Easy Crockpot Apple Butter

Every year when fall rolls around, I start craving warmth, spices, and delicious flavors and scents. Not much checks off all the boxes quite like apple butter spread over homemade bread! A few years back when my family first visited Scott’s Orchard, I began making apple butter in my crockpot. Now I’m on year five, and it’s one of our most anticipated traditions every year. One day after we get back from the orchard, I peel and slice the apples and throw the ingredients together. The amazing smell fills our house for hours, letting everyone know that it’s officially fall in the Bell household. Then when it’s ready, we slather it on toast and enjoy our favorite autumn treat. It’s wonderful!

A few tips for making this recipe:

  1. You can use a variety of apples. McIntosh, Fuji, Honeycrisp, Arkansas Black, or Red Delicious are good options. Stick with one type, or use a mix. This year I used all Honeycrisp, and it turned out great.
  2. Depending on the texture you prefer, you can either use an immersion blender to smooth it all out before putting in your jars, or just mash up the soft apples and mix it all together. I like the thicker texture over perfectly smooth, so I just mash with my ladle.
  3. If you plan to store the apple butter for longer than two weeks, make sure you can! Here is a good tutorial for canning without a canner. Make sure to store your food safely to avoid illness.
  4. We love eating this on toast or muffins. I also like to save a few jars to gift for the holidays!

Easy Crockpot Apple Butter

Serving Size:
4 pints
12 hours


  • 18-20 medium apples – peeled, cored and sliced
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract


  1. Place peeled and sliced apples in slow cooker.
  2. Mix sugars, cinnamon, nutmeg, cloves, and salt in a medium bowl.
  3. Pour sugar and spice mixture over apples and mix well.
  4. Add vanilla and stir.
  5. Cover slow cooker and turn heat on low for 12 hours. Stir occasionally.
  6. After 12 hours, either puree with immersion blender until mixture is smooth, or mash apples with a spoon or ladle to desired texture.
  7. Spoon into sterile mason jars. Seal with lids and store in refrigerator for up to two weeks. If you plan to store longer, make sure to can to keep your apple butter safe.
  8. Enjoy!


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