Slow Cooker Apple Butter
Slow Cooker Apple Butter | One of the most popular recipes I make for Fall! Trust me when I say….you’re family will never want store bought again! This easy recipe is perfect for busy moms. Just put the apples and spices in your slow cooker and forget about it. Just smelling cinnamon puts a little spring in my step. Whether that’s scented pine cones or a cinnamon creation baking in the kitchen. Fall is my favorite time of year.
Give this sweet homemade Slow Cooker Apple Butter as gifts this year. Perfect for a neighbor, hair stylist, hostess gift, school or Sunday school teacher. Everyone loves a homemade gift! Make a breakfast basket with assorted mixes like biscuits or scones. You can also make OLD FASHIONED STACK CAKE and my APPLE BUTTER CINNAMON ROLL CAKE.
Slow Cooker Apple Butter
Ingredients
- 3 pounds apples (I used Fuji), peeled, cored and sliced
- 3 cups granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- pinch of salt
- 3/4 cup water
Instructions
- Fill a large slow cooker (5 to 6 quart) with prepared apples.
- Add the sugar, cinnamon, nutmeg, allspice, cloves and salt.
- Mix to combine.
- Add water.
- Cover and cook on low 11 hours.
- Using a large slotted spoon take out the apple slices and place in a blender.
- Reserve the juice.
- Puree in blender.
NOTE: If the butter is too thick you may add some of the reserved juice.
- Put into three half pint canning jar and store in the refrigerator.
How Long is it good for?
Hi Jame,
I would say a couple of weeks. Just keep your eye on it and make sure you don’t get any crumbs in it. 🙂
what do you do with the juice after you take the apples out?
Hi Christine, Reserve the juice, you might need to add some to the butter if it’s too thick. 🙂
I used half of the juice as a marinade for some pork chops and they were amazing (just make sure to salt the meat) the other half I did a reduction and it’s a great syrup for ice cream!
That sound incredibly yummy Amber! 🙂
Are you saying the Apple butter is only good for a few weeks?
It’s a total guess on my part. This apple butter is not processed in a water bath so I’m guessing it won’t last as long as store bought. It could last longer. 🙂
Oh u see. I made it about 2 wks ago and processed it in a water bath.
Do you have to refrigerate it after making it? Or is it something that can sit out?
Yes, you need to keep this Apple Butter in the refrigerator.
if you process it in a water bath it should last several months, Am I wrong?
I think you’re right Karen.
Thanks Sheryl. I am making a batch today. The house smells sooooo gooood!
Thanks Sheryl,
Your site is the best! Easy access and easy to print!
Thank you for all your sharing and hard work.
Kathy
Thanks Kathy for such a sweet comment. 🙂
I’M TRYING TO FIND THE RECIPE FOR OLD FASHIONED STACK CAKE BUT WHEN I CLICK ON THE LINK I GET A MESSAGE THAT SAYS SORRY, NO SUCH PAGE. COULD I POSSIBLY GET THAT RECIPE FROM YOU? THANK YOU IN ADVANCE.
Sorry about that….I made the recipe again with new pictures. It’s due to go live on this Thursday. Here’s the new Link: https://www.ladybehindthecurtain.com/old-fashioned-stack-cake/
I will be makeing this right away.
You won’t be disappointed Sandy. 🙂
We grew up making and eating Peach Butter by the gallons! I thought there wasn’t anything that compared to it until the day I had Apple Butter. Wow, these are definitely my most favorite butters. I was also noticing that fabulous sky high biscuit modeling next to your Apple Butter….I’d love to have that recipe too, if you got it. 😉
Hi Denise, I have several biscuit recipes on the site. If you search biscuits they will all come up for you. 🙂
I am making the jelly for gifts. Can I double the batch? If so would it be the same cooking time???
Hi Janeta, Unless you have a very large slow cooker I don’t think a double batch will fit. If you do have a large slow cooker then the cooking time should be the same but if you’re trying to crowd more apples into the same size slow cooker I used then yes you will need to adjust the cooking time. 🙂
My juice got really thick and sticky and butter think and more peanut butter consistency..what did i do wrong?
