Slow Cooker Apple Butter

Craving that cozy, spiced-up autumn vibe without babysitting a pot? This Slow Cooker Apple Butter is your set-it-and-forget-it ticket to silky, caramelized perfection. Just chop, dump, and let your crockpot do the heavy lifting. For another crockpot win, try this crockpot shredded chicken .

Why You’ll Love It

Low effort, big reward: Throw everything in and walk away—your house will smell like fall in a jar.
Flavor depth: Slow cooking caramelizes sugars for a naturally rich, spiced spread.
Versatile: Spread on toast, swirl into oatmeal, glaze pork, or gift in jars.
Freezer- and canning-friendly: Stock your pantry or freezer for months.

Ingredients

4 lbs apples (mix of Gala, Fuji, Granny Smith, Honeycrisp)
1 cup granulated sugar (adjust to taste)
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp salt
1 tsp vanilla extract

Equipment

6-quart slow cooker
Immersion blender or standard blender
Sharp knife & cutting board

Slow cooker filled with glossy apple butter and a ladle — Low and slow cooking builds caramelized depth.

Instructions

Prep apples: Wash, core, and roughly chop. Leave skins on for natural pectin and color.
Load the slow cooker: Add apples. Mix sugars, cinnamon, cloves, allspice, and salt; sprinkle over apples and stir well.
Cook low & slow: Cover and cook on LOW 10–12 hours (overnight works great) until dark and fragrant.
Blend smooth: Puree with immersion blender in the crock. Or carefully batch-blend in a standard blender once slightly cooled.
Thicken (optional): For thicker butter, cook uncovered on HIGH 1–2 more hours, stirring occasionally.
Finish: Stir in vanilla. Cool completely before storing.

Storage

Refrigerator: Airtight jars/containers up to 3 weeks.
Freezer: Up to 1 year (leave 1-inch headspace).
Canning: Water-bath process for shelf-stable storage.

Tips & Variations

Apple mix matters: Use both tart and sweet varieties for balance.
Spice it differently: Try cardamom, nutmeg, or star anise for a twist.
Refined sugar-free: Replace sugar with maple syrup or honey (expect a looser texture).
Boozy boost: Add a splash of bourbon or dark rum with the vanilla.
Pair with fall bakes: Serve alongside pumpkin bread or apple crisp with oats .

Common Mistakes to Avoid

One-apple-only: Using just one variety leads to flat flavor.
Skipping uncovered cook time: That last 1–2 hours reduces excess liquid.
Blending too hot: Let cool slightly before blending to avoid kitchen splatter.

FAQs

Do I need to peel the apples?

No—the skins add natural pectin and color and disappear once blended.

Can I cook this on HIGH?

Technically yes (4–5 hours), but LOW for 10–12 hours delivers the caramelized depth you want.

Why is my apple butter runny?

It wasn’t reduced long enough. Cook uncovered or simmer briefly on the stovetop until thickened.

Is it freezer-friendly?

Absolutely. Freeze up to a year in airtight containers.

More to Try

Conclusion

This Slow Cooker Apple Butter is pure autumn comfort in a jar. It’s budget-friendly, freezer-ready, and endlessly versatile. Let the crockpot work while you sleep—and wake up to fall’s sweetest reward.