A simple recipe for Homemade Apple Butter that you can make in the slow cooker. Use as a spread, a syrup or in your fall recipes! It’s one of the best apple recipes to make during the fall!
Homemade Apple Butter Recipe
Is it officially fall yet? The leaves are not yet turning orange and red, but last week our whole house was filled with the aroma of baking apples and cinnamon. Who needs an official date? Fall was happening
Who needs an official date for it to be considered fall? Fall was happening a week ago on my radar.
Fall is my absolute favorite time of year. You’ll find me huddled around a campfire, drinking warm apple cider…what could be better than that?
Well, maybe this:
I really don’t know what to say about this Homemade Apple Butter besides it’s really easy and it is unbelievably good. It’s one of those things that you take a spoonful of and say, “This could go in soooo many recipes!”
What is the difference between applesauce and apple butter?
Both apple butter and apple sauce are slow cooked apples and spices. Apple butter is cooked longer than applesauce which creates a thick, smooth, intense apple flavored spread.
How to Make Apple Butter
To make homemade apple butter, all you have to do is stick some apples in a crock pot with brown sugar, white sugar, vanilla, cinnamon, and a dash of salt. Let it sit there all day, stirring occasionally, and BOOM! Apple Butter. It’s really that easy.
What do you do with apple butter?
My first bite reminded me of applesauce with a bit of tang to it. I love how when I put this homemade apple butter on a piece of white, fluffy bread, it completely changes the flavor! Instant, fall-flavored bread. You can put it in muffins & biscuits.
I also like to put this homemade apple butter on custard ice cream. Warm it slightly in the microwave and use it as a syrup on ice cream or fluffy pancakes. Because, why not?
- Apple Butter Cinnamon Rolls
- Apple Butter Streusel Muffins
- Apple Butter Pie
- Apple Butter Buttercream Cupcakes
- Apple Butter Sheet Cake
What apples are best for apple butter?
For apple butter, we like to use Mcintosh, Red Delicious or Gala because they are easy to find in our stores. Although Granny Smith are great for baking, they are not recommended for apple butter. Also, some apples are sweeter than others. You can adjust how much sugar you use based on how sweet your apple is.
How to Make Apple Butter Smooth
Also, when your apple butter has slow-cooked all day, you can leave it slightly chunky, which is awesome for recipes, or you can put it through the blender (or use an immersion blender) and puree it. We made two batches. One we left chunky and made one batch perfectly smooth. You know…for those picky texture eaters.
How do you store homemade apple butter?
I’ve never canned this apple butter before, but if you know how to can, I’m sure it would work well. I like to freeze my apple butter because I have plenty of freezer space. Just spoon it into small, 1-cup freezer containers and pull them out as you need them!
Does apple butter need to be refrigerated after opening?
Yes! Make sure that you refrigerate your apple butter after you’ve opened the can or jar.
How much apple butter does this recipe make?
This recipe ends up making between 2-3 pins of apple butter. The difference is how much you cook it down.
Homemade Apple Butter
Ingredients
- 6 1/2 pounds apples peeled, cored and sliced
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Place the apples in a slow cooker.
- Add the sugars, cinnamon, salt and vanilla to the crockpot. Mix well.
- Cook in slow cooker on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown.
- If desired, use a blender to puree the apple butter until smooth.
- Cover and refrigerate for up to two weeks or freeze in small containers.
Video
Notes
Nutrition
Adapted from My Baking Addiction
Loretta says
Can you make this with sugar substitutes
Julie Clark says
We’ve not tried that. Sorry!
Zanthia says
Using very sweet apples allows you to use little or no sugar. Honey or brown rice syrup can be used as substitutes for refined sugar. However, apple butter is not a low glycemic index food, even with sugar substitutes.
Ashley says
Great recipe but waaayyy too much vanilla. Like one teaspoon would be good not one tablespoon.
Anonymous says
I just made this same exact recipe, but it was written by someone different and for the instant pot. I used a teaspoon of vanilla. I actually doubled the recipe and doubled the vanilla, plus just a few drops more. A tablespoon for this recipe, I agree is way too much. I recently made a batch of gingersnap cookies. My friend had given me the recipe and the author had mistakenly reversed the amount of ginger with the amount cinnamon. Luckily, I caught that one.
l e says
Possibly using imitation vanilla and it takes a lot more to get the same flavor
Jacqui Cahill says
Thank you!! This is super easy. I already have a roaster in my crock pot now, but I will get it ready and put it on tonight. It is a banner year for apples in Vermont this year!
Ann says
I am trying to see after canning the apple butter, what is the shelf life for it? I canned strawberry jam and it has a shelf life of 1 year, I like to make stuff ahead and save it for when we really want to have some jellies and jams. Thank you for a response as son as you can
Julie Clark says
I would assume it would be similar to jelly if you are canning it.
Anonymous says
Even though jelly says up to 1 year…I have used it several years after making it. Old timers usually used what they canned each year but used it until it was gone.
Ann says
Do you add any water to the crockpot so the apples don’t burn or stick?
Julie Clark says
We don’t.
Elaine says
how many pints does it make
Julie Clark says
We’ve gotten 2-3 pints from this.
Jan M says
This may sound like a dumb question, but…….I bought 1.5 bushels of apples for cooking. About how many apples is 6.5 lbs?
Julie Clark says
It really depends on the size of the apples you have. As a general rule, 1 pound of apples is equal to: 4 small apples. 3 medium apples. 2 large apples.
Erik says
16 apples
Linda says
Made this today. First time ever making my own Apple butter. So easy peasey! I only made half the recipe as that’s all the apples I had enough for. Came out good though a little sweeter than expected. I’ll add little less sugar next time.
BARBARA GOODYEAR says
this is a very easy site to move around in. Lots of information on the recipe and how to. I am defenitly going to make this.
Liz Shelledy says
I was given a lot of pears along with the apples. Would it be ok to use them together?
Julie Clark says
I think it would be ok to try!
Tom says
Hi and thank you for the recipe !
Was just Wondering what Apples you used in this
Recipe so as to not have it too sweet. I realize to each their own but … in general. Also what other apples you have used and how you have adjusted the sugar accordingly. This would be extremely helpful as I would prefer not to trial and error
Something that takes over 10 hours . 🙂 Thank you again 🙏looking forward to making this !
Julie Clark says
I like Gala, Fuji or McIntosh
Teri Yarbrough says
What type of apples do you recommend?
Julie Clark says
I like Gala, Fuji or McIntosh
Trish says
I would like to use this for thanksgiving favors for everyone. Do I have to refrigerate or can I store them in jars at room temperature? I know that it needs to be refrigerated after they have been opened.
Thank you
Julie Clark says
If you seal them through the canning process, they won’t need refrigerated. Otherwise you have to refrigerate.
christina hartsough says
Is it 6 1/2 lbs before or after peeling and coreing?
Julie Clark says
Before
Peggy says
Core the apples but leave the skins. It’s the best part of the apple.
Cynthia says
I want to make this recipe but your recipe says to use 6 1/2 pounds of apples. How many apples is 6 1/2 pounds?
Julie Clark says
It depends on how big the apples are! As a general rule, 1 pound of apples is equal to: 4 small apples. 3 medium apples. 2 large apples.
Christy N McLennan says
Just wanted to say thank you and Happy Holidays!. I used your recipe as a base and added apple pie spice, ginger, cloves, and nutmeg, along with a little water in a 10q pressure cooker. Cooked for 1 hour, the left to sit on simmer overnight. I’ve been making this now for several months and everyone loves it!
Julie Clark says
Thank you!!! I love the spices you added 🙂