3-Ingredient Slow Cooker Apple Butter – Effortless & Sugar

I still remember standing at my grandmother’s elbow in her Ohio farmhouse kitchen, watching her stir a bubbling pot of apples on the stove. The whole house smelled like spiced autumn—cinnamon, cloves, and tangy-sweet apples caramelizing into something magical. Back then, apple butter meant hours of stirring and careful watching. But now? Thank heavens for the slow cooker! My slow cooker apple butter recipe gives you all that deep, nostalgic flavor with none of the fuss. Seriously, this is the easiest set-and-forget recipe you’ll make this fall—just chop, dump, and let your crockpot do the work while you go about your day. No babysitting, no endless stirring, and best of all? No sugar. Just pure, apple-y goodness spiked with warm spices that deepen as they simmer. Trust me, one whiff of this stuff cooking all day, and you’ll swear Grandma herself is smiling down from that big farmhouse kitchen in the sky.

Why You’ll Love This Slow Cooker Apple Butter

After seven years—and more batches than I can count—this recipe has become my fall constant. Here’s why it’ll earn a permanent spot in your kitchen too:

• Zero added sugar magic: The natural sweetness of slow-cooked apples absolutely shines. I promise—your toast won’t know the difference!
• Set it & forget it bliss: Unlike stovetop versions that demand constant stirring, this slow cooker apple butter lets you walk away for hours. (Perfect for busy moms or remote workdays!)
• Canning superstar: Water-bath seals like a dream—I’ve given jars as holiday gifts for five seasons running.
• Your spice rules: My grandma’s cinnamon-clove combo is heavenly, but feel free to riff. (Last year, I added cardamom for book club—total game changer!)
• Meal planning MVP: Swirl it into oatmeal, top pancakes, or pair with sous-vide pork—it stays fresh for weeks.

The secret? Testing and testing… then testing some more. Those early batches (let’s not mention the overspiced ’17 disaster!) taught me exactly when to blend, how thick to go, and why Granny Smiths are worth the peeling hassle.

Slow Cooker Apple Butter Ingredients

This recipe keeps things beautifully simple – just six ingredients that somehow transform into the most luscious apple butter you’ll ever taste. Here’s what you’ll need:

• 5 lbs apples (peeled, cored, and chopped) – I always use a mix of tart Granny Smith and sweet Honeycrisp for perfect balance
• 1 tbsp lemon juice – Keeps those apples from browning as they sit before cooking
• 1 tbsp ground cinnamon – Measure with love here – this is the backbone of your spice flavor!
• 1 tsp ground cloves – Sounds like a lot but trust me, it mellows beautifully
• 1 tsp nutmeg – Adds that nostalgic warmth that makes this taste like fall
• ½ cup water – Just enough to get things going without thinning out that perfect texture

Ingredient Substitutions & Notes

Want to make this recipe your own? Here are my tested tweaks:

Apples: No Honeycrisp? Fuji or Gala work beautifully too – just avoid all-sweet varieties or your butter might taste flat. That tartness from green apples really makes the flavor pop!

Sweeteners: While I love this sugar-free version, my cousin swears by adding ¼ cup honey (great for keto meal plans) or maple syrup during the last hour of cooking.

Spices: Cut the cloves to ½ tsp if you’re sensitive to strong flavors. Allspice makes a great clove substitute in a pinch. And oh! A splash of vanilla stirred in at the end? Divine.

The beauty of apple butter is how forgiving it is – once you’ve made the base recipe, you’ll start seeing possibilities everywhere!

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How to Make Slow Cooker Apple Butter

Okay, let’s get cooking! This slow cooker apple butter is practically foolproof, but there are a few key steps that make all the difference between “good” and “Oh-my-gosh-can-I-eat-this-straight-from-the-jar?” levels of delicious. Here’s exactly how I do it:

1. Prep those apples like you mean it: Yes, peeling is a pain, but trust me—it’s the secret to that silky-smooth texture. I pile the chopped apples (about 12 cups!) right into the slow cooker with the lemon juice and spices. Pro tip: Toss them as you go so the lemon juice coats everything and keeps those apples from browning.
2. Slow magic happens: Pour in the water, give it one good stir, then pop that lid on and set it to LOW for 10 hours. Resist opening it more than 2-3 times—every peek lets heat escape and adds to your cooking time. (Been there!) The apples will collapse into a spiced, fragrant mush that’ll make your whole house smell like autumn.
3. Blend it right: Here’s where an immersion blender is your best friend—just plunge it in and blend until smooth. No immersion blender? Carefully transfer batches to a regular blender, but wait a few minutes first (hot apple splatters hurt!). Blend with the lid’s center piece removed and a towel over it to let steam escape.
4. The thickening hour: Don’t skip this! Remove the lid and cook on HIGH for 1 more hour, stirring occasionally. This is when the magic happens—the butter darkens to a gorgeous caramel color and thickens just enough to coat a spoon beautifully.

Now, the big question: to can or not to can? I love freezing apple butter in jars (leave 1-inch headspace!), but if you’re canning, process in a water bath for 10 minutes (adjust for altitude!). And please—follow USDA guidelines to the letter. Botulism is not the kind of surprise anyone wants.

