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 in the slow cooker.

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 slow cooker 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!

I hope you enjoy this slow cooker apple butter as much as we do.

What are your favorite fruit butter recipes? What should I try next?

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

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.

339 Responses to “Slow Cooker Apple Butter”

  1. Pat Wolfe — December 3, 2012 at 7:19 pm

    Jamie, I would like to try your recipe of Slow Cooker Apple Butter. I would like to know what an immersion blender is? Could you just use a portable mixer?


    • MBA — December 16, 2012 at 8:38 pm

      An immersion blender is a hand held device that is used for pureeing or emulsifying. A portable mixer will simply mix and not actually blend the food. Good luck and have a great day!

    • Teri — September 22, 2014 at 4:29 pm

      Would a nutri bullet work?

    • Jamie — October 1, 2014 at 9:39 pm

      That will work, just let the apple cool for a bit before blending in the Nurti-Bullet. I hope this helps.

  2. Pat Wolfe — December 3, 2012 at 7:23 pm

    I used to work for a couple up in N.C. that made their own apple butter outside in a large black kettle over a fire. They would stir and stir nice & slow for hours with a big wooden stirrer. It was really delicious!


  3. Barbara — December 8, 2012 at 11:38 am

    I made this for Christmas gifts, and it’s WONDERFUL! My apple peeler/slicer/corer made short work of the prep work, and I tried canning it in wide mouth 8 oz. jars (followed instructions for canning jam). All the jars sealed, and I’ll use this recipe again…a lot. Thanks so much!!


  4. Raychel — December 17, 2012 at 11:35 am

    This apple butter is in my crock pot right now. My house smells SO amazing! I’m making several batches so I can give them out as Christmas gifts. The divine smell is definitely making up for all the weird looks I got when I was buying 20 pounds of apples at the grocery store!


  5. Sasha — December 19, 2012 at 10:01 am

    I am planning on making this this weekend – did you weigh the apples to be 6.5 pounds before or after you peeled and cored them? Thank you!! I’m excited to make this!!


    • MBA — December 26, 2012 at 9:32 am

      I typically weigh the apples before peeling and coring them. Good luck and have a great day!

  6. Cindy — April 17, 2013 at 4:58 pm

    I am definitely trying this! Iove apple butter. Brings back childhood memories of breakfasts with buttered toast slathered with apple butter. Yum.

    I’d like to use apple pie spice instead of the separate spices. How much do you think I should start with?



    • Jamie — May 18, 2013 at 9:10 am

      I think I would start with 1 tablespoon and adjust from there. I hope this helps.

  7. Heather — May 6, 2013 at 9:22 am

    I worked apple season last fall and had apple butter for the first time. I was in charge of the apple butter pot we use 100 apples and 6 gallons of cider in ours it took all weekend to make. It was lots of fun! But sadly I’m on my last jar so looking forward to trying thisrecipe thanks for sharing.


  8. Brandi — August 12, 2013 at 12:37 am

    Can this be canned using hot water bath canning and kept in the pantry? If so do you have a time recommendation for how long to boil in the jars? I’m so excited to try this recipe! Thank you for sharing!


    • Jamie — September 13, 2013 at 7:02 pm

      Hi Brandi,
      I have to admit that I am not a canner, so I cannot answer your question. My canning friends tell me that if you compare this recipe to some you find in canning books and make sure they’re pretty similar in ingredients, and especially acids, then you could follow the canning book’s processing time for this recipe. I’m sorry I can’t be of more help, but since giving you advice here could end up in botulism, I don’t want to steer you wrong.
      – Jamie

    • margaret — December 28, 2013 at 12:48 am

      might not help this year—-just saw this site tonight—-but i have been making this butter for years— all most the same recipe—and i hot water bath the hot jars for 10 minutes min. for pints—at least 20 to 30 minutes for quarts jars—and they last well over two years—for i just found a jar in the back of my cabinets this past year… that was made two years back—still sealed and when i opened it —-it was sooo good!…if the seal is still tight you should have no troubles with botulism —-i come from a canning family for the past 4 generations—the thing to remember about canning is to follow recipes and keep jars sterile and water posses from the time the water starts to boil once again after they are dropped carefully into the canner of boiling water start the timing at that time….-.

  9. Elizabeth — September 1, 2013 at 6:03 pm

    So I don’t have to can it to be able to keep it in the freezer for 6 months?


    • Jamie — September 13, 2013 at 5:35 pm

      Hi Elizabeth,
      That’s correct. You can keep many fruit butters and jams in the freezer without canning them. Just remember that once they’ve been thawed even once, they should be used within about 10 days.

