This Homemade Slow Cooker Maple Apple Butter is a cozy fall spread that brings all the warm, comforting flavors of the season into a jar. I slow-cook fresh apples with pure maple syrup, apple cider, and fragrant spices until they melt into a rich, velvety butter. It’s the perfect addition to toast, oatmeal, pancakes, or even as a sweet gift.
Why You’ll Love This Recipe
I love how incredibly simple and hands-off this recipe is. I just toss everything into the slow cooker, let it do its thing, and come back to a house filled with the most irresistible autumn aroma. The blend of maple and warm spices deepens the flavor, and the slow cooking gives it that dreamy, spreadable texture. Plus, it’s naturally vegan and made with no refined sugars—just wholesome ingredients I can feel good about.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 pounds apples, such as Honeycrisp, cored and chopped
1 cup apple cider
½ cup pure maple syrup
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves (optional)
Pinch of salt
directions
I start by coring and chopping the apples into large chunks, then add them to the slow cooker.
I pour in the apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves (if I’m using them), and a pinch of salt.
I cover the slow cooker and let it cook on low for 8 to 10 hours, stirring occasionally, until the apples are super soft.
Once cooked, I carefully transfer the mixture to a blender and puree it until smooth—or I use an immersion blender right in the slow cooker for less mess.
Then I return the smooth mixture to the slow cooker, leave it uncovered, and cook it on low for another 1 to 2 hours until it thickens into a smooth, buttery consistency.
After it cools, I spoon it into jars and keep it in the refrigerator for up to 2 weeks, or I freeze it for longer storage.
Servings and timing
This recipe makes about 4 pints of apple butter. Each serving is around 2 tablespoons.
Prep time: 20 minutes
Cook time: 9 to 12 hours
Total time: 9 to 12 hours and 20 minutes
Variations
If I want a twist on the classic, here are a few ways I switch it up:
Swap some of the maple syrup for brown sugar for a deeper caramel flavor.
Mix in a bit of ginger or cardamom for a spicier edge.
Use a mix of apple varieties for a more complex flavor profile.
storage/reheating
I store my maple apple butter in airtight glass jars in the refrigerator for up to 2 weeks. For longer storage, I freeze it in smaller containers or freezer-safe bags for up to 6 months. When I’m ready to use it, I thaw it in the refrigerator overnight. There's no reheating necessary—it spreads beautifully straight from the fridge.
FAQs
What kind of apples work best for this recipe?
I prefer sweet varieties like Honeycrisp, Fuji, or Gala. These apples break down nicely and give the butter a naturally sweet flavor.
Do I have to peel the apples?
No, I don’t peel them. The skins break down during cooking and get blended smooth. It also adds extra nutrients and saves me time.
Can I make this apple butter on the stovetop?
Yes, I can! I just simmer everything in a large pot on low heat, stirring more frequently to prevent sticking. The slow cooker is easier, but stovetop works in a pinch.
How do I know when the apple butter is done?
I check that it’s thick enough to stay mounded on a spoon and not runny. It also deepens in color and develops a rich aroma when it’s ready.
Is it possible to can this apple butter?
Yes, I can preserve it using a water bath canning method if I want to store it for longer outside the fridge. I always follow proper canning guidelines for safety.
Conclusion
Making this Slow Cooker Maple Apple Butter is one of my favorite fall traditions. It fills my home with the most delicious scent, tastes like autumn in a spoonful, and makes the perfect homemade gift. With minimal prep and wholesome ingredients, this recipe is as easy as it is comforting.
This Homemade Slow Cooker Maple Apple Butter is a cozy fall spread made with fresh apples, apple cider, maple syrup, and warm spices. It’s sweet, smooth, and slow-cooked to perfection with almost no effort.
Ingredients
6 pounds apples, such as Honeycrisp, cored and chopped
1 cup apple cider
½ cup pure maple syrup
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves (optional)
Pinch of salt
Instructions
Core and chop the apples into large chunks and add them to the slow cooker.
Pour in the apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves (if using), and salt.
Cover and cook on low for 8–10 hours, stirring occasionally, until the apples are very soft.
Carefully transfer the mixture to a blender and puree until smooth, or use an immersion blender directly in the slow cooker.
Return the puree to the slow cooker, uncover, and cook on low for another 1–2 hours until thickened into a butter-like consistency.
Allow to cool, then store in jars in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
Use a sweet apple variety like Honeycrisp, Fuji, or Gala for best flavor.
The apple butter will thicken as it cools.
Adjust the sweetness with more or less maple syrup depending on taste.
This recipe makes excellent gifts when stored in jars.
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