Easy Homemade Apple Butter in the Slow Cooker
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This easy homemade apple butter is thick, smooth, warmly spiced, and packed with rich apple flavor. My no-peel blender shortcut keeps the prep simple, and the slow cooker does most of the work. Make a small batch to enjoy now, freeze for later, or can for shelf-stable storage.
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Easy Homemade Apple Butter in the Slow Cooker
My go-to method uses a Vitamix shortcut that saves a ton of time: blend the apples, skins and all, then let the slow cooker take it from there.
No Vitamix? No problem. You can still make this recipe by cooking the peeled and cored apples with cider until soft, then puréeing the mixture in a food processor or with an immersion blender before transferring it to the slow cooker.
This small-batch recipe makes a little over four half-pint jars and can be refrigerated, frozen, or canned for shelf-stable storage.
Apple butter is delicious on English muffins, toast, biscuits, pancakes, graham crackers, or paired with sharp cheddar and crackers. My personal favorite? Slathered over whipped cream cheese. The creamy, tangy flavor of the cream cheese is the perfect match for the warm cinnamon and allspice.
Homemade Apple Butter – Tasty and Simple
If you’ve never had homemade apple butter before, you’re truly missing out. And I’m not talking about the kind you grab off the grocery store shelf. I mean thick, rich, freshly made apple butter straight from your own kitchen.
No weird added ingredients, no high price tag… just plain and simple, made-from-scratch apple butter with plenty of fresh apple flavor.
Everyone seems to make apple butter a little differently, but I’m pretty partial to this recipe. I love how easy it is, and the flavor turns out delicious every time.
And despite what you may have heard, homemade apple butter is really simple to make. You can make an amazing batch in one day with just a blender and a slow cooker — and with my no-peel method, there’s even less prep involved.
Being able to enjoy that cozy fresh-apple flavor long after apple season is over? Yes, please!
Why You’ll Love This Homemade Apple Butter
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No peeling required. With the high-powered blender method, the skins disappear completely into the finished apple butter.
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The slow cooker does most of the work. Once the apple purée is in the crock pot, this recipe is mostly hands-off.
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Small-batch friendly – This recipe makes a little over four half-pint jars, so you can enjoy some now and refrigerate, freeze, or can the rest.
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You don’t need a Vitamix. I’ve included an alternative slow-cooker method below for anyone using an immersion blender or food processor.
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It’s perfect for fall. Warm apples, cinnamon, and allspice make the whole kitchen smell amazing. Plus, there are so many ways to serve it – spoon it over English muffins, toast, biscuits, graham crackers, whipped cream cheese, or serve it with sharp cheddar and crackers.
What Is Apple Butter?
Despite the name, there isn’t any butter in apple butter.
Apple butter is made by cooking apples until much of their water has evaporated and the fruit becomes thick, dark, smooth, and concentrated. It’s called “butter” because of its soft, spreadable consistency.
What’s the Difference Between Applesauce and Apple Butter?
Applesauce is cooked just until the apples are soft enough to purée. Apple butter keeps cooking after that point.
As the additional moisture evaporates, the apple flavor becomes more concentrated, the color deepens, and the texture thickens.
Properly cooked apple butter should stay mounded on a spoon or plate rather than running like applesauce.
What Are the Best Apples for Apple Butter?
You can make good apple butter with many different varieties, so don’t get too hung up on finding one particular apple.
Softer apples are especially nice for apple butter because they cook down faster. Gala, Fuji, McIntosh, Jonagold, Golden Delicious, and other flavorful sweet or sweet-tart apples all work well. Some people like to mix two or three varieties for a more complex flavor, but you certainly don’t have to.
For the batch pictured in this updated post, I used six large Gala apples, and they worked beautifully.
Good to Know: Apple Size and Spice Strength Can Vary
Apples vary wildly in size, so don’t worry if your six apples don’t weigh exactly what mine did. My six large Gala apples weighed 3 pounds 10 ounces before coring and gave me about 6 cups of blended apple purée. Being a little over or under that amount won’t make much difference.
The age of your spices can make a noticeable difference too. Fresh cinnamon and allspice will usually taste stronger than spices that have been sitting in the pantry for years, so keep that in mind when seasoning your apple butter.
Ingredients You Need for Apple Butter
- Apples | I used six large Gala apples, about 3 pounds 10 ounces before coring. Wash them well and remove the cores, but leave the peels on.
- Apple Cider | Apple cider adds another layer of apple flavor and provides enough liquid to get the apples moving in the blender.
- Brown and Granulated White Sugar | A combination of brown and white sugar gives the apple butter sweetness without making the molasses flavor too strong. The brown sugar also adds a deeper caramel-like flavor we associate with apple butter.
- Cinnamon and Allspice | These give the apple butter its warm fall flavor without requiring a long list of spices. One thing worth remembering: the age of your spices makes a difference. A brand-new container of ground spice can taste significantly stronger than the jar that has been sitting in the pantry for several years.
