Easy Crock Pot Apple Butter

This crock pot apple butter is the easiest thing ever. You just throw some cut up apples and sugar and spices into the crock pot and let it cook down all day, filling your house with an amazing smell. My daughter came home from school and asked me why the house smelled so good. 🙂 Puree it and place into jars and store in fridge and enjoy for weeks to come.

I made this apple butter because I’m going to use it in a thanksgiving pie, but I was happy the recipe made twice as much as I needed so we have some to use for other things. Apple butter is delicious on buttered toast, pancakes, muffins, waffles, or you can use it in baked goods. I’m am going to make a coffee cake soon and it would be amazing with apple butter swirled in the batter.

You can also use it to sweeten a cocktail instead of simple syrup and I just might have to use it for that as well. You want to use apples like Macintosh, Fuji, and golden delicious for this recipe as they have good flavor and cook and puree well. Enjoy!

Easy Crock Pot Apple Butter

Super easy and delicious apple butter made in your crock pot
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Course Breakfast, Sauce
Servings 2 pint jars


  • crock pot


  • 6 1/2 lbs apples peeled, cored and sliced
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp vanilla


  • Peel, core and slice the apples and place into the crockpot on low with everything else aside from the vanilla. You don't need to add liquid as the apples will release some as they cook. Stir well.
  • Cook on low for about 10 hours, stirring and checking it occasionally. If your crock pot is fairly hot it may be done sooner and you don't want to burn it.
  • After the apples are well cooked, puree with an immersion blender or in a blender. If the butter is still too thin, place in crock pot with the lid off and allow to cook further to evaporate some liquid.
  • When it is thick, stir in the vanilla and spoon into canning jars (don't use non tempered glass for hot items), allow to cool and refrigerate. You can store in the freezer for up to a year and in the fridge for 1 month.
Keyword Breakfast, Dessert, Sauce

Leave a Reply

%d bloggers like this: