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. Jenn says

    I love apple butter… my mom used to make it all the time when I was younger. I even remember the very last jar of it that she gave me as I was heading off to college… Oh how I wish I would have cherished that last jar more!!! This recipe seems so easy! May have to start making my own jars now!!

  2. Kj says

    how many jars does this make? I've never canned before so will need to pick up some jars it'd be nice to know how many I should pick up. Also… what kind of jars should I look for? Will the mason kind be okay?

    • Mary says

      I use Mason jars as well. 4-5 jars should be all that you need. I'll try to remember to note the exact number the next time that I make this recipe. Good luck!

  3. Donna K. says

    This sounds so good. However I cannot use white sugar or artificial sweetners. I can use Stevia but how much would I use?

  4. Patti Airel says

    How much steva can I use instead of sugar? I am a diabetic. Or can you suggest a replacement?
    Thanks

    • Mary Younkin says

      That isn’t something that I track, Sue. However, you can copy and paste the ingredient list into any nutrition calculator online to get the nutritional info.

  5. Maryanne says

    It’ came perfect… I loved it!!
    Nice on toast..can you make it with different fruits?
    Thanks for such great receipes😊

    • Mary Younkin says

      This recipe will also work nicely with pears. I haven’t tried it with most other fruits, as they lend themselves so nicely to jellies and jams most of the time.

  6. Meghan Stitt says

    I made this just last week and it is super tasty. My daughter has been putting it on everything. I really wanted to can this and put it in the pantry, but it didn’t really work… so I put the extra jars in the freezer. I’ve never actually canned anything before. Everything I look up about how long to do a water bath says to follow my actual recipe, but you don’t have anything about how to do this. Help! I want to make some more in order to give it as gifts. Thank you so much😁.5 stars

  7. Kati James says

    This sounds delicious. I don’t see in your recipe for long you process it in the water bath. How long do you leave it in there?

  8. Roberta says

    Is this 6 pounds of chopped apples or 6 pounds before chopping? Have you ever adjusted the sweetness after cooking?

  9. Mary says

    My first batch has ended up way too thick, but I’m not sure if it’s because my crockpot wasn’t hot enough (on high), or the blender wasn’t great (super chunky). It took about 14 hours to get the liquid evaporated. Any tips on how to make it a bit thinner if it happens again? It still tastes great, it’s just thicker than I was expecting.5 stars

    • Mary says

      Your advice was great! It worked like a champ when I did the pears as a straight equivalent. Can you use this same recioe (with similar results) for pineapple? Or is it better as a compote?

    • Ellen says

      I have never made apple butter before so I wanted a simple recipe when I came across this one and I absolutely love it, came out wonderful the very first try. I shared some jars with friends and they loved it too. Thank you so much!

    • Lee Fogarty says

      Thank you for the recipe. I plan on making apple butter very soon but I do have a question. You said this recipe can be water bathed but i didn’t see a mention of how long. Should I w/b it about 15 minutes or would 25-30 be better?

    • Mary Younkin says

      The apples will break down as they cook and release liquids. As it continues to cook, the liquids will evaporate and then you will puree it all smooth in the end, Pati.

  10. Jourdan says

    How long do I boil the cans for? I plan on using 4oz mason jars. Also how long does it keep once the seal has been broken, if kept in a fridge?

  11. Sandra Rose says

    Have used this recipe several times in whole measure and half; with cinnamon and with other spices; but always the measures. Turns out great every time. Have copied this recipe to my favorite cookbook for quick reference. Thank you for this great recipe.

    • Mary Younkin says

      2-3 hours is fine for the first step, Courtney. I just like to give it a few hours covered at high heat before uncovering it, as it speeds up the process.

  12. Rebecca says

    Thank you for posting. I am new to slow cooking. My mother has a 2 quart glazed ceramic West Bend Bean Pot with an Electric plate that plugs into the wall outlet. I noted that people have mentioned putting the slow cooker on low and high. This pot doesn’t have that ability.

    With just the plug on the Electric Heat plate what would be the cooking time be for the apple butter? Does the cooking time depend on how full the pot is?

    • Mary Younkin says

      I’m honestly not sure exactly how that might work, Rebecca. I’d recommend just watching it as it cooks. I can’t guess what the cooking time might be.

  13. Donna says

    I just made this and how long do you let it set before you can use it, it tastes so good as I was blended it and I was given a lot of apples and didn’t want them to go bad this recipe was easy to follow and the crock pot did all the work, Thank you for this recipe5 stars

  14. Gayle says

    I am making this right now. First time making it. It has been in my crockpot uncovered for almost 10 hours already and there is a LOT of liquid still in the crock pot. I am getting nervous that it won’t evaporate and all this work will be for nothing. 🙁

  15. Linda Davies says

    I have never eaten or tasted apple butter but we had a lot of apples from our apple trees. So I made your recipe and followed it to the letter. It turned out perfect and tastes delicious. Had some in our porridge this morning and on toast. Will definitely make this again.
    Linda5 stars

    • T C Bowen says

      Hi Rebecca, I tried a recipe with honey and it seems to be reducing fine. I started off with a 1/3 cup for a little over a pound of apples. I added more to taste as it was cooking.

  16. Betty benson says

    Doing a big batch do you have to put it in the refrigerator or do you just put the kids on them and they will be ok

  17. Margo Driscoll says

    A lot of the recipes I make in bulk I put in Ziplock bags, lay flat to freeze. Could the apple butter be put in a ziplock bag and frozen? I’m not much into sterilizing and canning but this sounds so good. If not, perhaps I will just do the small batch that you mentioned.

  18. Casey A says

    If I’m only cooking about 2 lbs of apples, do i still need to cook it 8-10 hours or will it be done and ready to mix with a mixer sooner??

  19. Ellen says

    I have a question, I would like to make a batch of this without peeling the apples, is it necessary to take the wax coating off, if so I need suggestions as to how to this?

  20. Debby H says

    For those who asked about freezing this. I made a half batch last year, and since I live alone, froze all but one jar in small mason jars. It worked beautifully and is delicious!5 stars

  21. Theresa Jarvis says

    this was the best apple butter of all the ones i tried. Absolutely delicious, I water bathed it for 10 minutes for canning.5 stars

  22. 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.

  23. 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

  24. 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?

  25. 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

  26. 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

  27. 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

  28. 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.

  29. Amy d Hardesty says

    Mary, I’m looking forward to making this very soon but could you tell me what size crock pot you were using to do this recipe please

    • Mary Younkin says

      You can use pretty much any size crockpot, Amy. A gigantic one might cook a little faster, but overall, I’ve used all my different crockpot sizes for apple butter.