This easy Slow Cooker Apple Butter is made with peeled apples, a splash of lemon juice, brown sugar, and warm spices, then cooked low and slow until soft and deeply flavored. If you love sleeping, this is the one for you. Put it on before bed, blend it smooth in the morning, and enjoy thick, silky apple butter.
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The overnight method for making Apple butter is my favorite because there is almost nothing to do. Put everything in the slow cooker before you go to bed, cook it on LOW for about 8 hours, and forget about it until morning. No stirring required. And if you sleep in and it goes an extra hour or two, that's completely fine.
BUT WAIT - If you would rather make your apple butter during the day, I have included a faster HIGH setting method too. Either way, this small batch makes about 2 cups, which is somewhere in between "is this gonna be enough?" and "is my whole life apple butter now?" Need even more? The recipe can easily be doubled.
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Why you'll love this recipe
- Small batch - This recipe makes about 2 cups of apple butter, which I find is just the right amount for most of us. You can easily double it when you want more.
- Truly hands-off - Cook the apples on LOW overnight for about 8 hours. You do not have to stir them, check on them, or get up in the middle of the night because your apple butter needs attention.
- Two cooking options - Make it overnight on LOW or cook it during the day on HIGH for about 4 hours.
- Smooth texture - Peeling the apples and pureeing them in a blender gives the finished apple butter an especially smooth, silky texture.
- Freezer-friendly - Keep a jar in the refrigerator and freeze the rest if you make a double batch.
- Made for breakfast - Spread it on biscuits, toast, English muffins, pancakes, waffles, or pretty much anything that looks like it needs apple butter.
In short, this is the lazy person's way to make apple butter that will keep you happy and fed all year long!
Ingredients & Substitutions
Everything you need to prepare this recipe is shown in the photo below. Let's go over the major ingredients and how they can be substituted if needed.
(p.s. yes I am fully aware that there are far too many apples in this picture, but they were pretty. what can I say?)
- Apples - I like Gala or Fuji apples because they are naturally sweet and soften beautifully during the long cooking time. You can also use a combination of sweet and tart apples, such as Honeycrisp, Jonagold, or Granny Smith. I now recommend peeling the apples before cooking. I have tested it both ways and prefer the much smoother texture I get without the skins.
- Brown sugar - Adds sweetness along with a deeper caramel flavor. You can substitute granulated sugar or use a combination of the two, although the flavor will be a little lighter.
- Cinnamon - The main spice in the apple butter. You can substitute apple pie spice if that is what you have.
- Nutmeg - I prefer freshly grated nutmeg, but ground nutmeg works just fine.
- Cloves and allspice - Just a small amount of each adds depth without overwhelming the apples. If you prefer a simpler cinnamon apple flavor, you can leave them out.
- Vanilla extract - Added after the apples have finished their initial cooking time. It rounds out all those warm apple and spice flavors.
See recipe card below for a full list of ingredients and measurements.
Variations
Homemade apple butter is endlessly customizable. Here are a few ideas:
- Maple Apple Butter - Replace some of the brown sugar with pure maple syrup for a deeper maple flavor.
- Less Sweet Apple Butter - Reduce the brown sugar slightly, especially if you are using very sweet apples.
- Extra Spiced Apple Butter - Increase the cinnamon or add a little more nutmeg, cloves, or allspice to taste.
- Pear and Apple Butter - Replace some of the apples with ripe pears for a slightly different Fall flavor.
- Tart Apple Butter - After blending, add a small splash of lemon juice or apple cider vinegar if you would like to balance the sweetness.
Cynthia's Recipe Review
Every year I look forward to apple season because it means I get to fill my slow cooker with apples and spices and let the my house smell like an episode of the Gilmore Girls. The first time I spread this on one of my Grandma's biscuits, I knew I would never need to buy a jar of apple butter again. It's spoon-licking good.
Equipment
This small-batch apple butter makes about 2 cups, so you do not need a huge slow cooker. I use a standard 3-quart slow cooker and there is plenty of room.
