This post may contain affiliate links. Please read our disclosure policy.
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’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.
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.
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.
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).
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.
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.
Crock-Pot Apple Butter Recipe
- 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 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.)
- 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.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Apple Butter in the Crock-pot
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published on 4/12/12 – recipe notes updated 8/19/21}
After you cook in the crockpot, can you put right into jars to freeze? Thank you. Tammy
When I’m freezing things, I typically cool them to room temperature before placing in the freezer.
this is INCREDIBLE! I’ve never had apple butter before, so I only made a half batch. I used jonagold, crispin, gala & mutsu will make a whole batch next time!
Hello Mary
How many apples does it take toake 6 lbs? I am going to try it and was just wondering. Do u have to do a water bath with the apple butter?
For average, medium sized apples, you can plan on about 3 apples per pound, but it’s best to weigh them when possible. I’ve found that 5lb bags of apples usually contain about a dozen. The water bath isn’t required if you just plan to put the apple butter in the fridge. However, if you want it to be stored at room temperature until you open the jars, the water bath is necessary.
Can you tell me the length of time to process jars in hot water bath? Or did I miss it?
Hi, Sheri! Processing the jars should only take ten to fifteen minutes. I hope you love the apple butter!
Thank you!
This made using some apples from an abandoned orchard feasible.
I estimated about 12 cups of chopped apples.
I ended up using 1/2 cup of sugar for every 4 cups of apples.
One batch I used 1/2 cup of brown sugar.
I’m glad to hear that you were able to modify the recipe to better suit your taste, Renee. Enjoy the apple butter!
I have to know which you liked better, white or brown sugar?
Awesome recipe!!!
Glad to hear you’re loving the apple butter, Katie!
Hi Mary, I used your apple butter recipe last year and will be making at least two batches this year, it’s delicious!
We have a plum tree in our yard and the first two years we were here they never seemed to ripen, they were hard and bitter up until they froze so I didn’t worry about doing anything with them. This year they are wonderful, sweet, soft and plump. I couldn’t find a Plum jam recipe in your list of recipes – do you have one? I would like to can the jam when it’s finished in half pint to pint size jars. How long would I need to process them for with the altitude being just below 5000 feet?
Thank you so much for your fantastic recipes and advice!
You are welcome! I’m glad to hear that you’ve been enjoying the apple butter. Unfortunately, I don’t have any plum jam recipes on the site, but I’m sure there are many great options out there. At 5000 feet, I would recommend processing the jars for about ten minutes. Enjoy!
This looks like it takes about 15 hours to make. Am I reading it wrong? I’m excited to try it but now sure when I have that long to be home and awake
Hi, Sarah! It’ll take 11-12 hours to complete, but you should be able to let the apple butter cook overnight.
I love how easy this was. It’s delicious except a little too sweet next time I think I’ll only add 2 cups of sugar.
Glad to hear that you’ve been enjoying the apple butter, Teresa, and that you’re finding ways to adapt it to your taste. Enjoy!
I made this recipe for Crock Pot Applebutter, It turned out very well and delicious, in spite of us losing power half way thru the cook down process. Our power was restored about 6 hrs later and I reset to crock pot and it came out very well!
I’m glad to hear that you were able to finish the recipe, Linda, and that you enjoyed the apple butter so much!
How much headspace should be left in the jar? Also how long do you process in the water? Thanks!
Hi, Amber. I fill the jar very close to the top; if I can, I try to avoid leaving more space. Processing the jars should only take ten to fifteen minutes. Enjoy the apple butter!
Can you do overnight and if so on high or low?
I’ve never tried that, KT. For certain though, you’d want the lowest heat setting possible.
I have made this recipe four times now and just finished making a batch with apples from our backyard, took forever to peel and core the apples as they weren’t very big. Best batch ever. This recipe is easy and delicious and well worth the time it takes to make it. Easy and delicious.
Sounds delicious, Linda! I’m glad you’ve been enjoying the apple butter.
How long is the shelf life if canning this?
Hi, Shannon. If you’re canning the apple butter, it should keep for a year or longer. Enjoy!
I am new to canning. This may sound stupid but the water bath is for the jars? I am planning on sealing them and putting them in my pantry.
Yes, a waterbath is for canning the jars for food storage.
Thanks for the delicious recipe! I’m trying a batch now with pure stevia (not a stevia blend). If I don’t have time to process in the waterbath, can it be stored in the fridge, then reheated and waterbath canned the next day?
Personally, I wouldn’t risk that, but I’m not a food safety expert. I would just keep it in the fridge or freezer if you do not have time to process it this time around.
I’ve made this every fall for at least 5 years. I put it in Mason jars and freeze it. It’s delicious!
I’m so happy to hear that, Debby!
This is my 7th year of making this recipe. At the end of last year I left the peelings on and it lives a hole new flavor. I only use 3 cups of sugar and when the apples starts to melt down I add more apples but no more sugar just more cinnamon everyone luvs it.
I’m thrilled that you love it, Don!
Sorry my microphone on my phone changed some of the words, but my question was do I put the apple butter in the jars when it’s hot and go on and seal them with the lids but then cool them on the counter before putting them in the freezer
If you’re processing the jars in a hot water bath (to seal them) you do not need to store them in the freezer. If you are simply storing the apple butter in jars and then freezing them, you would want to let them cool before freezing. (The sudden change of temperature could cause the jars to crack.)
I love applè butter 🧈😋😍💕
I’m glad you like it!
Hi, this recipe looks delicious and super simple. May I ask why or what benefit taking the lid off adds, just curious so I know ♡♡ Thank you!
When you remove the lid, it lets the steam to escape and the liquids to evaporate, allowing the sauce to reduce and thicken.