Slow Cooker Apple Butter

Slow Cooker Apple Butter will make your entire house smell like Autumn. It also makes a great gift for the holidays, or a hostess gift at Thanksgiving. YUMMO!

Slow Cooker Apple Butter will give you the most delicious apple butter in the easiest way possible. You'll love this!

Autumn is my favorite season of the year. I am a lover of all things fall – the leaves and pumpkins, cozy sweaters and Ugg boots, a roaring fire with a good book and a plate of my No Bake Cookies, I adore it all – especially apple season.

A neighboring city hosts an Apple Butter Festival every October. It’s full of holiday crafts, historical reenactments, and of course, amazing food. Although I love meandering through the aisles of vendors, I really go for two very important reasons: caramel slathered apples and homemade apple butter.

Slow Cooker Apple Butter will be your favorite "set it and forget it" recipe of the season. So easy!

Unfortunately, I’ve missed this festival two years in a row – last year because I was in San Francisco and this year because I simply forgot about it. I sulked for a hot minute, but decided that I’d get my yearly apple butter fix by making my own.

At first I was little bit intimidated by the whole homemade fruit butter thing, but really it could not have been easier thanks to my apple peeler and slow cooker. The peeler allowed me to peel, core, and slice 6 1/2 pounds of apples in a matter of minutes. I tossed everything into the slow cooker, set the timer for 10 hours and went about my day.

Slow Cooker Apple Butter gives you amazing apple butter for bread, biscusits, and just about anything else. Fantastic!

The autumnal scents of apples, cinnamon and vanilla wafted around the whole place for an entire day, which improved my mood immensely. I’ll tell you – if you’re having a rough day, just make some apple butter. It’s impossible not to feel at ease with the entire world and people in it when you’ve got these scents enveloping you each time you walk in and out of your kitchen.

I let the apples simmer away for the allotted 10 hours, and in the meantime made chili, cornbread, and even prepped my jars for gift giving. It really is the perfect way to spend a fall Saturday, I’ll tell you that for free.

Slow Cooker Apple Butter couldn't be easier. The slow cooker does all the work!

The result was a delicious, velvety smooth apple butter that definitely rivals any of the jars that I’ve purchased at the Apple Butter Festival and the best part is – I made it myself!

You can customize this apple butter by using different types of apples (a mix would be glorious!), apple pie spice or even pumpkin pie spice instead of the blend I have here, and you could even try Mexican vanilla instead of Madagascar. It’s really easy to make it your own, and I know your family will love slathering it on toast all year long.

I’ve been told you can preserve this recipe through canning, though I haven’t tried it myself. I’d love to know if you’ve tried!

Slow Cooker Apple Butter

Yield: 4 pints

Prep Time: 30 minutes

Cook Time: 12 hours


  • 6 1/2 pounds apples - peeled, cored and sliced
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract


  1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
  2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to puree the apple butter until smooth.
  5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
  6. Serve on breads, muffins, pork chops or just eat it with a spoon.


  • I used a combination of Granny Smith, Fuji and Honey Crisp apples for this recipe.
  • The sweetness of your apples will depend on how much sugar you will need to add. Adjust according to your apples and preferences.
  • I have not canned this recipe.
My Baking Addiction adapted from allrecipes

244 Responses to “Slow Cooker Apple Butter”

  1. Ralph — October 18, 2014 at 3:59 am

    what does 1/4 teaspoon cloves stands for? Is it garlic or some other spice? Thanks

    • Jamie — October 18th, 2014 at 8:54 am

      Cloves are a spice for baking much different than garlic. You can find it in the spice isle at your local market. I hope this is helpful.


  2. Dianne — October 18, 2014 at 7:37 pm

    OMG!!! I made this recipe today. TOTALLY AWESOME!!!!

    • Jamie — October 18th, 2014 at 10:36 pm

      I am so happy to hear you enjoyed it, Dianne!

  3. Sam Andrews — October 20, 2014 at 7:49 pm

    I made this for the first time last year and was very good. Just finished my FIRST batch this year late last night and tasted it this evening for my dessert for the first time since I refrigerated it late last night. I must say it is even better this year! I used a blend of Fuji, pink lady, Granny Smith and red delicious and tweaked the spices just a bit as we love nutmeg! Made it sugar free except for the natural sugars in the apples and NO ONE believes me when I tell them it’s sugar free! Thanks, this is definitely a fall staple for us!

    • Jamie — October 22nd, 2014 at 8:01 am

      I am so glad you enjoyed the recipe. Thanks for stopping by.


