This slow cooker apple butter is one of those recipes that fills your home with cozy fall vibes—like you’ve wrapped yourself in a blanket of cinnamon. It’s sweet, smooth, and full of deep apple flavor. The best part? You toss everything in the slow cooker, let it do its thing, and end up with something that tastes like it took way more effort than it actually did. It’s perfect on toast, pancakes, stirred into yogurt, or eaten straight off the spoon.
Why I Love This Recipe
This recipe brings me right back to fall at my grandma’s house. She’d always have a slow cooker full of apple butter simmering away, making the whole kitchen smell like cinnamon and love. We’d spread it on everything—biscuits, toast, even swirl it into oatmeal. It’s comforting and simple, and it lasts for weeks in the fridge.
- Hands-off recipe that does most of the work while you relax
- Tastes like fall in a jar
- Makes a big batch—perfect for gifting
- Stores well and gets even better with time
- Only takes a few simple ingredients
Servings & Time
Makes: About 3 cups
Cook Time: 10 hours on low
Prep Time: 15 minutes
What You’ll Need
- 6 pounds of apples, peeled, cored, and sliced
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Juice of 1 lemon
Pro Tips
- Use a mix of sweet and tart apples like Honeycrisp and Granny Smith for the best flavor
- Don’t skip the lemon juice—it brightens the whole batch
- Leave the lid slightly ajar in the last hour to help it thicken
- Use an immersion blender right in the slow cooker to keep cleanup easy
- The apple butter thickens as it cools, so don’t worry if it seems runny at first
Tools Needed
- Slow cooker
- Apple peeler and corer
- Cutting board
- Measuring cups and spoons
- Immersion blender or regular blender
- Spatula
- Glass jars or airtight containers for storage
Substitutions and Variations
- Sugar: Use maple syrup or honey instead of granulated sugar
- Spices: Add a pinch of allspice or cardamom for a twist
- Apples: Use all of one kind or mix your favorites
- Vanilla: Swap with maple extract for a richer, deeper flavor
Make Ahead Tips
You can peel and slice the apples the night before and store them in a sealed container in the fridge with a little lemon juice to prevent browning. You can also cook the apple butter a day in advance—it keeps well in the fridge and the flavor deepens overnight.
How to Make Slow Cooker Apple Butter
Step 1: Add Apples to the Slow Cooker
Place 6 pounds of peeled, cored, and sliced apples into your slow cooker.
Step 2: Add Sugars and Spices
Sprinkle in 1 ½ cups granulated sugar, 1 cup packed brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt over the apples.
Step 3: Add Lemon Juice
Squeeze the juice of 1 lemon over the top of the apples and spices.
Step 4: Cook on Low for 9 Hours
Cover and cook everything on low for 9 hours, stirring a couple of times throughout.
Step 5: Blend Until Smooth
Use an immersion blender to puree the apple mixture until it’s silky smooth.
Step 6: Stir in Vanilla
Stir in 1 tablespoon vanilla extract and let it cook uncovered for 1 more hour to thicken.
Step 7: Cool and Store
Let the apple butter cool, then transfer it to jars or airtight containers and store in the fridge.
Leftovers & Storage
Store in airtight containers or jars in the fridge for up to 3 weeks. You can also freeze it for up to 6 months—just leave a little room at the top of the container for expansion.
Why This Recipe Works (Quick Science)
Slow cooking breaks down the apples’ natural pectin, thickening the mixture without any added thickeners. The sugars help draw out moisture and concentrate the flavor. Leaving the lid off in the final hour lets moisture evaporate, giving it that rich, spreadable texture.
Common Mistakes
- Using the wrong apples: Some are too watery and won’t break down as well
- Not blending enough: It needs to be completely smooth for the right texture
- Skipping the final hour uncovered: That last bit of cooking thickens it just right
- Too much sugar too early: If your apples are super sweet, adjust to taste mid-way
What to Serve With
- Fresh biscuits or toast
- Pancakes or waffles
- Swirled into plain Greek yogurt
- On top of vanilla ice cream
- As a glaze for pork chops
FAQ
Can I make this without a slow cooker?
Yes! Simmer everything on the stovetop in a heavy pot, stirring often for about 2–3 hours.
Do I need to peel the apples?
You don’t have to, but peeling gives a smoother finish and better texture.
Can I can this for long-term storage?
Yes, just make sure to follow proper canning safety instructions and use sterilized jars.
How do I know when it’s thick enough?
It should sit on a spoon without dripping and leave a trail when you drag the spoon across the surface.
Can I make it less sweet?
Absolutely. Start with half the sugar and adjust after cooking based on your taste.