This easy, homemade crockpot apple butter is made from scratch with simple ingredients and warm fall spices like cinnamon, nutmeg and a touch of cardamom. It’s rich, thick and smooth — perfect as a spread, filling, topping or glaze. Make a batch for breakfast, brunch or holiday meals; it captures the cozy flavors of fall and Thanksgiving morning.
This recipe is a great way to use a bounty of apples after a day of picking. It fills the kitchen with an incredible aroma and yields a concentrated, caramelized apple spread that’s similar in spirit to applesauce but deeper and more intense. Although called “butter,” there is no dairy butter in the recipe — the name refers to its spreadable texture.
Table of contents
- What is apple butter?
- How to make apple butter in a crockpot or on the stovetop
- How to use apple butter
- Tips and techniques
- Storage and shelf life
- More apple desserts
What is apple butter?
Apple butter is a concentrated form of applesauce made by cooking apples slowly until they break down, the natural sugars caramelize and the mixture darkens to a deep, flavorful brown. The result is silky and spreadable with an intensified apple flavor and warm spice notes. It’s versatile: use it as a spread, filling, topping or even a glaze for savory dishes.
Key Ingredients
- Apples — Use a mix for balanced flavor and texture. A combination of Granny Smith, Fuji and Honeycrisp works well.
- Sugars — A blend of brown sugar and granulated sugar adds depth and caramel notes.
- Spices and extract — Cinnamon and nutmeg are classic; a pinch of cardamom and a splash of vanilla elevate the flavor.
Variations
- Use a spice blend — Substitute apple pie spice or pumpkin pie spice for the single spices for convenience.
- Make it without added sugar — You can omit the added sugars; choose naturally sweeter apples such as Gala or Fuji and expect a less sweet but still delicious result. Artificial sweeteners are another option if desired.
- Add richness — Stir in 1–2 tablespoons of smooth peanut butter at the end for a nutty twist.
How to make apple butter in a crockpot or on the stovetop
Slow cooker (crockpot) instructions
- Place peeled, cored and chopped apples into the slow cooker. Add brown sugar, granulated sugar and spices.
- Stir to combine, cover and cook on Low for about 10 hours, stirring occasionally so everything cooks evenly.
- Uncover, stir in vanilla, then puree the mixture until smooth with an immersion blender or transfer to a blender in batches.
- Return to the slow cooker and continue cooking uncovered on Low for 1–2 hours more, stirring periodically, until thickened to your liking.
Stovetop instructions
- Combine apples, sugars, spices and about 1 cup of apple juice or cider in a large, heavy-bottomed pot.
- Cover and simmer on low heat until the apples are very soft and breaking down, stirring occasionally.
- Remove the lid and puree the mixture with an immersion blender (or carefully blend in batches) until smooth.
- Continue to cook uncovered, stirring often, until the apple butter reduces and reaches the desired thickness.
How to use apple butter
- Spread — Slather on toast, bagels, muffins, scones or biscuits for instant flavor.
- Filling — Use between cake layers, inside cupcakes, inside cinnamon rolls or in pies and tarts.
- Topping — Spoon over pancakes, waffles, crepes, oatmeal or vanilla ice cream.
- Flavor booster — Stir a spoonful into smoothies, spiced lattes or milkshakes for an apple kick.
- Glaze — Brush on pork chops, chicken or roasted vegetables for a sweet-savory finish.
Tips and techniques
- Cook overnight — For convenience, start the crockpot before bed and let it cook slowly so the flavors develop while you sleep.
- Adjust sweetness — Taste as you go and add more or less sugar to suit your preferences. Brown sugar adds molasses depth; granulated sugar balances the sweetness.
- Stir occasionally — Stirring ensures even cooking and prevents sticking at the edges.
- Know when it’s done — Apples should be very soft and the color should turn deep brown. At this point the mixture purees easily and has a concentrated apple flavor.
- Make it silky — Use an immersion blender for a smooth texture, or blend in batches in a standing blender for a very fine finish.
- Peel or don’t peel — Peeling speeds up breakdown, but leaving peels on is traditional and won’t harm the flavor. If you leave the peel on, expect to cook a bit longer or blend very well.
Recipe FAQs
Both are made from cooked apples with spices, but apple butter is cooked longer until the sugars caramelize and the mixture becomes much darker, thicker and smoother. Apple butter is essentially a concentrated applesauce with a richer, more intense flavor and a longer refrigerated shelf life.
Choose apples you enjoy eating. A mix of tart and sweet varieties works well — for example, Granny Smith for tartness balanced with Fuji, Honeycrisp or McIntosh for sweetness and body. Golden Delicious are softer and work if you prefer a milder flavor.
Cook it uncovered for longer to reduce excess liquid; it will also thicken as it cools. Stir regularly to avoid burning while it reduces.
Storage
- After cooling to room temperature, store apple butter in a sealed jar or container in the refrigerator for up to two weeks.
- For longer storage, freeze in airtight containers for up to one month; thaw overnight in the refrigerator.
- Home canning is an option if you want shelf-stable jars. Use standard water bath canning methods with sterilized jars and follow safe canning guidelines.
More apple desserts
- Easy Apple Crumble Pie
- Caramel Apple Coconut Pie
- Classic Homemade Apple Pie
- Apple Pie Cake
- Homemade Apple Pie Filling
- Easy Apple Turnovers with Puff Pastry
- Chocolate Caramel Apples
- Old-Fashioned Applesauce Cake
- Easy Apple Cake (with cake mix)
- Mini Apple Strudels
Recipe
Crockpot Apple Butter
Ingredients
- 6 pounds apples — peeled, cored and chopped into small pieces. Use a mix such as Granny Smith, Fuji and Honeycrisp.
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1/4 teaspoon cardamom powder (optional)
- 1 tablespoon vanilla extract
Instructions
- Add the apples, brown sugar, granulated sugar, cinnamon, nutmeg and cardamom to a slow cooker.
- Mix everything together so the apples are evenly coated with sugar and spices.
- Cook on Low for about 10 hours, stirring occasionally, until the apples are very soft and the mixture has darkened.
- Uncover and stir in the vanilla extract.
- Puree the mixture with an immersion blender until smooth. If needed, blend in batches in a stand blender.
- Continue cooking uncovered on Low for about 2 more hours, stirring frequently, until the apple butter has thickened to your preferred consistency.
- Allow to cool slightly, then transfer to jars or containers and refrigerate.
Notes
- To thicken further, cook uncovered longer and remember it will set more as it cools.
- Adjust sugar and spices to suit your taste — more cinnamon or a touch more nutmeg can deepen the profile.
- Stir occasionally while cooking, especially during the final reduction step, to prevent sticking or burning.
- Store leftovers in the refrigerator for up to two weeks, or freeze for up to one month. For long-term storage, consider canning using proper canning procedures.
Nutrition
Calories: 447 kcal | Carbohydrates: 116 g | Protein: 1 g | Sodium: 12 mg | Potassium: 521 mg | Fiber: 11 g | Sugar: 99 g | Vitamin A: 245 IU | Vitamin C: 20.9 mg | Calcium: 63 mg | Iron: 0.8 mg
Nutrition information is estimated automatically and may not be exact.