  10. Sharyl — September 12, 2013 at 11:19 am

    Had a Good time making this recipe. I peeled my apples around 9 pm and cooked them over night. Around 5:15 am I was surprise on how well everything did. However I am a bit concern on how thin the batch is. I am hoping that it start to thicken as 9 am comes around. I will do this recipe again, but I do think I will not use so much white and brown sugar that is called for. May be half next time around.. Thank you for the good recipe. I will forwarding it to my other canning friends on FB.


  11. Heather — September 14, 2013 at 6:33 pm

    Thank you for this delicious and easy recipe!!! I used ~5 pounds, cut back a bit on the sugars and spices to compensate and ended up with 5+ half pints that I water bathed for 10 minutes. The flavor is so good that I keep sneaking into the kitchen and eating a spoonful. That jar will be empty in no time.


    • Jamie — September 14, 2013 at 7:29 pm

      This is one of my favorite fall recipes, I am so glad to hear you enjoyed it – I’m definitely guilty of sneaking spoonfuls while mine simmers away too!

  12. Elise Logan — September 17, 2013 at 10:22 am

    I’ve canned apple butter a number of times, and it is perfectly acceptable to do the boiling water canner. The apples are acidic enough and cooked long enough that boiling water canning is fine. The recommendation is (at lower altitudes) 5 minutes processing for pints, 10 minutes for quarts. You can see more on the process at the National Center for Home Food Preservation, here:

    The canning directions are not specific to their recipe, they apply to any long-cooking apple butter recipe. Hope that helps.


  13. Emily — September 23, 2013 at 8:24 pm

    Hi! A couple of weeks ago my mom and I peeled a bunch of apples and covered them with that freshener stuff, and put them in the freezer. I want to make your apple butter, do you think I should thaw the apples first or can I put them in frozen? Thanks for the great sounding recipe!


    • Jamie — October 3, 2013 at 6:08 pm

      I think the frozen apples would be just perfect. I hope you enjoy the recipe as much as we do!

  14. Lori — September 24, 2013 at 9:26 am

    I don’t have an immersion blender…would a regular blender work as well?!?!


    • Jamie — September 25, 2013 at 11:54 am


      A regular blender will work just fine! Thanks so much for stopping in and have a lovely day!


  15. Sarah — September 25, 2013 at 11:01 am

    This recipe is wonderful! I was intimidated at first but it turned out great!! Did it over night and finished it this morning! Looks and tasted so good!!! Thank you!!


    • Jamie — September 25, 2013 at 11:51 am


      You are very welcome! I’m so happy to hear that you had a good experience with the recipe. Thank you so much for stopping in to share, and have a lovely day!


  16. amanda — September 28, 2013 at 8:42 am

    I just finished canning my first batch of this recipe yesterday, and it is amazing! Very interested in making another batch, but don’t have enough apples for a whole batch…if I just half the recipe, how long would you recommend cooking it for?


    • Jamie — October 3, 2013 at 5:55 pm

      I am so glad to hear it worked so well for you. Personally, I would just cook it with a watchful eye until it looks done. Sorry I am not more of a help in regards to the time. Have a great day!

  17. Lisa — September 28, 2013 at 3:29 pm

    I have seen recipes for Apple/Pear butter. Do you think I could mix apples and pears in your recipe? I also plan to water bath for storage.



    • Jamie — October 3, 2013 at 5:53 pm

      I think that would be a delicious combination! Thanks for stopping by!

  18. Jackie — September 30, 2013 at 7:56 pm

    hi im giing to try the apple butter now is it 6.5ibs of apples total


    • Jamie — October 3, 2013 at 5:47 pm

      I hope you love it as much as I do! Have a delicious day!

  19. Deb M — October 1, 2013 at 8:23 am

    What a great recipe! I can’t believe how delicious and decadent this apple butter is! I made a batch yesterday, and I’m going right back out to my apple tree this morning, and making another. I can truly say, that after 50 years of culinary pursuits, this is the number one best thing I have ever made. I’m telling all my friends where to find this recipe!


    • Jamie — October 2, 2013 at 12:06 pm


      Wow, what a lovely compliment! I’m thrilled to hear that you love the recipe. Have a fantastic day!


  20. CM — October 1, 2013 at 10:21 am

    I canned this exact recipe and got 7 half pint and 2 small 4 oz jars. Easy recipe and smells delicious. Just a personal preference and because I used a mix of apples, I’d probably cut back on the sugar just a little bit next time. I also used a blender and it worked just fine. Thanks for the recipe!


    • Jamie — October 2, 2013 at 12:05 pm

      You are very welcome! It’s great to hear that you enjoyed the recipe. Have a wonderful day.


  21. Christa — October 4, 2013 at 3:04 am

    I can’t tell you how excited I am to try this recipe! I’d love to find an easy Applesauce one too. This is truly a childhood memory that is good. I’ll have to let you know how it turns out but hopefully it will be Great!


