Homemade Apple Butter is a silky smooth spread that’s full of cozy fall flavor. It’s sweet, spiced, and packed with that apple flavor we can’t get enough of! Use it to top biscuits, muffins, breads, or any of your favorite baked goods!
Apple Butter
Homemade apple butter in the slow cooker is a staple recipe for fall! It doesn’t get better than slathering a mound of creamy, spiced apple butter onto a warm, butter biscuit, or fresh from the oven scones. Fresh apples, sweet apple cider, cinnamon, warm brown sugar, these are the flavors of the fall season. While this process does take several hours to get right, it’s just a few minutes of prep and a lot of waiting around (with the occasional stirring to prevent burning). However, the long cook time is so worth it and is a pretty simple process overall. Whether you’ve gone apple picking at the local orchard or just at your local supermarket, be sure to add homemade apple butter to your autumn recipe must-make list!
Pick your way into apple season with recipes like my Easy Apple Galette and Crockpot Apple Crisp.
Do I have to peel the apples for apple butter?
Honestly, the jury is out on that one. Some people prefer to keep the apples as is (and save time) and opt for not peeling them. Because of the hours of slow cooking and the pureeing process, the peels really don’t add any unwanted texture and break down with the rest of the apple chunks. Plus you get some added nutrients. However, some recipes will have you peel the apples ahead of time. The texture is slightly more velvety but it really comes down to personal preference!
How To Make Apple Butter
- How To Make Apple Butter
- Whisk. In a small mixing bowl, whisk together the apple cider, maple syrup, brown sugar, cinnamon, and salt.
- Add. Using a slow cooker, add in the chopped apples. Pour the apple cider mix over top.
- Cook. Cook the mixture on HIGH for 4 hours. Stir every hour or so to make sure the butter is cooking evenly.
- Blend. Use an immersion to blend the butter until smooth. If you don’t have an immersion blender, you can puree (you may need to do so in batches) the butter in a food processor. Be careful with the hot butter and make sure the food processor is vented (and that the lid is on!).
- Cook. Turn the slow cooker to LOW and cook for another 6-8 hours. If you like a thicker consistency, closer to jam, cook for the full 8 hours. Stir every hour to prevent burning.
Storing Apple Butter
Let the apple butter cool completely, then store in an airtight jar in the fridge for up to 2 months. Apple butter can also be frozen for 6 months. Just defrost in the fridge before using!
Ingredients Notes for Apple Butter
- Apple Cider- Be sure to use apple cider and not apple cider vinegar! Any brand will do. Apple juice may be a substitution but it will have a slightly different color and taste.
- Maple Syrup – I love using natural sweeteners like your favorite maple syrup or honey. In this instance I prefer the way the flavors of the maple syrup compliment the apples.
- Brown Sugar – This gives the apples that wonderful caramelized flavor.
- Cinnamon – A dash of cloves or nutmeg are great additions as well!
- Salt – To highlight the sweetness, it won’t actually make the butter salty.
- Apples – You’ll need about 3 pounds, cored and chopped. I like to use fuji or honeycrisp but feel free to use your favorites.
Enjoy!
~Nichole
Homemade Apple Butter
Ingredients
- 1/2 Cup Apple Cider
- 1/4 Cup Maple Syrup plus more to taste
- 1/4 Cup Brown Sugar packed
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt plus more to taste
- 3 Pounds Apples Cored Chopped
Instructions
- Whisk the apple cider, maple syrup, brown sugar, cinnamon, and salt in a small bowl.
- Add the apples to a slow cooker then stir in the apple cider mix.
- Cook on high for 4 hours, stirring every hour or so to ensure even cooking.
- Use an immersion blender to blend until smooth then turn the heat down to low and cook for another 6-8 hours or until thickened to your liking, stirring every hour or so to prevent burning. (I like mine thick like jam, so I let mine cook for the full 8 hours, but you can cook it longer if you like.)
- Serve on toasted English muffins or store in an airtight container once cooled completely in the fridge for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
