My super easy apple butter recipe is highly requested and super popular, and for good reason! Not only is it perfectly spiced with rich fall flavors, it’s also insanely simple with only minutes of prep time, no peeling required, and a slow cooker does all of the heavy lifting!
Apple Butter: All the Best Flavors of Fall in a Jar
Apple butter is the richer, prettier, and perhaps more sophisticated and stylish sister to plain-Jane applesauce. It’s truly the embodiment of Fall, with colorful crisp apples cooked down and caramelized in spices, brown sugar and vanilla.
It’s also an excellent way to use up a surplus of apples that you just couldn’t stop yourself from piling into your basket while you were apple picking and now they’re sitting on the counter threatening to go to waste… (ask me how I know, or how this recipe came about!).
You’ll Love This Apple Butter Recipe Because:
- Ten minutes of prep, then the slow cooker does all the heavy lifting!
- No peeling required! Always the most obnoxious yet necessary part of most apple recipes, I’m so pleased to be able to promise you silky smooth apple butter without all the tedious work of peeling.
- Tastes great on just about anything! Here, we love it plain or smoothed over an English muffin or warm scone (heavenly!).
- Truly perfectly flavored. The apples are the true star, with just enough sugar and spices added to accent them and make a warm, cozy Fall flavor.
- This recipe makes a lot (3 pints!), so you’ll have some to share (if you’re the generous type). A jar of apple butter also makes for a thoughtful homemade gift for the holidays, so keep that in mind as they are quickly approaching.
The hardest thing about this recipe is waiting for it to be done. To mitigate this, I often like to prep everything before going to bed and let it cook while I sleep, but please always check your own slow cooker’s safety guide before leaving it unattended. Let’s get started!
What You Need
To achieve a spreadable, flavorful apple butter, you’ll need to slow cook just a few simple ingredients:
- Apples. What I love about my apple butter recipe is that there is no peeling needed! Just core and dice your apples. Keep your pieces small and try to make them similarly-sized so that the apples cook evenly. See my tip below for notes on the my favorite types of apples to use.
- Sugar. A combination of brown and white sugar provides depth of flavor and helps the apples to break down and caramelize, giving the final product a fantastically rich fall flavor. Don’t forget, if you don’t have any on hand just follow my tutorial on how to make brown sugar!
- Spices. Lots of ground cinnamon and a pinch of cloves elevate the flavor of the apples by providing warmth and richness.
- Salt. I add just a pinch to help balance the sweetness and to encourage the apples to break down.
- Vanilla. A subtle hint of vanilla rounds out all of warm flavors. I recommend using a vanilla bean if you have one, but otherwise regular vanilla extract will work.
SAM’S TIP: Do not use a firm, tart apple like Granny Smith. For this apple butter recipe, stick with softer, sweeter apples like Golden Delicious (my favorite), Fuji, Gala, or McIntosh. A combination of apples works too!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Apple Butter
- Core and chop (don’t peel!) your apples and place them in the basin of a slow cooker.
- Mix together spices and sugars. Sprinkle these over the apples and toss to combine.
- Cook apple mixture on low heat for 10 hours.
- Puree apples. I like to use an immersion blender (I linked to the one I use, affiliate), but you can use a regular one instead.
- Remove the lid and cook for another 2 hours or until the consistency has thickened to your liking.
The additional two hours of cooking might seem like a pain, but it’s important and worth it to get the proper consistency. If you want an even thicker applesauce, you can continue to cook yours even longer, but I’ve found the two hours to be plenty (and keep in mind the apple butter will continue to thicken as it cools!).
SAM’S TIP: I’ve tested my apple butter recipe with peeled and unpeeled apples, and I didn’t notice a difference between the two. When cooked for as long as my recipe calls for, the peels break down completely and are not perceptible in the finished product. Save yourself the time and skip the peeling!
Frequently Asked Questions
Apple butter is typically sweeter, richer, and thicker (more of a buttery/spreadable consistency). It’s often much darker in color than applesauce, largely because of the added ingredients (in this instance, brown sugar, cinnamon, vanilla, etc) and the caramelization that occurs from the longer cook time.
