Apple Butter–made effortlessly! No need to peel the apples; just dice and toss them into a slow cooker with spices and sugar. As it simmers, enjoy the incredible scent! Spread on toast or enjoy by the spoonful!
What Is Apple Butter?
Not to be confused with Applesauce, Apple Butter is a thick, smooth spread made from apples slow cooked with sugar until caramelized. Unlike its name suggests, it contains no dairy. It has a rich, deep brown color and a sweet, slightly tangy flavor, and often enhanced with spices like cinnamon and nutmeg. Instead of dairy butter, think of it as more like peanut butter–only instead of roasted and blended peanuts, this is cooked and blended apples!
Apple Butter Ingredients
- Diced sweet apples: Look for varieties like Fuji or Honeycrisp for natural sweetness.
- Light brown sugar: Ensure it’s fresh and free of clumps for even sweetness.
- White granulated sugar: Store in a dry place to prevent hardening.
- Ground cinnamon and nutmeg: A little can go a long way; adjust to preference.
- Fine sea salt: Enhances flavors and helps to balance sweetness.
- Vanilla extract: Pure extract provides a richer flavor than imitation.
- Fresh lemon juice: Adds a touch of brightness; go for the freshly squeezed kind.
How To Make Apple Butter
- Dice apples: No need to peel; just core and dice.
- Combine ingredients: In a slow cooker, add apples, sugars, and spices.
- Slow cook: Set to low and cook for 11-12 hours or high for 5-7 hours.
- Blend: Transfer to a blender and blend until smooth.
- Add vanilla and lemon: Stir in for flavor.
- Cool and store: Transfer to jars and refrigerate.
Quick Tip
If you like, use an immersion blender for the mixture. However, I find a high-powered blender gives the apple butter an ultra-smooth finish.
What Is Apple Butter Used For?
- Spread: On toast, bagels, muffins, or scones
- Filling: In pastries, pies, tarts, or doughnuts
- Topping: On pancakes, waffles, or oatmeal
- Sauce: Swirl into yogurt, ice cream, or smoothie bowls
- Baking: Add moisture to cakes or muffins
- Glaze: For meats like pork or chicken
- Dip: Pair with soft cheeses or serve with charcuterie boards
- Sandwiches: Add to grilled cheese or PB&J for a twist.
Storage
Storage
- Refrigerator: Sealed, apple butter lasts 2-3 weeks.
- Freezer: Store in a freezer-safe container up to 12 months.
- Canned: Properly canned, it’ll last up to a year in a cool, dark place.
Check for mold or off smells before use.
More Apple Recipes:
- Apple Cobbler
- Apple Smoothie (Protein shake)
- Chicken Salad with Apples
- Apple Crumble
- Caramel Apple Bar
Apple Butter
This easy Apple Butter recipe requires no peeling—just dice, toss into a slow cooker with sugar and spices, and let it simmer while the incredible scent fills your home. Perfect for spreading on toast or enjoying straight from the jar!
Equipment
- Slow Cooker 6-quart
Ingredients
- 5-1/2 pounds sweet apples 16 cups diced, see note 1
- 1 cup light brown sugar firmly packed
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- No need to peel the apples! Dice them into small pieces, about 1/4-inch. Remove and discard cores. Transfer diced apples to slow cooker.
- Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt, stirring gently to coat apples.
- Cover slow cooker and cook on low for 11–12 hours or on high for 5–7 hours. We're looking for very soft apples.
- Once cooking is done, turn off slow cooker and let mixture cool slightly. Transfer apple mixture to a high-powered blender in batches. With caution (see note 2), blend until smooth.
- Stir in vanilla extract and lemon juice. Taste and adjust as desired—add more sugar to make it sweeter or more lemon juice for more acidity. For thicker apple butter, cook uncovered on low for an additional 1–2 hours, stirring occasionally.
Recipe Notes
Note 1: For the right quantity, you’ll need approximately 5-1/2 pounds of apples before dicing. This should yield around 16 packed cups once cored and diced. The best apple butter I’ve made combines half Fuji and half Honeycrisp apples. Gala and Golden Delicious also work well. Avoid firm or tart apples like Granny Smith.
Note 2: When blending hot mixtures, make sure the lid is securely in place, and start at a slow speed to prevent splattering and potential burns. Don’t overfill the blender; blend in batches.
Storage: Pour apple butter into large, wide-mouth mason jars. Refrigerate and use within 2 weeks. Enjoy the spread! We love it by the spoonful, on toasted English muffins or sourdough bread, spooned on oatmeal, etc.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 108g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 111mg | Potassium: 418mg | Fiber: 9g | Sugar: 96g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