  4. Tiffany B — October 21, 2014 at 6:54 pm

    I made this, but used a food processor since I don’t have an immersion blender. Left it a little chunky, but I like it like that. Turned out delicious!

    • Jamie — October 22nd, 2014 at 8:00 am

      I am so glad the recipe worked for you. Thanks for stopping by.


  5. Ian — October 22, 2014 at 10:43 am

    Hi Jamie,

    The recipe looks great. I’ve seen alot of recipes that are able to be canned but noticed you haven’t for this one. Is it possible? Thanks!

    • Jamie — November 8th, 2014 at 10:01 pm

      I am most definitely not a canner, so I can’t give any advice on canning this particular recipe. Sorry I am not more of a help.

  6. Denelle — October 22, 2014 at 7:05 pm

    I am on my second batch of this, love, love, love it :) However, I started to wonder the second time around if when the recipe says 6 1/2 lbs of apples – peeled, cored & sliced if the 6 1/2 lb weight is before or after peeling, coring and slicing?

    • Jamie — October 22nd, 2014 at 9:25 pm

      I am so happy to hear you enjoy the recipe! That’s the weight before peeling, coring and slicing. I hope this helps.

  7. Andrea — October 26, 2014 at 9:57 pm

    Aloha! Our Apple selections isn’t as vast here in Hawaii….can you suggest the best apples for this? Also, if I wanted to use honey in place of at least the white sugar, what would the amount be? I think the brown sugar needs to be there for flavor. Thanks! Looking forward to not leaning over a hot pot!

    • Jamie — October 27th, 2014 at 12:11 pm

      Without knowing the types of apples that you have available, I would suggest using a variety of sweet and tart and adjust the sugar if need be. I hope this helps.


  8. Jennifer — October 27, 2014 at 12:15 pm

    Apple butter is my husband’s favorite, so im going to try making it for him, but was wondering how long does it last in the fridge?

    • Jamie — November 17th, 2014 at 9:20 pm

      It should keep in your refrigerator for a couple of weeks.


  9. Patricia — October 31, 2014 at 2:35 pm

    My house smell divine…How long will a jar keep refrigerated before it starts molding? thank you

    • Jamie — November 17th, 2014 at 9:20 pm

      It should keep for a couple of weeks in your refrigerator.


  10. Wanda Keeter — November 5, 2014 at 12:56 am

    can this be canned and if so what is the process time?

    • Jamie — November 8th, 2014 at 11:38 am

      I am not a canner and have never attempted to can this recipe, so I’m pretty much of zero help in the canning department. Sorry, but thanks for stopping by.

  11. Judy — November 11, 2014 at 10:13 am

    Started cooking this recipe just a few hours ago. We are in Germany and I have no idea what kind of apples we found around our home, but they are super sweet snd delicious. Very similar in color to Pink Ladies I’ve seen in the states, but almost double the size. Completely organic so I can’t wait to see how this turns out. I am wondering if I need to stir the contents occasionally while cooking?

    • Jamie — November 19th, 2014 at 6:57 pm

      I think I stirred it a few times, but sometimes, I just let it cook down at night. I hope you thought is was delicious!

  12. Brook — November 16, 2014 at 10:18 pm

    when you say refrigerate for up to two weeks is that before you eat it or is that as long as it will keep in the fridge?

    • Jamie — November 17th, 2014 at 9:16 pm

      Two weeks is the amount of time it will keep in your refrigerator. I hope this helps.


  13. Susie — December 20, 2014 at 3:43 am

    Great recipe. This freezes beautifully. Also, I don’t peel or core my apples. You lose a lot of nutrients when you remove the skin, plus you lose color from the red peels. I cut them into halves or rough quarters and then use either a wire strainer or, preferably, a food mill (I borrow my mom’s old foley food mill) and process it through that like my great grandma used to do. It is easy, takes less time than all the peeling (I hate to peel things, lol!) and the kids still think it is fun to use the food mill.

    • Jamie — December 20th, 2014 at 9:52 pm

      That sounds wonderful. Thanks for stopping by.


  14. jcohalla — December 21, 2014 at 1:59 am

    will the apple butter last longer in the freezer than the 2 weeks in the fridge? Will I have to can the apple butter to make it last longer?

    • Jamie — January 30th, 2015 at 1:11 pm

      I personally have not attempted to freeze this recipe, so I cannot comment as to how it will perform. I apologize for the super delayed response, a bunch of valid comments ended up in spam and I am just getting around to retrieving and responding to them. Have a great day.


  15. Kelly — December 22, 2014 at 2:01 pm

    I am in the process of making this for the first time… was wondering how think the consistency should be when done? I followed the directions and after 12 hours, its still a bit thin. Will it thicken once refrigerated?

