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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.
To Freeze: 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.
Canning Apple Butter
If you want your apple butter to last well past two weeks, canning is the way to go. Apple butter is naturally high acid, so a boiling water bath is all it takes. No pressure canner required.
Here’s how to do it safely, step by step.
- Test the consistency. Scoop a spoonful onto a plate. If no liquid separates and pools around the edge, your apple butter is thick enough to can. The full 10 plus 2 hour cook time gets you there.
- Sterilize your jars. Use half pint or pint jars for this recipe. Boil the empty jars for 10 minutes before filling, since the process time itself runs under 10 minutes. Quart jars process longer, so they skip presterilizing.
- Fill jars hot. Ladle the hot apple butter into the hot jars, leaving ¼ inch headspace. Run a plastic knife around the inside of each jar to release any trapped air, then check your headspace again.
- Wipe the rims and seal. Wipe each rim clean of any apple butter residue before adding the lid. Screw the band down to fingertip tight, not cranked down hard.
- Process in a boiling water bath. Lower the jars onto the rack, with water covering them by at least an inch. Process half pints and pints for 5 minutes at sea level up to 1,000 feet, 10 minutes from 1,001 to 6,000 feet, or 15 minutes above 6,000 feet. Quart jars need 10, 15, or 20 minutes at those same elevations.
- Cool and check the seals. Turn off the heat, remove the lid, and let the jars sit in the water for 5 minutes before lifting them out. Set them on a towel and leave undisturbed for 12 to 24 hours. Once cool, press the center of each lid. If it doesn’t flex, it sealed.
Properly sealed jars keep in a cool, dark spot for up to 18 months. If you’re new to canning, follow the National Center for Home Food Preservation’s guidelines exactly and don’t shortcut the processing times. That’s what keeps this safe.
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
Video
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.
really you don’t need to peel, what happens to the skin does it cook down soft
You don’t need to peel the apples before making apple butter in the crock pot. Once the apples have cooked down, you’ll blend the mixture until smooth, which pulverizes any peels right into the apple butter. Skipping the peeling step not only saves time but also adds extra flavor, color, and nutrients.
Nice taste, but mine is a bit runny
Hi Jana! How long did you cook it for?
Can you use cooking apples instead of eating apples in this recipe?
Hi Susan, I haven’t personally tried it, but I think it should work. Although I’m not sure if there would need to be more sugar added to since cooking apples are more tart.
Could I make this using sugar free sweeteners?
Hi Carol! Yes, you can swap in a granulated sugar substitute like monk fruit or an allulose blend, cup for cup. Just know the texture will change a little. Sugar helps that glossy, jammy texture apple butter is known for, so a sugar free version will look and feel slightly less thick. The flavor still comes through great.
Is the 1 cup brown sugar packed? Can I use a food processor in place of the blender?
Yes, packed brown sugar and you can use a food processor.
sorry, can u freeze this?
Yes, 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.
Can this apple butter be canned?
Here’s what the National Center for Home Food Preservation says for hot pack apple butter: fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace, and quart jars don’t need presterilizing. Half-pints and pints process for 5 minutes at 0-1,000 feet, 10 minutes at 1,001-6,000 feet, and 15 minutes above 6,000 feet. Quarts process for 10, 15, or 20 minutes at those same elevation ranges.
How much does it make? Also can I can it using a water bath?
This recipe yields 4-5 cups of apple butter. Here’s what the National Center for Home Food Preservation says for hot pack apple butter: fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace, and quart jars don’t need presterilizing. Half-pints and pints process for 5 minutes at 0-1,000 feet, 10 minutes at 1,001-6,000 feet, and 15 minutes above 6,000 feet. Quarts process for 10, 15, or 20 minutes at those same elevation ranges.