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)
Recommended Equipment
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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!
Tanikka Benton
Have you ever cook on high for 5 hrs instead of low for 10 hrs.
Sam
I have not and I don’t recommend it. For best results, you should cook it on low for the 10 hours. I like to put it in the crock pot overnight while I sleep. 🙂
Susan
Can I make this recipe using a sugar substitute for both the brown & white sugars? Would love to see a diabetic version of this wonderful recipe.
Sam
Hi Susan! Unfortunately I haven’t tried with substitutes so I am not sure how the flavor would turn out.
Lillie J. Farley
Hi, Yes you can make apple butter with a sugar substitute. You measure the sub. sugar the same as a cup for a cup of sugar. I am making some right now. we make it every year. It is delicious. I am a diabetic so I make just about everything we make with sub. sugar. I grow the apples and cook with them. I live in Alabama.
Jeanne Goss
I make apple butter using Stevia, I do add a little more spices. My kids are begging me to open a booth and sell at the farmers market! It has many uses from icecream topping to porkchops
Sugar Spun Run
So many uses for apple butter! A stand at the market sounds awesome, Jeanne! Enjoy! 🙂
Mirella
Hi from UK, I had no idea what apple butter was until a visit to US last year. At Christmas I had some apples and pears leftover that were not going to get eaten so I thought I’d give this a try. Really easy and tastes so good, we like it with cheese, maybe that’s a British thing! I love that you don’t need to peel the fruit. I put lots more spice in mine and would probably reduce the sugar next time but what a great way to easily preserve fruit instead of throwing away. Thank you
Sam
I never tried apple butter until recently either and I couldn’t believe what I had been missing out on for so long! I am so glad you enjoyed it! 🙂
Chuck
Hello, this recipe is amazing. But I was wondering have you tried to cook this on the stove? Just curious as my crock pot only holds 6 pounds of Apple’s but the recipe only yields about 6 8oz jars. I was wanting to use my stock pot to make more then that quantity. Thank you.
Sam
I have not, I’m sorry!
C Sandoval
This is going to be my first time attempting to make apple butter and I’ve decided to try this recipe. I just want to make sure I’m not missing anything, does this recipe really not use any type of liquid? Others I’ve read called for water or apple cider so I just wanted to double check.
Thanks!
Sam
Nope, no liquid 🙂 The slow cooker does a great job of pulling and maintaining all that moisture from your apples. Enjoy!
Beth L Bilous
Could i possibly use Honeycrisp apples for this recipe?
Sam
I think they should work just fine. 🙂
Beth Bilous
Have you ever tried processing your apple butter in a water bath to make it shelf stable? I have done it with Jelly. Its easy, just kind of pain. Thinking of doing it with this recipe so I can ship it. Your thoughts, please.
Sam
Hi, Beth! I am not very familiar with the process, so I have not tried it. I couldn’t provide a recommendation on how it would work. I’m sorry.
Wilhelmina Roberson
I was wondering if you tried the water bath and did it work???
Carrie Brett
This was my first time making apple butter and it turned out great! I especially loved not peeling all those apples. My crockpot is one of the older smaller ones so I halved the recipe and it still made plenty. Tastes amazing stirred into cottage cheese.
Sam
The best part of the recipe is not peeling the apples. My husband would have a lot of work on his hands peeling my apples for me. 😂 I am so glad you enjoyed it.
Ginny
Just wanted to let you know wonderful our apple butter is made with your recipe. I did peel the apples and cooked on high for 5 hours. We peeled 43 golden delicious apples and got 24 half pints. Thanks Ginny
Sam
Wow! That’s a lot of peeling! I am so glad you enjoyed it, Ginny. ☺️
Kendra
Will it be okay if I keep cooking it or even put it on warm after I use the blender? I wasn’t thinking timeline when I started it so it technically won’t be done until 2am.
Sam
I would probably place it on warm and leave the lid on otherwise it will get too thick
Kendra
Thank you!!! My kids love this recipe! 😁
Sam
You’re welcome! I am glad they enjoy it. ☺️
Rose Martell
Can you use the oven method to sterilize the jars for this recipe instead of the boiling water bath?
Sam
I’m sorry I am not very familiar with canning so I don’t know. 😔
Therese
Hi Sam! Wondering if it’s possible to do this on high for 5 hours instead of low for 10 hours? Looks like a great recipe!
Sam
I personally have only ever cooked it on low. For the best flavor I would recommend sticking with the low setting, but it should still turn out if you do it on high.
Kathleen
Hi Sam. I made your apple butter and it was yummy. It’s great on toasted English muffins or toast. Thanks for your great recipes. I love your site. The worst choc chip cookies are the best. Everybody wants the recipe wherever I take them. You make the best recipes. Thanks. Kathleen.
Sam
Thank you so much, Kathleen. I am so glad everyone enjoys it. ☺️
And have never had a problem. Keep up the good work my friend
I forgot to mention that I made your apple butter sugar free. And it turned out perfect. I always substitute sugar free for the sugar In all your recipes And have never had a problem. Keep up the good work my friend. Kathleen
Sam
That’s awesome! I’m glad to hear it!
Denise Farmer
what are you replacing the sugar with
Lisa
This was the BEST (even tho’ I forgot the vanilla)! I’m making another batch today, and will hot water bath this one. I appreciated the earlier responses to a question about canning this recipe. Soooo, good. I threw in a couple of Granny Smiths to add a little tartness.
Donald Edwards
My mother made apple butter when I was growing up. After making it she would put it in canning jars, pour melted parafin wax on top of the apple butter and put the lids on tight. During the winter we could go get a jar off the shelf and bring up to the kitchen. I don’t remember if she put them in the pressure caner or not.
Thank you. Donald
Tim
This stuff is so easy and soooooooo good you could put it on the soles of your shoes lick it off and it would still be heavenly!!! This is the second crockpot recipe I’ve tried and this is the best by miles. I would like to tell you all the good things about it but I don’t have the space or time now. I do have a question though, can it be frozen? Thanks so very much for sharing it. Tim and Karen.
Sam
I think it will be ok in the freezer. Just make sure you leave a little bit of room in whatever container you put it in for it to expand a little bit.
Tina Kilgore
Can it be canned?
Sam
Hi Tina, I don’t see why not. I haven’t canned it myself but it should be fine 🙂