Crock-Pot Apple Butter

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.

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. 

Crockpot Apple Butter

When made on the stove-top, this takes a considerable amount of time and far more effort. With a crockpot, all the hassle is removed. Simply toss in the ingredients and walk away. 

It really is that easy and it is the only way I make this recipe now.

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

You can get it 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.

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).

And 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.

However, 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.

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.

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.

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.

5 from 3 votes

Print

Apple Butter in the Crock-pot

Prep Time

10 mins

Cook Time

10 hrs

Total Time

10 hrs 10 mins

 

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

Course: Condiment

Cuisine: American

Keyword: apple butter

Servings: 60 servings

Calories: 62 kcal

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

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 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.

{originally published on 4/12/12 – recipe notes updated 7/15/19}