The actual Crock-Pot brand still makes a machine very similar to the one I used probably 30 years ago but, since I do not want a repeat of the "This Is Us" slow cooker tragedy, I have a newer one. I'm just saying, you do not need one with 47 digital settings that will roast a turkey and launch a space shuttle. This is one time it is OK to be basic.
You will also need a blender for the smoothest finished texture. A regular countertop blender is my preferred method, but an immersion blender works if that is what you have.
If you double the recipe, make sure your slow cooker is large enough to comfortably hold the extra apples without filling it all the way to the top.
Step-by-Step Instructions
Making apple butter in your slow cooker is so simple, and these step-by-step instructions will walk you through it. Just follow along and your house will smell like a Fall candle in no time.
Step 1: Peel, core, and cut the apples into large chunks.
Step 2: Place the apples in a large mixing bowl. Add the brown sugar, cinnamon, nutmeg, cloves, allspice, a squeeze of lemon, and salt. Toss really well until the apples are evenly coated.
Note: I prefer mixing everything in a separate bowl instead of directly in the slow cooker. When you toss everything inside the slow cooker, sugar and spices can get smeared high up the sides where there are no apples to protect them. Those bits can cook too hard or burn and affect the flavor. One more bowl to wash, all for a good reason.
Step 3: Transfer the coated apples and everything remaining in the bottom of the mixing bowl to your slow cooker. Cook eight hours on low or four hours on high.
Step 4: Stir in the vanilla extract. Carefully transfer the cooked apples and all their juices to a blender. You can also use an immersion blender (stick blender) right in the slow cooker.
Blender safety: When blending hot apples, remove the center cap from the blender lid and loosely cover the opening with a thickly folded kitchen towel. This allows steam to escape while helping to catch any splatters. Start the blender on low, then gradually increase the speed as needed.
Step 5: Puree until completely smooth.
Step 6: Pour the blended apple mixture back into the slow cooker. Leave the lid off and cook on LOW for 1 more hour. This allows some of the extra moisture to evaporate and concentrates the apple flavor.
Note: Your apple butter will continue to thicken as it cools, so it does not need to be extremely thick while it is still hot.
Cool and store: Transfer the apple butter to clean glass jars or airtight containers and allow it to cool before covering and refrigerating. This recipe makes about 2 cups of smooth apple butter. Refrigerate for up to 3 weeks or freeze for longer storage.
Apple butter thickens as it cools, to a softened butter consistency, making it perfect for spreading on sandwich bread, whole wheat bread, pancakes and waffles, or english muffins.
Cynthia's Helpful Tips
- Apples - Gala and Fuji are my go-to apples, but using a mixture of sweet and tart apples gives the apple butter a little more complexity.
- Peel the apples - Yes, it adds a few minutes of prep. After making apple butter both ways, I think it is worth it. Peeled apples give me the smoothest finished texture.
- Use a separate mixing bowl - Toss your apples with the sugar and spices before transferring them to the slow cooker. This keeps sugar and spices from getting stuck high on the sides of the cooker where they can overcook or burn.
- Do not stir - There is no reason to stir the apples during the initial cooking time. Keep the lid closed and let the slow cooker do its job.
- Don't worry about sleeping in - Eight hours on LOW is plenty, but another hour or two is not going to ruin your apple butter. This recipe is supposed to make your morning easier, not give you something else to set an alarm for.
- Blend it smooth - I prefer a countertop blender for the silkiest apple butter. An immersion blender works too, although the texture may not be quite as smooth.
- Give it the final hour - After blending, return the apple butter to the slow cooker and cook it uncovered on LOW for 1 hour. This allowed excess liquid to evaporate and made a big difference in the final taste and texture in my testing.
- Do not judge the texture while it is hot - Apple butter thickens as it cools and thickens even more after it has been refrigerated.
- Sweetness - Taste after blending. If it tastes sweeter than you would like, another small splash of lemon juice or apple cider vinegar can help balance it.
- Storage - Refrigerate for up to 3 weeks or freeze for up to 6 months. Thaw frozen apple butter overnight in the refrigerator.
