Slow Cooker Apple Butter

by Dorothy Reinhold on September 24, 2018

Print This Post Print This Post SLOW COOKER APPLE BUTTER: Perfectly spiced, not-too-sweet, homemade Apple Butter practically makes itself overnight in the slow cooker.

Appleweek disclosure

SLOW COOKER APPLE BUTTER: Perfectly spiced, sweet, homemade apple butter practically makes itself overnight in the slow cooker.

It probably won’t surprise you to know that I’m a big fan of giving gifts from the kitchen.

If you’re even slightly handy with food or enjoy spending time in your kitchen, I highly recommend it. Everyone I know appreciates something you’ve made yourself rather than simply purchased.

Today I’m going to show you how easy it is to make Slow Cooker Apple Butter. And because it is so incredibly delicious, your recipient will eat it right up so we aren’t going to bother to “can” it. So it won’t be able to sit on the shelf for a year, but don’t worry, the lucky gift-getter can keep it in the refrigerator, and beg you for another jar in a week.

Slow Cooker Apple Butter | Spiced Crock-Pot Apple Butter Recipe | ShockinglyDelicious.comWhy make your own apple butter?

It’s so-o-o-o-o good, that’s why. It’s better than store-bought, with fresh spices and a lively, just-sweet-enough flavor, and is non-fat, as well. And this version perfumes your house for days with apples and cinnamon, because of the slow cooking technique. The timing trick is to put it in the Crock-Pot at night after dinner on a Friday or Saturday night, so that when you get up the next morning, the initial 12-hour cooking time will have elapsed. Then you uncover it and cook longer to thicken it, and jar it for refrigeration.

How to sweeten apple butter

Apples and sugar for Slow Cooker Apple ButterIn truth, you can sweeten apple butter any way you like. I like the simplicity and clean flavor of granulated sugar, so I am using Imperial Pure Cane Granulated Sugar for this recipe. Imperial Sugar is one of our generous sponsors for Apple Week, and I am delighted to show off their sugar, which has been used in home kitchen across the southwest since 1843. Their sugars are 100% natural and non-GMO. I am also a big fan of their brown sugar (but that’s a story and recipe for another day). 

Apple Week continues all week, with 200+ recipes from 40+ bloggers, all of us apple fans. Check out the list of today’s recipes right after my recipe. Of course there’s a giveaway as well, so please make sure you enter the giveaway, and join me in following Imperial Sugar on Facebook, Instagram, Pinterest, Twitter and Google+.

Slow Cooker Apple Butter

Rating: 51

Prep Time: 30 minutes

Cook Time: 14 hours

Total Time: 14 hours, 30 minutes

Yield: 2-3 pint jars

Slow Cooker Apple Butter

SLOW COOKER APPLE BUTTER: Perfectly spiced, sweet, homemade Apple Butter practically makes itself overnight in the slow cooker.


  • 4 pounds apples, peeled, cored and finely chopped (I used a mix of varieties just for fun, but suit yourself)
  • 2 tablespoons boiled apple cider syrup (can omit)
  • 1/2 cups granulated sugar, or use vanilla sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch kosher salt


  1. If you have one of those apple parer/corer/slicer gizmos, by all means use it to chop your apples. Run the apples through the gizmo to make apple rings, and then simply chop the peeled rings and your apples are ready. If not, just use a paring knife to quarter, peel, core and chop the apples into chunks.
  2. Place the apples in a 5-quart slow cooker. Add the boiled cider, sugar, cinnamon, cloves, nutmeg and salt to the apples and mix well. (Do not add any additional liquid.)
  3. Cover and cook on low for 12 hours (or on high for 6 hours, stirring only once halfway through (if you remember; don’t sweat it if you don’t).
  4. The mixture will be thickened and dark brown. Uncover and continue cooking on low with the lid off for another 2-3 hours, or on high for another 1-1 1/2 hours, to thicken it further, until the consistency suits you. (The time variance has to do with how juicy the apples are. Juicier apples will need to cook longer with the lid off to evaporate the juices and thicken up.
  5. Using a potato masher, mash the mixture a bit to break up the apples. You don’t want to remove all the chunks though, or make it so pureed it looks like baby food. Leave it a bit chunky.
  6. Spoon mixture into squeaky-clean pint jars, cover, label and refrigerate or freeze.
  7. Makes 2-3 jars. You may double the recipe.


Recipe source: Dorothy Reinhold | Shockingly Delicious

Slow Cooker Apple Butter on toast on

Here are today’s Apple Week recipes

Tuesday Recipes:

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Disclaimer: Thank you Apple Week sponsors Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

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