Imagine spreading something on your toast that tastes like autumn in a jar—sweet, spiced, and stupidly easy to make. This crock pot apple butter recipe requires zero fancy skills, just patience (and honestly, even that’s optional). You dump ingredients in a slow cooker, walk away, and come back to a kitchen that smells like a cider mill.
Why pay $8 for a tiny jar when you can make a vat of it at home? Let’s fix that.
Why This Recipe Slaps
Most apple butter recipes either demand constant stirring or taste like bland mush. Not this one.
The slow cooker does the heavy lifting, caramelizing the apples into a deep, rich spread with zero babysitting. The spices? Balanced—not a cinnamon bomb.
The texture? Silky, not gluey. And since it’s freezer-friendly, you’ll have apple butter on tap for months.
Mic drop.
Ingredients (AKA the Shopping List)
- 4 lbs apples (mix of sweet and tart—think Honeycrisp and Granny Smith)
- 1 cup brown sugar (or less if you’re anti-sweet)
- 1 tbsp cinnamon (the hero here)
- 1/2 tsp nutmeg (trust me)
- 1/4 tsp cloves (don’t skip—it’s the secret weapon)
- 1/4 tsp salt (balances the sugar)
- 1 tsp vanilla extract (because why not?)
- 1/2 cup water or apple cider (cider = flavor upgrade)
Step-by-Step Instructions (Lazy Cook Approved)
- Peel and chop the apples. Or leave the skins on for extra fiber—your call. Dice them small unless you enjoy chunky butter (you monster).
- Dump everything in the crock pot. Apples, sugar, spices, liquid—the whole gang. Stir like you mean it.
- Cook on low for 10 hours. Yes, 10.
Go binge a show, take a nap, whatever. The longer it cooks, the darker and richer it gets.
- Blend it smooth. Use an immersion blender or mash it if you’re old-school. Want it super silky?
Strain it, but that’s extra work (IMO, skip it).
- Cook uncovered for 1–2 more hours. This thickens it. Stir occasionally unless you like scrubbing burnt sugar later.
How to Store Your Liquid Gold
Fridge it in jars for up to 3 weeks, or freeze for 6 months. Pro tip: Use small containers so you’re not thawing a glacier of apple butter every time.
For shelf-stable storage, can it using a water bath—but that’s a whole other tutorial.
Why This Recipe Wins at Life
- Cheaper than store-bought. $3 worth of apples makes a quart.
- No weird preservatives. Just apples and spices—shocking, right?
- Versatile AF. Toast, oatmeal, yogurt, pancakes, or straight off a spoon (no judgment).
Common Mistakes (Don’t Be That Person)
- Using only sweet apples. Tart ones add depth. Balance is key.
- Overcrowding the crock pot. 4 lbs max, or it won’t cook evenly.
- Skimping on cook time. This isn’t a rush job. Let it caramelize.
- Forgetting to stir at the end. Unless you enjoy scraping burnt bits.
Swaps and Subs (Because Life Happens)
- No brown sugar? White sugar + 1 tbsp molasses.
Or use maple syrup for a liquid sweetener.
- Allergic to cinnamon? Cardamom or pumpkin pie spice works (but we’re side-eyeing you).
- Vegan? Already is. Congrats.
- No crock pot? Oven at 300°F in a Dutch oven, stirring every hour. More effort, same result.
FAQs (Because Someone Always Asks)
Can I use pre-made applesauce?
Technically yes, but the flavor won’t be as deep.
Fresh apples caramelize better. FYI, this is the lazy way—but we support you.
Why is my apple butter runny?
You didn’t cook it long enough. Simmer uncovered until it coats the back of a spoon.
Or, embrace it as “apple syrup” (marketing win).
Can I reduce the sugar?
Absolutely. Start with 1/2 cup and add more later. The apples sweeten as they cook, so taste before dumping more in.
How do I know it’s done?
When it’s dark brown and holds its shape on a spoon.
If it looks like baby food, keep cooking.
Is peeling the apples necessary?
Nope. Blend them well, and you’ll never notice. Plus, extra fiber—health halo achieved.
Final Thoughts
This crock pot apple butter is the ultimate set-it-and-forget-it flex.
It’s cheaper, tastier, and more versatile than anything you’ll buy. And if you mess it up? Congrats, you’ve invented applesauce.
Try again. Now go turn those apples into something legendary.