Fresh apples cook low and slow with warm spices until they melt into the smoothest, richest Crockpot apple butter. It is sweet, cozy, and perfect for slathering on biscuits, stirring into a warm bowl of oatmeal, or gifting during the holidays.
For more homemade spreads, try this Christmas jam, these fig preserves, or any of our other Pickles, Jams, and Condiments.
Table of Contents
Before You Get Started
- Use 5-7 pounds of apples (or however many apples it takes to fill up your 6-quart Crock Pot. Depending on the size of your apples, the total number will vary. In general, five pounds is equal to about 10-15 apples.
- A mix of sweet and tart apples gives the richest flavor.
- Peel the apples if you want an ultra smooth result.
- Stir occasionally during long cook times to keep the edges from sticking.
- Cook uncovered at the end so the apple butter can thicken naturally.
How to Make Crockpot Apple Butter
Step 1: Prep the Apples
Peel, core, and slice or quarter your apples. Smaller pieces break down faster and give you a smoother texture later on.
** Pro Tip: Soft apples are great because they cook down quickly and don’t hold their shape in the way that Granny Smith or other pie-friendly apples will. Good options include: Golden Delicious, McIntosh, Cortland, Jonathan, Rome and Jonagold apples.
Step 2: Load the Slow Cooker
Spray the inside of the slow cooker, then fill it with the apples. Add the sugars, spices, and water. Give everything a good stir so the apples are coated in all that warm, cozy flavor.
Step 3: Slow Cook
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. Stir a couple of times if you can. The apples should soften completely and take on a deep golden color.
** Pro Tip: You’ll know that the apple butter is finished when the apples are broken down and practically fall apart when you stir the pot with a wooden spoon. It should also cling to a spoon when you scoop it up.
Step 4: Thicken the Apple Butter
Remove the lid and let the mixture cook uncovered for another hour or two. This helps the excess moisture evaporate so the apple butter turns thick and spreadable.
** Pro Tip: Stir occasionally so it does not stick around the edges as it thickens.
Step 5: Puree
Use an immersion blender right in the crockpot to blend everything until smooth. A regular blender works too, just puree in batches so it does not overflow.
** Pro Tip: Blend longer for a silky, store bought style texture, or leave it a little rustic if you like it chunkier.
Step 6: Cool and Store
Let the apple butter cool slightly, then spoon it into jars. Store in the fridge, freeze for later, or follow proper canning instructions for pantry storage.
How to Use Apple Butter
- Spread on flaky biscuits, Southern cornbread, toast, or English muffins.
- Spoon over baked pancakes, Bisquick waffles, or baked oatmeal.
- Swirl into yogurt or cottage cheese.
- Use as a glaze on pork chops or chicken.
- Serve with a fall cheese board.
- Add to muffin or cake batter for extra apple flavor.
Variations
- Reduce sugar or use only brown sugar for a deeper flavor.
- Add vanilla or maple syrup for a warm, rich twist.
- Stir in canned pumpkin during the thickening stage to make pumpkin apple butter.
- Adjust the spice levels depending on what your family prefers.
- Use apple pie spice instead of individual spices.
- Cook longer for extra thick apple butter perfect for spreading.
Storage and Freezing
- Keep refrigerated for 7 to 10 days.
- Freeze for up to 3 months.
- Follow water bath canning instructions (below) for long term pantry storage.
- Store properly canned jars in a cool, dark place for up to 1 year.
- Make multiple batches during apple season and freeze extras for the holidays.
How to Can Apple Butter
Prepare the apple butter as instructed. Apples are naturally high acid fruits, with a pH somewhere between 3.2 and 4.0. That means they’re just fine for water bath canning without any added acid.
It’s a good practice to sterilize the jars and lids before canning. This process kills any bacteria, fungi, or yeasts before filling. There are a variety of ways to sterilize the jars (here’s a helpful article with different options). I typically use the dishwasher, and make sure that the jars and lids stay hot in the machine until I’m ready to fill them.
Once the apple butter is done, and while it’s still bubbling hot, ladle the butter into the hot, sterilized jars. A funnel makes this easy and not too messy. I recommend straight-sided half-pint jam jars, which are easy to pack cleanly without air bubbles. It’s important to make sure that you don’t have any air bubbles in your jars.
