Crock-Pot Apple Butter

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Tangy, sweet, and lightly spiced Apple Butter is my middle son’s favorite homemade fruit spread and it’s way past time I share it with you.

Several years ago, I started making fruit jams, jellies, butters, and sauces at home and discovered just how simple they are to make and how much better they taste than store-bought.

Crock-Pot Apple Butter

I used a jar of apple butter in this Spiced Apple Butter Pork Roast a while back and realized that I’d never shared the recipe for the butter itself.

I’ve made a few different versions of apple butter; this one is my favorite. The apple flavor is not overpowered by loads of different spices and it isn’t too sweet for my tastes.

Slow Cooker Apple Butter

When made on the stove, making apple butter can require a considerable amount of time and far more effort.

However, with a crockpot, all the stovetop hassle is removed. Simply toss in the ingredients and walk away. 

Making apple butter in the crock-pot is EASY as can be!

It really is that easy and it is the only way I made this recipe for the past ten years.

While it can take up to 8-10 hours to make this slow-cooker apple butter, the vast majority of that time is completely hands-off.

Once everything is in the crockpot, you’re free to carry on with your day without giving the apple butter another thought.

Apples + Cinnamon + Sugar is all you need to make homemade apple butter!

Get this started in the morning and enjoy the fragrance of simmering apple butter all day long, or put it in the crockpot before you go to bed to wake up to the aroma of cinnamon and apples.

The mouthwatering aroma as the apples simmer is one of my favorite things about making apple butter in a slow cooker.

Apple Butter in the crockpot - halfway through the cooking process

Can I can this?

If you are new to canning, this is a great place to start. I use a simple boiling water bath for this recipe which requires little more than sterile jars and lids and a pot big enough to fit your jars.

Be sure to follow proper canning procedures for safety and effectiveness. When finished, your canned apple butter will last for months or up to a couple of years with no refrigeration required (until unsealed, of course).

You can make Homemade Apple Butter in the slow cooker - get the recipe at barefeetinthekitchen.com

As you know, people LOVE getting homemade gifts. (I know that I sure do! Homemade gifts are my favorite kind of gift.)

Make a big batch of this spread a few times a year so you always have a jar on hand to give as a teacher gift, hostess gift, or to share with a friend “just because.”

How to Use Apple Butter

I’m not exaggerating when I say the uses are countless. Of course, it’s delicious as a spread for toast, muffins, and crackers.

Who can resist a peanut butter and apple butter sandwich? Peanut butter and apples are a classic combination that everyone loves.

Slow-Cooker Apple Butter is a great gift too!

It is also mind-blowingly good in Spiced Apple Butter Pork Chops, as an ingredient in marinade or sauce for chicken, and naturally in all kinds of desserts and baked goods.

Make an everyday quick breakfast more exciting by mixing a generous spoonful into a bowl of oatmeal or yogurt.

If you’re looking for more homemade jam recipes, take a look at my Homemade Peach Jam , Habanero Peach Jam, and Cranberry Pepper Jam.

For more slow-cooker, apple-y goodness, look no further than my Stuffed Apples Recipe.

Homemade Apple Butter is a favorite spread for a peanut butter sandwich!

Crock-Pot Apple Butter Recipe

  1. Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
  2. Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking. When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
  3. Once the apples are pureed, you can adjust the thickness by leaving the apples in the crockpot on LOW and uncovering it. It will slowly thicken that way. Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)
  4. When the mixture has thickened and is finished, transfer it immediately into sterile canning jars.
Homemade Apple Butter is perfect in a peanut butter sandwich!

This apple butter is everything you could want from a homemade preserve and so much more. It is:

  • Packed with tangy, ever-so-slightly spiced goodness 
  • Just the right amount of sweet without being too sugary
  • Full of apple flavor 
  • Easy to make, preserve and store
  • Versatile enough to use in all kinds of both sweet and savory recipes
  • Did I mention EASY?

Once you make this once, I know you’ll want to return to this recipe again and again.

Homemade Apple Butter made in the crock-pot!

Can I Make A Smaller Batch?

