Slow Cooker Apple Butter
Apple butter contains no butter. The name comes from its texture: apples are cooked slowly until they collapse and turn deep brown, then blended and cooked down until thick and spreadable. A slow cooker suits the job because it holds a gentle heat for hours with only occasional stirring and less risk of scorching than a pot on the stove. A mix of sweet and tart apples gives the best balance. Spread it on toast, biscuits or pancakes, stir it into oatmeal or yogurt, or serve it with pork chops.
By Maya Ellison
Published
- Prep Time
- 30 mins
- Cook Time
- 11 hrs 35 mins
- Cool
- 1 hr
- Total Time
- 13 hrs 5 mins
- Servings
- About 1.1 litres (36 servings of 2 tbsp)
How do you make Slow Cooker Apple Butter?
Peel, core and chop 2.7 kg (6 lb) mixed apples and put them in a slow cooker with 150 g (3/4 cup) brown sugar, 120 ml (1/2 cup) apple cider, lemon juice, cinnamon, nutmeg, cloves and salt. Cook covered on LOW for 10 hours or HIGH for 5 hours, blend until smooth, then cook with the lid ajar for 1 1/2 hours, until thick. Stir in vanilla.
- Total time
- 13 hrs 5 mins
- Calories
- 48 per serving
- Protein
- 0.2 g
- Yield
- About 1.1 litres (36 servings of 2 tbsp)
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 litre) · Vegetable peeler · Immersion blender or stand blender · Wooden spoon · Clean jars or airtight containers
Quick Directions
Prepare the apples
Peel and core the apples and cut them into 2.5-4 cm (1-1 1/2 inch) chunks.
Load the slow cooker
Put the apples in the slow cooker with the brown sugar, apple cider, lemon juice, cinnamon, nutmeg, cloves and salt, and toss until the apples are coated.
Slow cook covered
Cover and cook on LOW for 10 hours or on HIGH for 5 hours, stirring once or twice if you are around, until the apples are very soft and have turned a deep brown.
Blend until smooth
Blend the apples in the slow cooker with an immersion blender until completely smooth.
Cook it down
Prop the lid open with a wooden spoon so steam can escape and cook on LOW for 1 1/2 hours, stirring every 30 minutes, until thick.
Cool and store
Let the apple butter cool for about 1 hour, then spoon it into clean jars or airtight containers, cover and refrigerate or freeze.
Step-by-Step Instructions
Every step for making slow cooker apple butter, written out in full.
Prepare the apples
Peel and core the apples and cut them into 2.5-4 cm (1-1 1/2 inch) chunks. They will fill a 5-6 litre slow cooker almost to the top, but they shrink a lot as they cook.
Load the slow cooker
Put the apples in the slow cooker with the brown sugar, apple cider, lemon juice, cinnamon, nutmeg, cloves and salt, and toss until the apples are coated.
Slow cook covered
Cover and cook on LOW for 10 hours or on HIGH for 5 hours, stirring once or twice if you are around, until the apples are very soft and have turned a deep brown. Slow cookers vary, so if the apples are still pale, give them another hour.
Blend until smooth
Blend the apples in the slow cooker with an immersion blender until completely smooth. If you use a stand blender, work in batches, fill the jar no more than half full and remove the centre cap of the lid, covering the hole with a folded kitchen towel so steam can escape.
Cook it down
Prop the lid open with a wooden spoon so steam can escape and cook on LOW for 1 1/2 hours, stirring every 30 minutes, until thick. It is ready when a spoonful on a cold plate holds its shape and no ring of liquid seeps out around it. If it is still loose, cook for another 30-60 minutes. The thick mixture can spit as it bubbles, so stir carefully. Stir in the vanilla.
Cool and store
Let the apple butter cool for about 1 hour, then spoon it into clean jars or airtight containers, cover and refrigerate or freeze.
Recipe Tips
- Mix soft apples that break down quickly, such as McIntosh, with sweet, firmer ones such as Gala or Fuji and a tart one such as Granny Smith. All-sweet apples give a flat, sugary result.
- Taste before the final cook-down and add up to 50 g (1/4 cup) more brown sugar if your apples are very tart.
- Apple butter keeps darkening and thickening as it cools, so stop cooking when it passes the cold-plate test rather than when it looks as thick as you want.
- This recipe is for the fridge and freezer only and has not been tested for canning. For shelf-stable jars, follow a tested home-canning recipe for apple butter and its processing instructions exactly.
Variations
- Leave the peels on for a darker colour and more fibre. Blend for longer, since bits of peel can stay visible.
- Replace the brown sugar with 120 ml (1/2 cup) maple syrup.
- Add 1 tsp ground ginger and 1/2 tsp ground allspice with the other spices.
- Swap a quarter of the apples for ripe pears.
Nutrition (per serving)
| Calories | 48 |
|---|---|
| Protein | 0.2 g |
| Carbs | 12 g |
| Fat | 0.1 g |
| Fibre | 0.9 g |
| Sugar | 10 g |
| Sodium | 16 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in clean, covered jars or containers within 2 hours of cooking and use within 3 weeks. Use a clean spoon each time you take some out.
- Freezer
- Freeze in freezer-safe jars or containers, leaving 1 cm (1/2 inch) of space at the top, for up to 6 months. Thaw overnight in the fridge and stir before using.
Slow Cooker Apple Butter FAQs
Does apple butter have butter in it?
No. Apple butter is made from apples cooked down with sugar and spices until they are smooth and thick enough to spread like butter. It contains no dairy, so this recipe is vegan as written.
How do I know when apple butter is thick enough?
Spoon a little onto a cold plate. It is ready when it holds its shape in a mound and no ring of liquid seeps out around the edge. It also keeps thickening as it cools, so stop when it passes that test.
How long does homemade apple butter last?
Up to 3 weeks in clean, covered jars in the fridge, or up to 6 months in the freezer. Refrigerate it within 2 hours of cooking, and use a clean spoon each time so it keeps as long as possible.
Can I can this apple butter for the pantry?
This recipe is written for the fridge and freezer and has not been tested for canning. If you want shelf-stable jars, follow a tested home-canning recipe for apple butter and its processing instructions exactly, rather than adapting this one.
What are the best apples for apple butter?
A mix works best. Soft apples such as McIntosh break down quickly, sweet apples such as Gala or Fuji reduce the sugar you need, and a tart apple such as Granny Smith keeps the flavour bright. Avoid using only very tart apples, or the apple butter will need extra sugar.
Do I have to peel the apples?
No, but peeled apples give the smoothest apple butter. Unpeeled apples add colour and fibre, but small flecks of peel can stay visible even after blending, so blend for longer if you leave them on.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