Fill the jars leaving ½-inch of headspace to allow room for expansion. Wipe the rims clean with a damp cloth, and seal the lids. Process in a water bath canner for 10 minutes. Leave the jars in the hot water for an additional 5 minutes (this stabilizes the temperature and prevents siphoning as the jars are removed). Carefully transfer the jars to a towel on the countertop and allow them to cool completely.
Once the apple butter has had a chance to cool, check the seals. The lids should be down in the center or stay down when pressed. Unsealed jars should be refrigerated and used within 3 weeks. Properly sealed and processed jars of apple butter should be stored in a cool, dark, dry place (such as a pantry). The properly canned homemade apple butter will last for up to 1 year.
OH MY GOSH! This is so good! We started out making one batch… We went back to farmers market and have enough apples for two more batches. We were going to give as part of Christmas presents in 4oz jars, after tasting, we thought 8oz jars. Now thinking back to the 4oz gifts and keeping the rest for us! Just joking, going to use 8oz jars, but IT IS THAT GOOD! Thanks for sharing !
– Robyn
Frequently Asked Questions
Why is my apple butter too thin?
It simply needs more time uncovered. Keep cooking until it thickens to your liking.
Can I use unpeeled apples?
You can, but the texture will not be as smooth. If you leave the peels on, blend very thoroughly.
Why is my apple butter too sweet?
Cut back the sugar next time or choose more tart apples like Granny Smith.
How can I fix apple butter that sticks or scorches?
Stir more often and lower the heat. You can also add a splash of water if needed.
Do I need both white and brown sugar?
No. You can use only brown sugar for a deeper, richer flavor or only white sugar for a lighter taste.
Why do you put a penny in apple butter?
Copper pennies were traditionally put in the bottom of an apple butter kettle to scrape the bottom of the kettle and to prevent the apple butter from burning. It was also said that a young woman who splashed the apple butter when she stirred the kettle would make a poor housewife. Hah! You do not need to do this when preparing apple butter in the slow cooker, so skip this old wives’ tale!
Can you overcook apple butter?
No, not really! You can’t overcook apple butter in the slow cooker. The spiced apple flavor will just intensify the longer it goes.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Apple Butter
Equipment
- 6 quart slow cooker
Ingredients
- 5 lbs. apples (any variety) (or up to 7 lbs.; however many you need to fill up your slow cooker)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon allspice
- ¼ cup water
Instructions
- Peel, core, and quarter the apples.
- Spray the inside of a 6-quart slow cooker with cooking spray and place the apples inside. I use as many apples as it takes to fill up my slow cooker! Add the remaining ingredients to slow cooker and stir to combine.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Uncover, give it a good stir, and continue cooking uncovered for an additional 2 hours on LOW or 1 hour on HIGH. This will allow the apple butter to cook down and thicken.
- Use a hand blender to puree until smooth. If you don’t have a hand blender, transfer to a regular blender and puree in batches.
- Store in mason jars in the refrigerator for a few weeks, or keep in the freezer. If you want to store the apple butter in a pantry, be sure to follow proper canning procedures (sterilizing and processing jars). See the canning instructions in the notes below.
Notes
• Peel apples for the smoothest texture, or leave peels on for a rustic style.
• Fill a 6 quart slow cooker to the top for the best cook down.
• Stir a few times during cooking to prevent sticking on the edges.
• Cook uncovered at the end so the apple butter thickens naturally.
• Blend with an immersion blender for a silky smooth finish.
• Adjust sugar to taste depending on your apples.
• Add vanilla or maple syrup for extra depth.
• Cook longer for a thicker, darker apple butter.
• Follow proper canning steps if storing at room temperature.
Nutrition
Originally published in September, 2014, this post was updated in December, 2025.
OH MY GOSH! This is so good! We started out making one batch, my mistake I used too much cinnamon, so made a second batch and omitted cinnamon, then combined the two. We went back to farmers market and have enough apples for two more batches. We were going to give as part of Christmas presents in 4oz jars, after tasting, we thought 8oz jars. Now thinking back to the 4oz gifts and keeping the rest for us! Just joking, going to use 8oz jars, but IT IS THAT GOOD! Thanks for sharing !
