Crockpot Apple Butter made easy! Dice unpeeled apples, add spices and sugar, and let the slow cooker do the work. Spread on toast or eat by the spoonful!
author’s note
Apple Butter, Gone in 24 Hours!
Growing up, we had a neighbor who always brought over jars of homemade apple butter every fall. My family and I could never make it last more than a day. We’d spread it on warm toast, swirled it into oatmeal, and ate it by the spoonful.
Now, after our yearly family trip to the apple orchard and with my own backyard trees finally producing apples, I found myself with more apples than I could use. I knew I wanted to recreate the apple butter I loved as a kid and make it my own.
After a few rounds of testing and adjusting the spices, this version quickly became a favorite with my kids too.
The Simple Stuff You’ll Need
| Ingredient | Tips & Swaps |
|---|---|
| Sweet apples (Fuji, Honeycrisp) | Use naturally sweet apples for less sugar. Try mixing in Granny Smith for a little tang. |
| Brown sugar | Ensure it’s fresh and clump free for even sweetness in this crockpot apple butter. |
| White sugar | Keeps the balance of sweetness. Adjust down if your apples are very sweet. |
| Cinnamon & nutmeg | Classic spices! You could add cloves or allspice for a warmer flavor profile. |
| Lemon juice | Brightens the spread and keeps the color rich. Bottled works, but fresh tastes best. |
| Vanilla extract | Adds a subtle richness. Real extract is best here. |
How To Make Crockpot Apple Butter
- Dice apples: No need to peel; just core and dice.
- Combine ingredients: In a slow cooker, add apples, sugars, and spices.
- Slow cook: Set to low and cook for 11-12 hours or high for 5-7 hours.
- Blend: Transfer to a blender and blend until smooth.
- Add vanilla and lemon: Stir in for flavor. Transfer to jars and refrigerate.
Use Crockpot Apple Butter On:
- Spread: On toast, bagels, muffins, or scones
- Filling: In pastries, pies, tarts, or doughnuts
- Topping: On pancakes, waffles, or oatmeal
- Sauce: Swirl into yogurt, ice cream, or smoothie bowls
- Baking: Add moisture to cakes or muffins
- Glaze: For meats like pork or chicken
- Sandwiches: Add to grilled cheese or PB&J for a twist.
Quick Tip
If you like, use an immersion blender for the mixture. However, I find a high-powered blender gives the apple butter an ultra-smooth finish.
Storage
- Refrigerator: Store crockpot apple butter in an airtight jar for 2–3 weeks.
- Freezer: Freeze in small freezer-safe containers for up to 12 months.
- Canning: If you know how to can, properly processed jars will last up to a year in a cool, dark place.
More Must-Make Apple Recipes:
Desserts
Apple Pie
Desserts
Caramel Apple Bark
Desserts
Apple Turnover Recipe
Breakfast
Healthy Apple Muffins
Apple Butter
Video
Equipment
- 6-quart Crock-Pot 6-quart
- Blender high-powered
Ingredients
- 5-1/2 pounds sweet apples 16 cups diced, see note 1
- 1 cup light brown sugar firmly packed
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- No need to peel the apples! Dice them into small pieces, about 1/4-inch. Remove and discard cores. Transfer diced apples to slow cooker.
- Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt, stirring gently to coat apples.
- Cover slow cooker and cook on low for 11–12 hours or on high for 5–7 hours. We’re looking for very soft apples.
- Once cooking is done, turn off slow cooker and let mixture cool slightly. Transfer apple mixture to a high-powered blender in batches. With caution (see note 2), blend until smooth.
- Stir in vanilla extract and lemon juice. Taste and adjust as desired—add more sugar to make it sweeter or more lemon juice for more acidity. For thicker apple butter, cook uncovered on low for an additional 1–2 hours, stirring occasionally.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crockpot Apple Butter FAQs
Nope! Peels cook down and blend in perfectly, plus they add color and nutrients.
Yes, you can cut back or substitute with honey or maple syrup. Just note the flavor and consistency may change.
Keep cooking with the lid cracked open until it thickens. Slow and low is key.
Absolutely, as long as your Crockpot can hold it! Keep cooking times about the same.
