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Crockpot Apple Butter

Crockpot Apple Butter

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast, Spread

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.

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.
Keyword Apple Butter, Fall Recipe, Homemade Spread, Preserves, slow cooker
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