Homemade Apple Butter in the Slow Cooker

4.63 from 424 votes

Homemade Apple Butter in the Slow Cooker

Foolproof slow cooker or Instant Pot apple butter. See which apples work best, how thick to cook it down, and how to can it for fall gifts.

Prep Time25

Cook Time10

Total Time10 25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 120kcal

Author: Julie Clark

Ingredients

6 1/2 pounds apples
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
1 tablespoon vanilla extract

US Customary - Metric

Instructions

Slow Cooker Instructions:

Peel, core and slice the apples. Place the apples in a slow cooker. Add the sugars, cinnamon, salt and vanilla to the crockpot. Mix well. 6 1/2 pounds apples, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 1/2 tablespoons ground cinnamon, 1/4 teaspoon salt, 1 tablespoon vanilla extract
Place the lid on the slow cooker and cook on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown.
If desired, use a blender to blend the apple butter into a purée until smooth.

Instant Pot Instructions:

Peel, core and slice the apples.
Add the apples and remaining ingredients to the IP liner (You'll need to add 1/2 cup apple juice if using the IP so you don't get the "burn" warning". Mix to coat. (Save the vanilla to add at the end if using the Instant Pot.)
Place the lid on and move valve to seal. Set for 15 minutes at high pressure. Allow to naturally release for 20 minutes.
Use an immersion blender to blend the soft apples until the mixture is smooth.
Set the IP to "sauté" and simmer the apple butter for 8-10 minutes until it is the desired thickness. Watch closely and stir often. It may bubble and splatter as it heats. If it does this, turn off the IP until it cools slightly, then turn it on again.

Video

Notes

Adjust the sugar to your liking.

For different flavor variations, add ground cloves or ground nutmeg along wit the cinnamon.

Many people have left reviews that they leave the peels on the apples. Feel free to do that if you'd like. We prefer the apples peeled.

Servings are 20 (about 2 tablespoons each). This recipe ends up making between 2-3 pints of apple butter. The difference is how much you cook it down.

Nutrition