My super easy Apple Butter recipe is perfectly spiced with rich fall flavors. It takes just 10 minutes to prep with NO peeling required! Recipe includes a how-to video.
All the Best Flavors of Fall in a Jar
Apple butter is the richer, prettier, and perhaps more sophisticated sister to plain-Jane applesauce. It’s truly the embodiment of fall, with colorful crisp apples cooked down and caramelized in spices, brown sugar and vanilla. It tastes great on just about anything, but we love it spread over an English muffin or warm scone (heavenly!).
My favorite thing about this apple butter recipe is that there is NO peeling required! I’ve tested this recipe with peeled and unpeeled apples, and I didn’t notice a difference between the two. When cooked for as long as my recipe calls for, the peels break down completely and are not perceptible in the finished product. Save yourself the time and skip the peeling!
Why you’ll love this recipe:
- Easy: only 10 minutes of prep before the slow cooker takes over.
- Perfectly flavored: the apples are the true star, with just enough sugar and spices added to accent them and make a warm, cozy fall flavor.
- Plentiful: this recipe makes a lot (3 pints!), so you’ll have some to share or gift (if you’re the generous type).
- No peeling: saves you SO much time and effort.
What You Need
To achieve a silky smooth and flavorful spread, you’ll need to slow cook just a few simple ingredients:
- Apples. What I love about my apple butter recipe is that there is no peeling needed! Just core and dice your apples into small, even pieces. Do not use a firm, tart apple like Granny Smith; stick with softer, sweeter apples like Golden Delicious (my favorite all-around apple for most recipes, like my apple turnovers!), Fuji, Gala, or McIntosh. A combination of apples works too!
- Sugar. A combination of brown and white sugar provides depth of flavor and helps the apples to break down and caramelize, giving the final product a fantastically rich fall flavor. Don’t forget, if you don’t have any on hand just follow my tutorial on how to make brown sugar!
- Spices. Lots of ground cinnamon and a pinch of cloves elevate the flavor of the apples by providing warmth and richness.
- Vanilla. A subtle hint of vanilla rounds out all of warm flavors. I recommend using a vanilla bean if you have one, but otherwise regular vanilla extract will work.
SAM’S TIP: The hardest thing about this recipe is waiting for it to be done. To mitigate this, I often like to prep everything before going to bed and let it cook while I sleep, but please always check your own slow cooker’s safety guide before leaving it unattended.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Apple Butter
- Core and chop (don’t peel!) your apples and place them in the basin of a slow cooker.
- Mix together spices and sugars. Sprinkle these over the apples and toss to combine.
- Cook apple mixture on low heat for 10 hours.
- Puree apples. I like to use an immersion blender (I linked to the one I use, affiliate), but you can use a regular one instead.
- Remove the lid and cook for another 2 hours or until the consistency has thickened to your liking.
SAM’S TIP: The additional two hours of cooking might seem like a pain, but it’s important and worth it to get the proper consistency. If you want an even thicker butter, you can continue to cook yours even longer; but I’ve found the two hours to be plenty (and keep in mind it will continue to thicken as it cools!).
Frequently Asked Questions
Typically it is used as a topping for biscuits or bread, but it’s also delicious on oatmeal, pancakes, my favorite waffle recipe, crepes, etc. Some people even serve it with scrapple, or you can take my dad’s approach and enjoy it by the spoonful!
Apple butter is typically sweeter, richer, and thicker (more of a buttery/spreadable consistency). It’s often much darker in color than applesauce, largely because of the added ingredients (in this instance, brown sugar, cinnamon, vanilla, etc) and the caramelization that occurs from the longer cook time.
Yes it does. If you’d like to try canning yours, that’s a great option for extending its shelf life outside of the fridge (I don’t have experience canning, so I can’t offer any advice there, but here is a guide on canning I found that should be helpful.).
Apple butter gets its name from its butter-like consistency, there’s no actual butter in it. If you’re looking for a flavored butter, try my honey butter instead
Looking for more? Here are some of my favorite fall recipes.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
The Best Apple Butter Recipe (No Peeling!)
