Slow Cooker Apple Butter

by Jamie on October 17, 2011

Post image for Slow Cooker Apple Butter

I am a lover of all things fall – from the leaves and pumpkins to cozy sweaters and Ugg boots, 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.

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 ½ 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.

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!


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Slow Cooker Apple Butter

October 17th, 2011

Yield: 4 pints

Prep Time: 30 minutes

Cook Time:


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.
- The jars used in the photos are from Weck (900 - 1/5 L Mold Jars)
- The labels in the photos were made using my Silhouette machine.

My Baking Addiction adapted from allrecipes

{ 173 comments… read them below or add one }

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 22, 2014 at 8:01 am

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



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 22, 2014 at 8:00 am

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



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 22, 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.


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