Typically it is used as a topping for toast or bread, but it’s also delicious on oatmeal, pancakes, my favorite waffle recipe, crepes, etc. Some people even serve it with breakfast meats and my dad just likes to enjoy it plain!
No, but it gets its name from its butter-like consistency. If you’re looking for a flavored butter, try my honey butter instead
Enjoy!
More Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Apple Butter (No Peeling Needed!)
Ingredients
- 5.5 lbs soft, sweet apples (see note 1) Cored and chopped into small pieces, about ¼" (2.5kg)
- 1 cup brown sugar firmly packed (200g)
- ¾ cup granulated sugar (150g)
- 1 Tablespoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 vanilla bean (may substitute 1 ½ teaspoons vanilla extract)
Recommended Equipment
Instructions
- Slice apples into small pieces (about ¼") and dispose of cores (you do not need to peel the apples).
- Place apples in the basin of large slow cooker
- In a medium-sized bowl stir together sugar, brown sugar, cinnamon, salt, and cloves until well-combined.
- Pour sugar mixture over apple pieces and stir until well combined.
- Place lid on crockpot and cook on low heat for 10 hours.
- Once 10 hours has elapsed, use an immersion blender to puree apples until smooth and no chunks remain (see note 2 if you do not have an immersion blender).
- Scrape the inside of the vanilla bean into your apple puree (or add vanilla extract).
- Turn crockpot on to low heat and cook another 2 hours uncovered, stirring occasionally.
- Store in the refrigerator in an airtight container, where it will keep about 2 weeks.
Notes
1. Apples
I recommend using Golden Delicious, McIntosh, Fuji, or Gala. Don’t use Granny Smith; they are too tart and firm for this recipe. Weigh your apples before coring and chopping. Do not peel them! For me this was about 13 apples but this could vary wildly depending on the size of your apples.2. Pureeing
If you do not have an immersion blender, pour the apples into a blender and puree until smooth, then return to crockpot. You may need to work in batches, depending on the size of your blender.Nutrition
This recipe was originally published in October of 2017, photos and recipe remain the same but text has been updated to be more helpful and I’ve added a how-to video!
Debbie
Due to time constraints and working, is it possible to get the same results by cooking the apples in the crockpot on High instead of Low?
Emily @ Sugar Spun Run
For the best flavor, we recommend sticking with the low setting, but it should still turn out if you do it on high. We hope you love the apple butter, Debbie!
Debbie
I figured out timing over the weekend and did it on low. 🙂 It made 11 pint jars of beautiful looking apple butter. I have put 10 of them in the freezer and kept one out for myself 😉 Thank you much!
Emily @ Sugar Spun Run
Wonderful! We’re so happy it turned out for you, Debbie. Enjoy!
Debbie
oops! 11 half-pint jars!! LOL – not pint!
Dianna Brackbill
Do you have to strain out the peels after you use the immersion blender?
Emily @ Sugar Spun Run
Nope, you can just blend them right up with everything else! Enjoy 🙂
Andrea
There shouldn’t be any peels left after you use the immersion blender. Just keep blending if you see any.
Catherine FM
I have made this recipe several years in a row now and gotten rave reviews every time. The combination of leaving the apples unpeeled and using the crockpot makes it so easy, and I think it improves the taste and texture, too. I use apples from a tree in my yard — Yellow Transparents, which also make amazing applesauce. The apples can be pretty tart, depending on the year, so sometimes I increase the amount of sweetener to taste. I can the apple butter, using instructions from the Ball site (Google it) and give it away for Christmas and hospitality gifts — always a big hit!
Sam
I’m so glad you enjoy it so much, Catherine! I’m hoping I’ll actually get some apples from my trees this year if the deer and bugs don’t get to all of them first. 🙂
Rita Blessing
Can this be canned?
Sam
Hi Rita! If you know the proper steps to can it you should be able to can it without any issue. 🙂
Debbie
I forgot to give it the 5 stars in my first comment.
Debbie
This is hands down the easiest and most delicious recipe I’ve made for applebutter, the only difference I made was to reduce the sugar by a 1/4 cup to suit my taste and it’s sooo tasty and rich. Thanks for sharing!!