    • Jamie — January 30th, 2015 at 1:09 pm

      Yes, it will thicken once it cools completely. I hope this helps and I apologize for the super delayed response, a bunch of valid comments ended up in spam and I just getting around to retrieving and responding to them. Have a great day.

  16. Sarah Grogger — December 22, 2014 at 4:18 pm

    Hi there, how much does this make? I wanted to make gifts for a few family members so wanted to see if I needed to double up or not.

    Thank you

    • Kim — February 3rd, 2015 at 9:20 am

      It says 4 pints in the recipe.

  17. Patti Cobbin — September 21, 2015 at 11:26 am

    I gotta thank you for the wonderful recipe/12-hour aroma torture.  My home smells AMAZING and the apple butter cooking overnight made for a very restless sleep!  lol  I’m actually canning it (gotta love the fountain of information on the internet…found instructions on canning preserves)…quite easy really!  Can you believe the girl at the orchard we went to had never heard of apple butter?!?  Has she been living in a cave?!?!?  Now hubby wants me to start making pickles next year.  Any good recipes?  ;)

    Thanks again!

    • Jamie — September 23rd, 2015 at 11:59 am

      I’m making a batch this weekend! So happy to hear you enjoyed it!

  18. Heather — September 21, 2015 at 12:33 pm

    Made this yesterday. It tastes great but I feel like there is a spice missing or maybe need a bit more of another spice. I canned it. My house smelled great. Thank you for the recipe

    • Jamie — September 23rd, 2015 at 11:58 am

      If you make it again, definitely tweak the spices to meet your taste! I hope you enjoy it.

  19. D — October 2, 2015 at 10:37 am

    Hi, I want to make this today as we just picked 2 bushels of apples. Never made anything like this before. The directions call for “6 1/2 pounds apples – peeled, cored and sliced” is this 6 1/2 before or after peeling and coring? 

    • Jamie — January 5th, 2016 at 11:00 am

      The 6 /12 pounds refer to the apples before peeling and coring. I hope you enjoyed it!

  20. Madelynn Potts — October 11, 2015 at 4:09 pm

    Great Recipe!  it worked out perfectly and I found used the same jars, so cute! I found the jars here:

  21. Amy — October 24, 2015 at 10:00 am

    Thank you so much for posting this recipe. I’ve made this twice now and absolutely love it….as does my 85 year old father and my brother and myself. It’s so easy and tastes unbelievable.

  22. rachel — December 26, 2015 at 6:26 am

    tried this absolutely lush niece gave to me as christmas present definitely making it for myself

  23. Tracy — October 12, 2016 at 9:17 pm

    I have canned apple butter for the past two years. You just put in sterilized jars/lids and process in a hot water bath for 15-20 minutes. Take jars out and make sure each one seals. Makes great Christmas/New Year’s presents.

    • Jamie — October 12th, 2016 at 9:41 pm

      Thanks so much, Tracy!

  24. Mary Culp — October 12, 2016 at 10:43 pm

    Have you made it with apples cooked and peeling removed?

    • Jamie — October 13th, 2016 at 5:32 pm

      Hi, Mary! I’m not sure how to answer your question. Would you mind elaborating? The apples are peeled and cooked in the slow cooker and then blended. Let me know if I can help!

  25. Anna — October 12, 2016 at 10:58 pm

    You can easily water bath this recipe – which allows for keeping much longer – I just made 125 pints for a fundraiser just look up on Ball canning site ! 

    • Jamie — October 13th, 2016 at 5:27 pm

      Great idea, Anna! Thank you!

  26. Shelia — October 13, 2016 at 7:13 am

    Do you know what the directions would be for preserving this apple butter

    • Jamie — October 13th, 2016 at 5:26 pm

      Hi, Shelia! I stored the apple butter in the refrigerator and used it within two weeks, but you can always freeze it to make it last longer. I hope you like it!

  27. Ruth — October 13, 2016 at 10:23 am

    Don’t have fresh  nutmeg   Where can I get it.  Or can I use nutmeg spice

    • Jamie — October 13th, 2016 at 5:22 pm

      Hi, Ruth! Regular nutmeg will work just fine. I hope you enjoy it!

  28. Rae — October 13, 2016 at 1:46 pm

    How much /many jars did this yield ?   Since it isn’t canned but refrigerated I do t want to make too much. Thanks

    • Jamie — October 13th, 2016 at 5:22 pm

      Hi, Rae! This recipe will give you 4 pints of apple butter. It also makes a great gift! I hope you enjoy it.

