by the name.

No, it’s not apple-flavored butter. That would be weird. There’s actually no butter in apple butter at all.

Apple butter is basically just super concentrated, super smooth applesauce. It’s cooked for longer, which gives it that caramelized color and rich apple flavor, but the ingredients are nearly identical.

Apple butter is not just perfect on your morning toast (English muffin bread is my favorite!) or served on Potato Rolls at Thanksgiving, you can even bake with it.

Try subbing in Slow Cooker Apple Butter in place of jam or another fruit filling in crumb bars, such as in my Peach Crumb Bars or Raspberry Bars recipes. Or try it in an apple butter cake!

Ingredients for slow cooker apple butter set on a wooden tabletop.

How to make apple butter in a crockpot

At first I was little bit intimidated by the whole homemade fruit butter thing, but really it could not have been easier!

Ingredients you’ll need

Even though the flavors of apple butter are so rich, you’ll be surprised to know that the ingredients are super simple.

You’ll need:

  • 6 1/2 pounds apples – peeled, cored and sliced
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract

I know that 6 1/2 pounds of apples sounds like a lot, but I’ve got a tip for making peeling them a cinch.

Sliced and peeled apples in the crock of a slow cooker.

Helpful tools

Prepping all of those apples and turning them into homemade apple butter was a cinch thanks to my apple peeler and slow cooker.

The peeler allowed me to peel, core, and slice 6 1/2 pounds of apples in a matter of minutes. I tossed everything into the slow cooker, set the timer for 10 hours and went about my day.

The autumnal scents of apples, cinnamon and vanilla wafted around the whole place for an entire day, which improved my mood immensely. I’ll tell you – if you’re having a rough day, just make some slow cooker apple butter.

It’s impossible not to feel at ease with the entire world and people in it when you’ve got these scents enveloping you each time you walk in and out of your kitchen.

Sliced apples tossed with sugar and spices in the crock of a slow cooker.

Making this recipe

To make this recipe, I tossed the apples in my slow cooker. I then combined the sugars, cinnamon, and spices and tossed this with the apples.

I let the apples simmer away for the allotted 10 hours until the mixture was thick and dar brown, and in the meantime made chili, cornbread, and even prepped my jars for gift giving.

Cooked apples and spices being stirred in the crock of a slow cooker.

After the 10 hours, I removed the lid and let the apples keep simmering for another 2 hours. This thickens the apple butter even more.

After the second stage of cooking, it was time to puree the apple butter and jar it up! It really is the perfect way to spend a fall Saturday, I’ll tell you that for free.

The result was a delicious, velvety smooth apple butter that definitely rivals any of the jars that I’ve purchased at the Apple Butter Festival and the best part is – I made it myself!

If you don’t have 10 hours on hand to let the apple butter simmer, don’t worry – I also have a recipe for Instant Pot Apple Butter!

Open glass jar of apple butter set on a wooden tabletop, surrounded by whole apples and spices.

Best apples for apple butter

Really you can use any apples you happen to have on hand for apple butter.

Generally speaking, softer varieties of apples such as Fuji, Golden Delicious, McIntosh, or Jonagold work better since they cook down faster.

I used a mix of Granny Smith, Fuji and Honeycrisp in my apple butter, and even the crisper varieties broke down well for a smooth apple butter.

The real key is to use a mix of apples to get the best flavor. You can even customize your Slow Cooker Apple butter by using apple pie spice or even pumpkin pie spice instead of the blend I have here, and you could try Mexican vanilla instead of Madagascar.

It’s really easy to make it your own, and I know your family will love slathering it on toast all year long.

I’ve been told you can preserve this recipe through canning, though I haven’t tried it myself. I’d love to know if you’ve tried!

I hope you enjoy this slow cooker apple butter as much as we do.

What are your favorite fruit butter recipes? What should I try next?

Small bowl of apple butter on a platter, surrounded by sliced apples, cheese, and slices of baguette.

FAQs

Do you use 6.5 pounds of apples before peeling and coring?


Yes! Because the ingredients say “6.5 pounds of apples, peeled and cored,” this means that you peel and core them after weighing them. 

This is true for any recipe you read. For example, if a recipe calls for “1 cup pecans, chopped,” you measure the pecans and then chop them. If it reads “1 cup chopped pecans,” you chop and then measure them.

Can you can this apple butter recipe?

Yes! I recently learned how to can apple butter – it’s much easier than you might think. You won’t need to make any adjustments to the recipe itself before canning because apples are naturally quite acidic.

How long does this recipe keep in the refrigerator? Can you freeze it?

You can store this slow cooker apple butter in airtight containers in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.

If you choose to freeze it, make sure you leave plenty of room in the jar so that they don’t crack after freezing.

How many pints does this recipe make?

This recipe makes 4 pints (8 cups) of apple butter.

How much apple pie spice would I substitute for the listed spices?

If you want to substitute apple pie spice for the spices listed in the recipe, I would use 1 to 1 ½ tablespoons, depending on how heavily spiced you like your apple butter to be.

Can I use a 3-quart or 3.5-quart slow cooker for this recipe?

Once you peel, core, and slice the 6.5 pounds of apples, they take up quite a bit of space, so I use a 6-quart slow cooker for this recipe. If you only have a smaller slow cooker, I suggest halving the recipe.

Do you have to peel the apples?

Technically no. If you don’t want to spend the time peeling the apples, you may want to run the final apple butter through a fine mesh strainer after pureeing it to make sure it is super smooth.

