Crockpot Homemade Apple Butter

Crockpot apple butter is an easy recipe made right in your slow cooker, cooking for several hours during the day or overnight. It's one of the most delicious treats for fall or any time of year.

The Best Homemade Apple Butter

My apple butter recipe takes just minutes to prep, with no peeling needed — simply wash, core, and chop. The process is straightforward and satisfying, making it the best.

This apple butter is just so easy to make. All you have to do is toss the ingredients into your crockpot and let it cook all day. Now, how simple is that?

When you're making this, I can tell you that the wonderful aroma of sweet apples, cinnamon, nutmeg, and cloves together is, without a doubt, the best smell you will ever experience.

Every time I make a batch of this, I tell myself to save some for a picture. I made my fifth batch before I could get a photo.

You can peel your apples or leave the peels on, but I really prefer the texture with the peels still on.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR THE BEST HOMEMADE APPLE BUTTER

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for The Best Homemade Apple Butter, along with similar recipe ideas you can try.

Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.

TIPS AND TIDBITS FOR THE BEST APPLE BUTTER

Apples.  To make the best apple butter, choose a variety of apples and cook the mixture low and slow.  And remember, you don't want to peel the apples.  The peelings add natural pectin, which helps thicken the butter as it cooks.  For the sweet apples, I choose Gala or Honeycrisp.  And for tart apples, I like Granny Smiths.  I also use a softer tart apple, such as the Fuji or the McIntosh. 

Cooking process.  The deep, concentrated flavor and thick texture are achieved through a long cooking process.   Cooking apples slowly over a long period allows their natural sugars to caramelize, deepening the flavor and color.  The easiest method for this process is using a slow cooker, allowing the apples to cook overnight for 8-10 hours on low.

Smooth and thick.  After the long, slow cook, you will need to blend the mixture into a velvety smooth texture.  I use an immersion blender directly in the slow cooker, or you can transfer the mixture into a blender and blend until you achieve the desired smoothness.  Personally, I think you lose a lot of the mixture when you do it this way.  If the butter seems too thin, cook it uncovered for an additional 2-4 hours to allow excess moisture to evaporate.  It will continue to thicken as it cools.

Adjust the sweetness and spices.  Taste the warm apple butter and add more sugar or spices to get the flavor just right before transferring to jars.

Store and preserve.  You can store the apple butter in the refrigerator for immediate use or use a water bath for long-term storage.  

WHAT YOU WILL NEED TO PREPARE APPLE BUTTER

Large crockpot

Sharp knife

8-10 large apples (any variety but Fuji works best)

brown sugar

cinnamon

cloves

allspice

nutmeg

salt

HOW TO PREPARE APPLE BUTTER

Peel and core apples. Add to crock pot. Add cider, sugar, and spices. Turn the crockpot to high and bring to a bubbly boil. Turn on low and cook for 6-8 hours. Stir the apples about every hour or two. 

Apple butter is done when it has a deep color, the apples are cooked to pieces, and it has thickened. If it needs to thicken more, leave the lid propped open so the mixture can cook down. 

Use a hand blender or food processor to make it smooth and creamy.

You can jar the apple butter by purchasing canning jars, sterilizing them, and running them in a water bath.

To sterilize, place a dish towel in a saucepan and fill it halfway with water. Turn the jars upside down in the pot filled with cold water, then bring to a boil. Boil over medium heat for 15 minutes.

At the same time, boil the lids, rings, and the ends of your kitchen tongs in another pot for 15 minutes.

Never ever touch the inside or top of the jar or lid with your bare hands. Use the tongs for the lids, and kitchen towels for the jars.

Fill the jars. Take another kitchen towel, dip one end in boiling water, and wipe the top of the jar very clean. Place the lid on with the tongs, being careful not to touch it.

Then take the tongs and get a jar ring and screw it on the jar tightly.

When all jars are filled, place the filled jars in the saucepan with the kitchen towel and boil over medium heat for 15 minutes.

Remove and let cool on the counter overnight.

WHERE YOU MAY SEE THIS RECIPE

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Busy Monday

Weekend Potluck

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Inspire Me Monday

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