Homemade Apple Butter
Homemade apple butter made in the slow cooker could not be easier! Simply mix up your apples, sugar, and spices and let it cook down all day (or overnight), puree it, and enjoy. Slather it on bread or biscuits, top your pancakes with it, stir it into your oatmeal, or simply eat it with a spoon! The perfect fall (or year-round) condiment. Instructions are included for stovetop and Instant Pot preparation!
Apple butter has become one of my favorite things to stock up on during the fall season when it's plentiful at farmer's markets, orchards, and local grocery stores. I love piling it on top of brie and a cracker!
Once I discovered how incredibly easy it could be to make at home, I wasted no time making batches once apple season was in full swing each year.
Apple Butter 101
So if it's not actual butter, what is it?
Quite simply, it's homemade applesauce that has been cooked quite a bit longer, which intensifies the flavor and gives it a caramelized color. It is then pureed for a super-smooth texture.
It tastes like an ultra-concentrated, incredibly thick, and smooth version of applesauce.
Apples and Spices
Types of Apples to Use
The beauty of making homemade apple butter is that you can use whatever your favorite variety is! That said, softer varieties of apples lend themselves especially well to apple butter making because they break down more easily and can achieve that concentrated flavor we love. You can use all one kind or a mixture.
Some great choices would include:
- Braeburn
- Cortland
- Fuji
- McIntosh
- Golden Delicious
- Red Delicious
- Idared
- Gala
- Granny Smith, if you like a tart flavor!
How to Prep the Apples
To prepare the apples, simply peel and core them, then give them a rough chop. Nothing fancy is needed here!
I like to use this swivel peeler, but if you do a ton of apple baking, you may want to invest in a tabletop apple peeler.
The Spices
I use a simple mixture of cinnamon, nutmeg, and cloves to flavor the apple butter; the mixture creates such a warm, wonderful flavor!
I consider cinnamon a must, but feel free to play around with the others if you'd like; other options could include:
- Apple pie spice
- Allspice
- Ginger
Slow Cooker, Instant Pot, and Stovetop Instructions
CrockPot Apple Butter
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I love making apple butter in the slow cooker and is the version listed in the recipe below - it's totally hands-off and so easy!
To make this version, the apples are tossed with sugar and spices in a 6-quart slow cooker and cooked on low for 10 hours, then the vanilla extract is mixed in and any large chunks of apples are broken up, then it is cooked for two more hours. Then, use an immersion blender (or regular blender or food processor) to puree or blend the apple butter for that silky smooth consistency. Let it cool and transfer to jars or storage containers.
Instant Pot Apple Butter
If you have an Instant Pot, you can also make apple butter in it! Place the apples, sugars, and all of the seasonings (except for the vanilla) into a 6-quart Instant Pot and stir to combine. Cook on high pressure for 90 minutes, then natural release for 10 minutes. Puree the apple butter using an immersion blender, regular blender, or food processor. (If you do not use an immersion blender, return the apple butter to the Instant Pot.) Turn on “Slow Cook” function and cook on high for 2 hours with the lid only covering half of the pot. Stir in the vanilla, allow to cook and transfer to containers.
Stovetop
If you want to make it on the stovetop instead, you will need to add a bit of liquid to the apples, sugar, and spices so that the apples don't stick to the pan - you could use apple cider, apple juice, or water (about 1 cup). Cook, uncovered, over medium-low heat for 1 hour, stirring occasionally, then puree using an immersion blender, food processor, or blender. Return to the stove and continue to cook until it is thick and deep brown in color, about 1 additional hour.
How To Use Apple Butter
Apple butter can be used in the same way you'd use any other fruit jam, but here are some ideas:
- Spread on toast, biscuits, and muffins
- Top your pancakes and waffles with it
- Serve with crackers and cheese on a charcuterie board
- Stir it into oatmeal, yogurt, or ice cream
- Use it in place of pumpkin puree or applesauce in recipes
- Baste it onto chicken or pork chops
- Add it to your grilled cheese sandwich
- Gift it in a pretty jar with a ribbon!
Shelf life, storage, and freezing
This is a "refrigerator" version, meaning that it is not meant for long-time storage. If you are interested in a recipe suitable for canning and long-term, room-temperature storage, I recommend the recipe from Simply Recipes.
Once the apple butter has cooled and been placed into jars or airtight containers, store using the following guidelines:
- Refrigerator Storage - You can store the apple butter in the fridge for up to 1 month.
- Freezer Storage - You can store the apple butter in the freezer for up to 1 year. Thaw in the refrigerator overnight before using it.
You'll love these other apple recipes!