How to Make Slow Cooker Apple Butter
1 Prep the apples: Wash and core the apples, but leave the peels on. Cut them into smaller chunks so they blend more easily.
2 Blend: Add the apples and 1/2 cup apple cider to a high-powered blender. Blend until completely smooth, using the tamper as needed. Add a little more cider only if needed to keep everything moving.
3 Slow cook: Pour the apple purée into the slow cooker and stir in the brown sugar, granulated sugar, cinnamon, and allspice. Cover and cook on HIGH for about 4 hours, stirring occasionally.
4 Check for doneness: Spoon a little apple butter onto a plate. It is ready when it stays mounded, and there is little to no liquid separating around the edge. If it is still loose, crack or remove the lid and continue cooking until thickened.
💡Pro Tip:
If you’re using the Vitamix method, cut the apple quarters into a few smaller chunks before blending. They move through the blades much more easily, and you may need less cider to get everything moving.
Tips for the Best Slow Cooker Apple Butter
- Start with less cider. You can always add more if your blender needs it. Extra liquid just gives you more moisture to cook away later.
- Cut the apples into smaller pieces before blending. Even a high-powered blender handles them more easily this way.
- Leave the peels on. I could not detect the apple peel at all in the finished batch when using the Vitamix method.
- Don’t obsess over an exact apple count. Apples vary enormously in size. Weight and approximate purée volume are much more useful guides.
- Use the cooking time as a guideline. Apple variety, moisture content, batch size, and slow-cooker temperature can all affect how long your apple butter takes.
- Don’t cook it longer just to make it darker. Color varies depending on the apples, sugar, spices, and cooking time. Consistency is a better indicator of doneness.
- Remember that fresh spices are stronger. A brand-new jar of cinnamon or allspice may taste much more intense than older spices.
- Don’t judge the spice level straight from the spoon. When I first tasted this batch straight from the slow cooker, I thought the spices might be a little strong. Once I spread it on toast, the flavor was perfectly balanced.
Can I Make This Apple Butter Recipe Without a Blender?
No Vitamix? You can still make this apple butter without a high-powered blender.
- Cook the apples: Peel, core, and quarter the apples. Combine them with 3/4 cup apple cider in a large saucepan. Bring to a boil, then reduce the heat and continue at a low boil for about 30 minutes, or until the apples are very soft.
- Purée the apples: Transfer the cooked apple mixture to a food processor and purée until smooth, or use an immersion blender to blend the apples directly in the saucepan.
- Slow cook: Transfer the purée to the slow cooker if needed, stir in the sugars and spices, and continue with the slow-cooker directions above.
Note: The Vitamix method is the version I personally retested for this update. This stovetop method is the best alternative if you don’t have a high-powered blender.
Frequently Asked Questions About Apple Butter
How do you know when apple butter is done?
Don’t rely on the clock or color alone. Spoon a small amount of apple butter onto a clean plate and let it sit for a minute or two. It is ready when it stays mounded, looks thick and spreadable, and there is little to no liquid separating around the edge.
Why isn’t my apple butter thickening?
If you’re wondering how to thicken apple butter, the answer is usually simple: let it cook a little longer. Juicier apples naturally take more time to reduce, so crack or remove the slow-cooker lid and continue cooking until the apple butter passes the plate test. You shouldn’t need cornstarch, flour, or any other thickener.
Can you overcook apple butter?
Yes. As apple butter continues to reduce, it becomes thicker, but the apple flavor, sweetness, tartness, cinnamon, and allspice also become more concentrated. If it is already thick and passes the plate test, there is no need to keep cooking it just to make it darker.
What can I do if my apple butter tastes too spicy?
First, taste it with whatever you plan to serve it with. Apple butter can taste more intensely spiced straight from the spoon than it does on toast, crackers, or cream cheese. If it still tastes too strong, stir in a little plain apple purée or unsweetened applesauce. If needed, cook briefly to restore the thickness.
Do you have to peel apples for apple butter?
No. For my high-powered blender method, I leave the peels on. After blending and slow cooking, I could not detect them at all in the finished apple butter. If you are using the stovetop and food processor method and want the smoothest result, peel the apples first.
Does apple butter need pectin?
No. Apple butter is not a gelled jam or jelly. It becomes thick naturally as the apples cook and moisture evaporates.
Why is my apple butter lighter than other apple butter?
The finished color can vary depending on the apples, sugar, spices, and cooking time. Don’t continue cooking solely to make it darker. If the apple butter is thick, spreadable, and passes the plate test, it is done.
How to Can Apple Butter
All you need is mason jars, a big pot, and something to pull the jars out of the water with. (Like tongs or this Complete Home Canning Kit.)
For canning, use half-pint or pint jars and leave 1/4 inch of headspace.
- Prepare the canner and jars. Fill a boiling-water canner about halfway with water and begin heating it. Keep clean jars hot until you are ready to fill them.
- Fill the jars. Ladle the hot apple butter into hot half-pint or pint jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean with a damp paper towel, then add the lids and screw bands.
