Preserves
How to Make Apple Butter in a Slow Cooker (Dark and Spiced)
Slow-cooker apple butter with cider, brown sugar and cinnamon: 8–10 hours on low, mashed, then 2 hours uncovered until thick. Makes about 4 cups.
By the Forkful editorial team · Published
Quick answer
Fill a slow cooker with 5 lb of peeled, sliced apples, add ½ cup cider, ¾ cup brown sugar, 1 tbsp cinnamon and a pinch of salt, and cook on low for 8–10 hours until dark and soft. Mash or blend smooth, then cook uncovered on high for about 2 hours until thick enough to mound on a spoon.
- Prep
- 20 min
- Cook
- 11 h
- Total
- 11 h 20 min
- Makes
- 64 tablespoons
Apple butter is one of the fast-rising recipe searches of the US autumn: Google Trends shows "apple butter recipe" up about 150% over the past 90 days. It is not butter at all: apples cooked down for hours with a little sugar and spice until they turn dark, smooth and spreadable.
The recipes we checked use about 5 to 6 pounds of apples and cook them in a slow cooker on low for 8 to 12 hours, then mash and finish uncovered on high for about 2 hours, stirring now and then near the end because the sugars can scorch. Mixing sweet and tart apples gives the best balance, and you do not need much added sugar.
Ingredients
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- 5 lb apples, peeled, cored and sliced (about 2.3 kg), a mix of sweet and tart such as Honeycrisp, Gala and Granny Smith
- ½ cup apple cider or apple juice (120 ml)
- ¾ cup light or dark brown sugar, packed (150 g), to taste
- 1 tbsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Put the apples in a 6-quart slow cooker and add the cider, brown sugar, cinnamon, cloves, nutmeg and salt. Stir well.
- Cover and cook on low 8–10 hours, until the apples are very soft and have turned deep brown.
- Add the lemon juice and vanilla. Mash with a potato masher, or blend smooth with an immersion blender.
- Cook uncovered on high 1½–2 hours, stirring every 20–30 minutes, until the apple butter is thick and a spoonful holds its shape on a cold plate.
- Cool, then spoon into clean jars. Refrigerate.
Tips for the best result
- 1Leave the peel on if you will blend it smooth: it adds color and pectin, but peel the apples for a more delicate texture.
- 2Prop the lid open with a wooden spoon during the uncovered stage so moisture escapes faster.
- 3Taste before adding all the sugar: sweet apples need less. You can always add more at the end.
- 4To test thickness, put a spoonful on a cold plate; no liquid should seep out around the edge.
Storage
Refrigerate in clean airtight jars for up to 2–3 weeks, or freeze in freezer-safe containers for up to 6 months, leaving room for expansion. This is a small-batch refrigerator spread: if you want shelf-stable jars, follow a tested canning procedure from the National Center for Home Food Preservation instead of improvising.
Frequently asked questions
Does apple butter have butter in it?
No. The name comes from the smooth, spreadable texture; the recipe is just apples, cider, sugar and spices.
Can I make apple butter on the stove?
Yes. Simmer the apples with the cider in a heavy-bottomed pot over low heat for 1½–2 hours, mash, and keep cooking uncovered, stirring often, until thick.
How do I use apple butter?
Spread it on toast, biscuits or pancakes, stir it into oatmeal or yogurt, or serve it with roast pork or on a cheese board.
