This easy crockpot apple butter is amazing and tastes just like fall in a jar! Plus it’s healthy and has no sugar added. It makes the perfect spread to add on top of toast, biscuits, oatmeal…you name it!
We love to go apple picking in the fall. Somehow we always end up with countless amounts, which is the perfect excuse for me to make all of my favorite apple desserts! This delicious recipe is always high on my list, as well as my brown bag apple pie and an easy apple crisp.
This delicious apple butter tastes just like fall in a jar and is amazing on top of toast, homemade biscuits, mixed in your oatmeal, yogurt or cottage cheese. I love putting the apples in the crockpot at night and letting the mixture simmer all night long. In the morning, your home will smell like pure heaven.
I made this recipe without sugar since I’ve been adding it to my oatmeal in the mornings, but you could definitely add sugar to sweeten it a bit. It’s so easy to make and is great to have stored in the fridge. I’ll definitely be making multiple batches this fall!
What is apple butter?
You may be wondering what the difference is between apple butter and applesauce. Both require slow cooking apples and spices, however apple butter cooks for longer – which makes a more thick and caramelized dark brown spread that’s packed with a ton of flavor. Apple butter is basically just applesauce that’s been concentrated.
You only need apples, spices and water…that’s it! This version has no sugar added, but feel free to mix some in if you’d like to sweeten it up even more. Try starting with 1/4 cup sugar, then add any extra sugar to taste.
- Apples: I prefer to use fuji apples. They’re a sweeter variety, making them perfect for this recipe (especially since there’s no sugar added).
- Spices: Cinnamon, nutmeg and cloves are my favorite.
- Water: You don’t need a lot, only about 1/3 cup. The natural juices from the apples will also release, creating even more liquid.
How to make apple butter in crockpot
Scroll down for the printable recipe.
- MIX. Place apples in bottom of crockpot and sprinkle the spices over top. Pour water in and then stir to combine.
- COOK. Turn to low setting and cook for 8-10 hours, or until the mixture has thickened and turned dark brown.
- BLEND. Place the apples in a blender and blend until the mixture reaches your desired consistency (you can also use an immersion blender). Taste and adjust seasonings or add sugar if desired. Then cook for 1 more hour.
TIP: I like to cook mine overnight, so that when I wake up in the morning it’s pretty much ready.
Favorite ways to use it
- Bread: We love to spread it on warm homemade bread, homemade biscuits or breakfast muffins.
- Oatmeal: Mix it in with your morning oatmeal or overnight oats and add some sliced apples, nut butter, chopped nuts, yogurt and chocolate chips (picture below). Seriously delicious.
- Yogurt or cottage cheese: Add a couple of spoonfuls on top of your yogurt or cottage cheese to help sweeten it up. I like to sprinkle some extra cinnamon on top too.
- Baked Brie: This is the perfect topping for baked brie. The sweetness tastes amazing with the savory cheese. You could even add some chopped nuts for a small crunch.
Pour into a mason jar (or any container with a lid). It will stay fresh in the refrigerator for about 2 to 3 weeks, or up to 4 months in the freezer.
Great for gifting
This apple butter makes a great gift. I put it in a mini mason jar and added a sticker on top with a ribbon. It’s the perfect homemade fall treat to gift your neighbors, friends or family!
More apple recipes for fall:
Optional: pinch of salt, sugar if desired
- Place the apples in the bottom of the slow cooker. Sprinkle the cinnamon, nutmeg and cloves over top. Pour the water in and then stir to combine.
- Cook on low 8-10 hours, or until the mixture is thickened and dark brown.
- Place apples in a blender and blend until it reaches your desired consistency. Taste and add any seasonings or sugar if desired. Cook an additional hour.
- Spoon mixture into containers and seal with a lid. It will keep for 2-3 weeks in the refrigerator and 4 months in the freezer.