Crock Pot Apple Butter

Autumn in Washington State is a magical time in our farmers markets. There is a bounty of squash, hearty greens and of course the mighty apple. 

In the state where most apples are born in the good 'ol U. S. of A., I was amazed that my born and raised Northwestern husband didn't know what apple butter was. Of course, not every family from the same region eats the same meals, but I have a feeling my (half) southern roots might have given me a higher chance of exposure to the buttery gold. I knew I had a task - nay, an obligation - to make this a familiar spread in our household.

Really you can use any apples, even a mixture, in this recipe. I liked using the Gala variety because they start at a slightly creamy level right when you take a bite into them. That creaminess it what helps give the illusion of the buttery name this recipe was given. Enjoy on a piece of warm soft bread, slathered on a pancake ... or licked off your finger. It's a known side effect.


Crock Pot Apple Butter

Makes about 1 and 1/4 quart

5 lbs. Gala apples, peeled and cored
1 ½ cups brown sugar
2 tablespoons vanilla
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt


  1. Wash and shred all of the apples, excluding the core and stem.
  2. Put all of the ingredients into the crock pot and cook on low for 8 hours.
  3. Stir the mixture that has broken down but still has texture, and blend everything with an immersion blender or in a food processor until smooth. There will still be some liquid left.
  4. Put everything back into crock pot and cook on low, uncovered, until the consistency is like soft butter. This can be between 2-4 hours.

- The last step can be set on high if you stir about every 30 minutes so the apple butter doesn’t burn.