- Easy Apple Crisp
- Apple Dumplings
- Salted Caramel Apple Cheesecake Pie
- Apple Fritter Doughnuts
- Homemade Salted Caramel Sauce
Watch the Apple Butter Recipe Video
If you make this homemade apple butter and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Homemade Apple Butter
Ingredients
- 6½ pounds apples, peeled, cored and sliced
- 1 cup (198 g) granulated sugar
- 1 cup (213 g) light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
- Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
- Remove the lid and use an immersion blender to puree the apple butter until completely smooth or to desired consistency. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
- Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 1 month, or freeze for up to 1 year.
Notes
- Equipment: 6-quart slow cooker, 6-quart Instant Pot, or Dutch oven for stovetop.
- For Blending: Use an immersion blender, food processor, or traditional blender.
- Apples: Use your favorite or a combination of different varieties. See the post above for suggestions.
- Refrigerator Storage - You can store the apple butter in the fridge for up to 1 month.
- Freezer Storage - You can store the apple butter in the freezer for up to 1 year. Thaw in the refrigerator overnight before using it.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is wonderful! I made it once and am going to make it again with my kindergarten-aged son this afternoon for school. Delicious! Thank you for sharing.
Before! Just found the answer to my own question in the previous comments. Sorry!
Is the 6.5 lbs before you peel and core the apples or after?
Have you ever made this leaving the skin on the apples?
Hi Sherry, I have not. If you did, I would run it through a sieve or food mill so that it’s nice and smooth to eat.
I just made your recipe except I left the skins on the apples. It worked perfectly! The apples cook so long that the skins get very soft and once you use an immersion blender you can’t tell that the skins are in there. Lots of added nutrients as well! Beautiful recipe! Thanks for sharing!
Apple butter on breads is great, but its a must as a condiment for pork. Pork and apple butter and chicken breast and apple butter is amazing. Just add it like a sauce at the table.
This stuff is AWESOME! After picking 86lbs of honeycrisps today this was a sweet ending. We made a lot of applesauce, but I’m so glad my husband stumbled across this online. We’ll be making more of this in the am., but wanted to share with you my appreciation for the recipe. As my New England friends would say, “It’s wicked good!” Thank so much!
I love to cook. I love fresh veggies, fruits and berries. My boyfriend and I have begain canning. I’ve NEVER EVER made a jam, jelly or anything else. I watched my mom can and I helped, but never on my on. I’m now 50 and I just made the APPLEBUTTER and IT’S OUT OF THIS WORLD. I canned it and listening for the lids to go , Ping.
Thanks for the recipe !!!!
Just curious. Why don’t you recommend canning this version? It sounds yummy.
Hi Sara, Canned items typically need to have a certain amount of acidity to be deemed safe. I am not an expert on canning, so I can’t safely recommend canning this apple butter.
Just made this with a bunch of over-ripe apples from the backyard that I was just about to throw away! Turned out delicious and made me so happy to not have wasted bags of apples!
Thank you for the recipe!
Thanks for sharing your apple butter recipe. I made it and the result was fantastic! Just posted about it and linked back to your post :)
My favorite way to eat it? With a spoon! On toast or pancakes. Or used to glaze a pork tenderloin or sirloin tip roast. One of the few things my mom made time to make as a busy single mom of three who was working all the OT she could pick up.
Yum, can’t wait to try this recipe! I grew up eating my great grandmothers apple butter. Quick (and possibly very silly) question though, when I put the apples in the slow cooker should I cover them in water, add a little water, or no water? I’m a bit paranoid about them burning…
And what temperature setting do you use?
Thanks!
Hi Nicole, No, you don’t add any water. They will not burn. As the recipes states, you should cook them on low.
I am curious as to why your fantastic recipe is not good to can. Can you explain please.
Hi Felicia, Safe canning practices require a certain acidity level in the mixture, or to use a pressure canner, which I am not familiar with. For these reasons, I do not feel comfortable endorsing this particular recipe as safe for canning.
This is such a wonderful recipe! I wanted to be able to give it as gifts, which would require making a few batches well in advance of the gift giving – so did a bit of research . . . bottom line, apple butter actually is quite acidic and can be canned with either a water bath canner or a pressure cooker canner. I reference the site (noting the Q&A references USDA testing in a “water bath canning method”): http://www.pickyourown.org/applebutter.htm
and scroll down to the Q & A (toward the bottom):
“Q. Using a pressure canner: “What a fabulous Apple Butter recipe ! I would like to know you if can use a pressure cooker to process and if so do you know the ” pounds of pressure and the amount of time”? Cant wait to try the Pear butter next ! Thank you !”
