Description
This easy slow cooker apple butter requires no peeling and delivers a deeply flavored, velvety spread that tastes like fall in a jar. Simply chop, dump, and let the slow cooker do the work for a rich, spiced apple butter perfect for toast, oatmeal, or pancakes.
Ingredients
- Apples (about 4 pounds, or roughly 8-10 medium apples)
- Granulated Sugar (1 cup)
- Light Brown Sugar (½ cup, packed)
- Ground Cinnamon (2 teaspoons)
- Ground Cloves (½ teaspoon)
- Ground Nutmeg (¼ teaspoon, freshly grated if possible)
- Salt (¼ teaspoon)
- Vanilla Extract (1 teaspoon)
- Lemon Juice (1 tablespoon, fresh squeezed)
- Water (¼ cup)
Instructions
- Prep the apples. Give your apples a good rinse under cold water to remove any dirt or wax. You don’t need to dry them perfectly. Cut each apple into quarters, then cut out the core and seeds. Don’t worry about getting every single seed—the blender will pulverize any stragglers. Roughly chop the quarters into 1 to 2-inch chunks. The pieces don’t need to be uniform; they’re going to cook down anyway. Toss them directly into the slow cooker as you go.
- Add the sugars and spices. Sprinkle the granulated sugar, brown sugar, cinnamon, cloves, nutmeg, and salt over the chopped apples. Give everything a good stir with your wooden spoon until the apples are coated. At this point, it will look like a lot of sugar and not much else—don’t worry, the apples will release their juices as they heat up.
- Pour in the liquid. Add the water, lemon juice, and vanilla extract. Stir once more to combine. The liquid should pool at the bottom of the slow cooker. If your apples are very dry, you can add an extra tablespoon or two of water, but you probably won’t need it.
- Cook on low for 8-10 hours. Cover the slow cooker with the lid and set it to low. I know it’s tempting to use the high setting, but low is really the way to go here. The long, gentle cooking time allows the apples to break down completely and the flavors to meld and deepen. After about 4 hours, give it a stir. You’ll notice the apples have softened and are starting to fall apart. The color will be a warm, golden brown. Stir again at the 6-hour mark. By hour 8, the apples should be very soft and …
- Blend until smooth. Once the apples are tender and the mixture has thickened, it’s time to blend. If you’re using an immersion blender, simply plunge it into the slow cooker and blend until the mixture is completely smooth. Be careful not to splatter—it’s hot. If you’re using a countertop blender, let the apple butter cool for 10-15 minutes, then transfer it in batches. Fill the blender no more than halfway, leave the lid slightly ajar (remove the center cap), and cover with a kitchen towel to l…
- Simmer uncovered (optional, for thicker consistency). If you prefer a very thick, spreadable apple butter, leave the slow cooker on low with the lid off for another 30-60 minutes. Stir occasionally. This allows more moisture to evaporate and concentrates the flavor even further. I usually do this step because I like my apple butter thick enough to hold its shape on a spoon.
- Cool and store. Turn off the slow cooker and let the apple butter cool to room temperature. It will continue to thicken as it cools. Once cool, transfer it to clean, dry glass jars. Leave about ½ inch of headspace at the top if you plan to refrigerate, or follow proper canning procedures for long-term storage. Seal the jars and refrigerate for up to 3 weeks, or freeze for up to 6 months.
Notes
Don’t skip the salt—it balances the sweetness and deepens flavors. Use a mix of sweet and tart apples for best flavor. Watch for scorching in the last hour; stir frequently. The apple butter tastes better after a day or two in the fridge as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 11
- Sodium: 30
- Carbohydrates: 13
- Fiber: 1.5
Keywords: apple butter, slow cooker apple butter, no peel apple butter, easy apple butter, fall recipe, homemade apple butter