Salted Caramel Apple Butter Recipe: A Slow Cooker Fall Favorite

Salted Caramel Apple Butter Recipe

Every fall, my slow cooker earns its permanent spot on the counter for one reason: this salted caramel apple butter recipe.

Six pounds of apples cook down low and slow until they turn silky and deep amber, and then a homemade salted caramel gets stirred right in. Vanilla runs through every single bite.

It makes the whole house smell like a bakery, and it is easy enough to pull off on a busy Tuesday.

I make a big batch before the holidays and hand out jars to neighbors, teachers, and anyone who shows up at the church potluck empty handed. This is a spread built for canning and gifting, and it disappears fast.

Spoon it over toast, warm it onto pancakes, swirl it into plain yogurt, or sandwich it between cookies. At my house, more than one jar has never made it as far as the toast.

Ingredients

Nothing here is fussy, but every ingredient has a job. Knowing the roles makes it much easier to swap things later without wrecking the batch.

• Apples: they supply fiber, natural sweetness, and a touch of tartness so the spread never tastes flat.
• Light brown sugar: adds moisture and a mild molasses flavor.
• Dark brown sugar: deepens the caramel notes and helps the caramel take on color as it cooks.
• Butter: brings richness and that silky mouthfeel.
• Heavy cream: keeps the caramel smooth and creamy instead of stiff.
• Flaky sea salt: balances and brightens all of that sweetness.
• Spices, cider, lemon juice, and vanilla: deliver warmth, acidity, and aroma, which is what makes the finished butter taste layered rather than one note.

Ingredient Quantities

This batch makes about 12 servings at 305g each. Measure everything out before you start so the slow cooker step runs smoothly.

If you are a salt lover like me, keep the flaky salt on the counter and add one more pinch at the table.

How to Make this

The method is simple, but the order matters. Here is the whole thing from apple to jar.

1. Prep the apples. Peel, core, and chop 6 pounds of apples, about 12 medium, into roughly even pieces so they all cook at the same rate. Toss them with 2 tablespoons of fresh lemon juice so they do not brown while you work.
2. Add everything to the crockpot. Put the apples into the slow cooker with 1 cup granulated sugar, 1 cup packed light brown sugar, 1 cup apple cider or unsweetened apple juice, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine sea salt. Stir to combine.
3. Slow cook until very soft. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the apples are completely soft and the juices have reduced and smell fragrant.
4. Puree the mixture. Use an immersion blender right in the crockpot, or transfer small batches to a blender and puree until silky smooth. Be careful, because hot stuff splatters. Cool the mixture a little, do not fill the blender more than halfway, and vent the lid with a towel.
5. Reduce to apple butter consistency. Uncover and keep cooking on low, stirring every 15 to 20 minutes, until it is thick and spreadable. That usually takes another 1 to 3 hours depending on how much liquid you started with. Do not rush it, and watch the bottom of the pot so it does not burn.
6. Make the salted caramel. In a small heavy saucepan over medium heat, melt 1/2 cup packed dark brown sugar with 4 tablespoons unsalted butter, stirring until bubbly. Remove the pan from the heat and carefully whisk in 1/3 cup heavy cream until smooth and glossy. Let it cool a minute or two so it does not seize when it hits the apple butter.
7. Finish the apple butter. Stir the warm caramel into the thickened apple butter along with 2 teaspoons vanilla extract. Taste it, then add 1/2 teaspoon flaky sea salt, plus more if you like it saltier.
8. Cool and store. Let the apple butter cool a bit, then transfer it to jars or airtight containers. Refrigerate for up to 2 weeks or freeze it for longer storage. If you want shelf stable jars, follow an approved water bath canning recipe for fruit spreads.
9. Tips and hacks. If it is too thin, keep simmering uncovered. If it tastes too sweet, add a squeeze of lemon. Always stir toward the end to prevent scorching, and then try a spoonful warm on toast right away, because you will not be able to wait.

Do not walk away during the last hour. The sugars are concentrated by then, and that is exactly when a good batch scorches.

Equipment Needed

You probably own most of this already. A 6 to 8 quart slow cooker is the only piece worth double checking before you start.

• Slow cooker or crockpot, 6 to 8 quart capacity
• Chef’s knife, cutting board, and a vegetable peeler
• Measuring cups and measuring spoons
• Wooden spoon or heatproof silicone spatula for stirring
• Immersion blender or a heat safe countertop blender for pureeing
• Small heavy saucepan for the caramel
• Jars or airtight containers, plus a funnel or ladle for filling them

Salted Caramel Apple Butter Recipe Substitutions and Variations

You can bend this recipe quite a bit without losing what makes it good. A few swaps I use when the pantry or the crowd calls for it:

• Pears instead of some apples. Replace up to half the apples with ripe Bosc or Bartlett pears for a sweeter, floral note. They break down the same way but can give you a softer butter, so cook a little longer if you need to.
• Coconut sugar. Swap it 1:1 for the granulated sugar for a deeper caramel flavor.
• Maple syrup or honey. Use 3/4 cup in place of the granulated sugar, and reduce the apple cider by 2 to 3 tablespoons to account for the extra liquid.
• Dairy free caramel. Full fat coconut milk or coconut cream substitutes 1:1 for the heavy cream. It adds a mild coconut note and still tastes rich and smooth.
• Finishing salt. Maldon or another flaky kosher salt works beautifully. If you only have coarse kosher salt, use about 3/4 teaspoon instead of 1/2 teaspoon and adjust to taste. If you used salted butter in the caramel, dial the finishing salt back.

