Slow Cooker Apple Butter
This delicious Slow Cooker Apple Butter is one of my favorite autumn recipes. It is easy to make with apples, brown sugar, cinnamon, and a touch of vanilla. I love that in just 30 minutes I can prep everything, toss it in the slow cooker, and later enjoy a rich and flavorful butter that I can spread on everything.
The autumn season is my favorite because it is when most of the fun cooking happens in my kitchen. This time of year is all about apples, pumpkin, and cranberries, and every recipe brings a little joy and nostalgia, am I right? Lately, I have been making candied pecans that we can not stop snacking on and batches of pumpkin snickerdoodle bars filled with warm fall spices that remind me of my childhood.
Table of contents
This Slow Cooker Apple Butter is such a simple and delicious recipe that I make it fresh every fall. It stores fantastic, so I always prepare a big batch to enjoy for weeks or even months. Honestly, there is no reason to buy it from the store because it costs more and never tastes as good as homemade. Once you make it yourself, I am sure you will not go back to store-bought. I love that I can control the ingredients and adjust the sweetness to my taste. It also makes a thoughtful homemade gift for the holidays, and everyone always appreciates it. So, highly recommended to give it a try!
Why you will love this recipe
- Slow cooker does the work: I love how simple this apple butter is to make. I toss the apples, brown sugar, and cinnamon into the slow cooker, and a few hours later, the kitchen smells amazing and it is ready to dig in!
- Perfect for busy mornings: This recipe is one I lean on when I want a homemade treat but do not have much time. It is easy, comforting, and makes breakfast so much better when I spread it on toast or warm biscuits.
- Great for a sweet tooth family: The apples cook down with cinnamon, nutmeg, and a little vanilla until the texture is smooth and rich. My kids enjoy it on pancakes, over yogurt, or even stirred into oatmeal.
- Sweet gift to share: I always make a few extra jars to keep in the fridge or give to friends and neighbors.
What you will need
- Apples: I like using a mix of Fuji, Honeycrisp, and Gala apples for the best flavor. I always peel, core, and slice them before cooking.
- Sugar: I use either brown or granulated sugar, depending on what I have at home.
- Ground cinnamon: I always add cinnamon because it makes the apple butter smell and taste amazing.
- Apple cider: I use apple cider to help the apples blend smoothly and to add a deeper apple flavor.
- Ground nutmeg and cloves: These spices are a must for my recipe.
- Salt: I add just a pinch of salt.
- Vanilla extract: I like to add a little vanilla for extra aroma and richness. If you prefer a simpler flavor, you can skip it.
How to make
1. Prepare the apples: First thing I do is wash, peel, core, and slice the apples. Then I place half of the apples and 1/2 cup of cider into a high-powered blender and secure the lid.
2. Blend until smooth: I blend the mixture for about 10 to 15 seconds, using the tamper if needed to push the apples toward the blades. Then I increase the speed and blend for another minute or two until the texture is smooth before transferring it to the slow cooker.
3. Repeat and mix: I blend the remaining apples and cider until smooth, then pour the mixture into the slow cooker. I stir in the sugar and spices until everything is combined.
4. Cook and store: I cover the slow cooker and let the apple butter cook for 4 hours on high or 8 to 10 hours on low, until it is dark brown and fragrant. I taste and adjust the sweetness if needed, then freeze it or spoon it into mason jars to keep in the fridge for up to two weeks.
Expert tip
Remove lid for thickening
A helpful trick I have tried and really like is to remove the lid during the last hour of cooking. Why? This helps the extra moisture evaporate so the apple butter thickens naturally and becomes smooth and spreadable, just the way my family and I enjoy it.
More tips to consider:
- I always pick apples that are firm and full of flavor. Fresh, in-season apples make the butter naturally sweet and fragrant.
- I give the apple butter a gentle stir every few hours to make sure it cooks evenly and does not stick to the sides.
- If you want a silky texture, use an immersion blender right in the slow cooker once it is done cooking.
- Sometimes I like to stir in a splash of maple syrup or a pinch of ginger near the end of cooking.
- I let the apple butter cool completely before spooning it into mason jars.
- Another great tip for making this apple butter is to use a mix of sweet and tart apples. Combining varieties like Honeycrisp, Fuji, and Granny Smith creates a balanced flavor.