YES! I often make this recipe with just a couple pounds of apples, 1 cup of sugar, 2/3 teaspoon of cinnamon and a pinch of salt. It works beautifully to use up a few apples that are near the end of their deliciousness.

Just transfer the finished smaller batch into a jar and store in the refrigerator.

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You can make Homemade Apple Butter in the slow cooker - get the recipe at barefeetinthekitchen.com

Apple Butter in the Crock-pot

5 from 25 votes
This apple butter is everything you could want from a homemade preserve and so much more.
Pin Print Review
Prep Time: 10 mins
Cook Time: 10 hrs
Total Time: 10 hrs 10 mins
Servings: 60 servings

Ingredients 

  • 6 lbs apples peeled and roughly chopped, I’ve used Gala, Fuji and Honeycrisp apples in the past
  • 3 cups white sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon kosher salt

Instructions

  • Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
  • Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking.
  • When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
  • Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way.
  • Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)When the apple butter is finished, transfer it immediately into sterile canning jars.

Notes

This recipe will make enough apple butter to fill approximately (4) 8 ounce or 1/2 pint jars.

Nutrition

Calories: 62kcal · Carbohydrates: 16g · Protein: 1g · Fat: 1g · Saturated Fat: 1g · Sodium: 10mg · Potassium: 49mg · Fiber: 1g · Sugar: 15g · Vitamin A: 25IU · Vitamin C: 2.1mg · Calcium: 3mg · Iron: 0.1mg
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{originally published on 4/12/12 – recipe notes updated 8/19/21}

Homemade Apple Butter is so easy to make in the slow cooker! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Linda Davies says

    Making it for the second time this fall because we liked it so much, will probably give some as gifts because it is so good. So easy to make and so delicious.
    Linda Davies5 stars

    • Mary Younkin says

      This will keep nicely in the fridge for at least a week or two. (Probably longer, but I haven’t tested that myself.) I typically process it in a water bath and then keep it in the pantry for a year or longer.

  2. Carrie Haglund says

    This recipe sounds amazing… just wondering if you think a sugar alternative could be used, and if so, what would you suggest? I have monkfruit, swerve, splenda. I’m so excited to try this recipe, but I’m on weight watchers. Thank you5 stars

  3. Ardy says

    This is really good Apple Butter I substituted brown sugar (only 1 1/2 cups), nutmeg, cinnamon, and cloves. Can you freeze this Apple Butter?

  4. Ardy says

    Mary this is great! I made Apple Butter with my Grandma and it was lots of work. This is a breeze! And my sibblings want to know how I made Grandma Apple Butter. I have to make 24 more 1/2 pint containers before Christmas! Kuddos to you! Thanks much!5 stars

  5. Judy Johnston says

    A number of people asked for the yield of this recipe. I am sure that it varies with the type of apple used. I used a combination of fuji, granny smith & honey crisp apples and got seven 1/2 pint (1 cup) jars of delicious apple butter. JJ5 stars

  6. Dara Brannan says

    Most of the crock pot recipes call to refrigerate or freeze the apple butter. I want to can it so that I can have more room in my freezer. I am looking forward to trying this recipe. I have everything I need. However, the jars you used are very different from most I have seen. Can you send a ink to find those jars?5 stars

  7. Dr. Lewis (Lew) Lash says

    Mary, I would appreciate a little more information on processing the apple butter for storage in a non-refrigerated manner. You refer to processing; how does that work exactly.

    As an aside, I really have enjoyed your recipes over the years. Keep up the good work.

    Dr. Lewis (Lew) Lash

    • Mary Younkin says

      You’ll bring a pot of water to a roiling boil and lower your jars into the canner using a jar lifter. (They should be completely covered with water.) I typically place a cloth hot pad or metal trivet in the bottom of the pot. Continue boiling and set the timer for 10 minutes. When the time is up, turn off the stove, and let the jars sit for a few minutes in the canner, and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 10-12 hours. After a few hours, check and make certain they’ve sealed by pressing down in the middle of the lid. If the lid has no give, it’s sealed. If you can press the lid in and it pops up a bit, your jars are not sealed. You can reprocess the jars or store them in the fridge at that point.

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