If you skip the caramel entirely, you still get a lovely spiced apple butter. It will simply be less rich, and that is a perfectly reasonable choice for a lighter batch.

Pro Tips

These are the small moves that separate a good batch from one you hide in the back of the fridge so nobody else finds it.

• Mix your apples. Combine firm tart apples such as Granny Smith with sweeter crisp ones like Gala or Honeycrisp. The firm fruit holds some texture while the sweet fruit brings natural sugar, so you get layered flavor without leaning so hard on added sugar.
• Uncover for the finish. Leave the lid off for the last 1 to 2 hours and stir every 10 to 15 minutes. That speeds up the reduction and keeps the bottom from scorching. If you are short on time, pour the puree into a wide skillet to evaporate faster.
• Be smart when you puree. Cool the hot mixture slightly, vent the blender lid with a towel, or just keep the immersion blender in the pot. Hot apple puree is basically lava with a fruit label.
• Fix the texture. If the puree comes out too smooth for your taste, stir in a few tablespoons of chunkier cooked apples or cook it longer to tighten it up.
• Handle the caramel with respect. Take the pan off the heat before you whisk in the cream, or it will bubble violently and can seize. If it turns grainy, warm it gently while whisking in a little more cream and it will smooth back out.
• Salt last. Add the flaky sea salt only after the caramel is stirred in, so you can taste and adjust instead of guessing.

For storage, the numbers are simple. Refrigerated jars keep for up to 2 weeks, and frozen apple butter holds for about 6 months. For shelf stable jars, use current USDA or Ball water bath canning guidelines for fruit spreads, since home canning safety rules are not something to freestyle.

One serving, about 305g based on 12 servings, comes in around 354 calories, 6.1g fat, 78.3g carbohydrates, 69.1g sugar, 5.4g fiber, 1g protein, 200mg sodium, and 17mg cholesterol. Treat those as estimates, because your apples and how far you reduce the batch will move the numbers.

Make it once and you will understand why this one lives in my fall rotation. Warm on toast, cold from the jar, or tucked into a gift basket with a ribbon, it is the kind of recipe that makes people ask for the jar and the instructions.

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Salted Caramel Apple Butter Recipe Every fall, my slow cooker earns its permanent spot on the counter for one reason: this salted caramel apple butter recipe. Six pounds of apples cook down low and slow until they turn silky and deep amber, and then a homemade salted caramel gets stirred right in.

• Total Time: 0 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

6 pounds apples, peeled, cored and chopped
1 cup granulated sugar
1 cup packed light brown sugar
1 cup apple cider or unsweetened apple juice
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
1/2 cup packed dark brown sugar for the caramel
4 tablespoons unsalted butter for the caramel
1/3 cup heavy cream for the caramel
1/2 teaspoon flaky sea salt for finishing plus more to taste

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Instructions

1-Prep the apples: Prep the apples: peel, core and chop 6 pounds of apples (about 12 medium) into roughly even pieces so they cook the same, toss with 2 tablespoons lemon juice so they dont brown.
2-Add to the crockpot: Add to the crockpot: put the apples in a slow cooker with 1 cup granulated sugar, 1 cup packed light brown sugar, 1 cup apple cider or unsweetened apple juice, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine sea salt; stir to combine.
3-Slow cook until very soft: Slow cook until very soft: cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the apples are completely collapse-y and the juices are reduced and fragrant.
4-Puree the mixture: Puree the mixture: use an immersion blender right in the crockpot or transfer small batches to a blender and puree until silky smooth. Be careful hot stuff splatters.
5-Reduce to apple butter consistency: Reduce to apple butter consistency: uncover and continue cooking on low, stirring every 15 to 20 minutes, until it’s thick and spreadable – usually another 1 to 3 hours depending on how much liquid you started with. Dont rush it, but watch the bottom so it doesnt burn.
6-Make the salted caramel: Make the salted caramel: in a small heavy saucepan over medium heat melt 1/2 cup packed dark brown sugar with 4 tablespoons unsalted butter, stirring until bubbly; remove from heat and carefully whisk in 1/3 cup heavy cream until smooth and glossy. Let it cool a minute or two so it doesnt seize when added.
7-Finish the apple butter: Finish the apple butter: stir the warm caramel into the thickened apple butter along with 2 teaspoons vanilla extract. Taste and add 1/2 teaspoon flaky sea salt, then more to taste if you like it saltier.
8-Cool and store: Cool and store: let the apple butter cool a bit, then transfer to jars or airtight containers. Refrigerate for up to 2 weeks or freeze for longer storage. If you want to can it, follow an approved water bath canning recipe for fruit spreads.
9-Tips and hacks: Tips and hacks: if it’s too thin keep simmering uncovered, if it seems too sweet add a squeeze of lemon; always stir toward the end to prevent scorching, and try a spoonful warm on toast right away because you wont be able to wait.

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• Prep Time: 0 min
• Cook Time: 0 min
• Method: mixed

Nutrition

• Serving Size: 305g
• Calories: 354kcal
• Sugar: 69.1g
• Sodium: 200mg
• Fat: 6.1g
• Saturated Fat: 3.8g
• Carbohydrates: 78.3g
• Fiber: 5.4g
• Protein: 1g
• Cholesterol: 17mg