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This easy Crockpot Apple Butter is a no-fuss, slow-cooker delight that turns fresh apples into a silky homemade spread perfect for fall breakfasts and cozy gifts.
Every autumn, I look forward to stirring up a big batch of homemade preserves—and this Crockpot Apple Butter is right at the top of my list. This easy fall condiment combines the sweetest Honeycrisp or Granny Smith apples with brown sugar and warming spices in a set-it-and-forget-it slow cooker method. It’s naturally pectin-rich, low in added ingredients, and makes a fantastic spread, dipping sauce, or pie thickener. Honestly, there’s something so satisfying about that scent of cinnamon and cloves wafting through the house. Who doesn’t love that warm, spiced aroma drifting between the rooms? Best of all, it’s freezer-friendly and perfect for canning, so you can savor the taste of fall long after the leaves have fallen.
Why You’ll Love This Recipe
- No stove babysitting required—just prep and walk away.
- Simple, pantry-friendly ingredients you probably already have.
- Hands-off slow cooker magic for busy weekdays or lazy weekends.
- Perfect for gift jars—neighbors and teachers will thank you.
- Versatile spread for toast, oatmeal, yogurt, or cheese boards.
- Adjust sweetness easily—use less sugar or swap for maple syrup.
- Long shelf life when canned, plus freezer-friendly for winter.
- Cozy fall aroma that fills every corner of your home.
Ingredients
- 5 pounds apples, peeled and cored (Granny Smith for tartness, Fuji or Gala for sweetness; mix varieties for depth).
- 1 cup granulated sugar (or swap up to ½ cup with coconut sugar or maple syrup).
- ½ cup packed brown sugar (dark gives richer molasses notes).
- 2 teaspoons ground cinnamon (or 3 cinnamon sticks tucked in the pot).
- ¼ teaspoon ground cloves (freshly ground if you have a spice grinder).
- ¼ teaspoon ground nutmeg (optional, for an extra layer of warmth).
- ½ cup apple cider or water (helps deglaze and prevent sticking).
- 1 teaspoon pure vanilla extract (stir in at the end for aroma).
- 1 tablespoon fresh lemon juice (balances sweetness and prevents browning).
- Pinch of salt (enhances flavor).
Directions
- Prep the apples: Peel, core, and chop into roughly 1-inch pieces—uniform chunks cook more evenly.
- Layer ingredients: Add apples to a 6-quart slow cooker, then sprinkle sugars and spices on top for even distribution.
- Deglaze: Pour apple cider or water around the edges to lift any sticky bits and keep things moist.
- Cover and cook: Seal the lid and set on Low for 10 hours (or High for 5 hours), stirring once halfway through to prevent scorching.
- Check texture: After initial cook, apples should be very soft and breaking down—if not, give them another hour.
- Mash or blend: Use a potato masher for a slightly rustic texture or an immersion blender for ultra-smooth apple butter.
- Thicken uncovered: Remove the lid and cook on Low for an additional 1–2 hours, stirring every 20 minutes until deeply colored and spreadable.
- Finish with flavor: Stir in vanilla extract and lemon juice, tasting and adjusting sugar or spices if needed.
- Spooning into jars: Carefully ladle hot apple butter into half-pint jars, leaving ½-inch headspace for canning—or transfer to airtight containers for fridge/freezer storage.
- Optional canning: Process jars in a boiling water bath for 10 minutes if you plan to store on shelves.
- Cool and seal: Let jars rest undisturbed for 12–24 hours, then check seals before labeling and storing.
Servings & Timing
Makes about 3 cups (fills three 8-ounce jars).
Prep Time: 15 minutes
Cook Time: 10 hours on Low (or 5 hours on High)
Rest Time: 30 minutes (flavors deepen as it cools)
Total Time: Approximately 10½ hours
Variations
- Pear-Apple Butter: Add 2 ripe pears for a delicate, fruity twist.
- Maple-Cinnamon: Swap brown sugar for pure maple syrup and add a pinch of allspice.
- Bourbon Infusion: Stir in 2 tablespoons bourbon after cooking for a grown-up kick.
- Vegan-Friendly: Use coconut sugar in place of brown sugar and skip the vanilla if it’s not certified vegan.
- Keto Twist: Replace both sugars with erythritol or monk fruit sweetener.