- Enjoy - Nothing is ever going to beat spreading this smooth apple butter on one of my flaky buttermilk biscuits. Sprinkle on a little flaky sea salt and thank me later.
Recipe FAQs
Absolutely. This recipe makes about 2 cups, so double all of the ingredients if you would like a larger batch. Just make sure your slow cooker is large enough to hold the apples comfortably without being filled to the very top. The cooking time should be similar, although a very full slow cooker may need a little additional time for the apples to become completely soft.
I recommend it. I originally made my apple butter without peeling the apples, but after testing the recipe again with peeled apples, I much preferred the smoother texture. It takes a few more minutes up front, but I think the finished apple butter is better.
No. Cover the slow cooker and leave it alone during the initial cooking time. There is no need to stir the apples while they cook, and it actually releases some of the trapped heat that is needed for full softening of the apples.
Yes. Cook the apples covered on HIGH for about 4 hours, or until they are completely soft. Blend as directed, then return the apple butter to the slow cooker and cook uncovered on LOW for another hour.
This recipe has not been tested for canning, so I do not recommend using it for shelf-stable storage. For longer storage, freeze the finished apple butter or use a recipe that has specifically been developed and tested for safe canning.
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Overnight Slow Cooker Apple Butter
Recommended Equipment
- Immersion blender optional
Ingredients
- 1 ½ pounds apples such as Gala, Fuji, or a combination of sweet and tart apples, (3 to 4 apples) peeled, cored, and cut into large chunks
- 2 teaspoons lemon juice
- ½ cup brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg freshly grated if possible
- ¼ teaspoon kosher salt
- Small pinch ground cloves about 1/16 teaspoon
- Small pinch ground allspice about 1/16 teaspoon
- 1 ½ teaspoons vanilla extract
Instructions
- Peel and core the apples and cut them into large chunks.
- Place the apples in a large mixing bowl. Add the lemon juice, brown sugar, cinnamon, nutmeg, salt, cloves, and allspice. Toss thoroughly until all of the apples are evenly coated.
- Transfer the apples and any sugar and spices remaining in the bottom of the bowl to a clean slow cooker.
- For the overnight method, cover and cook on LOW for 8 hours. There is no need to stir.
- For the same-day method, cover and cook on HIGH for about 4 hours, or until the apples are extremely soft.
- Stir in the vanilla extract.
- Carefully transfer the apples and their juices to a countertop blender and blend until completely smooth. Work in batches if necessary and follow your blender manufacturer's directions for blending hot foods.
- Alternatively, use an immersion blender directly in the slow cooker and blend until as smooth as possible.
- Pour the blended apple mixture back into the slow cooker. Cook uncovered on LOW for 1 hour, or until slightly thickened.
- Transfer to clean jars or airtight containers and cool. The apple butter will continue to thicken as it cools and chills.
- Refrigerate for up to 3 weeks or freeze for up to 6 months.
Save this recipe
We'll email it to you.Notes
- This recipe makes approximately 2 cups of apple butter. For a larger batch, double all of the ingredients. Make sure your slow cooker has enough capacity to comfortably hold the additional apples.
- I recommend peeling the apples. After testing the recipe with and without the skins, I prefer the smoother texture of apple butter made with peeled apples.
- Toss the apples with the sugar and spices in a separate mixing bowl before transferring everything to the slow cooker. This helps keep sugar and spices from sticking to the upper sides of the slow cooker, where they can overcook or burn.
- There is no need to stir during the initial cooking time.
- Eight hours on LOW is ideal for the overnight method, but an additional hour or two will not hurt the apples.
- For a same-day version, cook covered on HIGH for about 4 hours before blending.
- A countertop blender produces my favorite smooth, silky texture. An immersion blender can also be used.
- Do not skip the final uncovered hour after blending. It allows excess moisture to evaporate and gives the apple butter a thicker, more concentrated texture.
- Apple butter thickens considerably as it cools, so do not overcook it based on how it looks while hot.
- Refrigerate for up to 3 weeks or freeze for up to 6 months. Thaw frozen apple butter overnight in the refrigerator.
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