Rich, spiced, and naturally sweet, this crockpot apple butter has no added sugar and slow cooks into a smooth, irresistible spread that is perfect for fall.

Freshly made slow cooker apple butter in a Weck jar with a spoon, surrounded by apples and cinnamon sticks.

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No Added Sugar Slow Cooker Apple Butter

This crockpot apple butter is made in the slow cooker with no added sugar, and it’s every bit as rich, spiced, and cozy as the classic version. The apples cook down slowly until they’re dark, smooth, and spreadable making it perfect for toast, biscuits, yogurt, or cottage cheese.

I make mine naturally sweet so it’s perfect for stirring into my morning oatmeal, but you can add a little sugar if you prefer a sweeter spread. Just like my crockpot applesauce, it’s easy to make and keeps well in the fridge, so I’ll be making several batches this fall.

Why You’ll Love This Recipe

  • Made with fresh seasonal apples and no added sugar, so the natural flavor really shines.
  • Stores well in the fridge and freezer, so you can enjoy it long after apple season ends.

Ingredient Notes

Sliced apples in a slow cooker sprinkled with ground cinnamon, nutmeg and cloves and ready to cook.

Find the full printable recipe with specific measurements below.

  • Apples: I prefer to use Fuji apples. They are 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 be released, creating even more liquid.

How to Make Crockpot Apple Butter

Place apples in the bottom of the crockpot and sprinkle spices over top. Pour water in and then stir to combine.

Turn to low setting and cook for 8 to 10 hours, or until the mixture has thickened and turned dark brown.

Thick, dark apple butter in a white crockpot with a silver serving spoon.

Place apples in a blender and blend until the mixture reaches your desired consistency. You can also use an immersion blender too.

Close-up of a glass jar filled with thick, dark brown apple butter and a spoon scooping some out, with fresh apples and cinnamon sticks in the background.

Taste and adjust seasonings or add sugar if desired. Then cook for 1 more hour.

Fluffy biscuit topped with a generous layer of homemade apple butter, with a small jar of apple butter in the background.

Recipe Tips

  • Choose the right apples: Fuji apples are my go-to for their sweet-tart flavor, but you can mix in varieties like Golden Delicious, Gala, Granny Smith, McIntosh, or Jonagold for more depth.
  • Peel with ease: An apple peeler makes quick work of peeling, or you can peel and cut them by hand.
  • Cook overnight: Load the crockpot before bed so you can wake up to the most incredible fall aroma and a nearly finished batch.
  • Cook a little longer: After blending, give it another hour or more in the slow cooker. This extra time helps it thicken even more and develop a deeper, richer flavor.
  • Gift it: Spoon into mini mason jars, add a ribbon and label, and you’ve got the perfect homemade fall gift for friends, neighbors, or family.
Small mason jar of homemade apple butter topped with a handwritten label and tied with a red ribbon, ready for gifting.

I love to make apple desserts! Other favorites include brown bag apple pie, slow cooker apple cider and this apple crisp dessert.

More Apple Recipes

Apple butter in a glass jar with spoon.

Crockpot Apple Butter

5 from 23 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 18
Rich, spiced, and naturally sweet, this crockpot apple butter has no added sugar and slow cooks into a smooth, irresistible spread that is perfect for fall.
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Ingredients 

  • 3 pounds fuji apples , peeled, cored, and chopped
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup water
  • pinch of salt

Optional: 1/4 cup sugar or brown sugar

Instructions

  • Combine ingredients. Place 3 pounds peeled, cored and cubed apples in the bottom of the crockpot. Sprinkle 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves (and sugar if desired) over top. Pour in 1/3 cup water and stir to combine.
  • Cook in slow cooker. Cook on low for 8 to 10 hours, or until the mixture is thickened and dark brown.
  • Puree. In a blender, blend apples until it reaches your desired consistency. Taste and add any seasonings or sugar, if desired. Cook for 1 more hour. 
  • Store. Carefully spoon the mixture into containers and seal with a lid. It will keep for 2 to 3 weeks in the refrigerator and 4 months in the freezer. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Quantity: Makes about 2 cups.
Sweetness: If you’d like to sweeten it, simply add 1/4 cup sugar. Then add 1 Tablespoon at a time until you reach desired sweetness. 
Storage: The apple butter will stay fresh in an airtight container in the refrigerator for about 2 to 3 weeks, or up to 4 months in the freezer.

Nutrition

Calories: 40kcal, Carbohydrates: 11g, Protein: 0.2g, Fat: 0.1g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 82mg, Fiber: 2g, Sugar: 8g, Vitamin A: 41IU, Vitamin C: 3mg, Calcium: 6mg, Iron: 0.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is apple butter?

Apple butter is similar to applesauce, but it’s cooked longer, giving it a thicker texture and a rich, caramelized flavor. The extended cooking time turns it a deep brown color and concentrates the apple flavor into a smooth, spreadable treat.

How can I use apple butter?

Spread it on homemade bread, biscuits, or muffins, stir it into overnight oats or yogurt or pair it with baked brie.

Can you overcook it?

Nope. Not in a slow cooker. The butter will only get more flavorful and thicker.

How to store apple butter?

Pour into a mason jar or any container with a lid. It will stay fresh in the refrigerator for about two to three weeks, or up to four months in the freezer.