Easy Slow Cooker Apple Butter with Cinnamon

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There’s nothing quite like the deep, spiced sweetness of homemade apple butter, and using a slow cooker makes it almost effortless. This recipe transforms a bag of apples into a velvety, cinnamon-kissed spread that will fill your kitchen with the cosy scent of autumn – let’s get straight to it.

Recipe Overview

Prep time: 15 minutes
Cook time: 8–10 hours (low) or 4–5 hours (high)
Total time: 8 hours 15 minutes to 10 hours 15 minutes
Servings: Makes approximately 4 x 250ml jars
Difficulty: Easy

Why You’ll Love This Slow Cooker Apple Butter with Cinnamon

Set-and-forget simplicity: No standing over a hot stove, stirring for hours – the slow cooker does all the work while you get on with your day.
Deep, concentrated flavour: Long, gentle cooking caramelises the natural sugars in the apples and melds the cinnamon, cloves and nutmeg into a rich, complex taste.
Perfectly spreadable texture: Thick, smooth and glossy, this apple butter glides onto toast, scones or pancakes without being runny or too stiff.
Naturally vegan and gluten-free: Made entirely from fruit, sugar and spices – no dairy, eggs or wheat – so it suits nearly every dietary need.
Wonderful homemade gift: Ladled into pretty jars with a ribbon and a label, it becomes a thoughtful, edible present that everyone loves to receive.

slow cooker apple butter with cinnamon

20 min prep · 720 min cook · 10 servings

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Ingredients You’ll Need

1.5 kg mixed apples (such as Braeburn, Granny Smith and Cox – use a blend for best flavour)
200 g light brown soft sugar
100 g granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
¼ teaspoon fine sea salt
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon vanilla extract (optional, but adds warmth)
60 ml water (to help the apples soften at the start)

Tip: For the silkiest texture, choose a mix of apples – some sweet, some tart – and don’t bother peeling them. The skins break down during cooking and add natural pectin, which helps thicken the butter. You’ll blitz everything smooth at the end anyway.

How to Make Slow Cooker Apple Butter with Cinnamon

Prepare the apples: Wash the apples thoroughly, then core them and cut into rough 4 cm chunks – no need to peel. Place the chunks in the slow cooker bowl. Add the water, lemon juice and vanilla extract. Give everything a stir. You’ll notice the apples look pale and crisp, but that will change soon.
Add the sugars and spices: In a small bowl, combine the light brown sugar, granulated sugar, cinnamon, cloves, nutmeg and salt. Sprinkle this mixture evenly over the apple chunks. Stir well so every piece is lightly coated – the sugar will start drawing out the apple juices, and you’ll see a glistening syrup forming at the bottom.
Cook on low for 8–10 hours: Pop the lid on and set your slow cooker to low. After the first hour, the apples will have softened and released a lot of liquid – the smell of cinnamon and cloves will fill your kitchen. Cook until the apples are completely mushy and deep golden-brown, stirring once halfway through. The colour should be a rich amber, and the mixture will have reduced significantly.
Blitz until smooth: Turn off the slow cooker and let the mixture cool for 10 minutes. Use a stick blender (or carefully transfer to a countertop blender in batches) and purée until velvety smooth. The texture should be thick but pourable, like a very smooth applesauce. If it seems too thin, don’t worry – it will thicken further as it cools.
Simmer to thicken (optional, for extra concentration): For a thicker, more jam-like butter, return the purée to the slow cooker, set to high and leave the lid slightly ajar. Cook for another 1–2 hours, stirring every 30 minutes. You’ll see bubbles popping slowly and the surface turning a deeper mahogany. The butter is ready when a spoonful holds its shape on a chilled plate without liquid seeping out.
Jar and cool: Ladle the hot apple butter into sterilised jars, leaving about 1 cm headspace. Wipe the rims clean, seal immediately and let them cool completely at room temperature. You’ll hear the lids pop as they seal – a satisfying sound that means your butter is shelf-stable. Store unopened jars in a cool, dark place for up to a year. Once opened, keep in the fridge and use within three weeks.

Tips From My Kitchen

Use a mix of apple varieties: Combining sweet, tart and slightly firm apples gives a more complex flavour and better natural pectin. I used to struggle with getting the right thickness until I discovered this technique – blending varieties like Braeburn, Granny Smith and Cox creates a butter that sets perfectly without added pectin.
Don’t skimp on the cooking time: The magic happens during those long, slow hours. If you rush it on high, you’ll end up with a watery, less caramelised butter. Patience is the secret – the apples need time to break down, release their sugars and darken to that gorgeous amber colour. I know it’s tempting to peek, but keep the lid on as much as possible.
Adjust the sweetness to your taste: Apple butter should be sweet but not cloying. Start with the amounts listed, then after blitzing, taste and add a little more sugar or a pinch of salt if needed. Remember that the sweetness will concentrate as the butter reduces, so go easy at first.
Sterilise your jars properly: Fill clean jars with boiling water, leave for 10 minutes, then empty and dry in a low oven (140°C) for 15 minutes. Alternatively, run them through a hot dishwasher cycle. This kills any bacteria and ensures your apple butter keeps for months without spoiling.
Test the set with a chilled plate: Pop a small plate in the freezer for five minutes. Spoon a tiny dollop of hot apple butter onto it, then tilt the plate. If the butter stays in a mound and doesn’t run, it’s ready. If it slides off, cook for another 20–30 minutes and test again. My kids absolutely devour this every time I make it, so I always do this test to make sure the texture is perfect for spreading.

