Slow Cooker Apple butter is the perfect spiced dark spread for just about anything you desire. Toast, muffins, pancakes, waffles, biscuits, etc. You can also use it in baking.
This apple butter recipe is so easy to make in a slow cooker you will never buy it from the store again.
What You’ll Need
- Fresh apples – We use a mix of Gala and Granny Smith apples.
- Granulated sugar and dark brown sugar – You can also use light brown sugar, but I like the added depth of molasses flavor.
- Ground cinnamon, ground nutmeg, ground cloves, ground allspice, vanilla extract, and salt – These combined seasonings make the apple butter sing with flavor!
Instead of our spice mix, try using apple pie spice or even pumpkin pie spice.
How to Make Slow Cooker Apple Butter (spiced & dark)
Peel, core, and slice 6 1/2 pounds of apples. (I used an equal mix of gala and granny smith apples)
This recipe will make a small batch, about 3 pints.
Place the apples in the slow cooker. In a medium bowl, combine the granulated sugar, dark brown sugar, cinnamon, nutmeg cloves, and salt.
Or throw it on top of the apples and stir.
Cover and cook on low for 10 hours. Remove the lid and continue to cook for another 2 hours until your desired thickness and color.
Add the vanilla, use an immersion blender to blend until smooth, and place in containers. You can also use a regular blender or food processor, but I suggest doing it in batches.
This year I decided to water bath the jars. I have frozen it in mason jars in previous years and that works just fine. Either way, it’s your choice.
Apple butter canned in sterile jars will last almost indefinitely.
See simplycanning for canning in a water bath. This also worked perfectly! I was proud of my first canning project (patting myself on the back).
I have an 8qt pressure cooker that I used for this project. I didn’t pressure can them I just used the pot for the large capacity. You don’t want your jars to touch during the process.
Share this homemade apple butter with friends and family!
Apple butter is concentrated apple sauce. It is just cooked longer and pureed.
You can use any type of apple. Choose your favorite crisp, sweet apples. Mix and match using Gala, Fuji, Honeycrisp, Pink Lady, McIntosh, Jonagold, etc. Add in a few Granny Smith apples.
No, you cannot overcook apple butter in the slow cooker. This is why I love this method.
I actually cooked it overnight in the crock pot, and the following day I removed the lid for 2 hours. The flavors only intensify, and the color becomes much darker.
As I said, freezing also works. Just leave some room at the top of the jar for expansion and allow it to cool completely before freezing. In the freezer, the apple butter will last 6 months to possibly 1 year.
Apple butter stored in the refrigerator will last about 1 month.
Slow Cooker Apple Butter Recipe (spiced & dark)
- 6 1/2 pounds apples – peeled, cored, and sliced
- 1 cup granulated sugar (I used 3/4 cup)
- 1 cup light brown sugar, lightly packed (I used 3/4 cup)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- Place the apples in a slow cooker.
- In a medium bowl, combine sugars, cinnamon, nutmeg cloves, and salt.
- Pour the mixture over the apples and mix well.
- Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is dark brown and starting to thicken.
- Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours, to remove most of the moisture. (you want a dark brown, thick mixture)
- Use an immersion blender to puree the apple butter until smooth.
- Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
- Serve on slices of bread, muffins, pork chops or just eat it with a spoon.
Adapted from mybakingaddiction