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Slow Cooker Apple Butter in a glass jar with apples, apple butter on a biscuit and a plaid napkin around it all on top of a cutting board

Slow Cooker Apple Butter

This easy slow cooker apple butter is cozy, simple, and full of warm fall flavor. Just add everything to the crockpot and let it cook down into a thick, smooth, naturally sweet spread.
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Prep Time:15 minutes
Cook Time:10 hours
Total Time:10 hours 15 minutes
Course: Breakfast, condiment
Cuisine: American
Keyword: crockpot apple butter, homemade apple butter, slow cooker apple butter
Servings: 4 cups

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

  1. Add the chopped apples to a 6-quart slow cooker.
  2. Pour in the maple syrup, apple cider, and lemon juice. Add the cinnamon, nutmeg, cloves, allspice, and sea salt.
  3. Stir everything together until the apples are evenly coated.
  4. 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.
  5. Use an immersion blender to blend the apples directly in the slow cooker until smooth and creamy.
  6. Stir in the vanilla extract.
  7. Continue cooking on LOW with the lid slightly cracked for 1–2 hours, stirring occasionally, until the apple butter is thick, dark, and spreadable.
  8. 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.