Recipe variations and add-ins:
- Cranberry apple blend: I stir in 1 cup of fresh cranberries with the apples before cooking. The cranberries add a lovely tart flavor and a beautiful deep red color.
- Pumpkin spice mix: I add 2 tablespoons of pumpkin puree and a teaspoon of pumpkin pie spice to the apples. The result tastes like fall in a jar, perfect for spreading on muffins or toast.
- Caramel apple flavor: I drizzle in 2 tablespoons of caramel sauce once the apple butter is done cooking. The caramel melts into the mixture and adds a sweet buttery taste.
- Citrus apple butter: I add the zest of one orange and a tablespoon of orange juice to the apples.
- Apple cinnamon raisin: I mix in1/2 cup of raisins during the last hour of cooking. They plump up and add natural sweetness that complements the spiced apples perfectly.
Serving suggestions:
When I make apple butter, I usually serve it during the holidays when everyone is home and the kitchen smells sweet. I love spreading it on pecan pie French toast casserole for breakfast or adding a spoonful to pumpkin cheesecake pancakes on a chilly morning. The kids always rush to the table when they see it.
For dinner, I like pairing it with apple cinnamon pork chops or oven roasted turkey breast during Thanksgiving or Christmas. The flavor matches so well with savory dishes and always brings back memories of long dinners and happy family chatter.
How to store leftovers:
- Refrigerate: I use a glass container or a mason jar with a tight lid to store the apple butter. It keeps fresh in the refrigerator for up to 2 weeks.
- Freezing: I pour the apple butter into freezer-safe jars, leaving a little space at the top, and seal them tightly. Then I freeze them for up to 6months to enjoy later.
- Reheating: When I am ready to use it, I warm a small amount in the microwave for a few seconds or heat it gently on the stove until it is smooth again.
Frequently asked questions
I always peel the apples first because it helps the apple butter stay smooth and creamy. When the skins cook down, they can leave little bits that make the texture uneven. Peeling them only takes a few minutes and it is key in how silky and rich the apple butter tastes.
When the mixture is dark brown, smooth, and spreads easily on a spoon, it is ready. I usually taste it at the end to see if it needs a little more sugar or spice.
If your apple butter looks a little thin, it probably just needs more time to cook. I like to remove the lid during the last hour to let the extra liquid evaporate. This helps it thicken up and makes it easier to spread later.
More recipes with apples:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Slow Cooker Apple Butter
Ingredients
- 3/4 cup apple cider
- 8 apples stems removed, peeled, seeds removed and chopped
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1 teaspoon vanilla extract optional but recommended
- dash of salt
Instructions
- Spray insides of slow cooker with cooking spray for easy cleanup and set aside.
- Peel, core, and chop the apples.
- Place ½ of the apples and 1/2 cup of cider into a high power blender and secure lid.
- Blend for 10-15 seconds, if necessary, use the tamper to press the ingredients into the blades. Increase speed and blend for 1 to 2 minutes until the mixture is smooth. Transfer the mixture to the slow cooker.
- Repeat with the remaining apples and cider. Add apple mixture to the crockpot.
- Stir in sugar and spices.
- Cover and cook for 4 hours on high or 8-10 hours on low, until the mixture is dark brown. Taste and adjust for sugar. Freeze or add the apple butter to mason jars and store in the fridge for 2 weeks.
Video
Notes
Remove lid for thickening
A helpful trick I have tried and really like is to remove the lid during the last hour of cooking. Why? This helps the extra moisture evaporate so the apple butter thickens naturally and becomes smooth and spreadable, just the way my family and I enjoy it.More tips to consider:
- I always pick apples that are firm and full of flavor. Fresh, in-season apples make the butter naturally sweet and fragrant.
- I give the apple butter a gentle stir every few hours to make sure it cooks evenly and does not stick to the sides.
- If you want a silky texture, use an immersion blender right in the slow cooker once it is done cooking.
- Sometimes I like to stir in a splash of maple syrup or a pinch of ginger near the end of cooking.
- I let the apple butter cool completely before spooning it into mason jars.
- Another great tip for making this apple butter is to use a mix of sweet and tart apples. Combining varieties like Honeycrisp, Fuji, and Granny Smith creates a balanced flavor.