Slow Cooker Apple Butter
, Updated Oct 07, 2025
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This slow cooker apple butter is fall in a jar – velvety, richly spiced and endlessly versatile. Whether you’re spreading it on warm toast, stirring it into yogurt, using it for baking, or gifting a jar to friends, it’s a recipe worth making every autumn. Use it to make this delicious Apple Butter Cake.
The older I get, the more enthusiastically I embrace autumn and all that it brings. Colder weather, cozy sweaters, warm drinks, comfort food, staying in… Need I say more? And the first recipe I make every fall is this deliciously scented and incredibly delicious apple butter.
There’s nothing as homey and fragrant as the intoxicating scent of of apples simmering away with warm spices. This apple butter recipe is the easiest way to turn a basket of apples into jars of golden spread. The best part? No peeling, no fuss – roughly chop your apples, toss them in the crockpot with sugar and spices and let time transform them into something magical.
What is Apple Butter?
The name is a tad confusing… because there’s no “butter” in apple butter, no dairy at all. The name refers to its thick, spreadable consistency. This apple spread originated hundreds of years ago as a way to preserve apples well past the autumn harvest. In some communities in the US, apple butter is a fall tradition with entire festivals devoted to it!
Think of it as an intensely concentrated applesauce that’s packed with apple flavor and scented with cinnamon, cloves and vanilla. The taste is so rich that a little goes a very long way.
Here’s What You’ll Need
- Apples – A mix of sweet and tart apples creates the best flavor. I used Pink Lady and Granny Smith apples.
- Spices – Cinnamon stick, whole cloves and vanilla pod.
- Sugar _ I used mix of brown sugar and granulated sugar. Adjust how much you use, depending on the sweetness of the apples and personal preference.
- Lemon juice – a squeeze of lemon prevents the chopped apples from browning.
- Apple cider vinegar – a little acidity balances out the sweetness.
How to Make Crockpot Apple Butter
- Chop the apples – no need to peel! – into small cubes and discard the cores. Add to a bowl with a tablespoon of lemon juice to keep them from browning.
- Place the apples in a 6.5q slow cooker, add the sugar and apple cider vinegar and stir to combine. Add the cloves, if using, into a tea filter bag to make it easier to discard later. Cover and cook on the LOW setting for 10 hours.
- Discard the cinnamon stick and cloves. Squeeze the vanilla pod and add the seeds back into the slow cooker. Blitz the apples with an immersion blender or, better yet, transfer the contents of the slow cooker to a high speed blender and process until completely smooth.
- Add the apple purée back into the slow cooker and cook on LOW for two hours then transfer into sterilized jars. Store in the fridge for up to three weeks or freeze for up to three months. Take a look at the tip box if you wish to can this apple butter.
Serving Suggestions
- Spread on toast, scones, cookies or pancakes.
- Swirl into overnight oats, yogurt, or rice pudding.
- Use as a cake filling or add it into muffins (try my Pumpkin Chocolate Chip Muffin recipe).
- Delicious with pork chops, roast pork and in ham sandwiches.
How to Can Apple Butter
Here’s the quick guide on how to can your apple butter. Always follow current USDA guidelines for home canning to ensure safety.
- Wash jars, lids and any canning equipment in hot soapy water and run through a hot dishwasher cycle to sterilize.
- Use a jar funnel to ladle hot apple butter into the jars, leaving ¼ inch (0.5 cm) of space at the top.
- Run a small spatula around the edge of the jars to release any air bubbles.
- Clean rims thoroughly with a clean damp cloth, place lids on and screw bands fingertip-tight.
- Use a jar lifter to carefully lower jars in a boiling water canner, ensuring they’re covered by at least 1 inch (2.5 cm) of water. Process for 10 minutes (adjust for altitude if needed).
- Remove jars and place on a towel to cool 12–24 hours. To check the jars are properly sealed, press the middle of the lids with your finger – it should NOT spring back. If a jar doesn’t seal properly, refrigerate and use within 3 weeks.
- Label and date the jars and store in a cool dark place for up to a year. Use within three weeks once opened.
This slow cooker apple butter is fall in a jar – if you make it, please leave a comment and rating below and don’t forget to share your apple butter creations with me on @Instagram or TikTok 🍎
Slow Cooker Apple Butter
Equipment
Ingredients
- 5 ½ pounds (2 ½ kg) apples See Note 1
- 2 tbsp lemon juice
- 1 cup (200g) brown sugar See Note 2
- ½ cup (100g) granulated sugar
- 1 tbsp apple cider vinegar
- 1 cinnamon stick or 2 tsp ground cinnamon
- 5 whole cloves or 1/4 tsp ground cloves
- ½ vanilla pod 2 tsp or vanilla bean paste
- pinch salt (optional)
Instructions
- Chop the apples – no need to peel! – into small cubes and discard the cores. Add to a bowl and drizzle with the lemon juice to keep them from browning.5 ½ pounds (2 ½ kg) apples, 2 tbsp lemon juice
- Place the apples in a 6.5q slow cooker, add the sugar, apple cider vinegar and salt. Stir to combine.1 cup (200g) brown sugar , ½ cup (100g) granulated sugar, 1 tbsp apple cider vinegar, pinch salt
- Add the cloves, if using, into a tea filter bag to make it easier to discard later. Place in the slow cooker together with the vanilla pod and cinnamons stick. Cover and cook on the LOW setting for 10 hours.1 cinnamon stick, 5 whole cloves , ½ vanilla pod
- Discard the cinnamon stick and cloves. Squeeze the vanilla pod and add the seeds back into the slow cooker. Blitz the apples with an immersion blender or, better yet, transfer the contents of the slow cooker to a high speed blender and process until completely smooth.
- Add the apple purée back into the slow cooker and cook on LOW for two hours then transfer into sterilized jars. Store in the fridge for up to three weeks or freeze for up to three months. Take a look at the tip box if you wish to can this apple butter.
Notes
- NOTE 1: Weigh the apples before slicing – you will need about 20. A mix of sweet and tart apples creates the best flavor. I used Pink Lady and Granny Smith apples.
- NOTE 2: Reduce the amount of sugar if you prefer a less sweet spread or adjust the quantity depending on how sweet the apples you are using are.
- Wash jars, lids and any canning equipment in hot soapy water and run through a hot dishwasher cycle to sterilize.
- Use a jar funnel to ladle hot apple butter into the jars, leaving ¼ inch (0.5 cm) of space at the top.
- Run a small spatula around the edge of the jars to release any air bubbles.
- Clean rims thoroughly with a clean damp cloth, place lids on and screw bands fingertip-tight.
- Use a jar lifter to carefully lower jars in a boiling water canner, ensuring they’re covered by at least 1 inch (2.5 cm) of water. Process for 10 minutes (adjust for altitude if needed).
- Remove jars and place on a towel to cool 12–24 hours. To check the jars are properly sealed, press the middle of the lids with your finger – it should NOT spring back. If a jar doesn’t seal properly, refrigerate and use within 3 weeks.
- Label and date the jars and store in a cool dark place for up to a year. Use within three weeks once opened.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
