Slow Cooker Apple ButteR

Recipe below.

There’s something magical about the scent of apples, cinnamon, and cloves filling the kitchen on a cool fall day. Making apple butter has always felt like one of those slow, satisfying autumn rituals — a way to capture the taste of the season in a jar. And the best part? You can make it right in your crock pot with hardly any effort.

When I first started making apple butter, I did it the old-fashioned way — standing over the stove, stirring for hours. Delicious, yes, but time-consuming! Now, the crock pot does all the work while I go about my day. By evening, the house smells like a slice of warm apple pie, and the apples have transformed into a deep, caramel-colored spread that’s smooth and perfectly spiced.

It’s wonderful on toast, biscuits, pancakes, or even swirled into oatmeal or yogurt. I love giving small jars as gifts during the holidays — it’s a simple, heartfelt way to share a bit of home.

Apples from a generous friend.

🥣 REciipe

Ingredients

• 6 pounds of apples (I like a mix of sweet and tart — Fuji, Honeycrisp, and Granny Smith work great, but really any will work)

• 1 cup brown sugar

• 3/4 cup granulated sugar

• 1 tablespoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• 1 tablespoon pure vanilla extract

A little over 5 lbs of apples fit in my crockpot

Directions

1. Prep the Apples:
   Core, and slice your apples. (You don’t need to peel them for the crock pot. The skins will cook down).

2. Load the Crock Pot:
   Add the apples, sugars, spices, and salt to your slow cooker. Stir well to coat the apples.

3. Cook Low and Slow:
   Cover and cook on LOW for 8–10 hours, stirring occasionally. The apples will become soft and dark brown.

4. Blend It Smooth:
   Use an immersion blender right in the crock pot (or transfer to a regular blender in batches) until smooth.

5. Add the Vanilla:
   Stir in the vanilla extract and continue cooking uncovered for another 1–2 hours to thicken.

6. Jar It Up:
   Let cool completely, then spoon into clean jars. Store in the refrigerator for up to 3 months or freeze for longer storage. You can also water bath jars for 10 minutes if you prefer to can them.

Ready for the immersion blender!

Tips & Variations

• Sweeter or Spicier? Adjust the sugar and spices to taste — you can even add a dash of allspice or ginger for more depth. My last batches were made with very sweet apples so I cut back on the granulated sugar.

• No Sugar Version: Replace the sugar with unsweetened apple juice or maple syrup for a natural sweetener.

• Canning: If you’d like to make it shelf-stable, process jars in a water bath canner for 10 minutes (adjust for altitude).

I plan to can this batch, so I will heat it back up and get it into jars.

Bringing It All Together

There’s something comforting about taking your time with recipes like this — letting the house fill with that warm, nostalgic scent while nature shifts outside. Apple butter reminds me to slow down, savor the simple moments, and appreciate the beauty of homemade traditions.

Stay rooted,

Roxanne