Go Back
Thick mahogany-brown slow cooker apple butter in a small glass jar with a broad spoon swirl, toast and sliced apples nearby, realistic concentrated fruit texture. The lower title bubble reads Slow Cooker Apple Butter Recipe.
Good Fork Daily Editorial Kitchen

Slow Cooker Apple Butter Recipe

Deeply spiced slow cooker apple butter with a smooth spreadable texture and safe refrigerator or freezer storage guidance.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 hours
Cooling 30 minutes
Total Time 10 hours 55 minutes
Servings: 32 2-tablespoon servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pounds apples a mix of sweet and tart; peeled, cored and sliced
  • 1/2 cup packed light brown sugar use less for very sweet apples
  • 1/2 cup apple cider or unsweetened apple juice
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract add after cooking

Equipment

  • 6-quart slow cooker
  • Immersion blender
  • Apple corer
  • Heatproof spatula

Method
 

  1. Put apples, brown sugar, cider, lemon juice, cinnamon, nutmeg, cloves and salt in a 6-quart slow cooker. Toss until the spices are dispersed.
  2. Cover and cook on LOW for 7 to 8 hours, stirring once or twice if convenient, until the apples collapse when pressed.
  3. Turn off the cooker briefly and blend with an immersion blender until completely smooth, keeping the blade head submerged.
  4. Return to LOW with the lid offset slightly so steam can escape. Cook 1 to 3 hours more, stirring every 30 minutes, until a spoonful holds a soft mound.
  5. Stir in vanilla. Taste after cooling a spoonful; add a pinch more salt or lemon only if needed.
  6. Transfer to shallow clean containers, cool promptly and refrigerate. This recipe is not a shelf-stable canning formula.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov recommends prompt cooling and refrigeration of prepared foods; this editorial recipe is for refrigerated or frozen storage, not shelf-stable canning.
  • This recipe was developed through culinary research and editorial review.