  29. Heather — October 14, 2016 at 9:14 pm

    Hello. I am very new to crock potting, lol. I am very interested in making this recipe as my husband travels to Omish country PA from eastern MA every year to buy apple butter! (We vacation for a bit but I swear he chooses PA because of the apple butter :-}) Anyways, I was wondering if you could give me a tip on crock pot size. There are so many different and I want one big enough for this recipe. Hope you can shed some light on the subject for me.  Thank k you!

    • Jamie — October 16th, 2016 at 11:46 am

      I have to agree that Pennsylvania apple butter is amazing, Heather! I really like this Kitchen Aid Slow Cooker. It’s big and incredibly easy to use, so you should be all set for any type of dish you want to make! I hope you enjoy the apple butter!

  30. sapna jahan — October 15, 2016 at 6:33 am

    This looks pretty easy to make too!

    • Jamie — October 16th, 2016 at 11:33 am

      It is easy, Sapna! I hope you give it a try! Let me know how you like it!

  31. Michelle — October 15, 2016 at 2:29 pm

    This is to Ian. This cans very well. You would can in a water bath. The time depends on your altitude.

  32. IGU Meerpur — October 17, 2016 at 12:09 am

    I have to make this. Perfect for weekend biscuits!!

    • Jamie — October 17th, 2016 at 12:53 pm

      It is perfect for biscuits! I hope you enjoy it!

  33. Char DeWalt — October 17, 2016 at 4:48 pm

    Where did you get that apple peeler?

    • Jamie — October 18th, 2016 at 6:59 am

      Hi, Char! You can take a look on Amazon for all sorts of great apple peelers. I love mine!

  34. connie washburn — October 17, 2016 at 10:26 pm

    have made apple butter like this in the great

    • Jamie — October 18th, 2016 at 6:49 am

      Yes, it is, Connie! Thank you for stopping by!

  35. George Weldin — October 19, 2016 at 5:13 pm

    My daughter shared this on Facebook Book, how I keep up with family & friends they are so wide spread. I just got done going to the 50th Anniversary of Apple Butter Makin’ Days, here Mt Vernon, MO.
    (small rural country town, I’m a small town country boy at heart) So once year I have Apple Butter while it last. Last year I sent my daughter some, now I have to send it every year now.LOL! Thank you so much for the recipe. I’m going to try it, I do crock potting, cause it so easy. I’ll check on the canning part, my mom canned a lot, when I was young (now 69 year . young, age is just a number) so I can have it all the time, and not have to pay $6 a pint for it
    Thank you much!

    • Jamie — October 20th, 2016 at 9:56 am

      It’s so easy to make, George and I think you’ll absolutely love it! Thanks so much for stopping by and taking the time to comment. Enjoy!

  36. Pat — October 19, 2016 at 10:10 pm

    This was my first time trying this and is wonderful, and so simple..Next time i think i’d put less cloves as they seemed a little strong..i can’t wait to get that buttered biscuit and try one…

    • Jamie — October 20th, 2016 at 10:06 am

      So glad to hear you enjoyed the recipe, Pat! You can totally customize the spices to fit your taste. Enjoy and happy biscuit eating! :)

  37. Laura — October 20, 2016 at 9:08 am

    What size canning jars did you use?

    • Jamie — October 20th, 2016 at 10:09 am

      Hello! I didn’t actually can the recipe since I am not much of a canner. I used a variety of sizes for refrigerator storage. Thanks for stopping by.

  38. Vera Michael — October 20, 2016 at 3:27 pm

    Water bath jars in boiling water for 10 minutes

    • Jamie — October 20th, 2016 at 9:13 pm

      Thanks so much, Vera! :)

  39. Shelia Avery — October 20, 2016 at 7:22 pm

    I’ve made this twice in last few weeks. Turned out great! I canned in pint jars hot water bath for 10 minutes. THANKS. 

    • Jamie — October 22nd, 2016 at 8:03 am

      You’re welcome, Shelia!

  40. Becky Still — October 21, 2016 at 5:32 am

    I have canned this recipe and I have some still in the pantry from 3 yrs ago.  It’s WONDERFUL and makes great homemade Christmas gifts

    • Jamie — October 21st, 2016 at 12:03 pm

      Thanks so much, Becky!

  41. Virginia — October 21, 2016 at 8:01 am

    Don’t have a immersion blender what else can I use?

    • Jamie — October 21st, 2016 at 12:03 pm

      You can use a blender or food processor to puree the cooled apple butter. Enjoy!

  42. Ashley — October 21, 2016 at 8:38 am

    How many little jars did this make up for gifts? 

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