Delicious Variations to Try

Spicy Version: Add ¼ teaspoon of cayenne pepper or a finely chopped chipotle chilli in adobo sauce (rinsed and deseeded) along with the spices. The subtle heat cuts through the sweetness beautifully and pairs wonderfully with grilled meats or sharp cheese.
Vegan/Plant-Based Option: This recipe is already naturally vegan – just ensure your sugar is certified vegan (some refined sugars are processed with bone char). You can also replace the granulated sugar with coconut sugar for a deeper, molasses-like flavour, or use maple syrup (reduce to 150 ml and add an extra 30 minutes of cooking time to compensate for the extra liquid).
Different Fruit Base: Swap half the apples for ripe pears or plums. Pear butter is delicate and honeyed; plum butter turns a stunning ruby red and has a tangy edge. Follow the same method, but reduce the sugar slightly for plums as they are naturally sweeter.

What to Serve With Slow Cooker Apple Butter with Cinnamon

Spread generously over warm buttered toast, crumpets or English muffins for a quick breakfast.
Swirled into porridge or overnight oats – it adds sweetness without refined syrup.
Served alongside a cheese board with sharp cheddar, creamy brie or tangy goat’s cheese – the sweet-spiced butter balances the saltiness.
Used as a glaze for roasted root vegetables or as a topping for grilled lamb chops – try it with our Grilled Lamb Chops Recipe Tender for a truly memorable dinner.
Stirred into yoghurt or dolloped onto pancakes and waffles.

Still hungry for ideas? You might also love Slow Cooker Garlic Butter Beef Bites, Slow Cooker Garlic Butter Beef Bites With Potatoes from our sister kitchens.

Frequently Asked Questions

Can I use a pressure cooker instead of a slow cooker?

Yes, you can make apple butter in a pressure cooker, but the flavour will be less caramelised because the cooking time is much shorter. Pressure-cook the apples with the sugar and spices for 10 minutes on high, then blitz and simmer on the sauté function with the lid off to reduce and darken the mixture. The slow cooker method gives a deeper, richer result, so I recommend it if you have the time.

How long does homemade apple butter last?

When properly sealed in sterilised jars, unopened apple butter can be stored in a cool, dark cupboard for up to a year. Once opened, keep it in the fridge and use within three weeks. If you see any mould or off smells, discard immediately. You can also freeze apple butter in freezer-safe containers for up to six months – just thaw in the fridge overnight.

Do I need to peel the apples?

Not at all. The skins contain natural pectin, which helps the butter thicken, and they soften completely during the long cook. When you blitz the cooked apples, the skins disappear into the purée, adding fibre and colour without any gritty texture. Just be sure to wash the apples well to remove any wax or residue.

Can I reduce the sugar or use a sugar substitute?

slow cooker apple butter with cinnamon

A fragrant and velvety slow cooker apple butter recipe, featuring a blend of apples, brown and granulated sugars, cinnamon, cloves, nutmeg, and a hint of lemon. No need to peel the apples, making prep quick and easy. The butter cooks down to a deep golden-brown, then is puréed until smooth and can be further simmered for extra thickness. Perfect for spreading on toast, scones, or as a gift.

Print Recipe
Pin Recipe

Prep Time 20

Cook Time 12

Total Time 12 20

Servings: 10 cups

Course: Condiment

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

1.5 kg mixed apples such as Braeburn, Granny Smith and Cox – use a blend for best flavour
200 g light brown soft sugar
100 g granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
¼ teaspoon fine sea salt
1 tablespoon lemon juice freshly squeezed
1 teaspoon vanilla extract optional, but adds warmth
60 ml water to help the apples soften at the start

Method

Prepare the apples: Wash the apples thoroughly, then core them and cut into rough 4 cm chunks – no need to peel. Place the chunks in the slow cooker bowl. Add the water, lemon juice and vanilla extract. Give everything a stir. You’ll notice the apples look pale and crisp, but that will change soon.
Add the sugars and spices: In a small bowl, combine the light brown sugar, granulated sugar, cinnamon, cloves, nutmeg and salt. Sprinkle this mixture evenly over the apple chunks. Stir well so every piece is lightly coated – the sugar will start drawing out the apple juices, and you’ll see a glistening syrup forming at the bottom.
Cook on low for 8–10 hours: Pop the lid on and set your slow cooker to low. After the first hour, the apples will have softened and released a lot of liquid – the smell of cinnamon and cloves will fill your kitchen. Cook until the apples are completely mushy and deep golden-brown, stirring once halfway through. The colour should be a rich amber, and the mixture will have reduced significantly.
Blitz until smooth: Turn off the slow cooker and let the mixture cool for 10 minutes. Use a stick blender (or carefully transfer to a countertop blender in batches) and purée until velvety smooth. The texture should be thick but pourable, like a very smooth applesauce. If it seems too thin, don’t worry – it will thicken further as it cools.
Simmer to thicken (optional, for extra concentration): For a thicker, more jam-like butter, return the purée to the slow cooker, set to high and leave the lid slightly ajar. Cook for another 1–2 hours, stirring every 30 minutes. You’ll see bubbles popping slowly and the surface turning a deeper mahogany. The butter is ready when a spoonful holds its shape on a chilled plate without liquid seeping out.
Jar and cool: Ladle the hot apple butter into sterilised jars, leaving about 1 cm headspace. Wipe the rims clean, seal immediately and let them cool completely at room temperature. You’ll hear the lids pop as they seal – a satisfying sound that means your butter is shelf-stable. Store unopened jars in a cool, dark place for up to a year. Once opened, keep in the fridge and use within three weeks.

Notes

The recipe yields approximately 4-6 standard jars of apple butter. Cook time includes the optional thickening step for a richer, jam-like consistency. Store unopened jars in a cool, dark place for up to a year. Once opened, keep refrigerated and use within three weeks.

You can reduce the sugar by up to one-third