Slow Cooker Apple Butter: An Incredible 7-Step Recipe for Fall

Why You’ll Love Slow Cooker Apple Butter: An Incredible 7-Step Recipe for Fall

I enjoy this recipe because it is mostly hands-off and incredibly forgiving. I like how the apples slowly break down and caramelize, creating a thick, spreadable butter full of cozy fall flavor. I also appreciate how versatile it is, since I can use it on toast, biscuits, oatmeal, or even in baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 to 6 large apples (preferably a mix of sweet and tart)
1 cup granulated sugar (adjust to taste)
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon allspice
½ teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract (optional)

Directions

I start by peeling, coring, and chopping the apples into small pieces. I place them directly into the slow cooker and add the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt, lemon juice, and vanilla extract if I’m using it. I stir everything well so the apples are evenly coated.

I cover the slow cooker and cook the mixture on low for several hours, stirring occasionally when I can. Once the apples are very soft and darkened, I blend the mixture until smooth using an immersion blender or a regular blender. I return the smooth apple mixture to the slow cooker and cook it uncovered until it thickens to my liking. After cooling, I transfer it to jars for storage.

Servings and Timing

I usually end up with about 3 to 4 cups of apple butter, depending on how much it cooks down. I spend around 15 minutes prepping and let it cook for 6 to 8 hours, with a little extra time for thickening.

Variations

I sometimes add ground cloves or ginger for extra warmth. When I want a less sweet version, I reduce the sugar slightly and rely more on the natural sweetness of the apples. I also enjoy experimenting with different apple varieties for subtle flavor changes.

Storage/Reheating

I store apple butter in airtight jars in the refrigerator for up to two weeks. I can also freeze it in small containers for longer storage and thaw it in the fridge when needed.

FAQs

What apples work best for apple butter?

I like using a mix of sweet and tart apples for balanced flavor.

Do I need to peel the apples?

I peel them for a smoother texture, though it’s optional.

Can I make this without sugar?

I reduce the sugar, but I find some sweetness helps with flavor and texture.

How thick should apple butter be?

I like it thick enough to spread without dripping.

Can I overcook apple butter?

I keep an eye on it during the final uncovered cooking so it doesn’t scorch.

Do I need a blender?

I use one for a smooth finish, but chunky apple butter also works.

Can I double the recipe?

I double it easily as long as the slow cooker isn’t overfilled.

Is this good for baking?

I love using it in muffins, cakes, and quick breads.

How do I know when it’s done?

I check that it’s dark, glossy, and thick.

Can I can this recipe?

I store it refrigerated or frozen rather than shelf-canning.

Conclusion

I keep this slow cooker apple butter recipe as a fall staple because it captures the season perfectly. I love how it transforms humble apples into a rich, spiced spread that feels comforting, nostalgic, and endlessly useful.