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.
That sounds wonderful. What a beautiful caramel color too!
Thanks, Michele! 🙂
OMG, I started this last night and it is delicious! This is my first time canning and this recipe is exactly what I was looking for! Thank you for sharing it.
That’s awesome, Margaret! I hope you enjoy many jars in the months ahead. 🙂
There is nothing here that I don’t like! I made Apple Butter in the Crockpot last year for the first time. It is all gone now. Pinning! Thanks for sharing at Home Matters. Please be sure to come back with more of your creativity!
Hi, Shirley! My boys were just eating the stuff out of the jar with spoons this evening! It’s so good, and it doesn’t last long around here. 🙂
Hi, Blair – I’m visiting from Show Stopper Saturday. Your apple butter sounds AMAZING! I am pinning this and will make it at some point. Thanks so much for the inspiration! – Bre @ Average But Inspired
Hi, Bre! Thanks for stopping by and thanks for the pin! I hope that you have a chance to give the recipe a try!
Hi, I found you at Show Stopper Saturday. This apple butter sounds delicious. I’ve never tried apple butter before, but I have a TON of apples chopped up and frozen ready to use and I think I know where some of them are going now! Pinned!
Hi, Stacey! Thanks so much for visiting. I hope that you give it a try. My family LOVES this stuff!
I have 2 bushels of Apple’s and can not wait to try this apple butter recipe. I have one question…I’m going to turn the crock pot on low of a night and let it cook until the next morning. Is it going to be ok without stirring it occasionally?
Hi, Tracy! That’s great — I know you’ll love it. My boys eat the stuff by the spoonful (and I do, too!). To answer your question: yes, it’s totally fine to let it cook overnight without stirring it. That’s how I do it, and it works perfectly. Just give it a good stir when you get up in the morning!
Hi Blair,
Thank you so much for getting back to me so quickly! I’m going to head to the kitchen now and start oeeking and slicing!! I can’t wait foe the smell to permiate my house!!! Thanks again and keep those amazing recipes coming!!!
Hi Blair,
I just wanted to let you know that I made my very 1st ever, batch of YOUR Homemade Apple Butter. How did it turn out for me…..AMAZING!!! I’ve looked at many, many recipes and found myself coming back to your website. I coykdnt be more pleased with this recipe! It was so simple to make, it has a beautiful deep color to it and the flavor is awesome! I can’t wait to make some homemade biscuits for supper tonight! Thanks again for sharing!!!
Yay! That’s great news, Tracy! I’m so glad that you loved it as much as we do. 🙂 And it’s so easy, right? Thanks for letting me know how it turned out, and thanks for reading the blog. Enjoy, and happy fall!
I will for sure be trying this. I’m like your boys… I can eat homemade apple butter with a spoon. I love it on biscuits and cornbread! Which apples work best? Do you recommend any particular one? Thanks for the great, easy recipe.
Hah! Dina, I’m planning to make another batch of it within the next few days. I have a refrigerator full of apples just waiting for me…
I have used a variety of apples with this recipe, and most of them work great. I would go with something sweeter (as opposed to too tart), so not too many Granny Smith apples. I often use a mix of different varieties, too…since that’s what we always end up with from the orchards. I’m using a combination of Ginger Gold and Rambo apples this week, but Rome, Macintosh, Red Delicious, or similar varieties have all worked well in the past. Enjoy!
And we love it on biscuits and cornbread, too!! THE BEST. 🙂
Thanks, Blair, for the response. I envy your access to orchards. Hard to come by here in TX! I’m at the mercy of the grocery store. I’ll take your advice and select different varieties.
You’re very welcome! Enjoy, Dina!
I have never ever made apple butter before, but after a trip to the orchard this past weekend I had way too many golden delicious apples that I had to do something with. I didn’t think they would fill up my crockpot like you said, so I bought some gala apples at the store and some Envy apples which I have never heard of, but they are very crisp and sweet. I cooked them all day and followed your recipe exactly as you said, and it is CRAZY good!!!! I am not exaggerating that it’s the best apple butter we’ve had! Thank you, Blair for posting this wonderful recipe. I love your blog and everything I make from here is good, but this is by far, the winner!
Yay! I’m so glad to know that you love it as much as we do, Jean! 🙂 It’s so darn easy, too! I bet your house smells amazing right now. That’s one of the best side benefits!
