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I tested this apple butter recipe every which way—peeled vs. unpeeled apples, adjusted sugar levels, and spiced it to perfection—so you don’t have to guess. This is the smooth, rich, slow-cooked apple butter you’ll come back to every fall. Backed by real testing and pro baker experience, it’s made for home bakers who want guaranteed results.
Slow Cooker Apple Butter
After years of working with apples in everything from pies to crisps, I wanted to create a foolproof apple butter recipe that delivers rich, concentrated flavor with minimal fuss. So I did what I always do, I tested everything.
I experimented with peeling vs. not peeling the apples and found that once puréed well, there’s virtually no difference in texture or taste. Keeping the peels also means less prep and more natural pectin for thickening. Win-win.
I also played with the sugar levels to strike the perfect balance between cozy sweetness and apple-forward richness. For a classic apple butter, stick with 1 cup each of granulated and brown sugar. But if you prefer a less sweet version that lets the apple and spice shine, you can confidently reduce both to ¾ cup without sacrificing that deep, caramelized flavor.
Even the spices got tested. If you love cloves, bumping up to ¼ teaspoon brings a warm, spiced-forward flavor that’s perfect for fall. These tweaks came from hands-on testing, not guesswork, because I believe the best recipes are the ones you can count on, batch after batch.
Be sure to use a crock pot that’s at least 6 quarts in size. This recipe starts with a large volume of apples, and you’ll need enough space for them to cook down without overflowing. A full pot is normal at the start, it will reduce significantly as the apples break down and the butter thickens.
How to Make Homemade Apple Butter
Making your own apple butter is easier than you may think, and it’s such a great thing to have on hand (read some ideas of how to use it below). Get the full recipe in the recipe card below. Here are the simple steps:
- Prep apples. Weigh the apples before slicing to make sure you have 6 ½ pounds, this is typically 10 to 13 apples, depending on their size. Slice and core the apples into ¼-inch pieces; no need to peel them. Add the sliced apples to a crock pot that holds at least 6 quarts.
- Combine sugars and spices. In a separate bowl, mix together the brown sugar, granulated sugar, salt, cinnamon, cloves, nutmeg, and ginger. Sprinkle this mixture over the apples.
- Cook. Cover with the lid and cook on low for 10 hours. You can stir occasionally, but it’s optional. I cooked mine overnight and did not stir.
- Blend and finish. After 10 hours, use an immersion blender (or transfer the mixture in batches to a blender) and blend until smooth with no chunks. Return the mixture to the crock pot, stir in the vanilla extract, and cook on low uncovered for 2 more hours, stirring occasionally, until thickened. The apple butter will continue to thicken as it cools.
- Cool. Let cool, then store in an airtight container in the refrigerator for up to 2 weeks.
Pro Tips for Crockpot Apple Butter
For best results, follow these tips:
- Use the right size crockpot: When slow-cooking apples to make apple butter, you’ll need a slow cooker that is at least 6 quarts in size to accommodate for the large volume of apples.
- Cook the full 10 + 2 hours: It’s hard to be patient sometimes, but I avoid this by cooking this easy apple butter recipe over night, then finishing it and letting it cook the final 2 hours in the morning. It’s important to let it cook the full time as instructed in the recipe to really develop the depth of flavor.
- Cook longer for thicker apple butter: If you prefer your apple butter even thicker, you could continue cooking longer than 2 hours, but I have tested this recipe multiple times and find my desired consistency is right at that two hour mark.
The Best Apples to Use for Apple Butter
I recommend a mix of Fuji, Gala, Honeycrisp, McIntosh, or Golden Delicious apples. A combination of apples gives the best apple flavor. I don’t recommend using Granny Smith apples as they tend to be too tart.
Ways to Use Apple Butter
This delicious apple butter is perfect on a simple slice of toast (or just eaten by the spoonfuls!), but here are some more ideas of creative ways to use the finished product:
- Spread on toast, biscuits, english muffins, or bagels for a sweet, cozy breakfast.
- Make my simple scone recipe then spread apple butter on top.
- Use as a pancake or waffle topping instead of syrup. Try it with my homemade fluffy pancake recipe.
- Make a grilled cheese with brie and apple butter.
- Glaze pork chops or chicken by mixing apple butter with Dijon mustard or BBQ sauce.
- Fill thumbprint cookies for a seasonal treat.
- Serve alongside cheese boards with sharp cheddar or gouda.
- Use as a filling for crepes with a sprinkle of cinnamon sugar.
Storing Apple Butter
Apple butter will keep in the refrigerator in an airtight container for up to 2 weeks. For longer storage, you can also freeze apple butter for up to 1 year. I recommend freezing in smaller portions so you can pull it out as needed.
More Apple Recipes
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Crock Pot Apple Butter
Ingredients
- 6 ½ pounds apples, I recommend a mix of Fuji, Gala, Honeycrisp, McIntosh, or Golden Delicious
- 1 cup (213g) light brown sugar
- 1 cup (198g) granulated sugar
- 1 Tbsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ¼ tsp salt
- 1 Tbsp vanilla extract
Instructions
- Weigh the apples before slicing to make sure you have 6 ½ pounds, this is typically 10 to 13 apples, depending on their size. Slice and core the apples into ¼-inch pieces; no need to peel them. Add the sliced apples to a crock pot that holds at least 6 quarts.6 ½ pounds apples
- In a separate bowl, mix together the brown sugar, granulated sugar, salt, cinnamon, cloves, nutmeg, and ginger. Sprinkle this mixture over the apples.1 cup (213g) light brown sugar, 1 cup (198g) granulated sugar, 1 Tbsp ground cinnamon, ⅛ tsp ground cloves, ⅛ tsp ground nutmeg, ⅛ tsp ground ginger, ¼ tsp salt
- Cover with the lid and cook on low for 10 hours. You can stir occasionally, but it’s optional. I cooked mine overnight and did not stir.
- After 10 hours, use an immersion blender (or transfer the mixture in batches to a blender) and blend until smooth with no chunks. Return the mixture to the crock pot, stir in the vanilla extract, and cook on low uncovered for 2 more hours, stirring occasionally, until thickened. The apple butter will continue to thicken as it cools.1 Tbsp vanilla extract
- Let cool, then store in an airtight container in the refrigerator for up to 2 weeks.
