Apple Butter Recipe
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My super easy Apple Butter recipe is perfectly spiced with rich fall flavors. It takes just 10 minutes to prep with NO peeling required! Recipe includes a how-to video.
All the Best Flavors of Fall in a Jar
Apple butter is the richer, prettier, and perhaps more sophisticated 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 tastes great on just about anything, but we love it spread over an English muffin or warm scone (heavenly!).
My favorite thing about this apple butter recipe is that there is NO peeling required! I’ve tested this 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!
Why you’ll love this recipe:
- Easy: only 10 minutes of prep before the slow cooker takes over.
- 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.
- Plentiful: this recipe makes a lot (3 pints!), so you’ll have some to share or gift (if you’re the generous type).
- No peeling: saves you SO much time and effort.
What You Need
To achieve a silky smooth and flavorful spread, 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 into small, even pieces. Do not use a firm, tart apple like Granny Smith; stick with softer, sweeter apples like Golden Delicious (my favorite all-around apple for most recipes, like my apple turnovers!), Fuji, Gala, or McIntosh. A combination of apples works too!
- 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.
- 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: 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.
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.
SAM’S TIP: 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 butter, you can continue to cook yours even longer; but I’ve found the two hours to be plenty (and keep in mind it will continue to thicken as it cools!).
Frequently Asked Questions
Typically it is used as a topping for biscuits or bread, but it’s also delicious on oatmeal, pancakes, my favorite waffle recipe, crepes, etc. Some people even serve it with scrapple, or you can take my dad’s approach and enjoy it by the spoonful!
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.
Yes it does. If you’d like to try canning yours, that’s a great option for extending its shelf life outside of the fridge (I don’t have experience canning, so I can’t offer any advice there, but here is a guide on canning I found that should be helpful.).
Apple butter gets its name from its butter-like consistency, there’s no actual butter in it. If you’re looking for a flavored butter, try my honey butter instead
Looking for more? Here are some of my favorite fall recipes.
Enjoy!
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
The Best Apple Butter Recipe (No Peeling!)
Ingredients
- 5.5 lbs (2.5 kg) soft, sweet apples (see note 1), Cored and chopped into small pieces, about ¼"
- 1 cup (200 g) brown sugar, firmly packed
- ¾ cup (150 g) granulated sugar
- 1 Tablespoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 vanilla bean, (may substitute 1 ½ teaspoons vanilla extract)
Instructions
- Slice apples into small pieces (about ¼") and dispose of cores (you do not need to peel the apples).5.5 lbs (2.5 kg) soft, sweet apples (see note 1)
- 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.1 cup (200 g) brown sugar, ¾ cup (150 g) granulated sugar, 1 Tablespoon ground cinnamon, ¼ teaspoon salt, ⅛ teaspoon ground cloves
- 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).1 vanilla bean
- 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.Storing
Store apple butter in an airtight container in the refrigerator for several weeks or freeze for up to several months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Related Recipes
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!
I have been making this for several years, and it is delicious! After the first batch, I have never looked for another recipe. I pour it into smaller jelly jars which are perfect and pretty for gifts. I freeze it in the jars and take jars out as needed to eat ourselves and share.
We’re so happy our recipe is the one you choose, Char! Thanks so much for commenting ❤️
I just finished putting everything together in the crockpot set it for 10 hours. I hope in the morning once I put it in my blender it turns out correctly. I’ve made apple Butter several times but peeled the apples first . I’m really hoping it turns out because the recipe I’ve used is exactly the same except no peels !!
We hope you love it, Ruthie! 🥰
Hi, this looks delicious! Is this doable in an instant pot with pressure setting? Thanks!
Hi Isabella! I haven’t tried it so I can’t say for sure how to do it. If you do try it I would love to know how it goes. 🙂
Hi! This worked out great! So delicious. I used the instant pot, high heat for 40 min and it worked wonderfully! Thanks 😋
Hi Isabella
When you used the instant pot, did you have to add any water?
Hi Evie! No, I added no extra water. Only what is stated in the recipe. Turned out GREAT!
You have done it again, Sam! I had recently purchased apple butter at the Cider Mill and Barn in Sevierville, TN and it was outstanding. I had never been a fan of store bought apple butter and never bought it, but this was at an orchard and they gave a sample in their restaurant, which got my husband and me hooked. I googled a recipe and came upon this one. I have made other items from you and they are always excellent. I chopped the apples in 1/4″ dice using a chopper I have and it took hardly any time. I did this in the evening and let the butter cook all night. It just finished and my husband said this tasted just like the one from the Cider Mill! I did not add the vanilla because I prefer the stronger spice taste. For those having problems with peels, I’m guessing they didn’t chop it fine enough. I used Gala, Golden Delicious and a couple of random variety. Thank you for this amazing recipe!
I’m so glad you enjoyed it so much, Sandy! 🙂
This recipe is DELICIOUS! I shared with my friends and family, and they loved it! So much, I want to make several batches and can to give to others for Christmas this year. Have you ever tried canning this recipe?