Ingredients
- 5.5 lbs (2.5 kg) soft, sweet apples (see note 1) Cored and chopped into small pieces, about ¼"
- 1 cup (200 g) brown sugar firmly packed
- ¾ cup (150 g) granulated sugar
- 1 Tablespoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 vanilla bean (may substitute 1 ½ teaspoons vanilla extract)
Recommended Equipment
Instructions
- Slice apples into small pieces (about ¼") and dispose of cores (you do not need to peel the apples).5.5 lbs (2.5 kg) soft, sweet apples (see note 1)
- Place apples in the basin of large slow cooker
- In a medium-sized bowl stir together sugar, brown sugar, cinnamon, salt, and cloves until well-combined.1 cup (200 g) brown sugar, ¾ cup (150 g) granulated sugar, 1 Tablespoon ground cinnamon, ¼ teaspoon salt, ⅛ teaspoon ground cloves
- Pour sugar mixture over apple pieces and stir until well combined.
- Place lid on crockpot and cook on low heat for 10 hours.
- Once 10 hours has elapsed, use an immersion blender to puree apples until smooth and no chunks remain (see note 2 if you do not have an immersion blender).
- Scrape the inside of the vanilla bean into your apple puree (or add vanilla extract).1 vanilla bean
- Turn crockpot on to low heat and cook another 2 hours uncovered, stirring occasionally.
- Store in the refrigerator in an airtight container, where it will keep about 2 weeks.
Notes
1. Apples
I recommend using Golden Delicious, McIntosh, Fuji, or Gala. Don’t use Granny Smith; they are too tart and firm for this recipe. Weigh your apples before coring and chopping. Do not peel them! For me this was about 13 apples but this could vary wildly depending on the size of your apples.2. Pureeing
If you do not have an immersion blender, pour the apples into a blender and puree until smooth, then return to crockpot. You may need to work in batches, depending on the size of your blender.Storing
Store apple butter in an airtight container in the refrigerator for several weeks or freeze for up to several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Related Recipes
This recipe was originally published in October of 2017, photos and recipe remain the same but text has been updated to be more helpful and I’ve added a how-to video!
Marlin Williams
My family and friends just love this apple butter recipe. Making my 3rd batch now as there are many refill requests 😀
Sam
That’s a LOT of apple butter! I am so glad everyone enjoys it so much. 🙂
Nes
Hello! I was wondering if it’s okay that I put in my vanilla when I put all the other ingredients in? Is there a specific reason you put it in after 10 hours?
Sam
You need to put the vanilla in much later so it doesn’t cook out. 🙂
Jenn
Just checking to see how long the apple butter lasts and if it can be frozen once its in jars. My apples are ready now and I think this would make a lovely gift.
Sugar Spun Run
Hi, Jenn! It will last up to 3 weeks in the refrigerator. Others who have experience canning have also had success doing that as well. I do not have to experience canning so I can not advise you on that. As far as freezing, it can be frozen. You will want to scoop it into the freezer containers, leaving 1/2 inch head space in each one. Then, store the apple butter safely in the freezer for several months, up to a year. 🙂
Jenn
I’m so pleased. I’ve ordered jars and I’m ready to cook!
Sugar Spun Run
That is wonderful! Happy Baking! 🙂
Gail Jacobs
Made this last night and it is really good. Woke up to the house smelling so good. My husband wanted us to try this recipe. Now I will be saving it. Thanks for sharing. Easy to follow instructions and recipe. The video helped also.
Sam
Isn’t that one of the best smells to wake up to?! I’m so glad you enjoyed it, Gail. 🙂
Eleanor
So easy, tasty, and delicious. I put the hot apple butter on my toast this evening. Loved it. I can’t wait to give small jars to friends,and to make more.
Sam
I am so glad you enjoyed it so much, Eleanor! 🙂
Lisa
Can you water bath this recipe?
Sam
Hi Lisa! I have never done it before so I am not sure how it would be done. I’d love to know how you do it if you try it. 🙂
Lisa
Hi. I cannot wait to try this recipe. I have a question though. After you cook the apples for the last two hours do you spoon apple butter in jars while its hot and put lids on or do you let it cool down first the put in jars and seal lids etc.?