A. Well, you could use a pressure canner, but there’s no advantage to it. Apple butter is so acidic, and gets cooked so long, that it rarely ever spoils when processed in a boiling water bath. I don’t remember a single jar spoiling on me in the past 25 years. In addition, since the only recipes tested by the USDA and Ball used a boiling water bath, we have to apply the same times to the pressure canner, as there is no data to support a shorter time. And the water bath times are only 5 minutes and 10 minutes, anyway, for pint and quart jars, respectively. So, you could use a pressure canner and use the times recommended for the boiling water bath, but I don’t see the point in it.”
Anyway, I just wanted to say your recipe is simply delicious and every jar I’ve made and given to friends and family has just not lasted long enough to be preserved. I tell the recipients that it is not “canned” or sealed so they know to use it right away and they just laugh at the suggestion – that I’m silly for thinking that it won’t go straight from the fridge onto the table – often for dessert that very evening! Thanks again for a great recipe!
That’s the recipe I used and I water bath canned mine with no problems..everyone loved it! So, I go back to that recipe again… thanks for the backup! :)
Thank You!
I’ve canned this recipe three years in a row using the water bath method without any issue. I just used up the last jar from 2016 and it was still wonderful! As a side note for anyone reading, the apple butter should always be piping hot to the point of bubbling/boiling in the crockpot when you can it. Never ever can a cold item in a hot water bath. :)
I just did one patch I don’t want to can yet. It only made 3 1/2 pints. So I want to make another batch and then can altogether. So should heat first batch up again and put in warm jars?
How long do you process in the water-bath?
I am in the process of making this and my house smells beautiful! Quick question, do I need to refrigerate immediately after jarring or after the first opening of the jar. I would like to give these as gifts at work and would like to understand how long before they need to be refrigerated or how long after being refrigerated they can get to room temperature…
Thank you!
Hi Robin, You will need to refrigerate immediately after the apple butter has cooled. They should remain refrigerated until serving (having them out for a handful of hours while gift giving is fine), and should be consumed within 2 weeks of making.
This looks so good! I’ve never had it before, but I am thinking of making it for Christmas gifts. If I make it this week and freeze it, could I just defrost it and give it out? Will it alter tsste? also, any.recommendations on what.I could serve it with?
Hi Linda, Yes, you could do that. Just make sure the tags note that it should be consumed within 2 weeks. I like to serve mine with brie and crackers.
This is my second batch.It is so good! Going to use some of this batch for Christmas gifts. Do try it. I followed the recipe exactly.
Is the 6 pounds before or after coring apples?
Before.
I’m making this recipe right now, and I am unsure if I should put the lid on the crock pot or cook it uncovered For 10Hours.
Hi Catherine, You are to cook it covered, then puree it. If you want it thicker, then cook it longer with the lid ajar.
This is exactly the answer I needed tonight! The recipe said cook 10hrs and then cover and cook another 2 so I wasn’t sure if it started to cook covered. Can’t wait to wake up to this in the morning.
YUM!!!!! I added a drop of cinnamon oil because I love that stuff. Thanks for a great recipe!!!
what do you use this apple butter for ?
cake?
sandwiches ?
My apple butter has cooked overnight and I’ve just added the vanilla. It is way too runny. Does it thicken once I purée ? Should I continue cooking now without the lid ? Does it need two more hours after adding the vanilla?
Yes, as stated in the recipe, if you want a thicker apple butter, you should continue to cook with the lid slightly off until desired consistency is reached. The amount of time will depend on the heat of your slow cooker and how thick you want it.
I apologize if this has already been asked but could you give an estimate of how many apples equals 6 and 1/2 pounds and or how many cups? I have LOTS of apples from the apple orchard but not sure the poundage! Thanks so much, looks delectable!
Hi Elizabeth, It all depends on how big the apples are, which can make a big difference in how much they weigh. Weight is really the best measure, but I think I used around a dozen or so apples, total.
Is turned out amazing, thank you for sharing.
For those without a crockpot, my friend bakes her apple butter for several hours in a very low oven. Stir occassionaly. Turns out delicious. I have some in my crockpot right now. Can’t wait until tomorrow!
Thanks for this recipe. Apple butter is something of a family tradition for me. In your notations, I saw you were planning to use it with Brie in a recipe for Thanksgiving. Could I ask for that recipe, as I would like to consider that as well.
Thank you.
Hi Sam, It’s actually not really a recipe. I usually just bake a wheel of brie in the oven, then when it comes out, serve it with apple butter and crackers on the side.
I made this applebutter. It was soooo easy and delicious.
This Apple butter looks so rich and flavorful. This is a seriously awesome fall treat!
Mine has too much cinnamon taste what can I do to correct this? Still have 6 his of cooking to go. Thanks
I so need to try this, I’ve never made apple butter but it looks so good and so easy!
It really IS very easy! You won’t regret making it, and I’d almost bet you WON’T make it only once!
Wow! Super easy recipe and delicious! Fantastic on toast, perfect breakfast item. Thanks!