This Crockpot Apple Butter is so simple to make and a great way to use up extra apples! The whole recipes comes together with just 6 simple ingredients. It’s packed with flavor and such a delicious fall treat that everyone will love.

When Taylor approached me about making a recipe utilizing one of their digital kitchen scales, I knew EXACTLY the recipe that I wanted to make! I’ve been dying to share my slow cooker apple butter recipe on the blog and have just never gotten around to it until now. It’s such a simple recipe but SO so delicious.

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apple pieces on a plate on a kitchen scale with lots of apples and spple scrapes around the scene. towel in the corner and fresh apples around

My recipes calls for 5 pounds of apples which admittedly makes a hefty amount of apple butter. It freezes well so I like to pop a jar in the freeze AND still have a couple of small jars leftover to give to friends. If you’d like to make less of the apple butter, you can easily cut the recipe in half and simple weigh out 2 1/2 pounds of apples. Either way works well!

Let’s dive into the specifics of the recipe…

apple butter in a small glass jar with a small spoon scooping some out. apples in the background

The ingredients in this recipe are very simple:

  • Fresh Apples– you can use any variety that you’d like and I like to mix different kinds together when making apple butter for a more dynamic flavor.
  • Brown Sugar– my recipes calls for 1 1/2 cups of sugar but you can use half of that if you want a less sweet apple butter.
  • Cinnamon + nutmeg- you can use more of less of these as desired.
  • Vanilla extract– many recipes don’t call for vanilla in apple butter but I really like it. This could also be left out as desired. You could also swap it for bourbon (YUM!).
  • Salt
apple butter in a small jar with a golden lid and apples in the background

How to make Crockpot Apple Butter:

While this is a rather lengthy process (that will leave your house smelling AMAZING!), it’s actually very easy. Let’s go over the specifics:

Start out by peeling and dicing your apples. You’ll want to weigh out 5 pounds of diced apples (ands up being about 5 3/4 pounds of whole apples). I’ve found that diced apples work better than slices in this recipe.

Add all of the ingredients, minus the vanilla, into your slow cooker and mix to combine. Cook on high for 1 hour and then turn the heat to LOW and cook for 10-12 hours. I typically stir in every few hours but this really isn’t necessary. So as desired, you could let it cook overnight once you’ve turned it down to low.

Once it’s almost done cooking, stir in the vanilla and let it cook with the lid off, on low, for one additional hour. This cooks off some of the moisture and thickens up the apple butter a bit. At this point the apple butter is ready to enjoy and will be about the consistency of chunky apple sauce.

I prefer to blend mine up with an immersion blender (although a regular blender will also work- just be careful with the hot liquid) to get it ultra creamy and more like traditional apple butter.

apple butter in a slow cooker with a spoonful being held up to the camera


Storing apple butter:

Put the apple butter in air tight containers and store in the fridge for a few weeks.

It also freezes well! Place it in the fridge and use within 6 months.

apple butter on a piece of toast

ALRIGHT that’s it for today!  As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

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apple butter in a slow cooker with a spoonful being held up to the camera

Crockpot Apple Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Brita Britnell
  • Total Time: 12 hours 20 minutes
  • Yield: 40oz 1x
  • Diet: Vegan


This Crockpot Apple Butter is SO simple to make and produces the creamiest and sweetest apple butter that you’ll ever have!


Units Scale
  • 5 pounds of apples, peeled, cored, and rough diced** see note for varieties
  • 1 1/2 cups of brown sugar, packed
  • 1/2 teaspoon of salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of nutmeg


  1. Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus teh vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
  2. Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
  3. After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat.
  4. You can serve the apple butter as is OR blend it so that it’s creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!).
  5. Serve and ENJOY!


**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh

*this freezes well so I suggest putting a jar or 2 in the freezer for later! it also makes a great gift :)

  • Prep Time: 20 minutes
  • Cook Time: 12 hours
  • Category: jam
  • Method: slow cooker
  • Cuisine: american


  • Serving Size:
  • Calories: 81
  • Sugar: 19.1 g
  • Sodium: 62.8 mg
  • Fat: 0.1 g
  • Carbohydrates: 21 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg