Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Prize Winning Slow Cooker Apple Butter is a delicious recipe and has been generously shared by one of our Lovefoodies supporters, Cathy Kopp.

Cathy is always cooking delicious Homemade dishes and just loves to cook. Cathy has lots of different canning recipes, such as Pickled Pepper Rings, and  Homemade Canned Chili. 

Here, Cathy's prize-winning slow cooker Apple Butter is incredibly easy and is certainly popular with her boys!

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It's easy to do, let your slow cooker do all the work and at the end, you have delicious Apple butter. Cathy entered her Apple Butter into the Wayne County Fair and won first prize, so many congratulations! It sure is a winner recipe!

For those who have never tried apple butter, you must! How would you eat it? Well, some people use it as a spread, like you would jam, on bread or toast. You can use it to make cakes, such as our applesauce brownie cake. (It uses apple butter instead of fat in the recipe!), and you can also use it to have alongside some delicious roast pork and crackling as a side sauce too!

Prize Winning Apple Butter -Easy Crock Pot Recipe. Goes great with sweet or savory dishes. You choose!

Making slow cooker apple butter is a great way of preserving apples, using the canning method. Apple Butter is popular around Fall time when there's an abundance of delicious sweet and juicy apples, so make a batch and give away as gifts at Christmas time! It's hard to find a good apple butter in the grocery stores, especially one which has no added preservatives or artificial additives, so homemade is the way to go for a great tasting and nutritious apple butter.

So let's get straight to the recipe and see how we make this prize winning slow cooker apple butter recipe! Please enjoy!

Recipe by Cathy Kopp

Prep Time

25 minutes

Cook Time 

22 hours

Yield

5.5 pints

Ingredients

12 pounds Golden Delicious apples - peeled, cored and sliced
1/2 cup apple cider vinegar
3 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground allspice

Instructions

1. Place apples and vinegar in a large slow cooker, and place lid on top.

Prize Winning Apple Butter - in slow cooker
in 22 hours this will be Apple Butter

2. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.

Prize Winning Apple Butter - after 8 hours
After 8 hours on high. Now it goes to low for 10 hours.
Prize Winning Apple Butter - after 10 hours
This is after 8 hours on high and 10 hours on low. Now it's time to add the sugar and spice.

3. After 18 hours, stir in white sugar, brown sugar, cinnamon, cloves, and allspice, and cook 4 hours more.

Prize Winning Apple Butter - after 22 hours
Now to let it cool a bit, blend it, and then put into jars

My Notes:
This is easy, easy, easy! The most difficult part is peeling the apples and then getting them all to fit in the crockpot.
I made it according to the directions above. In the future, I will reduce the amount of white sugar and the amount of cinnamon.
In my case I canned the apple butter. See below for instructions how to do that if you are not sure.

Prize Winning Apple Butter -Easy Crock Pot Recipe. Goes great with sweet or savory dishes. You choose!

Canning Guide

1. Fill the hot boiled jars with the hot apple butter. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

2. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

3. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Note : I boil by jars before and after. Also altitude is important.
This is the altitude chart for guidance, Click HERE to see it.

The ingredients proportions are from Bernardin. The jars come with a little recipe book sometimes and fruit proportion has been taken from there as well as some of the boiling instructions.

Mason Jar Lids, Ring Bands
Mason Jar Lid
Mason Jar Lid

NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Why not try our popular Apple sauce and Walnut Brownie Cake (simply swap the apple sauce for Cathy's apple butter! )

Apple Sauce and Walnut Brownie Cake. A lovely easy recipe using no eggs or fat. It tastes amazing but without all the calories! | Lovefoodies.com

Recipe Card

Prize Winning Apple Butter -Easy Crock Pot Recipe. Goes great with sweet or savory dishes. You choose!

Prize Winning Slow Cooker Apple Butter

Yield: 5 1/2 pints
Prep Time: 25 minutes
Cook Time: 22 hours
Total Time: 22 hours 25 minutes

Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Ingredients

  • 12 pounds Golden Delicious apples - peeled, cored and sliced
  • 1/2 cup apple cider vinegar
  • 3 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice

Instructions

  1. Place apples and vinegar into a large slow cooker, and place lid on top.
  2. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
  3. After 18 hours, stir in white sugar, brown sugar, cinnamon, cloves, and allspice, and cook 4 hours more.
Nutrition Information:
Yield: 30 Serving Size: 5 1/2 pints
Amount Per Serving: Calories: 206Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 51gFiber: 5gSugar: 44gProtein: 1g

Delicious Recipes Using Apples

Here's a lovely selection of recipes using apples.

