Apple Butter is such a rich, delicious topping for biscuits, waffles, and more. See how to make this in the Slow Cooker for minimal effort and time in the kitchen!
Slow Cooker Apple Butter
Apple Butter brings back those nostalgic childhood memories for me. It’s one of those foods that while it’s cooking, the aroma of warm apples slowly fills the house. Everyone in the house will eventually stop and ask what was cooking in the kitchen!
If your mom or grandmother made Apple Butter but you’ve never attempted it on your own, this Slow Cooker recipe is for you!
Apple Butter can be eaten as a topping for breakfasts like biscuits and waffles, or maybe to have on the dinner table with those melt-in-your-mouth dinner rolls. In my opinion there’s not a wrong way to serve it, since I love apples!
This is also a great recipe to make if you got a lot of apples on sale at the store– or given to you fresh from the orchard.
Notes on Canning Apple Butter:
This Apple Butter recipe can be canned in glass jars, just as any jelly or preserve, but the canning instructions aren’t included here in this recipe. We recommend the Ball Blue Book for easy instructions- even for beginners.
Using your slow cooker is an easy way to make preserves without having every single stove burner going– if you’ve canned preserves before, you know what I mean! The slow cooker saves you from having to make this on the stove, and also contains the heat. Those canning sessions in the late summer can really kick up the temperature in my kitchen! Whew!
Here are a few more canning supplies, if you’re planning to preserve your Slow Cooker Apple Butter:
- 8 oz Mason Jars
- Ball Jar Lifter
- Presto Canning Supplies Starter Kit
- Ball Jam and Jelly Maker — I have not used this but it looks so cool!
How to Make:
This Apple Butter recipe is simple, and difficult to mess up. It’s a must try! Start with slicing your apples roughly into quarters or even as small as 1/8th slices if you have an apple slicer.
The one thing to keep in mind is not to get the apple slices too small, since you will be removing the peel after they cook. So the more slices you have, the more time it will take to peel the apples.
The reason you will peel them after cooking is that the peels should easily come off, with only a pinch. If you prefer to peel them ahead of time, or have a handy counter top apple peeler/slicer/corer, you can also use it. If using an apple peeler/slicer/corer, your apple slices will not notably smaller, however. So adjust your cooking time down. I would check after 6 hours.
Add Other Ingredients:
Next you will add all those delicious ingredients that will give the traditional Apple Butter flavor. Prior to starting the slow cooker, add the sugars and lime juice.
Start the slow cooker on low, checking every 2 hours or so to make sure there are no hot spots, and to give it a gentle stir.
After the slow cooker is done, remove apples onto a cutting board and gently remove peels. Careful, since they will be hot. I’ve removed hot peels with a very clean kitchen rag or a moist paper towel, to avoid touching the hot fruit with my hands. If you prefer, use a paring knife to coax those hot peels off without using your hands.
Next, return the apples to the slow cooker and add your other ingredients. Here is a full ingredient list if you’re shopping:
Don’t skip out on the ginger powder, since it adds a hint of spice to this recipe!
Finishing Your Apple Butter:
After one more hour in the slow cooker, your apple butter should be ready to serve!
If you like a more chunky texture (pictured above) stirring well should be enough. If you want a more pureed texture, use a potato masher to crumble any remaining apple pieces. They will puree quickly since the fruit has been softened in the slow cooker, so be careful not to over-mix. Overly mixing can create a gooey texture.
Remove from slow cooker and add to a refrigerator safe bowl. If you prefer to serve cold, allow to cool completely to room temperature before you refrigerate.
Overall, this recipe is one of those that almost cook on their own! I hope you get a chance to make this soon! Be sure to let us know what you thought of the recipe, either on Facebook or in the comments below! We read all the comments! 🙂
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- 6 Apples, roughly quartered - Use red apples, preferred variety
- 3 Tbsp brown sugar
- 3 Tbsp white sugar
- 1 Tbsp lime juice
- 1/2 Tbsp cinnamon
- 1 Tsp vanilla extract
- 1/4 Tsp ginger powder
- Pinch of nutmeg
Core the apples and place inside the slow cooker.
Add the brown sugar, white sugar and lime juice.
Cook on low for around 9 hours, checking every ow and then to stir.
Once the apples are soft remove the skin, it will come out easily.
Add the cinnamon, vanilla extract, ginger and nutmeg and cook for 1 more hour. Stirring occasionally.
Optional: Puree gently using a potato masher if a smooth consistency is desired.
If slicing the apples using a counter-top slicer/corer, cooking time in the slow cooker may need to be adjusted to a shorter cooking time.
Amount Per Serving: Calories: 160Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 42gFiber: 5gSugar: 34gProtein: 1g