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!
Would this be doable in an instant pot ? If so any idea on time suggestion?
Hi Alex! If your instant pot has the slow cooker setting on it, it could work. If it doesn’t have that setting, I’m not sure how it would work.
Hello. This recipe looks delicious. If I were to double the recipe would the cook time (both the initial 10 hours and and later 2 hours) have to increase as well? If so, how much for each?
One last question, would I be able to reduce the sugar by half? (looking for a slightly healthier option)
Hi Eric! I’m not sure how long to cook it when doubling. I just haven’t tried it myself to say for sure. You can reduce the sugar if you’d like but it will alter the final flavor.
I have made this for the past few years, and I have used different apples or a mixture of apples. It is good each time. You would never know that the peel is on the apple. I freeze mine in small batches.
I’m so glad you enjoy it so much, Trina! 🙂
This is the best recipie. I love that you leave the peels on. Everyone loves it. I have an abundance of apples on my tree every year and family and friends look forward to fall each year. Thank you.
I’ve made this recipe 3 times using various apples from my neighbour’s yard and it’s turned out fantastic every time!
ive made this several times, and have canned it, it is delicious. comes out perfect everytime!
My neighbor gave me about 3lbs of apples from her tree. I suspect they were Gala… she didn’t know the type either. The recipe was good despite fewer apples. I did hold back 1/2 cup of sugar, but kept the cinnamon, salt, clove.. I do not like Clove as it is over-powering (think Xmas Rot Kohl simmering for hours 🙁 ) This amount was just enough I think. I was going to add some Vanilla Xtract, but forgot. I did add a packet of Vanilla Sugar to the 1/2 cup granulated..so maybe that was enough! 12 hr slow cook ..ie overnight and two hours with lid removed gave a near perfect consistency
I love that you mention scrapple, our family loves scrapple!
Can the recipe be cut in half?
Hi Mary! I think you could cut it in half, but I’m not sure on a cook time.
is the 5.5 lbs of apples before or after they are peeled and cored. thanks!
Hi Sherri! It’s before coring and chopping. 🙂
How long do you water bath?
How many weeks in the refrigerator?
Hi Shelle! Unfortunately I don’t have experience with canning so I can’t advise how to do it or how long it can be stored once canned. Without canning it will be good for about 2 weeks in the refrigerator. 🙂
is this recipie canable
Hi Sarah! I don’t personally have experience with canning so I can’t say for sure, but others have done so with success. 🙂
I would use able to be canned and not canable……cannibal
I’m stoked to make this tonight, we just went apple picking. Does is matter if any of the cores make it in since your blending it at the end
Hi Dana! I would not include the cores here. Enjoy! 🙂
Only if you’re an apple! lol.
can this recipe used to can the apple butter using the water bath method?
Hi Natalie! Unfortunately I am not familiar with the canning process so I am not able to confirm that it will work and be safe.
I made this with fresh apples that I’ve been given and had frozen. I don’t know what varieties they were. I ground whole cinnamon sticks plus a star anise, nutmeg, and two cloves. the flavor was intoxicatingly good. it almost didn’t last long enough to cook down.
I made this applebutter recipe and it’s a keeper! love the flavor and consistency. However my favorite part is the no peel. what a game changer! what bath canned in 4oz jelly jars makes perfect fall gifts.
If I want to peel the apples, does this change anything in the recipe?
Hi Martha! Nope, a number of people choose to peel the apples, no problem. Enjoy!
mine is very thin. will it thicken as it cools?
Hi Melissa! Yes it thickens some, but if it seems particularly thin just continue to cook it longer with the lid off until you’ve reached the consistency you’d like 🙂
I have made your apple butter recipe, and I water bath canned it. Worked a charm. Can it like you would anything else.
I leave mine in for 25 to 35 min, but I live in the mountains.
Can this be water bath canned?
Hi Laurie! Unfortunately I do not have much experience with canning so I can’t say for sure how it would hold up. Several others have commented that they have done so with success. 🙂
I have canned this recipe and have kept 1 or 2 jars until the 2 year mark. Still perfectly fine afterwards. As long as you can it approrpiately!
From what I’ve read, you’d need to add about 1/2 cup of real lemon juice to make this recipe acidic enough and safe for canning. I follow amounts from a tested recipes like Ball but add spices and sugar to our liking.
Hopefully I didn’t miss anything that would answer this question, but can this be done on the stove top and cooking on low??
Hi April! I think it could be possible but I’m not sure how long it would take and you’d probably have to stir it frequently. 🙂
What would be the best combination of apples to use? Honeycrisp are my favorite and I’d like to incorporate those if you think they would be good for the recipe?
Hi Sarah! It’s really going to be personal preference. Do not use a firm, tart apple like Granny Smith. I usually stick with softer, sweeter apples like Golden Delicious, Fuji, Gala, or McIntosh. You could use honeycrisp. A combination of apples works too!
I made this with apples from my sister’s backyard tree and honey crisp apples. I added a little extra vanilla extract with the vanilla bean. So good! Thanks for the recipe.