Crock Pot Apple Butter

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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.

Prep Time20

Cook Time12

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple butter muffins

Servings: -5 cups

Author: Beth

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.

Nutrition