- Load the canner. Place the filled jars upright in the canner. Add more hot water if needed so the jars are covered by at least 1 inch of water. Cover the canner and bring the water to a full boil.
- Process according to your elevation. Start timing only after the water reaches a full boil. Keep the canner covered and maintain a steady boil for the entire processing time.
- 0–1,000 feet: 15 minutes
- 1,001–6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
- Remove and cool the jars. When the processing time is complete, turn off the heat, remove the canner lid, and wait 5 minutes before lifting the jars out. Keep the jars upright and place them on a towel or cooling rack with space between them. Let them cool undisturbed for 12 to 24 hours.
- Check the seals. After the jars have cooled, remove the screw bands and press the center of each lid. A properly sealed lid should stay down and should not flex or pop when pressed. Refrigerate any jar that did not seal.
Store properly sealed jars in a cool, dark place and refrigerate after opening.
For the most current home-canning safety information, visit the National Center for Home Food Preservation and review its current apple butter and boiling-water canning recommendations.
Storage Suggestions
Refrigerator: Store cooled apple butter in a clean, airtight container or jar in the refrigerator. For the best quality, use refrigerated homemade apple butter within about 2 to 3 weeks.
Freezer: Apple butter freezes well. Transfer it to freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 6 months, then thaw overnight in the refrigerator before serving.
Canned: Properly processed and sealed jars can be stored in a cool, dark place. Once opened, refrigerate the jar and treat it like refrigerated apple butter.
Ways to Eat Apple Butter
Of course you can spread apple butter on toast, but there are so many other ways to use it.
Try it:
- on English muffins
- on biscuits
- on pancakes or waffles
- stirred into oatmeal
- over whipped cream cheese on graham crackers
- with sharp cheddar and crackers
- on a peanut butter sandwich
- stirred into yogurt
- served with pork
- spooned over vanilla ice cream
- as part of a fall snack or cheese board
One of my favorite discoveries while remaking this recipe was apple butter with sharp cheddar. A cracker, a slice of cheddar, and a spoonful of apple butter is such a good sweet-and-savory combination.
Apple butter over whipped cream cheese is another winner.
Products Used and Recommended in This Apple Butter Recipe Post
Canning Supplies
All you need for water-bath canning is:
I also recommend the Ball Complete Book of Home Preserving. I’ve had this book for years and still think of it as my canning Bible!
Blender Options
- My blender: Vitamix 5200 — 2 HP motor
- Ninja Blender — 1100 watts
- NutriBullet Pro+ Personal Blender — 1200 watts
- Hamilton Beach Blender — 700 watts
More apple recipes you might enjoy
- Amazing Stovetop Cinnamon Apple Recipe
- Slow Cooker Apple Pear Crisp Recipe
- Baked Apple Chips
- Apple and Walnut Salad
- Apple, Pear and Toasted Walnut Salad w/ Pork Tenderloin
- Pork Tenderloin with Bacon and Apples
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Did You Make This Homemade Apple Butter Recipe?
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Homemade Apple Butter
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4.25 cups 1x
- Category: jams and jellies, sauces
- Method: Slow Cooking
- Cuisine: American
Description
This easy homemade apple butter is thick, smooth, and warmly spiced with cinnamon and allspice. My no-peel Vitamix shortcut makes prep quick and easy, while the slow cooker does most of the work. Enjoy it fresh, freeze it for later, or water-bath can it for shelf-stable storage.
Ingredients
- 6 large apples, about 3 1/2 to 3 3/4 pounds before coring
- 1/2 to 3/4 cup apple cider, as needed
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
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Instructions
- Wash the apples thoroughly. Remove the cores but leave the peels on.
- Cut the apples into quarters, then cut each quarter into a few smaller chunks.
- Add the apples and 1/2 cup apple cider to a high-powered blender. Blend until completely smooth, using the tamper as needed. Add additional cider only if necessary to keep the apples moving through the blades.
- Pour the apple purée into the slow cooker and stir in the brown sugar, granulated sugar, cinnamon, and allspice.
- Cover and cook on HIGH for about 4 hours, stirring occasionally.
- Test for doneness by placing a spoonful on a clean plate. The apple butter should stay mounded, with little to no liquid separating around the edge.
- If it is still watery, remove or crack the lid and continue cooking until it reaches the desired consistency. If it already passes the plate test, no additional uncovered cooking is necessary.
- Let cool and refrigerate or freeze, or preserve according to current tested home-canning guidance.
Notes
Find tons of helpful tips, instructions for the no-blender recipe, and canning instructions in the post above.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 0
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Absolutely delicious. Made 4 batches altogether
Very good, easy recipe
One of my favorites to make. Awesome on toast when our kid has a upset tummy.
My first time making, and this recipe was easy to follow and can. Turned out delicious.
I tripled this batch about 10lbs of apples Wonderful flavor. I did not peel them.. placed cooked apples in a food processor. Yummmmm!