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
Becky Stocker says
Hi. My husband LOVES apple butter and I wanted to make this recipe for him. I was wondering if I could leave the skins on? What do you think the result would be? I’m also going to use coconut sugar for the brown sugar and monk fruit for the white sugar. Hope it works. He loves vanilla so I will keep that in. Just wondering about the skins. Would prefer to leave them on if it won’t ruin the consistency. Thoughts?
Julie Clark says
I love the coconut sugar idea, but I personally would not like the skins on. The apple butter would not be smooth and the I wouldn’t like the waxy, paper feel of the cooked skin. If you don’t mind that, you may like it that way, though.
Anonymous says
I wouldn’t add the skins for you to make apple jelly from the skins and cores. Plus it’s not going to be a smooth butter with the skins.
Sondra says
Most of the pectin is in the core and a lot of flavor is in the peels so it is up to you if you want to include the whole apple (minus the seeds and stem). If it is cooked enough the peel is softer and you can puree them to make it a smoother apple butter.
Anonymous says
Cook with skins and core them put through a food strainer, the apple puree goes one way, the peels core and seeds get expelled though the grinder part…
Ivy says
You can leave the skin on but then you have to put it through a sieve to get the smooth constituency. There are quite a few recipes like this.
Mum of 4 says
Delicious and I want to eat it all at once. Kiddos thought it was plate licking delicious.
Mary says
Hi, Just want to let you know that I made the apple butter, and it was the best. I Have been buying it ,but when I seen your recipe and it can be frozen, I tried it and it was a success already ate one jar on toast everyday. Thank u Mary PS. Went and bought myself a apple peeler to make more . HAHA
Julie Clark says
Thank you!!!!
Tonya Beck says
Any idea how long this recipe can be frozen? We would like to try it for wedding favors but want to be sure it has a good taste. Don’t want to make it too early!!
Ang says
Do you think I could use frozen apples for this recipe?
Julie Clark says
I would think so!
Lyn Alan Byars says
What does an old hippy drummer do between gigs? He cooks, bakes, cans, preserves, and has his friends scratching their heads–a rock drummer that cans and makes jams (the edible kind). Today, I found your website–don’t you ever go away! The gazillion year old apple tree outside our studio produced apples for the first time in 5 years, and I’m going crazy to get as many apples put away as I can.
Thank you for the large print recipes and guidelines. Looking forward to checking out al the other recipes, ideas and advice.
Just for the record, I’m a single guy; just celebrated my 70th birthday (geez, didn’t take long to get here), and I really do play in a rock band.
Susan says
THAT is fantastic.
I’m going to try this recipe, just based on your cool reply.
Rock on. 🙂
sumaiya says
Is it necessary to cook for 10 hours
Julie Clark says
You want the apples to be totally soft for spreadable apple butter. You could cook it on high for less time. It’s really a matter of preference.
Mariah says
You could always cook on high for half the time. Personally I started the recipe and cooked on low for 6 hours and then I didn’t want to be up until midnight so I bumped it up to high for 2 more hours, seemed to work just fine and it’s delicious as ever. I also added 1/4 tsp of both nutmeg and allspice to my mix.
Katie says
I don’t see any liquid, other than the vanilla, did I miss it?
Julie Clark says
No liquid! The apples cook down.
Margaret says
I peeled 1/2 the apples, cored all of the — not totally but 98% of the way. When I used the immersion blender the apple butter trusted out smooth as, well butter ☺️ DO NOT be afraid to not peel the apples as long as you clean them with a brush.
I used 1/4 cup of white sugar & 1/4 cup of honey & it is delicious
Julie Clark says
Great tips! Thank you!
Naynay says
Do it matter if i use dark brown sugar or light brown sugar.
Julie Clark says
Nope! We’ve used both.
Robin says
HOW did you get 6 1/2 pounds of apples in a residential crockpot? I have the biggest crockpot I have ever seen in a home. I weighed the apples before I began peeling and coring and I don’t think I could even cram half of them in my crock pot. I make chili for 4 adults, everyone gets seconds and I have leftovers, so it is big. I cut everything else in half and just hoping it turns out ok
Julie Clark says
We do have a big crockpot and have no problems fitting the apples in.It makes a full crockpot to start, but cooks way down.
Michele says
Someone asked what the serving size was and you did not answer. Is it a tablespoon, 1/4 c, 1/2 c etc. you give other info but you left out serving size=?
I am going to make this today.
Thank you
Julie Clark says
Serving size is *about* 3 tablespoons, but it is really an estimate. The calories can depend on apple type and how much you cook it down.
Antonia says
Was reading your reviews after making my own apple butter today. Nice to know I can freeze in a jar, thanks! I also wanted to say to a couple replies: that i add a bit of water 1/3 c., to the crock when i cook on high so it won’t burn. But also, i use fuji apples and i never peal them. I puree them in a blender after 6 hours, then continue to cook it in the crockpot on high for 2 more hours with the lid off to reduce it, stirring it about every 10 min. Its perfect & rich in tone & nutrition & completely smoothe.
E says
Would it be possible to make this on the stovetop if you don’t have a crockpot?
Julie Clark says
Yes! I’d make sure it was over low heat and stir often.
judy hargett says
I have made this in the oven. on low heat. cooked all day.
Nicole says
How many pints does this make
Taylor Maxwell says
If I sterilize my hard and process them the same way I would if I were making pickles or jelly, will the apple butter be shelf stable for as long as a jelly would? Have you tried this out?
Julie Clark says
Others have and yes, it they are sealed they should last as long.
maureen says
i leave the skins on cause when you puree in the blender – all smooth waa laa.. the skins have nutrients too, so why not use them.. i also water bath mine then they will last for a long time instead of the refirigeration method. i have also made jalepeno apple butter by just adding a couple of jalepenos for that extra zip variation. this is the easiest way to make apple butter i have ever found use to do it the old school way grandma taught me. tried this once and have been doing it ever since.
Theresa says
Thanks for the recipe! Can i substitute stevia? If so, how much should i use?
sue says
can you use frozen apples to make apple butter
Julie Clark says
You probably could! I don’t see why not.
mims says
Can I prepare the apples the night before ? like peeling? or does this make the apples bad?
Julie Clark says
they will get brown most likely. I’d do it the same day.
Lisa-Marie Pratt says
I just made this recipe and it was AMAZING. I also boiled 1 cup of orange juice with 1 tablespoon of whole cloves and 1 tablespoon allspice on the stove-top for about 20 minutes and then added it to the crock-pot during the last two hours of cooking for a bit of warm spice flavor. EXCELLENT. I was able to fill 3 pint sized mason jars which I plan on bringing to work for colleagues. Thanks for sharing!
Lauren says
What size crock pot do you use for this and how much does the recipe make?
Julie Clark says
This recipe will make between 2-3 pints of apple butter, depending on how much you cook it down.