- Pumpkin-Apple Spread: Fold in ½ cup pumpkin puree and extra pumpkin pie spice.
Storage & Reheating
Fridge: Store in airtight containers for up to 2 weeks. Freezer: Freeze in freezer-safe jars or bags for up to 6 months—thaw overnight in the fridge.
Reheat: Warm gently in a small saucepan over low heat or microwave in 30-second bursts, stirring between each.
Make-Ahead: Prepare up to a month ahead and keep refrigerated, or freeze individual snack-size jars for quick breakfasts.
Notes
- Use a 6-quart slow cooker to prevent boil-over when apples bubble up.
- Taste mid-cook—some apple varieties need a touch more sugar or spice.
- For extra smooth texture, blend while still hot, then finish the thickening step.
- If you prefer a rustic spread, mash by hand and skip the immersion blender.
FAQs
Can I use other apple varieties? Yes—mix sweet (Fuji, Honeycrisp) and tart (Granny Smith) apples for balanced flavor and natural pectin.
Is this recipe low-sugar? You control the sweetness: reduce granulated sugar or switch to maple syrup or a sugar substitute if you like.
Why is my apple butter too watery? Cook it uncovered longer on Low, stirring often, until excess liquid evaporates and it reaches a jam-like consistency.
How do I know it’s done? It’s ready when it’s deep mahogany, thick enough to hold its shape on a spoon, and the aroma fills the kitchen.
Can I freeze Crockpot Apple Butter? Absolutely—freeze in airtight containers for up to 6 months and thaw overnight in the refrigerator.
Is canning safe with this slow-cooker method? Yes, provided you follow safe water-bath canning guidelines: process sealed jars for 10 minutes in boiling water.
Can I use apple scraps? You can simmer peels and cores into cider, strain, and use for added apple flavor, but peel and core for the main recipe.
How can I tone down the spice? Simply halve the cinnamon and cloves, then add more at the end if you want extra warmth.
Conclusion
This Crockpot Apple Butter recipe brings the elegant sweetness of homemade preserves to your breakfast table or snack board with minimal effort. Its cozy spice blend, set-and-forget convenience, and canning-friendly finish make it a fall essential. Give it a try, share how you tweaked it in the comments, and don’t forget to explore my Slow Cooker Pumpkin Soup and Rustic Pear Galette for more seasonal comfort!
Crockpot Apple Butter
Ingredients
- 5 pounds apples peeled and cored (Granny Smith for tartness, Fuji or Gala for sweetness; mix varieties for depth)
- 1 cup granulated sugar (or swap up to ½ cup with coconut sugar or maple syrup)
- 1/2 cup packed brown sugar (dark gives richer molasses notes)
- 2 teaspoons ground cinnamon (or 3 cinnamon sticks tucked in the pot)
- 1/4 teaspoon ground cloves (freshly ground if you have a spice grinder)
- 1/4 teaspoon ground nutmeg (optional, for an extra layer of warmth)
- 1/2 cup apple cider or water (helps deglaze and prevent sticking)
- 1 teaspoon pure vanilla extract (stir in at the end for aroma)
- 1 tablespoon fresh lemon juice (balances sweetness and prevents browning)
- Pinch salt (enhances flavor)
Instructions
- Peel, core, and chop into roughly 1-inch pieces—uniform chunks cook more evenly.
- Add apples to a 6-quart slow cooker, then sprinkle sugars and spices on top for even distribution.
- Pour apple cider or water around the edges to lift any sticky bits and keep things moist.
- Seal the lid and set on Low for 10 hours (or High for 5 hours), stirring once halfway through to prevent scorching.
- After initial cook, apples should be very soft and breaking down—if not, give them another hour.
- Use a potato masher for a slightly rustic texture or an immersion blender for ultra-smooth apple butter.
- Remove the lid and cook on Low for an additional 1–2 hours, stirring every 20 minutes until deeply colored and spreadable.
- Stir in vanilla extract and lemon juice, tasting and adjusting sugar or spices if needed.
- Carefully ladle hot apple butter into half-pint jars, leaving ½-inch headspace for canning—or transfer to airtight containers for fridge/freezer storage.
- Process jars in a boiling water bath for 10 minutes if you plan to store on shelves.
- Let jars rest undisturbed for 12–24 hours, then check seals before labeling and storing.
