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The Ultimate Slow Cooker Apple Butter (No Peeling Required, Great for Canning)

A close-up of thick, dark brown homemade apple butter served in a small white ramekin.

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I am sharing my favorite recipe for homemade apple butter made easily in the slow cooker. You do not need to peel the apples for this recipe, which saves a lot of time. This smooth fruit butter is perfect for toast or canning for later use.

Ingredients

Scale
  • 4 pounds apples (such as McIntosh, Fuji, or a mix)
  • 1 cup apple cider
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Wash the apples well. Cut them into quarters, removing any seeds or stems. You do not need to peel the apples for this recipe.
  2. Place the apple quarters, apple cider, brown sugar, cinnamon, allspice, cloves, and nutmeg into your slow cooker.
  3. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the apples are very soft and easily mashable.
  4. Carefully transfer the cooked apple mixture to a blender or use an immersion blender directly in the slow cooker. Blend until the mixture is completely smooth. If you prefer a thinner consistency, add a small amount of water or cider.
  5. If you plan to can the apple butter, proceed with standard water bath canning instructions for high-acid foods, processing filled, hot jars for 10 minutes (adjusting for altitude).
  6. If you are not canning, transfer the apple butter to airtight containers. Store in the refrigerator for up to 3 weeks.

Notes

  • For a thicker result, remove the lid from the slow cooker for the last hour of cooking to allow some moisture to evaporate.
  • This recipe is excellent for making gifts. Use clean, sterilized jars for canning.
  • If you want a less sweet spread, reduce the brown sugar amount by half; the apples provide natural sweetness.

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