Let's Talk About Slow Cooker Apple Butter with Cinnamon (and Why My Kitchen Always Smells Like Autumn)
Oh boy, if you’ve never woken up to your whole house smelling like apples and cinnamon, you’re missing out. I remember the first time I tried making apple butter in my slow cooker—I was probably more excited than I should’ve been for something that’s basically just applesauce gone fancy. My first batch was a little... well, let’s just say it was more like apple soup. But I figured it out (after a few sticky slow cooker mishaps) and now every year when the apples start looking good at the market, I can’t help myself.
Anyway, this recipe is as forgiving as a favorite jumper, and it’s perfect for lazy weekends or, let’s be honest, just whenever you buy too many apples and need an excuse.
Why You'll Love This (And Why My Family Does... Usually)
- I make this when I need the kitchen to smell like I’ve done more cleaning than I actually have—seriously, it covers up a multitude of sins.
- My family goes mad for this on toast (especially if there’s butter underneath, which kind of defeats the point, but hey, live a little).
- It’s basically set-and-forget. Well, except for that one time I forgot and it nearly welded itself to the pot. So maybe not totally forget.
- It’s a sneaky way to use up bruised apples or the ones that got a bit mealy (you know the ones).
What You’ll Need (Ingredients and Odd Substitutions)
- About 3 kg/6 lbs apples (I use a mix—Granny Smith, Honeycrisp, whatever’s knocking about. My gran swore by Macintoshes, but honestly, any will do.)
- 1 cup brown sugar (Sometimes I swap in coconut sugar if I’m feeling fancy, or just use white sugar. It works.)
- 2 teaspoons ground cinnamon (I once used pumpkin pie spice instead, and it wasn’t bad, just... different)
- ½ teaspoon ground cloves (optional, but I like the little kick—it’s like a warm hug for your tongue)
- ½ teaspoon salt
- 1 tablespoon vanilla extract (the real stuff is better, but if you only have essence, who am I to judge?)
How to Make It (Slow Cooker Magic, with a Few Bumps)
- Peel, core, and roughly chop your apples. (Or don’t—if I’m in a hurry, I skip peeling. A stick blender sorts it out later.)
- Chuck them in your slow cooker. Sprinkle over the sugar, cinnamon, cloves, and salt. Give it all a good stir. (This is the stage I sometimes accidentally eat a few too many apple bits...)
- Pop the lid on and set to LOW for 8-10 hours. Go watch telly, take a nap, or do whatever it is you do. Don’t worry if it looks odd halfway through; it always does.
- After about 8 hours, open the lid—it’ll look pretty mushy by now—and blend it up. I use a stick blender right in the pot, but a potato masher and a bit of elbow grease works too. (Just watch for splatters, they’re hotter than you’d think!)
- Stir in the vanilla. At this point, taste. Add more sugar or spice if you want. Sometimes I do, sometimes I don’t.
- Cook uncovered on LOW for another hour or two, stirring now and then, until it’s thick and spreadable. It should mound up on a spoon—not run off like gravy.
- Ladle into clean jars. Let cool before refrigerating. (Or just spoon it onto toast right away. No judgment.)
Some Notes (From Many, Many Tries...)
- If you leave the peels on, it’ll look a bit rustic, but I actually like that.
- Sometimes I add a splash of cider vinegar for tang, but not always. Honestly, depends on my mood.
- Overcooked it once—almost made apple caramel. Didn’t hate it.
Things I’ve Tried (And One I Regret)
- Once swapped half the apples for pears. Turned out subtle and lovely—totally recommend.
- Tried throwing in a handful of dried cranberries. Not bad, but a bit odd. Proceed with caution.
- I tried zesting an orange in there once. On second thought, maybe skip that. It was too much like Christmas in a jar, but not in a good way.
Equipment (But You Can Totally Improvise)
- Slow cooker (obviously, but if you don’t have one, a heavy pot in the oven on low works. Just stir more often.)
- Stick blender or potato masher. I’ve even used a regular blender, but it’s a pain to clean, so up to you.
- Jars or containers. I once used old takeaway tubs—works in a pinch.
How to Store It (If It Lasts That Long...)
Keep it in the fridge for up to two weeks, but honestly, in my house it never makes it past a couple days. You can freeze it, too, if you’ve got more willpower than I do.
How We Eat It (And You Probably Should Too)
- Spread thick on warm sourdough with melty butter (especially after a cold, soggy walk)
- Swirled into porridge or oatmeal (my daughter claims it makes breakfast taste like pie)
- As filling for hand pies—if you’re feeling like Mary Berry
- Honestly, I’ve even dolloped it on vanilla ice cream. Don’t knock it ‘til you try it.
Pro Tips (Mostly Learned the Hard Way)
- Don’t try to rush the thickening step by cranking up the heat. I did once and it glued itself to the slow cooker. Nightmare.
- If it’s too tart, just add a bit more sugar at the end—it’s easier than you think to fix.
- Keep a window open if you can—the cinnamon smell is lovely, but it lingers for days. Not always a bad thing, mind.
Your Questions, Answered (Mostly from Friends Who Text Me at Midnight)
- Do I need to peel the apples? Nope! I sometimes don’t bother, and with a good blend, no one notices. If you want it super smooth, then yeah, peel ‘em.
- Can I use less sugar? Absolutely. I do this when the apples are extra sweet. Or just taste as you go, honestly.
- What if I don’t have a slow cooker? Like I said earlier, a heavy pot in the oven at about 120C/250F works, but you’ll want to stir every hour or so. Or borrow one form a mate?
- How do I make it thicker? Just cook it with the lid off for longer. Sometimes mine takes ages—don’t sweat it.
- Is this safe to can? Maybe. I stick to fridge and freezer, but if you want to can it, check out the Ball canning guide—they know their stuff better than I do!
By the way, if you need more cozy autumn recipes, I get a lot of inspiration (and kitchen envy) from Smitten Kitchen—their stuff is always spot-on.
And if you want to geek out about apples, the Orange Pippin database is a rabbit hole worth falling into. I lost an hour there last week, not even sorry.
Ingredients
- 6 pounds apples, peeled, cored, and sliced
- 1 ½ cups packed brown sugar
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
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1Place the peeled, cored, and sliced apples into the slow cooker.
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2Add brown sugar, granulated sugar, cinnamon, cloves, nutmeg, and salt. Stir to combine.
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3Cover and cook on low for 10 hours, stirring occasionally, until the apples are very soft and dark brown.
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4Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches.
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5Stir in vanilla extract. Let cool, then transfer to jars and refrigerate.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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