This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Make Crock-Pot Apple Butter sugar-free or with low sugar. This easy, healthy recipe naturally sweetens breakfast foods and desserts.
Do you have fresh apples on hand from a day at an apple orchard? Lucky you! Even if you pick them up at the grocery store, you won't regret making homemade apple butter in your slow cooker.
The best thing about making it yourself is that you control the amount of added sugar. And we've made it every way imaginable, from no sugar at all or with a stevia sugar blend to a small amount of brown sugar.
You'll find so many ways to use it, from stirring it into your morning steel-cut oats at breakfast to drizzling it over yogurt.
When I needed a "glue" to hold together stuffing in muffin tins, it was fully up to the task and gave them a spectacular burst of flavor.
It's not difficult to make this healthy apple butter recipe, but there's quite a bit of cooking time. Make it overnight, and your house will smell amazing in the morning. Problem solved!
Jump to:
Ingredients
You'll need just a few simple ingredients to make delicious apple butter with little to no sugar.
- Apples - only use sweet apples!
- Cinnamon
- Nutmeg
- Salt
- Vanilla Extract
- Optional Added Sweetener - see the section below for options.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Best Apples for Sugar-Free Apple Butter
Use sweet apples if you plan to cut back on the sugar. A variety of apples will give the best flavor. Apples on the sweeter side include:
- Ambrosia
- Honey crisp
- Gala apples
- Pink Lady
- Golden Delicious
- Red Delicious.
Tart apples, like Granny Smith, are easy to find in the grocery store. Use those in another recipe.
Do you have to use sugar to make apple butter?
No. You don't have to add any sugar at all to this homemade apple butter recipe. It's a matter of taste and dietary restrictions. The amount and type of sugar added is up to you!
I adapted this recipe from the one at My Baking Addiction. And, yes...the apple butter is divine. But I found that I absolutely didn't need as much sugar. I cut the amount in half, and in later batches, I cut it down even further.
- I've made it with none at all. The sweetness of the apples and the spices make up the difference.
- You can also use a sugar substitute or a sugar blend with a combination of refined sugar and stevia or erythritol.
Step-by-Step Process with Pictures
Here's the easy process to make healthy slow cooker apple butter that's sugar-free or low-sugar:
1. Core, peel, and chop apples. It sounds like quite an ordeal. But it's not that bad, particularly if you use an apple corer. This recipe makes A LOT of apple butter. Make a half batch if you're not planning to share it as a gift or want to avoid stowing some jars away in the freezer.
Note: Peeling the apples is optional! Puree the apple peels with the softened apples. The skins will almost disappear at the end of the process, with just a few small pieces here and there.
2. Place the apple chunks in a slow cooker and toss with spices (except for the vanilla) and sugar (if using.) Cover and cook on low in a slow cooker for 10 hours.
Tip: Cook it overnight and wake up to a home filled with an amazing aroma. You're welcome!
3. After the apples have been slow-cooked for 10 hours, stir in the vanilla extract and break up the apple slices with a spoon or potato masher. Re-cover and cook for 2 hours more.
4. Allow the apple mixture to cool, then puree it with an immersion blender, a regular blender, or in batches in a food processor. Process until the finish is smooth. However, it's okay to leave some chunks if that's how you roll. It will continue to thicken as it cools.
How to Make Apple Butter Thicker
Apple butter should be thick and creamy. Added sweetener helps make it that way. But it's not the only way!
Leave the lid ajar on the crock-pot for the last hour of cooking so that the excess liquid evaporates! Also, apple butter will continue to thicken as it cools.
If you're in a hurry, you can also make a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water. Stir it into the apple butter.
FAQ
Apple butter has been cooked longer and is more concentrated than apple sauce. It's thicker and has a more intense flavor. It's generally flavored with spices and extracts too. Apple sauce is made by cooking and processing apples until they are smooth. It typically has a thinner consistency and fewer spices added.
The consistency of the apple butter will be thick and silky, and slide off a spoon slowly. Cook it as long as you like. It will fall somewhere between apple sauce and apple butter.
