Slow Cooker Maple Apple Butter is a cozy fall favorite made with apples, apple cider, and pure maple syrup. It cooks low and slow until the apples are soft, smooth, and full of warm cinnamon, nutmeg, and clove flavor.
It’s a lot like my Slow Cooker Apple Butter, which I love, but with a little maple flavor added in. It’s delicious spread on toast, biscuits, or warm bread, and it’s a great way to use up a big batch of apples!
Ingredients & Substitutions
- Apples: I like using a mix of tart and sweet apples for the best flavor. Granny Smith paired with Honeycrisp, Fuji, or Gala works well. You can use all of one variety, but a mix gives the apple butter more depth.
- Apple cider: I use my Homemade Apple Cider when I have it on hand, but unsweetened apple juice works, too.
- Pure maple syrup: Use pure maple syrup for the best maple flavor. Pancake syrup will work in a pinch, but the flavor will be different.
- Vanilla extract: Adds a little extra warmth and sweetness. You can omit it if needed.
- Ground cinnamon: Ground cinnamon keeps things simple, but you can use 2 cinnamon sticks instead.
- Ground nutmeg: Adds warm, cozy spice to the apple butter. Freshly grated nutmeg can be used if you have it.
- Ground cloves: A little goes a long way here. You can reduce or omit it if you prefer less spice.
- Kosher salt: Helps balance the sweetness and bring out the apple and maple flavors.
Tips for the Best Slow Cooker Maple Apple Butter
- Use a mix of tart and sweet apples for a more balanced flavor. Granny Smith and Honeycrisp are two of my favorites.
- Keep the peels on if you want to. They soften completely and blend right into the apple butter.
- Don’t skip the uncovered cooking time. This is when the apple butter thickens, and the flavor becomes more concentrated.
- Stir the apple butter every 30 to 45 minutes during the final cooking stage to help prevent sticking.
- Use an immersion blender if you have one. It makes pureeing the apple butter right in the slow cooker quick and easy.
- Taste it at the end. Apples vary in sweetness, so you can add a little more maple syrup if needed.
- Let the apple butter cool before transferring it to jars. It will also thicken a little more as it cools.
FAQs
Do I need to peel the apples?
No. Peeling the apples is optional. The skins soften completely during the long cooking time and blend smoothly with the apples. They also add a little natural pectin, which helps the apple butter thicken.
Can I use a different kind of apple?
Absolutely! A mix of tart and sweet apples gives the best flavor, but you can use whatever apples you have. Granny Smith, Honeycrisp, Fuji, and Gala are all good choices.
Can I make this apple butter sweeter?
Yes. Once the apple butter has finished cooking, taste it and add a little more maple syrup if you want it sweeter. Keep in mind that the apples become sweeter as they cook and the mixture thickens.
Can I make this without maple syrup?
Yes, but the maple flavor will be missing. You can replace the maple syrup with an equal amount of brown sugar or granulated sugar, or make my Slow Cooker Apple Butter instead.
How do I know when the apple butter is done?
The apple butter should be thick, dark, and smooth. When you drag a spoon across the bottom of the slow cooker, it should leave a clear trail that doesn’t immediately fill back in. The exact cooking time can vary depending on how much moisture is in the apples.
Ways to Use Maple Apple Butter
There are so many ways to use this apple butter! Try it:
- Spread on toast, butter swim biscuits, English muffins, or warm bread.
- Swirled into oatmeal or yogurt for a cozy breakfast.
- Spoon over pancakes and waffles, or my Best French toast!
- Spread between layers of a cake or use it as a filling for cookies.
- Add to muffins, quick breads, or other fall baking recipes.
- Served alongside roasted pork or chicken for a sweet and savory pairing.
- Given as a homemade fall gift in a pretty jar.
How to Store Slow Cooker Maple Apple Butter
Let the apple butter cool completely before storing.
Room temperature: I don’t recommend storing homemade apple butter at room temperature unless it has been properly canned using a tested canning recipe.
Refrigerator: Store in clean, airtight jars or containers in the refrigerator for up to 2 weeks.
Freezer: Freeze in freezer-safe containers for up to 3 months. Leave a little space at the top for the apple butter to expand as it freezes. Thaw in the refrigerator before using.
Slow Cooker Maple Apple Butter
Ingredients
- 5 pounds apples, a mix of tart and sweet (Granny Smith + Honeycrisp, Fuji, or Gala)
- 1 cup apple cider, or unsweetened apple juice
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon, or 2 cinnamon sticks
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon kosher salt
Instructions
- Core and roughly chop the apples. Peeling is optional; the skins will cook down completely and blend smoothly, and they add a little natural pectin.
- Add the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt to a 6-quart or larger slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the apples are very soft and falling apart. Stir once halfway through, if you can.
- Remove the cinnamon sticks, if using. Use an immersion blender to puree the apples directly in the slow cooker until completely smooth. If using a regular blender, carefully transfer the mixture in batches and puree until smooth, then return it to the slow cooker.
- Cook the apple butter uncovered on high for 1 ½ to 3 hours, stirring every 30 to 45 minutes, until it has darkened and thickened. A spoon dragged across the bottom should leave a clear trail that doesn’t immediately fill in.
- Taste and add a little more maple syrup if you want it sweeter. Let the apple butter cool before transferring it to clean jars.
Did you make this recipe?
You can tag me at @iamhomesteader.
