This Crockpot apple butter recipe comes together with just six ingredients and can be used atop bagels, yogurt, oatmeal, and more!
Now that fall is in full swing it’s time to crank out some delicious fall recipes. One thing that screams fall to me, aside from pumpkin everything, is apples. We love apples in our house and eat them year round!
This homemade apple butter recipe was actually my first shot at making apple butter. Thankfully for me, and you, it turned out ammaazzzing! Don’t you love when recipes turn out great on the first try?
I’ve been using my Crockpot like crazy lately and I’m quickly beginning to realize how much I’ve missed using it. I’ll find any excuse to break out the Crockpot and throw something in it, so Crockpot apple butter was a no brainer.
Now I just need to figure out how two people are going to consume 5 cups of apple butter. Who am I kidding… we will find a way!
This slow cooker apple butter calls for six basic ingredients, one of the many reasons I love this recipe!
- Apples: It’s best to use a combination of different apples for this recipe. Some great options are granny smith, gala, honey crisp, and fuji apples.
- Sugar: I’ve come to realize that a lot of apple butter recipes call for insane amounts of sugar. In my opinion apples are already sweet enough, so 4 plus cups of sugar seemed to be a little bit too much. There is only 1 1/2 cups of sugar in this recipe (both granulated and brown), but I can assure you that it was more than enough to sweeten this apple butter.
- Cinnamon and nutmeg: Makes this apple butter taste even more like fall!
- Salt: Just a pinch of salt enhances the apple flavor and balances out the sweetness.
How to Make Apple Butter in a Crockpot
The only work you really have to do with making this apple butter is to peel, core, and slice the apples. Once you’ve done that you toss the apples with some sugar and spices and then let it cook in the crockpot.
Once you let the apple butter cook for about 10 hours (yes, 10 hours!) you’ll mash up any chunks of apples and then let it go for another 2 hours. Once those 2 hours are up, you’ll use an immersion blender to blend it until smooth.
I put my apple butter back into the Crockpot for another 45 minutes to 1 hour with the lid slightly ajar to let it thicken up a little more, but this step is completely optional. Once it was finished, I ended up with about 5 cups of apple butter.
What Are the Best Apples for Apple Butter?
I used a combination of granny smith, gala, and red delicious. I’m not a huge fan of red delicious apples, I much prefer gala or fuji apples over them any day. I was a little concerned that they wouldn’t work in this recipe, but they ended up working great!
You can feel free to use whatever combination of apples you prefer for this recipe, just try to go more for apples that tend to be a little sweeter.
Crockpot Apple Butter Uses
This Crockpot apple butter is great spread on some toast, English muffins, muffins, or eaten with a spoon. You can also spoon it atop yogurt, overnight oats, oatmeal, and more!
- I used about one pound of granny smith, two pounds of gala apples, and two pounds of red delicious apples for this recipe.
- The five pounds of apples is measured before peeling, coring, and slicing.
- Apple butter will keep for about two weeks in the fridge and can also be frozen.
More Apple Recipes to Try!
Crockpot Apple Butter
- 5 lbs. apples , peeled, cored, and sliced
- 1 cup light brown sugar , lightly packed
- 1/2 cup granulated sugar
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- Prepare crockpot by spraying well with cooking spray or use a crockpot liner.
- Peel, core, and slice all of the apples and place them in the crockpot.
- In a separate bowl, combine the sugars, cinnamon, nutmeg, and salt. Pour the mixture over the apples and stir well, making sure to coat all of the apples.
- Set the crockpot on low for 10 hours. After the 10 hours, mash any chunks of apple that remain. Allow to cook for an additional 2 hours.
- Remove the lid and use an immersion blender to blend the apple butter until it's smooth. If you prefer, you can let the apple butter cook a little longer with the lid slightly ajar to let it thicken up some more.
- Once the apple butter is finished, transfer to containers and allow to cool completely, then refrigerate.
Adapted from Brown Eyed Baker