Best Old-Fashioned Crockpot Apple Butter (Made from Scratch)
If you’re looking for an easy and delicious way to celebrate apple season, this Best Old-Fashioned Crockpot Apple Butter recipe is just the thing. It’s a slow-cooked, deeply flavorful spread made from fresh apples, brown sugar, and warm spices. The slow cooker does all the work, filling your kitchen with the comforting scent of fall while you go about your day. Whether you’re preserving it for later, spreading it on warm biscuits, or gifting it to friends, this recipe captures the essence of homemade goodness in every spoonful. (And if you’re in the mood for seasonal fall recipes, check out my recipe for Old Fashioned Hot Spiced Apple Cider.)
There’s a kind of magic in the way the scent of simmering apple butter fills the air – warm and spiced, lingering like a fond memory of autumns gone by. Apples and brown sugar mingle with cinnamon and ginger, drifting through the house with the fragrance of crisp fall mornings, wool sweaters, and the first fire crackling in the woodstove. It’s a reminder that fall has arrived, and home has never felt cozier.
Apple butter has deep roots in both Pennsylvania, where I grew up, and here in the southern Appalachians, where I live today. In both regions, it’s more than a simple spread. It’s a cherished tradition, a way of turning the fall apple harvest into something that lasts through the winter. I didn’t grow up making apple butter myself, but I fell in love with the process as an adult. Over the years, it’s become one of my favorite seasonal rituals. I find it to be a slow, meditative kind of project that feels like a connection to generations past.
This slow cooker version brings that same comforting tradition into our modern kitchens. You still get the nostalgia and tradition, but make it easy. There’s no standing over the stove or a big copper kettle. All it requires is just a little patience while your slow cooker does all the hard work.
Why You’ll Love This Crockpot Apple Butter Recipe
This Old-Fashioned Crockpot Apple Butter is made the traditional way – low and slow, starting with fresh apples (if you have an orchard nearby, it’s a great excuse to go apple-picking!). The slow cooking coaxes out all of the natural sweetness and caramel notes from the fruit, while a touch of apple cider vinegar adds brightness and ensures safe canning. It’s smooth, rich, and spiced just right. This is the kind of recipe that makes your home smell like a fall day in the country.
It’s also wonderfully versatile – spread it on warm biscuits, swirl it into oatmeal or yogurt, or give it as a homemade gift tucked into a basket with freshly baked bread. And if canning isn’t on your to-do list this season, don’t worry, this apple butter keeps beautifully in the refrigerator or freezer, so you can still enjoy that old-fashioned flavor without the canning process.
This recipe makes a lightly spiced apple butter — mellow and smooth, never overpowering. If you prefer a bolder flavor, add a little extra cinnamon, ginger, or even a pinch of freshly grated nutmeg. A touch more spice will deepen the flavor and give your apple butter that extra warmth that tastes like fall in a jar.
I like my apple butter sweet, but not too sweet — just enough to balance the tartness of the apples. If you have a sweeter tooth, go ahead and add a bit more sugar to taste. Just avoid reducing the sugar too much, since sugar helps preserve the texture, color, and shelf life of your finished apple butter.
As your apple butter cooks down, remember to give it an occasional stir to prevent sticking. Those natural sugars caramelize as it thickens — that’s what gives apple butter its deep, rich flavor, but it can also scorch if left too long without a stir.
And one more note — a word of caution from experience! Please take care when blending hot apple butter. Let it cool slightly before pureeing, or follow your blender’s safety instructions for hot liquids. The splatter from hot preserves is sticky, super-heated, and clings like molten sugar. Think of it as kitchen lava. (I’ve learned this the hard way, so you don’t have to!)
How to Store Homemade Apple Butter
If you are canning: Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate after opening.
To freeze or refrigerate: If you prefer not to can your apple butter, it can also be stored in airtight containers in the refrigerator for up to 3 weeks or frozen for up to 6 months. Just be sure to leave a little headspace in the container for expansion during freezing.