I read your recipe and it sound real good. My mom use to make apple butter, apple sauce and apple jelly every year but she has long pasted and I miss her very much but I never had the chance to get the recipe from her before she pasted so I’m now on a mission to try and recapture her recipe or something close to it and I have looked at several recipes before I got to yours so I’m going to start off with your first and hope I donot have to look any farther. So can u tell me if I am gonna can some of this apple butter how many jars can I get out of this recipe? Thank You very much. And by the way I am not on any social media site so could you please email me back with the info that I have left below.
Hi, Annette! I hope you’ll give it a try! This recipe makes about 6 cups of apple butter, so you can calculate the number of jars you’ll need based on the size jar that you want to use.
Yum! This looks delicious… can you believe I’ve never had homemade apple butter. Seems kind of silly when I see how easy it is to make!
It’s definitely easy! I hope you love it! 🙂
Probably a stupid question, but do the cloves have to be whole or ground?
Not a stupid question! 🙂 I always use ground cloves.
You stated that you can freeze the cooked apple butter. How do you go about doing this? What containers do you store them in?
Hi, Crystal! Yes — I freeze this each year! When the apple butter is cool to the touch, just fill a freezer-safe container (such as a glass mason jar), leaving 1/2-inch head space in each container. Seal the lids and place in the freezer. It will be good for up to 1 year. Once thawed, it will be fresh in the refrigerator for up to 3 weeks. 🙂
Thanks a bunch!!! I am currently waiting for the Apple Butter to cool, hopefully it will make it to the canning process. We keep taste -testing it ????
Yay! I bet it tastes (and smells) amazing! Enjoy. 🙂
Hi! I am trying this as a variation on my usual apple butter- I didnt peel them though I like the skin on:). Its been almost 5 hrs and I need to leave house soon.. if i switch setting to 2 hrs on low and then it automatically switches to keep warm is that ok? I jave find its hard to mess apple butter up but a little nervous .. thanks! It smells amazing in here.
Yes, that should totally be fine! I agree — it’s hard to mess up apple butter. 🙂
One mor comment! this was delicious except so thick I hd to keep adding water just to get vitamix to blend. For my next batch, planning to blend after the initial 6 hours and then letting it thicken..
What are the proper canning procedures for this recipe? Do you know?
Hi, Michael! I canned this recipe today and included the full instructions in the post above. Let me know if you give it a shot! 🙂
Thank you so much blair! I figured it would be about the same as other things iv’e processed but I wanted to be sure before I actually did it. BYW, Iv’e been to literally hundreds of recipe sites and yours is my favorite. Your recipes are top notch, the site is user friendly and you interact with your followers. THANKS!.
Thank you so much for your kind words, Michael!
Sorry to bother you again but could you tell me how to upload an avatar? Iv’e done it a thousand times but can’t figure it out on this site.
Hi, Michael! I can try to answer cooking questions, but the tech stuff is a different story! 🙂 I don’t think that you have to upload an avatar for my site specifically — instead, it pulls the avatar associated with the email address that you use to leave the comment. So my avatar that appears is the avatar that I have associated with my gmail account. I would go to your gmail and add the avatar that way. It should then show up here as well. I think!
is there a substitution for cloves?
Hi, Donna! Not a specific substitute — you can just omit the cloves, or add more of the other warm spices instead (for instance, a touch more cinnamon). Enjoy!
So happy to find your recipe again! I am pretty sure this is the recipe I used last year to can apple butter and my family raves about it! Thanks for a great recipe! Can’t wait to make it again soon!
Oh, good! We love it so much, too. Hope you enjoy!
Hi:
Can I use steviq sugar?
Hi:
Can I use stevia sugar?
Hi, Charlene! I’ve never tried it that way, but I think it would probably work fine. You may want to decrease the amount of stevia that you use, though — I know that sugar substitutes can be much sweeter than regular sugar. Let me know how it works if you give it a try!
Making this tonight. I can’t wait to try it tomorrow. This is my first time making apple butter but I think your recipie is the best.
Great! I hope you love it, Ila!
I found your recipe yesterday… Made it today! OMG it’s amazing!
I had planned on canning it but, it’s been a long day. So do I leave it cool on the counter and then fridge or just put it in the fridge? I’m unclear without canning lol
Thank you for this amazing recipe!!
Hi, Annie! I’m so glad that you love it! No worries — you definitely don’t need to can the apple butter. Just keep it in the fridge for about 7-10 days or in the freezer for up to 3 months. 🙂