Storage
This recipe makes about 8 cups. So, there will be plenty to share!
Spoon apple butter into an airtight container. Store in the refrigerator for up to 2 weeks or in the freezer for up to two months.
It makes a fun edible gift too. Decorate small mason jars with ribbons and tags if you are giving some away. Even better... pair it with a loaf of bread.
How to Use Apple Butter
There is no shortage of ways to enjoy it:
- Slather it on toast, an English muffin, or crackers.
- Stir it into oatmeal.
- Drizzle it over pancakes or waffles.
- Use as a dip for cookies and graham crackers
- Use it as a sweetener for recipes that call for applesauce.
- Top yogurt, whipped cottage cheese pudding, or ice cream with it.
These recipes also use or would be perfect with healthy sugar-free apple butter:
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Crock-Pot Apple Butter (Sugar-Free or Low Sugar)
Equipment
Ingredients
- 6 pounds apples A mixture of sweet apples, such as honey crisp, pink lady, gala, or golden delicious works best
- 1 cup brown sugar (or sugar-free sweetener) Use up to this amount or none at all. See notes below regarding options.
- 1 Tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 Tablespoon vanilla extract
Instructions
- Core and slice apples and place them in the bottom of a crock-pot. Note: peeling is optional and can be pureed with the softened apples later in the process.
- Mix together cinnamon, nutmeg, salt, and added sweetener if you're using any.
- Toss apple slices with spice mixture.
- Cook on low for 10 hours.
- Stir in vanilla extract and crush large apple pieces with a spoon.
- Cook on low for 2 more hours. Optional: Leave the lid ajar for the last hour of cooking to allow excess liquid to evaporate if you feel like the apple butter is too runny.
- Allow apples to cool slightly and then puree with an immersion blender or a regular blender (or transfer in batches to a food processor.) Apple butter will continue to thicken as it cools.
- Transfer to an airtight container and store in refrigerator for up to two weeks or store in the freezer for up to 2 months.
Notes
- Ambrosia
- Honey crisp
- Gala
- Pink Lady
- Golden Delicious
- Red delicious.
Nutrition
This post was originally posted on 12/17/13 and has been updated to improve the reader experience.
Tammy says
How would you alter the time and instructions for making in the instant pot?
Marjory Pilley says
Hi! You can make apple butter in a pressure cooker, however, I have not made it this way so I can't offer any instructions. The ingredients should stay the same.
Linda says
Loved the recipe. Easy to make
Used half the amount of brown sugar which was slenda. Came out great. Will definitely make it again.
Bonnie says
I used about 4 lbs of Fuji & golden delicious apples, unpeeled & only 1/4 cup raw sugar & it was plenty sweet. Wanted to use honeycrip apples but they were not available. My crock pot was full. It cooked down to four 8 oz jars of delicious apple butter. I water bath canned them for 10 mins & they all sealed. I liked how this recipe was so simple without water or cider. This is a keeper!
Marjory Pilley says
Sounds fantastic! Thanks so much for sharing your experience.
Jen says
Do you use light brown or dark brown sugar?
Marjory Pilley says
I used light brown sugar but you can use either. In fact, I've been using a very sweet apple (Ambrosia) and I usually don't add any sugar at all!
Linda Bolt says
How many apples after you peel them
Marjory Pilley says
Hi! It really depends on the size of the apples. I generally use medium sized Ambrosia apples (because of their sweetness.) I have a brand new 2 pound bag and there are 7 medium apples in it. You can easily adjust the recipe amounts depending upon how much you want to make. I hope that helps!
Pam says
I have an apple tree and I make Apple Butter every year. I love the low sugar. It's so delicious. I try new recipes every year and this goes to the top of my favorites list.
April says
Great recipe! I had bought Granny Smith apples before reading your recipe, so I ended up adding another tablespoon or two of sugar and it came out great! I cut it down to only 3 pounds of apples since I'm not pressure canning it, and that made a mason jar and a half. It's absolutely delicious! I plan on making some english muffin bread to go with it tomorrow. Maybe because I'd cut the recipe down, but my apples were totally done by hour 10, so I used my stick blender to make it smooth and taste tested for the sugar then. It's perfect!
