I love this recipe because it requires minimal hands-on time and delivers deep, caramelized apple flavor. I enjoy how customizable it is depending on the types of apples I use. I also appreciate that it makes a large batch, perfect for sharing or storing for months.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 pounds apples chopped (unpeeled) 1 cup brown sugar 1 cup white sugar 1 tablespoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground cloves 2 teaspoons vanilla extract
Directions
I start by lightly coating the inside of my slow cooker with cooking spray.
I wash and chop the apples into chunks, leaving the peels on for extra flavor and color.
In a small bowl, I mix together the brown sugar, white sugar, cinnamon, salt, and cloves. I place the chopped apples into the slow cooker and sprinkle the sugar and spice mixture evenly over them. I stir everything to combine.
I cover and cook on Low for 10 hours, stirring occasionally as the apples soften and break down.
After 10 hours, I use an immersion blender directly in the slow cooker to puree the mixture until smooth. I stir in the vanilla extract.
I continue cooking uncovered on Low for an additional 2 hours, stirring occasionally, until the apple butter thickens to my desired consistency.
I let it cool slightly before transferring it to sterilized jars or airtight containers for storage.
Servings and Timing
This recipe makes approximately 96 servings. I spend about 20 minutes prepping and cook it for 10 hours, plus an additional 2 hours uncovered, bringing the total time to about 10 hours and 20 minutes.
Variations
I sometimes prepare this apple butter in the Instant Pot or on the stovetop instead of the slow cooker. I like using a mix of sweet and tart apples for a more balanced flavor. When I want extra warmth, I add a pinch of nutmeg or allspice.
Storage/Reheating
I store the apple butter in sterilized jars in the refrigerator for up to 2 weeks. For longer storage, I freeze it in airtight containers. When serving, I let it come to room temperature or gently warm a portion if I want it slightly softer.
FAQs
Do I need to peel the apples?
I leave the peels on because they break down during blending and add flavor.
What apples work best?
I prefer a mix of sweet and tart varieties for depth and balance.
Can I reduce the sugar?
I can slightly reduce it, but the sugar helps with preservation and flavor.
How do I know when it’s thick enough?
I cook it uncovered until it reaches a thick, spreadable consistency.
Can I make this on the stovetop?
I simmer it gently and stir frequently to prevent sticking.
What if I don’t have an immersion blender?
I transfer the mixture carefully to a high-speed blender and pulse until smooth.
How long does apple butter last?
I keep it refrigerated for up to 2 weeks or freeze it for longer storage.
Can I can this for shelf storage?
I follow proper canning guidelines if I want to store it at room temperature.
Why cook it uncovered at the end?
I cook it uncovered to allow excess moisture to evaporate and thicken the texture.
What can I serve apple butter with?
I spread it on toast, swirl it into oatmeal, or use it as a topping for pancakes.
Conclusion
This slow cooker apple butter is a recipe I make whenever I want a rich, spiced spread that tastes like fall in a jar. I love how simple ingredients transform into something deeply flavorful and versatile, making it a staple I return to year after year.
