Apple Butter Recipe for the Crock Pot

Apple season is in full swing, so it’s the perfect time for this apple butter recipe for the crock pot! It’s an easy and delicious apple butter recipe that freezes well and has a lot of versatile uses you might not have considered.

Making Slow Cooker Apple Butter

This slow cooker apple butter makes a pretty big batch, so you’ll have plenty to share with friends and family. Or keep it all for yourself because there are several ways you can use your crockpot apple butter.

Uses for Apple Butter

• Add to barbecue sauce for ribs or chicken wings or to ham glaze for the holidays
• Stir it into hot oatmeal for breakfast
• Can use it to replace oil in baking recipes
• Spread on warm toast or muffins for breakfast or a snack
• Use as a jelly replacement in PB&J or as a replacement for mayo on a ham & cheddar sandwich
• Freeze apple butter in ice cube trays and toss into your smoothie

If you enjoy this recipe you will find a printable version at the end of the post that you can add to your recipe box for next apple harvest season!

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Ingredients needed to make crockpot apple butter

• 6 pounds apples
• 1 1/2 cup packed brown sugar (1 cup if you prefer it less sweet)
• 1/2 cup honey
• 1 tablespoon ground cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ginger
• 1 tablespoon vanilla extract

I used my iStir Automatic Stirring CrockPot for this recipe. 

1. Peel and chop apples and place them in the slow cooker.

2. Pour honey over the apples and toss to coat.

3. Combine the spices and brown sugar and toss with apples and honey in slow cooker.

4. Cook on low 8-10 hours (overnight works great).

5. Stir in the vanilla extract cook an additional 2 hours with the lid OFF.

6. If you prefer your apple butter thick, keep cooking to reduce the liquid a bit.

7. Turn off the slow cooker and let the apples cool for a few hours. Ladle the cooked apple mixture into the bowl of a food processor (an immersion blender or regular blender works too but won’t make the mixture as smooth as a food processor will) and process for 2-3 minutes or until very smooth.

8. Pour into jars, add lids and store in the refrigerator for up to two week. Jars can also be frozen, just be sure to leave enough head space in the jar to allow for expansion.

This is not a canning recipe and jars should be stored in the refrigerator.

More recipes you might enjoy

1. Use some of your crock pot apple butter to make apple butter popcorn or apple butter streusel muffins!
2. Not into apple? Crock pot pumpkin butter is another delicious seasonal option.
3. If you still have more apples left to use up, try making cake mix apple cobbler, apple cranberry crisp, or quick cranberry apple cobbler. Yum!

Apple Butter Recipe for the Crock Pot

This apple butter recipe for the crock pot is as easy as it is delicious. And it freezes well!

4.50 from 2 votes

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Author: Amanda Davis

Ingredients

• ▢ 6 pounds apples
• ▢ 1 ½ cup packed brown sugar 1 cup if you prefer it less sweet
• ▢ ½ cup honey
• ▢ 1 tablespoon ground cinnamon
• ▢ 1 teaspoon allspice
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ teaspoon ginger
• ▢ 1 tablespoon vanilla extract

Before You Begin

This is not a canning recipe and jars should be stored in the refrigerator.

Instructions

• Peel and chop apples and place them in the slow cooker.
• Pour honey over the apples and toss to coat.
• Combine the spices and brown sugar and toss with apples and honey in slow cooker.
• Cook on low 8-10 hours (overnight works great).
• Stir in the vanilla extract cook an additional 2 hours with the lid OFF.
• If you prefer your apple butter thick, keep cooking to reduce the liquid a bit.
• Turn off the slow cooker and let the apples cool for a few hours. Ladle the cooked apple mixture into the bowl of a food processor (an immersion blender or regular blender works too but won't make the mixture as smooth as a food processor will) and process for 2-3 minutes or until very smooth.
• Pour into jars, add lids and store in the refrigerator for up to two week. Jars can also be frozen, just be sure to leave enough head space in the jar to allow for expansion.

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