Jackie says
Do you pack the brown sugar
Marjory Pilley says
You do not need to pack the brown sugar!
Donna C says
Have not tried the recipe yet... I am looking for a low sugar apple butter to make to sell at a bake sale. This shows canned product but there are no directions for canning for long term winter use. Even a disclaimer " Can be processed in a boiling water bath using manufacturer's directions." would be helpful. My worry, will the apple butter made using these directions keep if canned and put on a shelf at room temperature? If so, for how long?
Marjory Pilley says
Hi! Unfortunately, I'm not familiar with canning so I can't offer any advice in this area, only storage times for the refrigerator and freezer. I found this site that might be helpful https://www.freshpreserving.com/canning-101-getting-started.html
Jackie Kreuzer says
Do you pack the brown sugar..
Thank you!
Marjory says
Hi! You do not need to pack it! It will result in more sugar if you do.
Marsha says
I also loved your recipe and am making a 2nd batch right now. This time I added cloves and will add pumpkin in with the vanilla. Thank you for posting this wonderful recipe. : )
Marjory says
Thanks so much for your comment! I loooove the idea of adding in some pumpkin!
Janice says
This recipe is delicious! Made it last night with a combo of 3 apples (York, Stayman & Golden Delicious - right from the orchard) & added 1/8 tsp ground cloves. Smells wonderful - will definitely make again & will try it with different apples. Thanks for the recipe!
Marjory says
I'm so glad you enjoyed it! Love the mix of apples you used!
Martha Gannon says
If I cut recipe in half, do I cut the cooking time also?
Marjory says
Hi! You can cut the cook time back by 2-3 hours. Note that initially you will have applesauce and then the mixture will get thicker and thicker. You can stop at any time. It tends to thicken a little in the refrigerator. Also, removing the lid during the last hour helps excess moisture to evaporate. I hope that helps!
Madonna Essing says
Made sugat less honey crisp apple butter it is a little funny what can I do?
Marjory says
Hi! What seems to be the problem. I'm happy to help you trouble shoot.
Barbara T says
Did you mean "runny"? If so, you can take the lid off the slow cooker and turn it on high for two hours, stirring occasionally.
Sharon says
How many cups of apples peeled, cored would you use for this recipe...is it like jam? It sounds good....
Marjory says
Hi! We used pounds for the recipe because the number of apples will vary depending upon the size. We used 6 pounds of apples. It is very much the consistency of jam. Thanks for your comment!
Shanna wyatt says
I made the recipe and loved it and so did my 10 year old! Making a 2nd batch now.
Marjory says
I'm so glad you enjoyed it! 🙂
Liz says
Just made this with the stevia sugar blend you recommend and it was OUTSTANDING! Thank you!
Marjory says
I'm so glad you enjoyed it!
Chelsea says
I tried this recipe and used Macintosh apples. I used half a cup of brown sugar and it came out to be the perfect amount of sweet! Also the canning process all depends on the elevation. I live in Virginia Beach and I am only a few feet above sea level but not enough to even count. For a 12 oz jar I boiled it for 7 mins. For a 24 oz jar I boiled it for 14 mins. Make sure you don't fill to the top because when it boils, it expands. Also make sure you sterilize the jars lids and rings. I used dawn soap. Make sure the brim is clean of any residue to ensure a good seal. Once its finished you should be able to press down on the lid without it clicking. If it clicks you have a false seal and need to repeat the water bath process. One more thing- out a rag at the bottom of the pot before putting in the jars and water so that the jars aren't touching the pot directly. I hope that helped. I used YouTube for further research regarding elevation compensation 🙂
Marjory says
Thanks for sharing!
Johnnie Nemeth says
Thanks for this I live in Virginia Beach as well. My canning turned out great a couple a couple years ago. Everyone loved this recipe. I am glad I kept it.
HeatherZ says
Thanks so much for the recipe! I'm making it right now as I write this. Easy recipe, and I like that it's less sugar then most other recipes. Never made apple butter before so I'm looking forward to it!
