Easy Overnight Slow Cooker Apple Butter
This overnight slow cooker apple butter is super simple to make and tastes delicious. You may never buy store bought apple butter again!
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Easy Overnight Slow Cooker Apple Butter
I originally shared this recipe for Slow Cooker Apple Butter back in October of 2013 when I only had one baby and we had an abundance of fresh apples every Fall from our apple tree.
Fast forward seven years and we’ve moved to a new location with no mature apple trees and now have three babies. Oh how time flies.
Anyway, enough reminiscing, this recipe is so easy and delicious and was in dire need of a refresh in order for new readers to discover it’s goodness.
I know it’s not apple season at the moment, but if you find yourself with a few over ripe apples in the refrigerator, then you may want to whip of a batch of this amazing apple butter.
Of course if you’re reading this in the fall, get out that crockpot and start cooking up some of this homemade deliciousness!
My favorite way to eat apple butter is on a homemade biscuit. Mmmmm. It’s seriously like heaven.
I used a 6 qt slow cooker for this recipe, if yours is a different size, you may need to adjust the amount of apples and sugar to fit your needs.
How to Make Overnight Slow Cooker Apple Butter:
Peel, core and slice apples. We used one of these apple peeler, corer, slicers:
Put apples and vanilla in slow cooker. Set on low for 8 hours. I left it overnight.
It should look like this in the morning:
Mash apples and mix in cinnamon and sugars. Continue cooking another 6 hours. Process in blender for a smooth consistency.
This recipe should make about 6 pints. Using USDA safe canning practices, process in water bath canner for 10 minutes or store in the refrigerator for 2-3 weeks.
Need more delicious fall recipes? Here are some of my favorites:
Slow Cooker Pumpkin Butter
Cinnamon Applesauce Muffins
Pumpkin Chocolate Chip Bread
Apple Pie Crescent Ring
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Slow Cooker Apple Butter
Ingredients
Instructions
- Peel, core and slice apples.
- Put apple slices in slow cooker with vanilla.
- Cook on low 8 hours.
- Mash apples. Add cinnamon and sugars.
- Cook on low 6 hours.
- Process in blender until smooth.
I filled a 6 qt slow cooker but only got 3 pints and a small jelly jar out of it! How did you get so much more? I used approx. 8 lbs of apples.
Maybe my slow cooker is larger.
Yield could also depend on how juicy the apples are, how much Apple pulp comes off with the core and the skins, and how much steam escapes from your slow cooker while it’s cooking.
This is one of my favorite recipes of all time. We always triple recipe! It is one of my go to gifts that we make for our teachers, bus drivers and even co-workers. I do add a couple extra ingredients on my end. I also leave it chuncky as many people use it on there ice cream, or even pancakes. I also use the slow cooker. Thank you!
This was really yummy and simple. My whole family loved it.
What is the shelf life of this?
It will last a couple of weeks in the fridge.
Hi there, I’ve used your recipe to make a few batches now and I absolutely love it! I just now read the comments because I also only got 3 pint jars out of this last batch but that’s ok with me. This is the first recipe I learned how to can with! So I’m curious, when you say it’s only good for a few weeks in the fridge… does that mean I should have been storing my jars in the fridge this entire time?! I thought since they were preserved that I could leave them out on the shelf. I’m still new to all of this, thank you!
If your jars are properly sealed after water bath canning, then you can store them on the shelf, otherwise they should be stored in the fridge.
Can these jars be put in the freezer as long as I leave enough space at the top for expansion? This is an awesome recipe, but it makes a lot of apple butter, way more than I can eat in a few weeks in the fridge. I’ve given some away but still there’s several jars to consume. I make ‘freezer strawberry jam’ I was just wondering if I could do that with this as well.
Yes, as long as you are using freezer safe jars.
What size crock pot? It would make a difference in the amounts of sugar, cinnamon, and vanilla.
6 quart
So far so good. I read it wrong and added everything in the beginning of the process and just let it cook for almost 24 hours on low. It taste delicious. I got an entire box of apples, I’m talking 15 bags so everyone I know is getting apple butter Christmas. Lol 😂
I hope they enjoy!
I followed your Recipe to the letter it turned out really good,but it’s watery what did I do wrong and what causes it to be watery???
Next time, you could take the lid off of the slow cooker to let it thicken up better, if that is a problem. Also, just cooking longer will make it thicker.
It’s way too thin and runny. What can I do to thicken it a bit?
Remove the lid and allow it to cook on high for a couple of hours.
The name says it all EASY. Just finished up and made 6 cups. My kids say it better than store bought..
Have you made it sugar free? If so, what did you substitute?
You can make it sugar free, no need to substitute as the apples have sugar in them already.
Fructose in apples and other fruit is processed in our bodies as sugars, however, the fiber of the apples balances it out so you don’t get a sugar rush. It’s why diabetics can have applesauce but not applejuice.
Can you can (water bath) this after cooking? How much does it make?
Thank you!
Yes, I have canned this recipe.
Do you leave the top off of your slow cooker to let the steam release?
I normally don’t but it would probably cook faster that way.
With the lid of the slow cooker on or not please? As it has to evaporate? Thanks in advance and hello! From Quebec Canada!
I’ve never had to remove the lid, but you can try it.
Hello
I made the apple butter and froze it. It turned out to runny. Can I redo it and water bath it.
You could cook it down to a better consistency and water bath it.
I make this nearly every year, and I have not bought apple butter in the store since. It’s very easy to adjust the sugar to taste (I like mine kind of tart) and I also like to add nutmeg and cloves to some batches to make spicier butter. It works wonderfully with pears as well. I encourage anybody to give this one a try; you’ll not be disappointed!
Would frozen apples work in this?