  22. jen — October 5, 2013 at 10:41 pm

    I am going to try this receipe never really done alot of cooking but someone gave me a lot of apples just did my first apple pie. i will try this tomorrow


    • Jamie — October 6, 2013 at 12:49 pm

      It’s so easy and delicious! I hope you love it as much as we do. Thanks for stopping by!

  23. Tania — October 8, 2013 at 6:06 pm

    Wow, this recipe seems to taste like heaven! And the colour is just wonderful!
    I was wondering if I would be getting a smooth result even if I don’t peel my apples? I’d like to keep all the nutriments from the peel. Do you think it will work or that I will be stuck with bits of peels everywhere?



    • Jamie — October 16, 2013 at 10:34 am


      The apple peel will not cook down completely since it’s so fibrous. Let us know if you make it with the peel and how it turns out! Have a fantastic day!


  24. Melissa — October 11, 2013 at 2:13 pm

    There is NO SCHOOL today in our small town. The kids and I decided to make some apple butter in the crockpot with apples off of our tree! We googled a recipe and landed on your site! The apple butter is starting to smell good in our kitchen. The cows are loving the scraps! Thank you for sharing your recipe!

    *Melissa & 3 lil ones*


    • Jamie — October 16, 2013 at 10:53 am


      That’s wonderful to hear! I’m glad the cows get to enjoy part of the recipe too! Please stop back and let us know you and your kids thought of the recipe!


  25. Roger — October 12, 2013 at 1:20 pm

    My first try and worked out well……
    Your jar does not look like a WICK? What brand do you use!


  26. Teri — October 15, 2013 at 6:07 pm

    LUCKY ME ———x
    an old orchardist gave me 3 boxes of apples and now they are simmering on our wood stove; getting all mushy and yummy!
    I “googled” Apple Butter and YOUR site came up loud + clear!!
    Aren’t I a lucky lady? Yes!!
    And thank you thank you for having the recipe all ready to go for me.
    Here’s to LiFE in the fall =)


    • Jamie — October 20, 2013 at 10:48 pm


      Wow, what a great gift! Let us know how you like the recipe! Thank you so much for stopping in and have a wonderful day!


  27. Dawn — October 18, 2013 at 11:32 pm

    You don’t add any type of liquid?


    • Jamie — October 19, 2013 at 9:30 am

      No liquid is included in this recipe. Thanks for stopping by.

  28. Lynne — October 20, 2013 at 12:28 am

    Jamie, this looks great! I just finished setting up my crockpot. I used about five different varieties of apples, subbed xylitol and coconut crystals for the sugars (they don’t affect my blood glucose like sugar does,) and added a couple splashes of apple brandy. Thanks for sharing!


  29. Dana — October 24, 2013 at 4:31 pm

    Does this recipe require any water when cooking the apples?


    • Jamie — October 25, 2013 at 2:31 pm

      No, the recipe does not require water. Thanks for stopping by!

  30. Adrienne Rodney — October 25, 2013 at 5:17 pm

    Can you use homemade applesauce instead of uncooked apples, or will it change the texture?


    • Jamie — January 10, 2014 at 9:35 pm

      Hi Adrienne, that would completely change the texture. I wouldn’t recommend it.
      – Jamie

  31. Alli — October 25, 2013 at 6:14 pm

    What happens if you cook it for a bit longer than 12 hours? I have a brunch to go to the morning after i plan to make the apple butter this weekend :)


    • Jamie — January 10, 2014 at 9:34 pm

      Alli, it should still be fine. You may have slightly less yield because it reduces the longer it cooks.
      – Jamie

  32. vickie — October 27, 2013 at 10:27 am

    Can I use a food processor or blender as I do not have a immersion blender ? Thanks


    • Jamie — November 4, 2013 at 10:51 am


      A regular blender would work just fine! Thanks for stopping by and have a fantastic day!


  33. Jaimie — October 27, 2013 at 4:37 pm

    Having an apple peeler corer is such a time saver! I used the apple peels and cores to make jelly, used the apple fruit for apple butter,then I used the apple mash from the peels and cores that I boiled down and made horse apple treats and gave some warm mash to the hens. Quadruple usage of the apple! They truly are a giving tree!!


    • Jamie — October 28, 2013 at 10:40 am


      I’m glad that everyone got to share the recipe :)! Have a fantastic day and thank you so much for stopping in to share!


  34. Pat Cable — October 30, 2013 at 11:20 pm

    Any suggestions for a corrections for souply results. thanks


    • Jamie — January 10, 2014 at 9:17 pm

      Continue to cook it. Move it from the slow cooker to the stove so you get a bit higher heat, and just allow it to keep reducing. It’ll eventually thicken up.
      – Jamie

  35. PJ Bell — November 3, 2013 at 8:22 am

    Wonderful, easy, delicious recipe.
    Thanks for sharing.


