Slow Cooker Apple Butter

Slow Cooker Apple Butter

Serves 8 60 minute prep time

Think of apple butter as your fall seasonal jam. It’s very simple to make, is a great way to use up the last of your apple-picking haul, and is perfect to spread on everything. Put it on your pancakes and waffles, spread it on your toast, place a dollop in your yogurt, or stir it into your oatmeal. The seasonal spices like cinnamon, nutmeg and ginger will fill your nose with warm, comforting smells and the silky smooth texture and taste will trick your family into thinking you’ve spent hours in the kitchen.


  • Approximately 3 lbs/1.3kg apples (any variation, or an assortment of different kinds)
  • 1/4 cup water
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 Tbsp lemon juice
  • Optional: 1 to 2 Tbsp maple syrup


  • Chop and core apples. You do not need to peel and can leave these pieces fairly large. An apple slicer is perfect for this task!

  • Place apples in slow cooker with ¼ cup water and set on high for four hours, covered with lid. Stir two to three times per hour.

  • Once apples are soft (this might happen before the four hour mark depending on the amount you’re using) mash your apples into “applesauce” with a large fork or spoon. This should happen easily.

  • Turn off the heat and spoon the mixture into a blender (you can let your applesauce mixture cool a bit before transferring into blender if you want). Blend on high, stopping to let some steam escape and scraping down the sides as you go. Blend until mixture is very smooth and silky.

  • Once blended, carefully transfer mixture back into your slow cooker.

  • Stir in spices and set to high. Continue to cook, without the lid, for 45 to 70 minutes, stirring and watching to ensure it does not burn on the bottom.

  • Once you achieve desired consistency (texture should appear thicker) add lemon juice and spoon into glass jars and let cool with the lids off. It will thicken as it cools. Taste and add additional maple syrup and spices as desired.

  • Once cooled place the lids on and store in refrigerator for up to three to four weeks. Freezing leftovers works too!