We’re so glad you like it, Allison! We haven’t tried canning it, but several others have done so successfully. 😋
Excellent recipe! I have made a few apple butter recipes and this one is by far the best! Flavor, consistency, & ease of making. Indeed no peeling! I doubled the recipe because that’s how many apples I had! However, I only increased the amount of ground clove a wee bit and the cinnamon by 1.5. In order for the apples to fit into my larger size crock pot (can’t find the volume of my crock pot and have forgotten what it is) I had to cook the apples down a bit on top of the stove. Not a big deal for me. Placed the apples in the crock pot and let them cook on high for 8 hours. Pureed in blender. Followed the directions for more time without lid in the crockpot to the consistency I preferred. Turned out great!! No residual apple peels at all. I then proceeded to can the apple butter in a water bath canner. Plan on making another batch in the next few weeks! Thank you for this no peel recipe!!
How much does this recipe make half pint wise?
Hi Sonia! This recipe makes 3 pints, so you’ll get 6 half pints. Hope that helps 😊
Made this recipe the first time four years ago. It was wonderful so I make it every year when apples come in to the market. Everyone raves about the apple butter so I do not need to try anything else. Thanks so much.
I made with Golden Delicious apples. Omg. Best butter ever. Creamy and just heavenly. Best ever had.
Okay, so I think I know why some people were unfairly hating on this recipe. For anyone who is thinking of using their instapot’s slow cooker setting: don’t do it!!! I made this mistake. After 10 hours on my instapot’s slow cooker “less” setting, I discovered not much had happened. I did a quick online search and realized I basically had my apples at “keep warm”. Oops! The slow cooker “normal” wasn’t much better after 5 hours so I decided it was time to have the instapot do what it does best: pressure cook! 50 minutes at high yielded a gorgeous pot of apple butter that smelled and tasted like heaven!! If you want excellent results, either use a legit slow cooker OR pressure cook. I will absolutely make this recipe again and again and again!!
Glad you may have found the answer. I think that will help people a lot!
I have made this twice using gala apples and it is HEAVENLY!!
Thanks so much for letting us know how it went for you, Nancy! 😊
This turned out incredible! I am so glad to not have to peel the apples. I followed the directions exactly and they pureed up perfectly. Thanks for the great recipe!
Very tasty and easy. Made two half batches. One with the peels and one without. I must say the one with the peels was not as good. You could still feel bits of peel no matter how long you bended it but still good. The one without was incredible. If you have a spinning apple peel I would use that. It only adds 10 more minutes to the prep.
I am on the final step of the recipe and so far, so good. I used apples from my tree. I don’t know what kind they are but they’re a bit tart.I am amused by your comment that you could spread this on scrapple. Up here in Alaska, nobody know what scrapple is. I’ll have to try it.
Spreading it on scrapple is pretty common in our area–a strange combination, but it works! We hope you love it, Ceci 😊
😆I LOVE scrapple! Grew up with the stuff! A sure menu item in every diner in Philly and South Jersey!
I didn’t peel the apples. You can absolutely taste and feel the peel in my final product. I cooked twice as long and puréed twice. All I can feel in my mouth are peels. What a waste of time and apples.
Hi Morgan! That’s very strange, we make this all the time and have never been able to detect the peels, what kind of apples did you use? Also, are you saying that you cooked the apples for 20-24 hours and you could still feel the peels? Honestly I am not sure that is even possible. If the apples were cut to the proper size (1/4″) and no other modifications were made, it sounds like your slow cooker is just not working, unfortunately 🙁
Would I be able to can this? Water-bath for 5/10 minutes?
Hi Susan! It can be canned, but I am not familiar enough with the process to advise on how to do it. I believe other commenters have said how they can theirs if you’d like to scroll through and look. 🙂
I have made this recipe twice now, I don’t have a slow cooker but I do have a 15.25 dutch oven that works very well in my oven. I cook the apples at 215 degrees for the recommended time. I also add vanilla beans (after splitting) before cooking starts, I feel it gets it more depth of favourite.
I came to the web to find “The Best Apple Butter Recipe” and I FOUND it with this one.. It is a close to my grandmothers recipe as I have ever tasted. She would give this recipe a thumbs up, as we do!
Well, not sure what l did but it tastes like my homemade applesauce. Used Johanthan gold apples, as many recipes stated l could. Had to cook on stove top as l had 1/2 bushel apples and no crockpot big enough to hold. Cooked slow and for hours, not sure how long, just until done. I did peel as l was unsure since l had to stovetop cook. Am going to try and figure what to do to change taste to apple butter.
Hi Mary! It needs more time to cook and that should get you to apple butter consistency. If it’s like applesauce it just hasn’t cooked long enough. Unfortunately, on the stovetop it is going to take quite a long time, I am not sure how many hours you cooked it but it sounds like several hours longer may be necessary for it to truly be done. If you can do a smaller batch in your slow cooker I would recommend it, I think you will have great results if you try the recipe here 🙂
I made this recipe two days ago. The prep time took me 45 minutes as there were a lot of apples to chop! I was able to use a chopper from Pampered Chef which helped get the apples into the correct size. I ended up with a little more than 3 pints. The end result is delicious! This morning I made crepes and spread the apple butter on them, rolled them up and sprinkled with confectionery sugar. My husband cannot stop raving about the apple butter. I have tried other recipes in the past but this was the best. My husband was concerned because the apples weren’t peeled. He thought there would be bits in the end result – but there isn’t one. I suspect folks who had peels in their apple butter didn’t cut the pieces small enough. Delicious!