Crockpot Apple Butter (Easy Slow Cooker Recipe)

Every fall, I have to whip up a big batch of this Crockpot Apple Butter! It’s one of those recipes that makes your house smell like the warm scent of apples and cinnamon, and the end result is a silky, spiced spread that tastes like fall in a jar.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 40 oz

Calories: 62 kcal per serving

Ingredients

5 pounds - apples
1 ½ cups - brown sugar
½ tsp - salt
2 teaspoons - cinnamon
1 tsp - vanilla extract
¼ tsp - nutmeg

Instructions

Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus the vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat and stir in the vanilla.
You can serve the apple butter as is OR blend it so that it's creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!). Serve and ENJOY!
**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh
Storage Instructions:
Fridge: Store in an airtight container for up to 2–3 weeks.
Freezer: Freeze in jars or containers for up to 6 months.
Canning: Apple butter can be canned using proper water bath canning procedures.

Nutrition