Sam
Hi Lisa! After it’s cooked you can put them in a jar whenever you’d like. I typically just let mine cool a little bit because it’s much easier to handle when it’s not really hot. 🙂
Lisa Hampton
Thanks Sam!! I ordered a new immersion blender to make this recipe as well which leads to another question. After you cook the apples for 10 hours, Do you let it cool before you put the blender in that hot crock or can you put it in that hot mix right away? Thanks in advance.
Sam
I typically just use the immersion blender while it’s still hot because you will want to cook it for another 2 hours afterwards. I hope you love it! 🙂
Cynthia Wiza
About how many small canning jars will this batch make?
Sam
Hi Cynthia! I’m not sure what size jars you are using but this will fill about 3 pint jars. 🙂
B
Yummy!!! My whole house smells like Fall! 🍁 So easy to make!
Sam
I am so glad you enjoyed it so much! 🙂
Roger
Delicious and so easy to make.
Sam
I am so glad you enjoyed it, Roger! 🙂
Erin
Just made this. It is heavenly, but I definitely still notice the peels. I used red delicious apples- I don’t know if that was what made a difference, but if you don’t like the varied texture I’d recommend peeling the apples first to be safe. I like mincing up the peels and feeding them to my outdoor plants, so maybe that’d be a better use for them than leaving them on if you are worried about the texture.
Sam
Hi Erin! That’s interesting. I have never noticed the peels because the apples cook so long, but you can always peel them before hand. 🙂
Barb Galer
The peels on the apples are a great idea, much needed fiber!! Especially for kiddos.
Julia Burley
Hello! I try to avoid sugar…Has anyone had success with using less sugar or NO sugar?
Or anything else except sugar?? THANKS!!
Sugar Spun Run
Hi, Julia! You are welcome to experiment and make adjustments as you see fit. I have taken a look back on a few of my comments and no one has mentioned what they have done to alter the sugar within this recipe. Maybe someone will chime in and shared what worked for them? Sorry, I can’t be of more help.
Ra
Hi, I used honey and worked fine. I sub almost 1:1, slightly less. You can go with less and adjust later if it needs more sugar.
Just know that honey properties alter when the temperature is high – so you won’t reap much of the healthy benefits of honey, other than not using sugar.
Nes
Hello! I’d recommend using a natural sweetener although this bit of advise not be helpful depending on why you don’t want to use sugar. Monkfruit is a great place to start!
Heather Bishop
Hi I just put mine in the crockpot. I didn’t want the sugar in mine. I used 4 small packets of stevia and 1/2 Swerve brown sugar replacement (this replacement seems stronger so I cut it in half) then all the recommended spices. I also used 1/2 cup of unsweetened apple juice. Once it’s done I’ll post on the taste. I hope this helps a little.
Cathy Rivera
I used about half the sugar that the recipe calls for. I am diabetic and it was amazing.
Cookie
Can you jar this receipe?
Sugar Spun Run
Hi, Cookie! I personally do not have experience with canning therefore I can not provide you with any personal recommendations. However, others have canned it and had success. I hope that you do too! 🙂
Jennifer
I can my apple butter every time I make it. I do the water bath canning method and it keeps for several months. I just now started my crock pot for the next batch as a matter of fact. I’ll put this up tomorrow. The aroma is absolutely heavenly and it fills my entire home. This is a spot-on recipe
Sugar Spun Run
Thanks for chiming in, Jennifer! I appreciate it and am so happy that you have enjoyed this recipe. 🙂
Beth
How long do you put them I. The water bath?
Brenda
Yes. You can cann this recipe. I would can under the same time table as applesauce.
Michelle
Easy AND DELICIOUS!! thank you so much for posting this recipe, I’ve already shared it with a friend!!
Sugar Spun Run
Thank you for trying my recipe, Michelle! I am so glad that you enjoyed it! I hope that your friend does too! 🙂
Jennifer
Can I not use cloves?
Sam
Sure! Enjoy!
crystal
I’m excited to try this! Curious tho, I’ve got a 5lb bag of apples, but only at 4.5 qt crackpot. What adjustments to the recipe do you think I should make?
Sugar Spun Run
Hi, Crystal. I would just reduce the number of apples added to fit your crockpot. Enjoy! 🙂