    • Jamie — November 4, 2013 at 10:42 am


      You’re so welcome! Have a great day!


  36. Joyce — November 9, 2013 at 1:23 am

    Hey Jamie, this recipe looks wonderful! I’m so excited to give them as Christmas gifts this year. However, I have little to no experience in canning or making any sorts of jams or butter. With that said I have a few questions. How long of a shelf life does this recipe have? How long can the butter be refrigerated for after opening?


    • Jamie — January 10, 2014 at 7:01 pm

      Hi Joyce,
      I’m not a canner either. It can be refrigerated, and should keep for up to 2 weeks.
      – Jamie

  37. angela — November 11, 2013 at 5:16 pm

    I love the recipe!! I will sure try to make it. I am also in love with the labels you have in the jars. Did you make them? Thanks for sharing.


  38. Ragan — December 6, 2013 at 3:17 pm

    Making a shopping list now! This looks amazing! Can you tell me how many jars you get out of one batch, so I can better plan?


    • Jamie — January 10, 2014 at 3:22 pm

      Ragan, unfortunately, I didn’t can it, so I can’t be of much help on the full yield. I would guess you’d need at least 6 8 oz jars, possibly more.
      – Jamie

  39. ana — December 18, 2013 at 12:32 pm

    Hi, I don’t have a slow cooker…what else can I use to make this beautiful holiday recipe? Thanks


    • Jamie — January 10, 2014 at 2:44 pm

      Ana, you can just cook it in a normal pot on the stove, you just need to do it on low heat over several hours. Just let it bubble away on the stove.
      – Jamie

  40. Jill — February 9, 2014 at 6:19 pm

    This is absolutely DELICIOUS!! I love it with almond butter on a plain rice cake or dipping a frozen banana in it. I have to restrain myself from eating this spoonful after spoonful. Thank you for the great recipe!


  41. sue hammen — July 2, 2014 at 8:03 pm

    Apples are in the crook! I so love apple butter… Can’t wait for the end results. Question… I didn’t have ground clove but did have everything else. I don’t even like the smell or taste of cloives… So omitted it. Will it still be okay?
    Thanks again for the recipe!


    • Jamie — July 3, 2014 at 12:29 pm

      It will be totally fine – I hope you enjoy it as much as we did!

  42. Tiffany — September 21, 2014 at 6:05 pm

    What temp do I put the crockpot on to start cooking


    • Jamie — September 21, 2014 at 6:21 pm

      You want to use the low setting on your slow cooker – thanks so much for stopping by!

  43. Jan — September 22, 2014 at 11:51 pm

    My slow cooker has hi, medium, and low temp settings. What temp should I use?


    • Jamie — September 24, 2014 at 11:16 am

      Hi Jan, the low setting would work best. Thanks for stopping by.


  44. Helen — September 29, 2014 at 10:24 pm

    Wow! This is amazing! Thank you so much for posting this! My house smelled AMAZING the whole time it was in the Crockpot and the end result was so delicious on anything I put it on! Yum, so good!!!!! God bless :)


    • Jamie — September 30, 2014 at 1:48 pm

      So glad the recipe was a success for you. Thanks for visiting!


  45. Arlene — October 4, 2014 at 11:57 am

    Hi !

    Could you please tell me the ratio of Granny Smith, Fuji & honey crisp apples you used ? Is it 1/3, 1/3/ 1/3 rd ? Can’t wait to make this !

    Thanks !


    • Jamie — October 5, 2014 at 4:20 pm

      Hi Arlene,
      One third of each type of apples will work just fine. Thanks for stopping by.


  46. Patricia Miller — October 6, 2014 at 10:17 am

    I made a batch over the weekend and was SO pleased with it! I actually left the peels on my apples (since that’s what I do when I’m making applesauce) and it turned out fine. With using my immersion blender, I didn’t have any problems blending up the peels and making them nonexistent. I absolutely love the spice blend you’ve come up with. Was the most flavorful apple butter I’ve made yet – and it was incredibly easy! Thanks for sharing!


    • Jamie — October 6, 2014 at 10:57 am

      I’m so glad the recipe was a success for you. Thanks so much for stopping by.


  47. Kim — October 13, 2014 at 11:15 pm

    can u subsitute eqaul amounts of dried nutmeg for the fresh grated? Cant wait to try this! I plan on preserving this as well to make christmas gifts!


    • Jamie — October 14, 2014 at 2:24 pm

      I would use slightly less of the dried nutmeg than the fresh grated, so maybe just 1/4 teaspoon. I hope this helps.


  48. Cynthia — October 17, 2014 at 11:09 am

    Sounds yummy, love apple butter. And in Green Bluff out of Washington State next to Idaho they are having apple picking time right now. Thank you for posting.


    • Jamie — October 17, 2014 at 7:40 pm

      Thanks so much for visiting!



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