Serving Ideas
- Spread apple butter on warm biscuits, English muffins, or toast
- Stir into hot oatmeal or overnight oats
- Add a spoonful to pancake batter or muffin mix
- Pair with roast pork or ham for a savory-sweet twist
- Gift in small jars with gingham tops and handwritten tags for the holidays
You don’t need any fancy equipment to make apple butter, but here are a few simple tools that make the process smoother (and that I use in my own kitchen):
- Large, 8-quart slow cooker – A basic, roomy slow cooker.
- The Homestead Canning Cookbook – This is a great book to learn proper canning procedures.
- Granite Ware Canning Kit – A complete canning kit with all of the tools you need to get started.
- Wooden spoon – A sturdy spoon perfect for stirring your apple butter.
- Half pint mason jars. – The perfect size for canning apple butter.
- Half pint freezer-safe containers. – These deli containers work perfectly for freezing apple butter. They’re also great for meal prep, packing lunches, and storing leftovers.
A Few Final Thoughts on the Best Homemade Apple Butter
Homemade apple butter is a little piece of autumn in a jar. Every spoonful carries that same old-fashioned comfort that’s been passed down through generations in both Pennsylvania Dutch kitchens and Appalachian farmhouses. Whether you’re spreading it on breakfast toast or tucking it into gift baskets for friends, you’ll be sharing more than just a sweet treat — you’ll be sharing the warmth and simplicity of homemade living.
If you try this recipe for Old-Fashioned Apple Butter, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe. It helps others discover it too!
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The Best Old-Fashioned Crockpot Apple Butter
- Total Time: 12 hours 30 minutes
- Yield: about 5–6 half pints 1x
Description
A cozy, old-fashioned apple butter made right in the slow cooker! Fresh apples, brown sugar, and warm spices cook down into a thick, spreadable butter that’s safe for canning and perfect for gifting.
Ingredients
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4 pounds apples (about 12-16 apples), peeled, cored, and sliced or chopped. (I think the best flavor comes from a mix of sweet and tart apples, but you can use whatever varieties you prefer.)
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1 cup apple cider (you can use water, but apple cider makes it more flavorful)
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3/4 cups packed brown sugar
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3/4 cups granulated sugar
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1/4 cup apple cider vinegar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves (optional but traditional)
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Pinch of salt
Instructions
- Cook the Apples. Place the apples and apple cider (or water) into a large slow cooker (you will need an 8 quart). Cover and cook on HIGH for 3–4 hours, or until the apples are very soft and starting to fall apart
- Puree the Cooked Apples. Use an immersion blender to puree the apples right in the crockpot (or transfer to a blender or food mill, then return to the slow cooker). The texture should be smooth and thick.
- Add Sugar, Vinegar, and Spices. Stir in the brown sugar, granulated sugar, apple cider vinegar, cinnamon, ginger, cloves (if using), and salt.
- Cook Down the Butter. With the lid slightly ajar to vent the steam, cook on LOW for 6–8 hours, stirring occasionally, until the butter is thick and glossy. It’s done when a spoonful mounds on a plate and no liquid seeps around the edges.
- Can the Apple Butter. (Canning is optional – See Notes Below). Sterilize jars and keep them hot until ready to fill. Ladle hot apple butter into hot half-pint jars, leaving ¼-inch headspace. Wipe rims clean, add lids and rings, and tighten fingertip-tight. Process in a Boiling Water Bath for 15 minutes (adjust time for altitude). After processing, turn off the heat, remove the lid from the canner, and let jars rest 5 minutes before lifting them out. Cool jars for 12–24 hours; check seals before storing.
Notes
Important: If you’re new to canning, do not attempt to can without proper instruction. Improper canning can lead to serious foodborne illness. I highly recommend Ball Canning or the USDA Complete Guide to Home Canning to learn safe canning procedures before processing this recipe.
You also have the option to refrigerate or freeze apple butter. Simply allow it to cool and then pack it into freezer-safe containers and freeze for up to 6 months or refrigerate for up to 3 weeks (for best quality).