I prefer to just peel the apples at the beginning and save myself the work at the end, but it’s up to you and what you prefer.

I accidentally added the vanilla with the rest of the ingredients before cooking. Will the apple butter be ok?

Yes! The only reason I recommend adding the vanilla toward the end of the recipe is because vanilla doesn’t hold up to heat well and the flavor becomes weaker the longer it cooks. 

If you do accidentally add the vanilla at the beginning, just add another teaspoon or so at the end to make up for the flavor that was lost while cooking.

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Slow Cooker Apple Butter

By: Jamie
4.49 from 2317 ratings
Prep: 30 minutes
Cook: 12 hours
Total: 12 hours 30 minutes
Servings: 32
Slow Cooker Apple Butter will make your entire house smell like Autumn. It also makes a great gift for the holidays, or a hostess gift at Thanksgiving. YUMMO!

Ingredients

Instructions 

  • Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
  • Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  • Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
  • Use an immersion blender to puree the apple butter until smooth.
  • Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
  • Serve on breads, muffins, pork chops or just eat it with a spoon.

Video

Notes

  • I used a combination of Granny Smith, Fuji and Honey Crisp apples for this recipe.
  • The sweetness of your apples will affect how much sugar you will need to add. Adjust according to your apples and preferences.
  • Store in the refrigerator for up to 2 weeks or freezer for up to 3 months, or learn how to can apple butter if you would like to preserve it for longer.
  • Makes 4 pints.

Nutrition

Serving: 0.25cup, Calories: 100kcal, Carbohydrates: 26g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.01g, Sodium: 21mg, Potassium: 110mg, Fiber: 2g, Sugar: 23g, Vitamin A: 51IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.49 from 2317 votes (2,298 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

856 Comments

  1. Leanne says:

    Another way to make apple stuff easy is to core the apples, them – I use the simple corer that cores and slices, I then put them in a large stock pan and add a small amount of water, cinnamon and sugar =-== let cook till mushy — then either foley — or send thru the sive attachment on the kitchen aide mixer — I like cooking with the skins on as the color from the skins goes into the apple sauce —

  2. Mary Ellen says:

    That party grill looks AWESOME!! I’ve never seen anything like it!

  3. Valerie says:

    Jamie, I’m going to add this recipe to my holiday gifts to give along with pumpkin breads and banana breads. Do you know how long it will keep in the freezer?

    I never thought of cooking fruit in the crock pot. Thanks for sharing.

  4. Samantha @ Ferraro Kitchen says:

    Fabulous recipe! Such a cute Christmas gift too…with a little recipe label!

  5. Rachel says:

    Mmmm…. As a mom of 5 littles, I have so many favorite crock pot recipes. Guess right now it’s Stephanie’s (from crockpot365.blogspot.com) Azorean Beef Stew. It’s smells heavenly all day, and is perfect for a crisp fall evening. Thanks for this opportunity!!

  6. Monica says:

    Sorry! I hit submit on accident!!
    2) Remove ribs & place on baking sheet. Turn up the heat on slow cooker & reduce the sauce (10-15 minutes).
    3) Brush sauce on ribs, and broil for a few minutes. Flip ribs, brush on more sauce, & broil a few more minutes.
    4) Enjoy!

  7. Monica says:

    I don’t have a slow cooker, so I don’t have any tried-and-true recipes to share. I have been drooling over all the wonderful slow-cooker recipes I come across lately (& that Party Grill is awesome too!!). That’s why I need this slow cooker :) My first thing to make would be Barbecued Ribs (got the instructions from a friend – it sounds easy!).

    Barbecued Ribs
    *Spice Rub (paprika, cayenne, chili powder, cumin, salt, pepper, & brown sugar)
    *Baby Back Pork Ribs
    *Barbecue Sauce

    1) Rub spice mix all over ribs & stand them up in the slow cooker. Cover with barbecue sauce & cook for about 7 hours on low.
    2)

    1. Cassidy says:

      You can make apple butter on the stove! The best part is you can use the resulting juice for apple jelly too. :)

  8. Kate says:

    Very sensitive subject….have to say, seeing this recipe was like pouring salt in an open wound!!!! Last week, with a ton of apples and 9 months pregnant, I decided to make slow cooker apple butter overnight and can it in the morning. In my pregnancy brain exhaustion, I forgot to turn it to low and woke up to fried apple butter and a very sticky substance all over the counters and floor….not good for a hormonal girl! One day it will be funny but not yet! ;)

    1. vada says:

      Aww hun! I know how you feel. last night i put on some tea and took a shower, when i got out it was burnt……i burnt tea. Its funny because its not the first time.

    2. Julia says:

      Oh, too bad. I feel for you, but as you’ve said it will be funny…in a while. Then you can try it again. I will definitely learn from your post, though, as I could just as easily have done this myself…without the very good reason of being pregnant!!

  9. Annie @ Annie's Cooking Lab says:

    Yum, that looks so good! I think a slow cooker is going to have to be on my wish-list for Christmas this year!

  10. Chelsea says:

    Finally, something to use up all my apples! Thank you :) Can this be frozen in the glass jars? Or would you suggest plastic?

    1. Jamie says:

      Chelsea-
      Thanks for stopping by, I would definitely recommend plastic.
      Jamie

    2. Heidi says:

      You CAN freeze in glass mason jars that are made for freezing. Glass is much better for you than plastic, that can leach BPA’s into your food. I am curious to hear why Jamie recommends plastic?

    3. JS says:

      @Heidi, in case the jar breaks?