Slow Cooker Apple Butter

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.

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!


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.
  • 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

206 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

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