- Prep Time: 30 minutes
- Cook Time: 12 hours
About the Author
Hi, I’m Melissa — the cook, writer, and gardener behind My Homemade Roots. I grew up in Pennsylvania and now make my home in the southern Appalachians, where I spend my days cooking from scratch, tending my garden, and finding beauty in the simple things. You can find some of my writing in Mother Earth News Living and Capper’s Farmer.
I created My Homemade Roots to share old-fashioned recipes, practical kitchen wisdom, and a love of homemade living. Whether you’re canning, baking, or just looking for a cozy meal, I hope you’ll find something here that feels like home.
I had my gran’s apple butter recipe but lost it somewhere along the way. I cannot wait to try this one out soon!
Don’t forget to join us over at the Creatively Crafty Linky Party every Wednesday through Sunday
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I hope you give it a try! Let me know if it’s anything like your Gran’s. I will defiitely stop by!
I made this and gave it to family members for Christmas along with homemade French bread and a couple other items. Anyway, it turned out great and I received many compliments as I’ve also shared with some friends. I will definitely be making this again in the future. Thank you for sharing this recipe.
You are most welcome. I’m happy to hear it’s a keeper!
Made a two batches last night using this recipe. I threw a habenaro in the second batch. They both turned out amazing. I will say the work to smooth it out while it’s hot it a bit challenging. Those little splatters create new wiggles in the kitchen one never thought possible, apple butter jiggle will make you giggle. The Suttle extra spice from the small habenaro in the second batch was really good. You don’t get the extra spice right away and is suttle but very different from the first batch. Very pleased with both. Recommend this recipe. Thank you for sharing.
I believe you meant granulated white sugar. As brown sugar is cane sugar, just less refined.
OH NO! i USED BROWN SUGAR!! WHAT WILL HAPPEN?
It’s fine to use brown sugar! Nothing bad will happen. The apple butter will just have a little bit of molasses flavor and it will be delicious!
Hi Melissa. My grandmother (we called her Granny and her last name was Smith, so she was truly a real-life “Granny Smith”) was from West Virginia — my mom was raised there too. I have a hand-written recipe for Granny’s apple butter that I really treasure. She made the BEST apple butter and I have very fond memories of it. In fact, I met my husband of 36 years over a jar of her apple butter! Sadly, I have never made her recipe even though I’ve had it for many, many years. It is pretty involved and (for me) more than a little bit intimidating. With that being said, I have read your recipe and I think I’m actually going to give it a try — I feel like I can actually DO yours. Wish me luck! (P.S. I just found your website this morning and I’ve been having a lot of fun looking around. Great job!)
Well, there’s a coincidence. My grandma, great-grandma, and all of my grandmothers on that side of the family before that were also from West Virginia! (Actually, my great-great-grandmother from WV was called granny.) And that’s so sweet that you met your husband over a jar of her apple butter – what a great story! Please let me know if you try the apple butter recipe and how it turns out for you. I’m glad you are enjoying the website. I’ll be posting more recipes soon, so I hope you’ll come back for a visit again.
Hey again, Melissa! That is awesome that your kinfolk are from West Virginia! Who knows — maybe we have some kind of ties between our families somewhere along the line. You justnever never know — this world is an awfully small place at times!
I just wanted to provide an update and tell you that the recipe turned out GREAT! I can’t believe how EASY it was. My grandmother’s recipe for apple butter called for cooking it for a long, long time in a slow oven (stirring it often) and so to at least sorta-kinda mimic that, I went the full 13 hours as far as cooking time goes. I like my apple butter to have some texture, so I didn’t bother going through the step where you puree it and then cook it some more — I just left it the way it was. I have divided it up in to 1 cup portions and frozen it in the freezer so that I can pull a container out as we need it. Thanks again for such a great recipe! I have already shared it with my Facebook friends. 🙂
You just never know – maybe we do have family ties from WV! My family on that side goes back for ages, so it’s a possibility.
I am so happy that the apple butter turned out for you! And thank you so much for sharing ❤️
can you freeze this..how long does it stay in refer?
It will stay good in the refrigerator for several weeks. You can freeze it, but I would use it within 6 months for the best quality.