Well, I’m glad that you figured out a fix to the cinnamon overload, and that you enjoyed the taste in the end. 😉 Thanks so much for letting me know. The Christmas presents will be so well received. I have a batch that I’m planning to gift, too! 🙂
I’m updating my post from yesterday. I just made and canned this and it is the best apple butter I ever had and it was really an easy recipe. Thanks for the recipe.
Oh, yay! Thanks, Marie! I’m so happy to hear that. 🙂
I just tried this recipe to give as Christmas gifts for my husband’s German family. I hope it came out ok. If I make it again, I will leave out the extra water. The apples were juicy enough after being tossed in the sugar. After cooking the apples according to the recipe for 10 hrs (low) over night, I uncovered them for two hours (on high), but there was still a lot of liquid. So I cooked it uncovered on high(!) for two more hours. I feel my crockpot must not get as hot as some, because it was barely simmering and I thought it just wasn’t hot enough to cook down. So I transferred the contents to a pot on the stove and boiled it down there. It still took forever and I think I was too impatient, because it was still quite liquid after pureeing.
This recipe yielded 8 small 8 oz. jars.
I also find the recipe very sweet, definitely for the American palate and not the German. I would probaly halve the sugar on a second try.
It was fun, though, and if there is time this year, I will make a second batch for more gifts.
Hi, Blair. This sounds terrific and I’m playing with the idea of making some. You mentioned that it is possible to make this less sweet. I’ll be freezing this. In that case, would half the sugar be all right, do you think? Also, partly due to my being lazy and partly for the nutrients, I generally do not peel apples. Would the peels keep the apples from breaking down, though? I’m supposing, especially if I leave the peels on, I should use organic apples, right. I would be so pleased if I had apple trees. I could make many batches and not have to pay for the apples!
Hi, Marion! I think cutting the sugar in half would be fine. You might taste it as you go, though. You can always add a little bit more towards the end of the cooking time if it’s not quite how you want it.
I’ve never tried making apple butter with the peels on. I think it can be fine, but you’ll need to puree the apple butter at the end with an immersion blender or regular blender if you want it smooth.
Thanks Blair!
Hi Blair!
I made this yesterday and it is SO delicious! Actually making a second batch now. I have a question regarding canning. Yesterday, I guess I didn’t cook off enough water so it’s more like an applesauce consistency. Not thick enough. I realized this AFTER water bathing and sealed! Can I open the jars, reheat to cook off more liquid, and water bathe it again? If so, does this mean I need new lids?
That’s a good question, Shelly! I honestly have no idea if you can re-can the apple butter. If you try it, you will definitely need to use new lids. Hope the second batch was a success!
Hi, this recipe is delightful! However during the canning process it should be noted to remove any air bubbles prior to wiping rims clean and putting on lids and rings
Thank you for the feedback, Casey!
Hi Blair I have made and canned apple butter before and came across your recipe and it sounds great. My only change will be to add nutmeg since I love it. My question is I have 18 lbs of apples to peel core and slice. Do I need to put the slices in citrus water to keep them from turning brown while I finish the rest?
Hi Keith! Nutmeg would be a wonderful addition. For the best results, we recommend working in batches, only peeling and quartering enough apples to fill your crockpot at a time. Hope that helps!
Hi, this is old enough I’m not sure you’ll see it but just in case – where did you get that glorious slow cooker? It looks huge! And it’s attractive too, which most slow cookers aren’t.
Hi, Alyssa! Thank you! 🙂 The slow cooker is made by All Clad, it has a 7-quart capacity, and I ordered it from Williams-Sonoma. Unfortunately, I don’t think they sell it anymore. Here’s the link on their website: https://www.williams-sonoma.com/products/all-clad-gourmet-slow-cooker-with-all-in-one-browning/
Maybe you can find it (or a similar model) online somewhere else? I do love it!
I made this last year and it was fantastic. I was just given some apples so I’m going to make it again! Thank you for the recipe.
Thank you, Tonya! We’re so glad you enjoyed it enough to make again!