Slow Cooker Apple Butter

Apples, sugar and spices all cooking together in a slow cooker to make a soft and spreadable apple butter. It’s so tasty but your house will smell amazing too!

Slow Cooker Apple Butter on a biscuit

 

When the apples are ready to be picked from the orchards there’s so many great recipes to make with those delicious apples, and one of them is slow cooker apple butter. 

 

canning jar with slow cooker apple butter inside

 

Types of apples for making apple butter:

 

For this batch of apple butter I used Jonathan and Golden Delicious. When the kids and I went apple picking a couple weeks ago that’s what was available. Most apples will work well for this. Typically, a softer apple that will cook down quicker is going to be your best result. Also, don’t be afraid to use more than one type of apple too. I think that’s one of the “tricks” to a great tasting apple butter. 

After the apples have cooked in the slow cooker, I use my immersion blender and give the apple butter a few pulses to help break up some of the chunks. This step is optional but it does help give it more of a “butter” texture. 

 

FAQ’s:

 

Can this be made on the stovetop?

 

There are lots of great recipes for making apple butter on the stove but for this recipe I’ve only ever used my slow cooker.

 

How long will this apple butter be good for?

I store my apple butter in canning jars and it will be good for three weeks in the refrigerator or one year in the freezer.

 

jar of apple butter, cup of coffee and a biscuit with apple butter on it

 

Looking for more fall recipes?

 

 

 

Slow Cooker Apple Butter

Prep Time30 mins
Cook Time5 hrs
Servings: 4 half pints

Equipment

  • slow cooker

Ingredients

  • 4 lbs Cooking Apples, peeled, cored and sliced about 12 cups
  • 2 cups sugar
  • cup water
  • 2 Tbsp. cider vinegar
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • tsp. ground allspice
  • tsp. ground nutmeg

Instructions

  • Peel, core and slice apples
  • Place in a 3½ or 4qt slow cooker.
  • Stir in the remaining ingredients.
  • Cover and cook on high for 5-6 hours; stir.
  • Cool at least one hour.
  • Spoon into jars or other freezer safe containers, leaving a ½ inch space.
  • Store in the refrigerator for up to three weeks or the freezer for up to one year.

 

 

 

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