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Easy CrockPot Apple Butter Recipe

How to make homemade CrockPot apple butter filled with cinnamon spice flavors! Easy slow cooker recipe perfect for canning or freezing.
5 from 1 vote
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Course: Canning & Freezing
Cuisine: American
Prep Time: 30 minutes
Cook Time: 6 hours
Canning Time: 15 minutes
Total Time: 6 hours 45 minutes
Servings: 128
Calories: 15kcal
Author: Mel Lockcuff


  • Johnny Apple Peeler Cast Iron Clamp Base, Apple Slicer, Corer, Parer & Pie maker, Red
  • Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender
  • 1.5" Homemade with Love Canning Labels for Jars / 500 Labels Per Roll
  • Mason Jars 8 OZ with Regular Lids, 15 PACK
  • Granite Ware Enamel-on-Steel Canning Kit, 9-Piece
  • All American Canner Pressure Cooker, 30 qt, Silver



  • Before starting anything, it's important to wash your apples. I usually like to soak mine in a vinegar/water bath for at least 10 minutes, then rinse.
  • It's also important to prep and sterilize your jars for canning or freezing.
  • Core, peel, and slice the apples; an apple slicer, corer, parer for apple butter makes this step so easy. Cut out any bad spots, as well. Note: While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I chose not to for this recipe.
  • Put the sliced apples in the slow cooker.
  • Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
  • Stir everything together well.
  • Place the lid on the slow cooker, and cook on low for about 6 to 8 hours, or 'til the apples are tender.
  • Once your apples are tender and it's fully cooked, uncover your slow cooker, and use an immersion blender to purée the apple butter 'til it's smooth. At this point, if you feel it needs to thicken, you can cook it on high with the lid off for an additional hour.
  • Using a jar funnel, pour the apple butter into each prepared jar… You can use a ladle, but I like to use my funnel pitcher or cupcake batter scoop to dip and pour. It makes the process so easy and less messy.
  • Wipe the top rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
  • You can freeze apple butter, but be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Also, allow the jars to completely cool before placing in the freezer.
  • We prefer to use a hot water bath canning method to can the apple butter, immersing the closed jars in boiling water for at least 15 minutes. If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.
  • Before you put your apple butter in the freezer or the pantry, be sure to write what it is and the year on the lid, so you know when you made it.


*You can also use granulated sugar.
You can make this recipe on the stovetop, and you can even make it in the Instant Pot. Of course, cooking times will differ.
Canned apple butter will last about 2 years; frozen apple butter will last about 1 year.
Fall is the best time to find apples, but you can use any apples you can get, whether you’re shopping at an orchard, a farmer’s market, or buying store bought apples.
However, in the fall, you can usually buy seconds at just about any orchard, and sometimes at the farmer’s market. Meaning you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.
There are certain types of apples that are sweeter and certain types of apples that have a more tart taste. Galas and Fujis are sweeter with a slightly tart taste.
The best apples for apple butter may include:
  • Jonathan
  • Jonagold
  • Braeburn
  • Fuji
  • Gala
  • McIntosh Red
  • Cortland
  • Winesap


Serving: 1g | Calories: 15kcal | Carbohydrates: 4g | Sodium: 1mg | Sugar: 3g
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