Hi Emily, What kind of apples did you use? Maybe your apples weren’t as juicy as mine. If you make this recipe again, I would recommend checking the consistency throughout the cooking process and if you notice it getting too thick add a little water or apple juice to the mixture.
Perfect! Absolutely delicious. I used Gala, Jonathan and Golden Delicious. I used
3/4 cup Apple cider (NOT Apple cider vinegar) instead of water. This definitely is a keeper!!! Thank you!
WooHoo! I’m glad you liked the recipe and it turned out.
I’m making your stack cake & using this applebutter filling. I’d like to make 2 cakes total. Do I need to double the applebutter recipe?
Hi Melissa, The recipe for the stack cake says that you’ll need to double the slow cooker apple butter recipe to make one cake so….you’ll need to 4 times the recipe! YUM….your house is going to smell so good! 🙂
I am going to try this recipe this week for a very close friend of mine my grandmother made it when I was a little girl so wish me good luck I’ll let you know how it works out thank you
The perfect gift Gary!
I have done 46 pints of apple butter so no i am going to try to make your cake recipe i have been wanting to make one for a while now i Hope it turns out right thank you
Good Luck Bonnie! The cake is really easy I’m sure it will be delicious!
I love your recipes. The Apple Stack Cake was right on point, so good. Growing up in Harlan Ky, i know these recipes. I lost mine, thanks for posting. My mama would be proud, that i can still make her favorite cake, thanks to you. Now i have the rest of the ingredients that i couldn’t remember.
That’s awesome Stephanie!
Do you know about a recipe for cranberry jelly (no seeds), cream cheese, orange peels and Graham Cracker crumbs? Its an old recipe. It is a layered dish. Maybe coolwhip and some nuts to top. I ate it 17yrs ago. My aunt that had past, made it in the 70’s i was told. Not sure the name or if there’s more ingredients. Do you know this recipe? Eastern Ky is where that i ate is dessert.
Thanks
Hi Stephanie, I just did a search on Google for layered cranberry salad with cream cheese and a lot of recipes came up. Maybe you can find it there. Sounds really good!
I grew up in Pike County, Ky. My family always have made apple butter and stack cakes! The only thing my mother, grandma, and Great grandma did different with their Apple butter was add cinnamon oil and regular cinnamon. The oil gives the apple butter a deeper flavor. Everyone loves our apple butter, but I have never seen this in any other recipe!
Hi Elleyn, I love using oils! That’s a great idea. ♥
Currently making right now. The house smells amazing. I realized reading your recipe that the juice is actually apple cider, so that’s what I’m doing with the left over juice!
Awww…..I bet it smells like Fall Cheyenne! I love that smell.
Hi Sheryl,
Making your apple butter today. Making the cake/cookies tomorrow. You said to put the warm apple butter between the cakes. Can it be cold or should I heat it the apple butter before?
My dad told me his “granny” always made it when he was a child in Kentucky. So I’m surprising him with it at Sunday dinner.
Thank you!
Awww…..THAT’S AMAZING COLLEEN! I don’t think the butter has to be warm. It’s more to help with the spread-ability of the butter but I think it’s fine to use cold.
Whole or ground?
Hi Ellen, The cloves are ground.
I made this recipe in my crock pot, it cooked 11 and half hrs overnight. When blended the next morning it was delicious! But a little too sweet for my liking so I’ll reduce the sugar to 2 and half cups next time I make it. So happy to have this easy recipe ! Thank you.
Hi Dianne, The great thing about this recipe, is you can customize it to your taste. I’m so glad you like the recipe!
This tastes great, good spice mix. Wondering is anyone has ever taken leftover juice and cooked more apples for a second batch… I’m using windfall apples that need to be trimmed but I started with about 3.5 pounds so I think my measurements were close. I also didn’t peel, my blender is 3 horse so ground up into smooth purée. Also wondering if I could use less water but I suppose that depends on type of apple. Thanks for all feedback, made this specifically for cake but will redo for biscuits.
Hi Martha, I haven’t used my juice twice but I love the idea. Definitely worth a try.
My family loves the cake, and the apples are a great hit 😋 I will be putting this recipe into my great-granddaughter’s cook books I am making for them.
I love that idea Shirley.♥