A richly spiced, slow-cooked apple butter sweetened with pure maple syrup — perfect for spreading on toast, swirling into yogurt, or gifting during the fall season. I love how it fills my kitchen with the warm aroma of apples and spices for hours while it slowly transforms into a luscious, caramel-colored spread.
Why I Love This Recipe
I love this recipe for how simple and satisfying it is. With minimal prep, I just toss everything into the slow cooker and let it work its magic. The combination of apples, maple syrup, and warm spices creates a deep, comforting flavor that tastes like fall in a jar. It’s naturally sweetened and made entirely from whole ingredients, so I feel great about using it on everything from oatmeal to pancakes — or even straight off the spoon.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by placing the diced apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt into my slow cooker. I give everything a good stir, then cover it up.
I let it cook on low for 8–10 hours (or high for 4–5 hours), stirring once about halfway through to make sure everything’s evenly cooking.
If I used a cinnamon stick, I remove it at this point. Then I puree the mixture until it’s smooth — either by transferring it to a blender or using an immersion blender right in the pot.
I return the smooth apple mixture to the slow cooker and cook uncovered on high for 1–2 more hours, until it thickens to my desired consistency. I taste it at this point and add a splash more maple syrup if I want it sweeter.
Once it’s cool, I spoon the apple butter into clean jars and store them in the fridge.
Servings and timing
This recipe yields about 6 cups of apple butter.
Prep Time: 15 minutes
Cook Time: 8–10 hours (plus 1–2 hours for thickening)
Total Time: 9–10 hours 15 minutes
Serving Size: About 1 cup
Calories per serving: ≈232 kcal
Variations
I sometimes mix apple varieties like Honeycrisp, Fuji, and Gala for a more complex flavor.
If I want a less sweet version, I reduce or completely skip the maple syrup and rely on the apples’ natural sweetness.
For a touch of citrus, I add a bit of fresh lemon juice or zest before blending.
A spicier twist? I throw in a small piece of fresh ginger or a dash of cardamom.
If I don’t have apple cider on hand, I’ve used unsweetened apple juice with good results.
Storage and Reheating
I keep my apple butter in airtight jars in the refrigerator, where it lasts up to 1 month. If I want to store it longer, I freeze it in containers with a little headspace (it expands!) — it keeps well in the freezer for 3–4 months.
To thaw, I just leave it in the fridge overnight. No need to reheat unless I want it warm for spreading — then I gently warm a portion on the stovetop or in the microwave.
FAQs
What’s the best type of apple to use for this recipe?
I like using a mix of sweet and tart apples — Honeycrisp, Fuji, and Gala are my go-to picks. They cook down beautifully and bring out the best flavor.
Can I make this without a slow cooker?
Yes, I can! I use a heavy-bottomed pot on the stovetop over very low heat, stirring frequently to avoid scorching. It takes a bit more attention but works just as well.
Can I can this apple butter?
Yes, I can preserve it using proper canning procedures. However, since this version uses maple syrup, I always check safe guidelines for canning low-sugar recipes.
Is this recipe vegan?
It is! Since I sweeten it naturally with maple syrup and use no dairy or animal products, it fits perfectly into a vegan diet.
Can I adjust the spices?
Absolutely. I tweak the cinnamon, nutmeg, and cloves to match my personal taste — sometimes I go heavier on the cinnamon or skip the cloves if I want a milder spice profile.
Conclusion
This slow cooker maple apple butter is one of my favorite ways to celebrate apple season. It’s cozy, hands-off, and full of rich, natural sweetness. I love gifting it in small jars or simply savoring it on warm toast with a cup of tea. Once I’ve made it, I always wish I’d doubled the batch — it disappears fast!
In the bowl of your slow cooker, combine the diced apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover. :contentReference[oaicite:0]{index=0}
Cook on low for 8–10 hours (or on high for 4–5 hours), stirring about halfway through. :contentReference[oaicite:1]{index=1}
If you used a cinnamon stick, remove it. Transfer the cooked apples to a blender or use an immersion blender and puree until smooth. :contentReference[oaicite:2]{index=2}
Return the puree to the slow cooker, cook uncovered on high for 1–2 more hours, or until the mixture has thickened to your liking. Taste and adjust sweetness (add more maple if desired). :contentReference[oaicite:3]{index=3}
Let the apple butter cool, then transfer to clean jars and refrigerate. It will keep for up to ~1 month. :contentReference[oaicite:4]{index=4}
Notes
The cooking times may vary depending on your slow cooker and the apple variety.
Use firm, flavorful apples (like Honeycrisp, Gala, or Fuji) for best results.
If you prefer, you can omit the maple syrup for a less sweet version or adjust to taste. :contentReference[oaicite:5]{index=5}
To freeze, leave some headspace in the jar for expansion. Apple butter can also be canned following safe canning procedures (though recipes with maple syrup may require special attention). :contentReference[oaicite:6]{index=6}
The flavor improves after resting in the fridge for a day or two.
