This easy Slow Cooker Apple Butter recipe is a delicious Fall treat that can be enjoyed on toast, pancakes, or even as a topping for ice cream. Best of all, it requires no peeling of apples!
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If you have a pile of apples and a slow cooker, you're just a bedtime away from the richest, smoothest Slow Cooker Apple Butter you'll ever taste. The best part? You don't even have to peel your apples. That means less prep, more flavor, and a silky spread thanks to a quick blitz with an immersion blender (or blender) at the end.
This is the kind of Fall recipe that makes your kitchen smell like cinnamon and hugs, and it's so simple you'll wonder why you haven't been making it every Autumn on repeat. You're going to want to spread it on toast, swirl it into a parfait, stir it into a cafe latte, or just eat it with a spoon.
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Why you'll love this recipe
- No peeling - Saves prep time while thickening your apple butter and boosting flavor and nutrition.
- Hands-off cooking - The slow cooker does almost all the work while you sleep (or go to work 😔)
- Rich flavor - A warm spice blend makes every bite cozy and comforting.
- Freezer-friendly - Store it for months and enjoy apple season year-round.
- Versatile - Delicious on biscuits, pancakes, yogurt, oatmeal, or ice cream.
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.
- Apples - I like Gala or Fuji apples for their natural sweetness and their soft texture after cooking, but you can use a mix of sweet and tart apples like Honeycrisp, Jonagold, or Granny Smith.
Brown sugar - Adds depth and richness. You can substitute with white sugar, or go half and half, but the flavor will be lighter.
Cinnamon - The key spice for warmth. Substitute apple pie spice for a shortcut. - Nutmeg - Freshly ground is best, but ground nutmeg works too.
- Cloves and allspice - Both add depth and complexity, but you can leave them out if you prefer a milder flavor.
- Vanilla extract - Adds smooth sweetness. Optional but recommended.
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 - Swap half of the brown sugar for pure maple syrup.
- Spicy Apple Butter - Add a pinch of cayenne or a splash of apple cider vinegar for tang and heat.
- Cider Apple Butter - Replace part of the sugar with apple cider for a deeper apple flavor.
- Chunky Apple Butter - Blend only half the apples for a more rustic texture.
- Pear and Apple Butter - Replace half of the apples with ripe pears for a delicate twist.
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. I love how this No-peel Apple Butter makes this even easier, and the skins blend in so smoothly that no one would ever know. 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 apple butter recipe makes about 4 cups, of deliciously smooth apple butter. I use a standard-size 3 quart slow cooker to make it and there's plenty of room. The actual brand Crockpot makes the exact same machine I used probably 30 years ago but, since I don't want a repeat of the "This Is Us" slow-cooker tragedy, I have a new one. I'm just saying - you don't need a fancy slow-cooker with all kinds of digital settings that will roast a turkey and launch a space shuttle. This is one time it's OK to be basic.
(p.s. If you want to make a double batch, you may need to use a larger slow cooker.)
Quick Recipe Video
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: Wash, core, and cut apples into large chunks. No peeling required. Place them in the bottom of your slow cooker.
Step 2: Add the brown sugar, cinnamon, nutmeg, cloves, allspice, and salt.
Step 3: Toss the apples to coat them evenly.
Step 4: Cover and cook on LOW for 10 hours. Go to bed. Stir once or twice during cooking if you get up to go to the bathroom. After 10 hours, add the vanilla extract.
Step 5: Use an immersion blender (stick blender) right in the slow cooker (or carefully transfer in batches to a blender) to puree until completely smooth.
Step 6: Cook uncovered on LOW for 2 more hours, or until thickened to the consistency of applesauce.
Finish: Transfer to glass jars, leaving ½ inch headspace. Cool completely before sealing. Refrigerate 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 some sandwich bread , english muffins, or honey wheat bread. All toasted of course.
Cynthia's Helpful Tips
- Apples - Gala apples are my go to, but mixing sweet and tart apples creates a great balance of flavor.
- Skins - No need to peel. The skins blend in smoothly and their natural pectin helps thicken the butter.
- Texture - Apple butter thickens as it cools, so don't overcook in the last stage.
- Sweetness - Taste after blending and adjust. Add a splash of lemon juice or apple cider vinegar if it's too sweet for your liking.
- Storage - Refrigerate for up to 3 weeks, or freeze for up to 6 months. Always thaw frozen apple butter in the fridge, never at room temperature.
- Enjoy - Nothing is ever going to beat spreading this smooth apple butter on one of my flaky buttermilk biscuits. Oh, and sprinkle on a little flaky sea salt and thank me later.
Recipe FAQs
Yes, as long as you use a large slow cooker. If you try to double the ingredients in a smaller one, you would have to cook it longer, and that could cause scorching.
No, the flavor and texture will not be the same. Whole apples are essential.
A regular blender works fine. Blend in small batches and be careful with the hot liquid. Let the apples cool for about 15 minutes, only fill the blender halfway, drape a towel over the top of the secured lid, blend on low at first, releasing steam every few pulses, and then blend to your desired consistency.
This recipe has not been tested for canning. For longer storage, freezing is the safest method, or use my friend Elizabeth's canned apple butter technique. She's the true expert at all things canning.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Overnight Slow Cooker Apple Butter
Recommended Equipment
- Immersion blender OR ⤵️
Ingredients
- 3 pounds apples Gala, Fuji, or a mix, unpeeled, cored, and cut into large chunks
- 1 cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg freshly grated, if possible
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 1 tablespoon vanilla extract
Instructions
- Place the chopped apples in the bottom of a slow cooker.
- Add sugar, cinnamon, nutmeg, cloves, allspice, and salt. Stir to coat the apples.
- Cover and cook on LOW for 10 hours, stirring a couple of times, if you wake up.
- Stir in the vanilla extract.
- Blend with an immersion blender until completely smooth.
- Cook uncovered on LOW for 2 more hours, or until thickened to the consistency of applesauce.
- Transfer to glass jars, leaving ½ inch headspace. Cool completely before sealing. Refrigerate or freeze.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
- No need to peel the apples. The skins blend in smoothly and the natural pectin helps thicken the apple butter.
- Refrigerate up to 3 weeks or freeze up to 6 months.
- To thaw, place frozen apple butter in the refrigerator overnight.
- Apple butter thickens as it cools, so allow jars to fully chill before deciding if it needs more cooking.
- Adjust sweetness to taste after blending by adding more sugar or balancing with a splash of lemon juice or apple cider vinegar.
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