Slow Cooker Apple Butter Pro Tips

Eight years of apple butter mishaps taught me a few things worth sharing:

• Stir smart: I stir just twice during the initial 10 hours—once at 4 hours in, again around hour 8. More than that, and you’re just letting precious heat out!
• Plate test: Not sure if it’s thick enough? Drop a spoonful on a chilled plate. If no liquid seeps out after a minute, you’re golden.
• Batch size: This recipe fits perfect in a standard 6-quart slow cooker. Trying to double it? Don’t—it’ll bubble over and make a sticky mess (ask me how I know).
• No peeking: That lid stays ON during the first 10 hours except for those quick stirs. Patience pays off in deeper flavor!

One last thing—that final hour of uncovered cooking isn’t optional. I learned that the hard way when my first batch turned out more like applesauce. Now I set a timer and walk away…mostly. (Okay, maybe I sneak one tiny taste spoonful!)

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Canning Your Slow Cooker Apple Butter Safely

Now let’s talk about preserving that glorious apple butter so you can enjoy it all year long! My grandma used to say canning is like bottling up sunshine, and she was right—but only if you do it safely. Trust me, after that one terrifying botulism scare of ‘09 (note to self: never trust Great Aunt Edna’s “quick canning tricks”), I learned to follow USDA guidelines like the gospel.

Here’s how I water-bath can my slow cooker apple butter without any fuss:

• Sterilize first: Wash jars and lids in hot soapy water, then keep them piping hot in simmering water until you’re ready to fill. I run mine through the dishwasher’s sanitize cycle—total game changer.
• Mind the headspace: Leave ½ inch at the top of each jar. Any more and you risk seal failure; less and you’ll have bubbling-over disasters. (My 2020 batch left sticky cinnamon trails all over my canner—lesson learned!)
• Process properly: Once lids are fingertip-tight, submerge jars in boiling water for 10 minutes (adjust to 15 min if you’re above 1,000 ft elevation). Set a timer—no eyeballing!

Whatever you do, skip the oven or open-kettle methods no matter how tempting they seem. They don’t get hot enough to kill nasty bacteria. And always check seals after cooling—if the lid flexes at all, that jar goes straight to the fridge.

Watch for spoilage signs: mold, cloudiness, or lids bulging upwards. When in doubt? Throw it out. No apple butter is worth a midnight trip to urgent care. But done right, your jars will keep beautifully for a year…if they last that long before being devoured!

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Ways to Use Your Homemade Apple Butter

Oh, the possibilities! This velvety apple butter is practically begging to be spooned onto everything from breakfast to dinner. Here’s how my family gobbles it up:

• Gluten-free toast’s best friend: My niece (who has celiac) swears by schmearing it on warm buckwheat toast with a sprinkle of chia seeds – it’s her favorite after-school snack!
• Oatmeal game-changer: Stir a spoonful into your morning oats instead of brown sugar. Bonus? It counts as a fruit serving – mom win!
• Pork’s perfect partner: Brush it on sous-vide precision cooker pork chops during the last 10 minutes of cooking. The subtle sweetness caramelizes into the most gorgeous glaze.
• Cheese board star: Dollop some next to sharp cheddar on your holiday charcuterie platter – the sweet-salty combo disappears faster than you can say “happy hour!”
• Meal prep magic: Layer it with Greek yogurt and granola in jars for grab-and-go breakfasts. (My husband takes these to his construction job – says it beats gas station donuts any day!)

Heck, I’ve even swirled it into brownie batter when I was out of cocoa powder once – desperate times call for delicious measures! Once you taste this stuff, you’ll find excuses to use it daily.

Slow Cooker Apple Butter FAQs

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Nutrition Information

Okay, let’s talk numbers—but remember, these are just friendly estimates since apple sweetness varies wildly between varieties (and whether your Honeycrisps were actually on sale or just pretending to be ripe). Here’s the scoop per tablespoon:

• Calories: 25
• Carbs: 6g
• Sugar: 4g (all natural from the apples!)
• Fiber: 1g
• Fat: 0g

Important note: Brand differences (+ your spice measurements!) can swing these numbers a bit. My tester batches ranged from 22-28 calories depending on apple tartness—but let’s be real, you’re not measuring tablespoons when it’s pancake o’clock. Just enjoy that guilt-free apple goodness!

Share Your Apple Butter Creations

Now I want to hear from you! Did you add a daring dash of cardamom? Maybe your great-aunt’s secret pinch of black pepper? Snap a photo of your proudest jars and tag @CarlasCooking—nothing makes my day more than seeing your cozy kitchen wins. And oh! Tell me your wildest canning adventures (we’ve all had at least one jar explosion, right?). Let’s keep those family recipe stories bubbling along with our apple butter!

Slow Cooker Apple Butter

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A simple, no-sugar apple butter simmered all day in your slow cooker. Perfect for canning or spreading on toast.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 11 hours
• Total Time: 11 hours 20 min
• Yield: 4 cups 1x
• Category: Preserves
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 5 lbs apples, peeled and chopped
• 1 tbsp cinnamon
• 1 tsp ground cloves
• 1 tsp nutmeg
• 1/2 cup water
• 1 tbsp lemon juice

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Instructions

1. Place all ingredients in your slow cooker.
2. Cook on low for 10 hours, stirring occasionally.
3. Blend until smooth with an immersion blender.
4. Cook uncovered for 1 more hour to thicken.
5. Store in jars or freeze.

Notes

• Use a mix of sweet and tart apples for best flavor.
• Adjust spices to your taste.
• For canning, follow proper safety guidelines.

Nutrition

• Serving Size: 1 tbsp
• Calories: 25
• Sugar: 4
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 6
• Fiber: 1
• Protein: 0
• Cholesterol: 0