Apple Butter

Carolyn Haas


My first experience with apple butter was at an Amish restaurant in Shipshewana, Indiana. At the time we had a small orchard, so I decided to try to replicate this yummy treat. After several attempts and consulting Amish and Pennsylvania Dutch cookbooks, I came up with this version using a Nesco roaster or a slow cooker. (If you do it on the stove, which is the more traditional method, the applesauce "volcanos" that form can make a mess and burn you!)
This recipe will make about 8-9 half-pint jars.


★★★★★ 1 vote

25 Min
18 Hr
Slow Cooker Crock Pot


  • 6 lb
    tart apples (about 20 apples)
  • 3 c
    apple cider or juice or water
  • 2 c
    white sugar
  • 1 c
    brown sugar
  • 2 Tbsp
  • 1/4 tsp
  • 1/2 tsp

How to Make Apple Butter


  1. Wash and quarter apples. Place in 4-6 quart kettle or Dutch oven with the water/juice. Cook until soft, about 15 minutes - 1/2 hour. Press through food mill. (If you don't have a food mill, you'll have to peel and core the apples before you cook them.)
  2. Place resulting apple sauce into slow cooker or small Nesco roaster. Set to low or 220ºF and cover. Let cook overnight.
  3. In the morning, add sugars and spices. Cook at least another 4 or more hours or until mixture is quite dark. If you want super smooth apple butter, whisk with immersion blender when you're done cooking.
  4. NOTE - I cook the apples in smaller batches and use part of the liquid for each batch. They get soft quicker that way!
  5. NOTE 2: The last time I made this, I let it cook in the crock pot the second day until that afternoon, so way more that 4 hours.

Printable Recipe Card

About Apple Butter

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American

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