Homemade Apple Butter (Slow-Cooked, Cozy & Perfectly Spiced!)

This Homemade Apple Butter is thick, smooth, and deeply spiced — the ultimate cozy fall spread. Slow-cooked apples melt down with cinnamon, nutmeg, and brown sugar to create a warm, velvety butter perfect for Southern biscuits, French Toast, Fluffy Pancakes, and holiday gifting. If you enjoy spreads like Peach Jam, Lemon Herb Butter, or Vanilla Maple Walnuts, this Apple Butter will become a new seasonal favorite.

Recipe Card

Prep Time: 15 minutes Cook Time: 6–8 hours (slow cooker) Total Time: 6–8 hours Servings: About 3 cups

Ingredients

• 3 pounds apples, peeled and sliced (Honeycrisp, Gala, Fuji, or mixed)

• ½ cup brown sugar

• ½ cup granulated sugar

• 1 ½ teaspoons cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon cloves

• ¼ teaspoon salt

• 2 teaspoons vanilla extract

• 2 tablespoons lemon juice

Instructions

1. Prep the apples

Peel, core, and slice apples. Add them to a slow cooker.

2. Add sugars & spices

Add brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Toss gently to coat apples evenly.

3. Slow cook

Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until apples are very soft and caramelized.

4. Blend until smooth

Use an immersion blender (or carefully transfer to a blender) and puree until silky smooth.

5. Thicken (optional)

If you want an extra-thick apple butter, leave the lid slightly open and cook on LOW an additional 1–2 hours, stirring occasionally.

6. Add vanilla & lemon

Stir in vanilla extract and lemon juice.

7. Cool & store

Let cool completely, then store in jars in the refrigerator for up to 2 weeks or freeze up to 3 months.

Conclusion

This cozy Homemade Apple Butter is smooth, spiced, and perfect for fall breakfasts, gifting, or pairing on a holiday treat board with Cinnamon Swirl Bread, Pumpkin Spice Bread, or Cinnamon Sugar Pecans. It’s a simple, comforting recipe you’ll want to make every autumn.

FAQ

Q: What’s the difference between apple butter and applesauce?

A: Applesauce is lighter and thinner, while apple butter is cooked much longer until it becomes thick, smooth, deep caramel-brown, and intensely flavorful.

Q: What apples work best for apple butter?

A: A mix of sweet and tart apples makes the most balanced flavor. Popular choices include Fuji, Honeycrisp, Gala, Pink Lady, and Granny Smith.

Q: Do I need to peel the apples?

A: No. The skins soften during cooking and blend into the butter, adding flavor, color, and natural thickness. You can peel them if you prefer a lighter color and smoother texture.

Q: Can I make apple butter in a slow cooker?

A: Yes — this is one of the easiest and most popular methods. Slow cooking lets the apples caramelize slowly and develop a rich, cozy flavor.

Q: Why isn’t my apple butter getting thick?

A: It likely needs more cooking time. Prop the lid open slightly to allow steam to escape, or transfer to a stovetop pot to simmer and reduce. Apple butter thickens significantly as it cools.

Q: How do I know when my apple butter is done?

A: It should be very thick, spreadable, and dark brown. When spooned onto a plate, it shouldn’t release liquid. You should be able to run a spoon through it and see a clean trail.

Q: How long does homemade apple butter last?

A: In the refrigerator, up to 3 weeks. Frozen, up to 1 year. Water-bath canned apple butter can last 12–18 months when processed correctly.

Q: Can I sweeten apple butter without refined sugar?

A: Yes! You can use honey, maple syrup, coconut sugar, or leave it unsweetened if your apples are naturally sweet. Adjust seasonings to taste.

Q: What spices work best in apple butter?

A: Cinnamon, nutmeg, cloves, allspice, and vanilla are classic. You can also add brown sugar, apple cider, or a splash of bourbon for an extra cozy depth.

Q: What do I serve apple butter with?

A: Biscuits, toast, pancakes, oatmeal, yogurt, pork chops, baked brie, charcuterie boards, or holiday gift baskets.