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145 thoughts shared

    1. Yes, Carol. The vinegar brings the acid to a safe level for canning and preserving the jars to be shelf stable, similar to using lemon juice when you can tomatoes.

      I say try it on a small batch for personal use that will be kept in the refrigerator for no more than a month, It cannot be safely kept in jars on your pantry shelf.

      Let us know how it turns out!

      1. Hi Carol. I was intrigued by your question and sent it on to an expert with the USDA food extension board. This was the answer I received:

        It costs more and while I use it daily for the health benefits, I don’t use it in canning. The raw live aspect of it is killed during the canning process so that point is moot. If you’re specifically wanting to use it because it’s organic go ahead. That would be the only reason to use it.

  1. I just made a batch of this last weekend! I had a bunch of Golden Delicious leftover from canning some apple pie filling, so I didn’t really measure how many cups, but they didn’t completely fit into the crock pot for about 8 hours – meep! I used the measurements listed except that I was out of ground cloves and allspice (how does that even happen!) so I used cinnamon and pumpkin pie spice. Turned out beautifully! Rich and deep brown, sweet and spicy. I canned according to the instructions, adding 5 minutes for our altitude and ended up with 12 half pints and 3 pints. So, obvi, I had a lot more apples than I thought. I also used all the scraps to make a Jalapeño Pepper Apple Scrap jelly! Delicious weekend!

    1. Do you have a recipe for the Jalapeno Pepper Apple Scrap Jelly? I have alot of Jalapenos I just picked to save them from our first frost, and will have lots of Apple peels from making this butter. If you could I would love to have the recipe. Thank you

  2. I made a batch of this apple butter last week. It turned out wonderful an I can see how it won a blue ribbon at the fair. My husband says it is the most delicious apple butter he ever ate and eats some every day. I used golden delicious and macintosh apples.

    1. I usually start it in the evening and let it simmer overnight undisturbed. The aroma is so intoxicating in the morning that I usually open the lid just to savor it up close. I do a quick scrape down of the edges and then cover it right back up again. You lose a lot of built up heat every time you lift the lid on a crockpot; so you don’t want to do that too often.

  3. This recipe was awesome! My boys absolutely love it and couldn’t stop licking the spoons!! I used Northern Greening and Cortland, 1 C each of white and brown sugars, 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1 tsp allspice. It smelled like spiced cider and tastes tart with a little sweetness. Soooo delicious!!! Thank you! (First time I’ve ever made apple butter. I’m hooked!)

  4. My crock pot was smaller, so I halved the recipe. After four hours on high, it looked great. After eight, it was badly burnt, black and charred on the sides and the burn flavor throughout. I had to throw it away. ? I want to try again, but next time I think I’ll start in the morning and keep a close eye on it. Maybe 5 hours on high and 6 on low will be better for my crock pot, then adding sugar and spices.

    1. When you reduce the volume of food in a crockpot, you definitely need to also reduce cooking time. It will take much less time for the heat from the crock to get to the center of 1 qt. than 2 qt. That is absolutely something you will have to watch.

    1. I made it once with 1-1/2 c. of white and 1-1/2 c. of brown sugar and thought it was wonderful. It’s all trial and error. Just keep your personal tastes in mind. Experiment with different amounts and keep good notes so you can replicate it when you find a version you love. Let us know how it turns out!

  5. I will be getting these apples from our own trees so it is hit and miss on how good the apples will be so can’t really count on 12 lbs of perfect apples. Do you by any chance know how many cups of Apple’s 12 lbs would equal?

    1. Hi Becky, this is the reply from Cathy. .. According to my Ball Book of Home Preserving, 3 medium apples equal one pound and yields 3 cups of sliced apples. Based on that, you will need approximately 36 medium apples or 36 cups. Don’t forget that you don’t need to peel the apples if you are using an immersion blender.

      1. What? Don’t have to peel the apples if using an immersion blender?? That’s great! But where do the peelings go when blended? I’ve made this 3 times, it’s awesome, and used an immersion blender always, but never knew about the not peeling

  6. Comment author image

    Charna Blanton

    says:

    This is the best recipe ever! Everyone said it was the best they ever ate! Thank you for sharing this recipe! I will only use this one from now on. The only thing I changed was the last 4 hours I took the lid off. Made it thicker! Thank you!

  7. I absolutely love this recipe! I wouldn’t try any other apple butter recipe! I’m always giving it away,and so I’m always making a batch. You can do 12 lbs of apples,or half it. Either way,it always comes out perfect. Thank you so much for sharing!

  8. Sounds good. I was very surprised to see that you won it at the Wayne County Fair- I grew up in Orrville and went to that fair every year. Lol. NOW I HAVE to try this!