Slow Cooker Apple Butter (Easy Homemade Recipe)

This post may contain affiliate links, please read my disclosure policy for details.

This Easy Slow Cooker Apple Butter is cozy, simple, and full of fall flavor. Just toss everything in and let the crockpot do the work.

Homemade Apple Butter in a glass jar with a serving spoon on a cutting board with apples and a biscuit with apple butter on it with a plaid napkin

This is one of those fall staples in our house. I love piling it on a warm biscuit or a slice of sourdough bread, but the good homemade jars can get expensive fast. Once I realized I could just chop up some apples, add a few cozy spices, and let the slow cooker do the work all day, I was sold. Bonus: your whole house smells amazing while it cooks. Cozy apples and warm spices? Yes, please! This recipe makes plenty to enjoy all fall long or share a jar with someone you love.

Why You’ll Love This Recipe

So easy: Just add everything to the slow cooker and let it do the work.
Simple ingredients: Made with apples, warm spices, maple syrup, and a few pantry staples.
Perfect for fall: Cozy, warm, and makes your whole house smell amazing.
Naturally sweet: Sweetened with apples and maple syrup instead of loads of added sugar.
So versatile: Spread it on toast, biscuits, pancakes, waffles, or swirl it into oatmeal and yogurt.

Ingredients You’ll Need

a flat lay of the ingredients needed for this recipe

Apples: Use a mix of sweet and tart apples for the best flavor.
Maple syrup: Adds just enough natural sweetness without overpowering the apples.
Apple cider or apple juice: Helps the apples cook down and adds even more apple flavor.
Lemon juice: Brightens the flavor and balances the sweetness.
Cinnamon: Gives the apple butter that classic warm, cozy flavor.
Nutmeg, cloves, and allspice: Add depth and make it taste extra fall-inspired.
Sea salt: Brings all the flavors together.
Vanilla extract: Adds a warm, sweet finishing touch.

How to Make Slow Cooker Apple Butter

Please see the recipe card at the bottom of this post for the full recipe details

Prepare the Apples. Core the apples and cut them into small chunks, about 1-inch pieces. You can leave the peels on for an easier recipe since they will soften and blend right into the apple butter.
Add Everything to the Slow Cooker. Add the chopped apples, maple syrup, apple cider or juice, lemon juice, cinnamon, nutmeg, cloves, allspice, and sea salt to the slow cooker. Stir everything together until the apples are well coated.
Slow Cook the Apples. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the apples are very soft and beginning to break down.
Blend Until Smooth. Use an immersion blender to blend the cooked apples directly in the slow cooker until smooth and creamy. If you do not have an immersion blender, carefully blend the mixture in batches in a regular blender.
Thicken the Apple Butter. Stir in the vanilla extract. Continue cooking on LOW with the lid slightly cracked for another 1–2 hours, stirring occasionally, until the slow cooker apple butter is thick, dark, and spreadable.
Cool and Store. Let the homemade apple butter cool completely before transferring it to jars or airtight containers. Store it in the refrigerator and enjoy.

Recipe Tips

Use a mix of apples: Combining sweet and tart apples gives the apple butter the best flavor.

Cut apples evenly: Similar-sized pieces will cook down more evenly.

Leave the peels on: They soften during cooking and blend right in, making prep even easier.

Blend really well: An immersion blender works best for getting that smooth, silky texture.

Let it thicken: The extra cook time with the lid cracked is what gives apple butter its thick, spreadable consistency.

Taste before adding more sweetness: Apples vary, so you may find it sweet enough without adding anything extra.

How to Store

Let the apple butter cool completely before transferring it to an airtight container or glass jar.

Refrigerator: Store for up to 2 weeks.
Freezer: Freeze for up to 3 months in a freezer-safe container, leaving a little room at the top for expansion.

Thaw frozen apple butter overnight in the refrigerator and stir before serving.

How to Serve

Spread it on warm toast, biscuits, English muffins, or sourdough.
Spoon it over pancakes, waffles, or French toast.
Swirl it into oatmeal, yogurt, or cottage cheese.
Add it to a fall-inspired snack board with crackers and cheese.
Use it in baking for muffins, breads, or other cozy fall treats.
Or just enjoy a spoonful straight from the jar.

the apple butter in a glass jar with the apple butter on a serving knife on a cutting board with apples and a plaid napkin around it

Frequently Asked Questions

A mix of sweet and tart apples works best. Honeycrisp, Fuji, Gala, Granny Smith, and Pink Lady are all great options. I used Fuji and Granny Smith this time.

No. You can leave the peels on, especially if you plan to blend the apple butter well with an immersion blender.

Yes. Add about 4–6 whole cloves while the apples cook, then remove them before blending.

Yes. Apple juice works well, or you can use a small amount of water if needed.

It should be dark, thick, smooth, and spreadable. If it still looks thin after blending, let it cook longer with the lid slightly cracked.

More Apple Recipes You’ll Love

Equipment

slow cooker

Ingredients

5 pounds apples cored and cut into 1-inch chunks
1/2 cup pure maple syrup
1/4 cup apple cider or apple juice
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves or 4-6 whole cloves
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
1 teaspoon vanilla extract

Instructions

Add the chopped apples to a 6-quart slow cooker.
Pour in the maple syrup, apple cider, and lemon juice. Add the cinnamon, nutmeg, cloves, allspice, and sea salt.
Stir everything together until the apples are evenly coated.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the apples are very soft and beginning to break down.
Use an immersion blender to blend the apples directly in the slow cooker until smooth and creamy.
Stir in the vanilla extract.
Continue cooking on LOW with the lid slightly cracked for 1–2 hours, stirring occasionally, until the apple butter is thick, dark, and spreadable.
Let the apple butter cool completely before transferring it to jars or airtight containers.

Notes

A mix of sweet and tart apples gives the best flavor.
You can leave the peels on if you plan to blend the apple butter well.
If using whole cloves instead of ground cloves, add 4–6 whole cloves while cooking and remove them before blending.
If the apple butter is too thin, continue cooking with the lid cracked until it reaches your desired consistency.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Did you make this recipe?

I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!

Tag @simplychelseahome on Insta