Sam
I’m so glad you enjoyed it so much, Debbie! 🙂
Debbie L Graves
great recipe thanks for sharing
Brent
Can you seal the lids and it keep, or do you need to freeze it? I would like to have it for later use instead of the 2 weeks.
Sam
Hi Brent! If you go through the process of canning the apple butter you can keep it for quite a while. If you search through the comments I believe some others have told me how they do it. 🙂
Lisa Hampton
Hi Sam. I’ve made this recipe before and it turned out excellent. Thank you for this wonderful recipe. Getting ready to make more tonight for Christmas gifts. Have a merry Christmas and Happy New Year too!!!!
Sam
I am so glad you enjoyed it so much, Lisa! Merry Christmas and Happy New Year to you! 🙂
Lisa
Hi again Sam. I did make another batch last night and it turned out the greatest. A little tip to make it even easier is I did not cut the apples up into small pieces, just used my apple corer. And they were huge apples!!!! There was no difference when I pureed them with my immersion blender. And btw, I never even heard of that type of blender untill I read your recipe!! Then I immediately ordered one. I love it, so win win for me and Thank You so much!!!!!
Sam
That is awesome! Thanks for the feedback. I’m glad you enjoyed it so much. 🙂
Fee
This is sooo amazing and honest to goodness delicious! Thank you for sharing. I could not find how to can them for longer storage in the comments. Would you please share with me?
Sam
Unfortunately I am not very familiar with the process of canning so I can’t really give good advice. If you google how to can apple butter you should probably be able to find some pretty helpful articles. 🙂
Julie L.
This is delicious!! Made a batch last night and the crockpot is a game changer! Ball has a guide for canning apple butter in a water canner on their website, if anyone needs it. Thank you so much, Sam, for another outstanding recipe!
Emily @ Sugar Spun Run
We couldn’t agree more, Julie! Thanks so much for sharing that resource with us 😊 Enjoy!
Tina
Amazing and sooooo easy. Cannot wait to share at Christmas.
Sam
I’m so glad you enjoyed, Tina!! Thank you for letting me know how they turned out for you, I appreciate it! ☺️
Merry Christmas!
Debra
What do I do with the peels?
Sam
Hi Debra! You can just leave them on the apples. They will dissolve when cooking. 🙂
Darlene Oberman
We’ve made Apple Butter for years, but always on the stovetop, not in the crock pot. I’m anxious to try the crock pot method, cause it would be real easy to just “prep, set and forget”, and come back to finish up, and eat it. The slight difference with doing it on the stove is, you add some water as if cooking for Apple Sauce, cook and stir occasionally, then when apples are cooked down to “soft and mushy”, you add the spices, sugar, vanilla, etc. and continue cooking til it’s “done”, which is dark, thick, and a “spreadable” consistancy, which I’m sure is how the crock pot version cooks up also. But, now that I know it can be done in a little easier way, I’m going to give it a try. I’m all for anything “easier”. I’m new to this, but I like your other recipes also, I’ll be trying some. Thank you, Sam. Happy Holidays!!
Sam
I hope you love this method! It’s super easy! Happy Holidays! 🙂
Darrell
We use braeburn or Granny smith and have no issues with tartness. Passing it out for Christmas
Beth S
I didn’t know what was in apple butter before I saw this recipe! 🙂 It’s so delightfully simple. I made it and we ate it every day for two weeks until we ran out. I just put a new batch in the slow cooker and I’m looking forward to that delicious smell greeting me in the morning. This apple butter pairs perfectly with your biscuit recipe. So so so yummy! I think I will make a third batch and give it to my neighbors for Christmas.
Sam
I am so glad you enjoyed it so much, Beth! It definitely is great on the biscuits. I bet your neighbors would LOVE that as a gift. 🙂
melayja M Walton
How long would thus last in the frezzer
Sam
Hi Melayja! It should last at least several months once frozen. 🙂
Annabel
Just made this and cannot wait to spread it on toast tomorrow, was actually really easy to make! Also happiest of the birthdays to Luke, cannot believe he is one! 🤍
Sam
I hope you love every last drop of it! Luke says “thank you!” It’s crazy it’s already been a year!!! Time really does fly.