Marjory says
Hi! I hope you enjoyed it!
Abby says
6 pounds of apples before or after peeling and coring?
Marjory says
Before!
Connie J says
Hi! I'm in the process of making this incredible smelling recipe. I'm at the part where I have just added the vanilla and it is cooking for the additional time. It seems kinda runny yet. Is it because it is so warm? Is there any thing I need to do to thicken it? Also, I don't have an immersion blender but do have a standard one. Will this work?
Donna says
I was wondering the same thing
Kim says
What happens if you mix in vanilla extract in with the spices at first on accident ?
Marjory says
Hi! I hope it still worked out!
Sarah says
How many cups of apples would you recommend?
Marjory says
Hi! It really does vary depending upon how finely they are diced and the size of the apple. But, as a rough estimate, I'd say 1 medium apple is about 1 and 1/3 cup diced. 🙂
Debboe Hodges says
Can stevia be substituted for the sugar?
Marjory says
Absolutely. I often use a Sugar/Stevia combination.
Lee says
I just found Splenda brown sugar and I am using that. Calls for a half of cup instead of 1 cup brown sugar
Lisa says
I am curious how this recipe can be labeled low in sugar when it has a cup of brown sugar in it? I am not diabetic but very disappointed in the labeling of this recipe. I don't like when people post things that are deceiving. Unfortunately I will not be making this recipe.....I found something else that only has water and a few spices in it.
🙁
Marjory says
Thanks for your feedback and sharing the tip on spices...they do wonders in a recipe. I'm sorry you felt deceived. I try to always be as honest as possible in all of my posts and in titling. In this one, I discussed adjusting the level of sugar and alternatives that I use to traditional sugar. And, this recipe does use much less sugar than many traditional recipes.
Lee says
It is low sugar. Other recipes call for like one and a half cup white sugar and 2 cups brown sugar
Jen H says
It is low in sugar. Look for regular apple butter recipes and the amount of sugar added can at times equal the amount of apples! So, this recipe is super low. My son is a diabetic so I need to pay attention. And for the amount this makes the sugar added is minimal.
Michelle says
Beats 4 cups most have... I cant wait to make this it's the least sugar yet I have found and slow cooker and I can put it into jars and can them for gifts it's perfect!!!!
Liz says
She said a cup or less. Up to you to make it low sugar . YOU control it. Not her.
Teri Weller says
Can you used honey instead of brown sugar would it makes a difference in the sweetness. Also how much honey would you use instead of 1 cup of brown sugar. My husband is diabetic so would I want to use tart apples also instead of all sweet apples. He hasn't been a diabetic long so just learning about how to cook for him. He loves apple butter so this would be a nice treat. Thanks for the recipe.
Marjory says
I've never tried it, but I'm betting it would be great. Start with about 1/2 cup of honey (half of the amount of sugar.)
Wendy says
Ok...so I made apple butter from another recipe before I found yours, and it is so sweet I am tempted to toss it down the drain! Before I do, is there anything I can do to salvage it? sO many apples wasted!!,
Pao says
You can always make another batch sugar-free, and then mix them together. That way you end up with just the right sweetness, and with a lot of apple butter (that's a good problem to have).
Marjory says
Awesome idea!!!
Andrea says
How long do you boil the water after you fill the jars and are in the sealing process? The batch so far smells incredible!
Marjory says
Hi! Since I froze the jars, I did not go through the canning process. Check with a site like the Kitchn or AllRecipes for information on canning. I hope you enjoy it!
Laura Siebrecht says
Jars need to be under boiling water for 10 minutes you will hear the seal pop after you take them out to check if the seal is good just press down on the center of the lid and if it pops back up store in your fridge or freezer. I used 8 oz jars and they all sealed fine.
Marjory says
Thanks for tip!
Kate says
Does this recipe use any water or cider while cooking the apples?
Marjory says
This recipe does not use any water or cider. Thanks for you comment!
Betsy says
I love how creative you are with your crockpot! Great idea.
Marjory says
Thanks Betsy! It's one of my favorite kitchen gadgets!