Crockpot Apple Butter

With all my ventures into jelly making this summer, I never got the chance to make any type of butters. I have grape juice in my freezer that is for grape butter, and my FIL told me that I could use some of the apples he gave me to make apple butter, the pears for pear butter etc. But to me, “butter” is a scary term. Like it is somehow harder than making jelly, more time consuming, easier to mess up?

I don’t know, maybe I am just scared because FIL and Nana make apple butter to sell at the local craft festival every year and I don’t think mine would be up to par? (as my food is so rarely up to par with these people who have been doing it for decades)

However, I still had about 30 apples in my kitchen and they were getting to that sad soft state where neither the peeler nor the corer want to go through them easily and they are mushing everywhere. Little Darling has been eating apples for breakfast and lunch and snack for weeks now, and I couldn’t handle to peeling and coring and slicing necessary to continue with the dehydrator much longer. So, I decided to make apple butter.

I, obviously, found my recipe on Pinterest. You can find the original link here.

It was easy, straight forward, and I had all of the ingredients already hanging out in my kitchen. Yay!


  • 6 apples of your choice
  • 1 tablespoon cinnamon
  • squeeze of lemon juice
  • ¼ cup water
  • ¼ cup sugar
  • ¼ cup brown sugar



  1. Core the apples and give them a rough chop.
  2. Place in slow cooker.
  3. Add cinnamon, water and both sugars.
  4. Gently stir.
  5. Close the lid and let this cook away for about 4½ hours on low.
  6. Check it periodicaly to make sure it is still moist and the apples are not dried out. Add more water as needed.
  7. Remove from Crock Pot after 4½ hours and place in a food processor or blender.
  8. Add a squeeze of lemon juice if you like.
  9. Puree until smooth.
  10. If the apple butter looks more like applesauce and doesn’t have the rich brown color, just place back in the crock pot and cook for another hour or so on high heat. Leave the Crock uncovered and check it often.


I doubled the recipe and used about 15 smallish apples. I let it go in my slow cooker almost all day on a low/warm setting. I didn’t have to add any extra water and I even ended up leaving my lid off for a couple hours to let some of the steam evaporate and get it to thicken up. It browned up perfectly and looked like a delicious crock full of awesome when I realized that our blender broke last week and I had no way to puree the apples. Whoops.

It still tasted amazing, and I am so excited to use it in the future. I bagged it in a gallon ziplock bag and made a note on the baggie to blend it before we use it. Then I stuck it in the freezer for later.

So happy I didn’t have to waste any apples and very glad that I found a yummy, easy recipe to use them on! In the future I won’t be as scared to make butters. Pear season next year will be DELICIOUS!




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