I made a Salted Caramel Apple Butter in the crockpot that pairs with toast, cookies, and pancakes, and it’s my favorite Apple Butter Recipe to can and gift.

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I can’t stop taking little spoonfuls of this Salted Caramel Apple Butter, seriously. It’s got a depth that makes you think there are secrets in the jar, with bright apples cooked down till they’re almost silk and a hit of vanilla extract that keeps showing up in every bite.

I call it my Home Made Apple Butter because, well, it keeps disappearing fast. It dresses up toast, pancakes, cookies, even plain yogurt, and somehow feels like something you shouldn’t share, but also want to brag about.

Try one bite and tell me you didn’t want more.

Ingredients

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Apples add fiber and natural sweetness, mostly carbs, brighten with a bit of tartness.
Light brown sugar brings moisture and mild molasses flavor, mostly simple sugars, no fiber.
Dark brown sugar gives deep caramel notes, helps caramelize, adds sweetness and moisture.
Butter creates silky mouthfeel and richness, adds fat and flavor, no protein worth noting.
Heavy cream makes caramel luxuriously smooth, higher fat, adds calories and creaminess.
Flaky sea salt brightens sweetness, balances flavor, contains trace minerals, mostly sodium.
Spices, cider, lemon, vanilla add warmth acidity aroma, tiny antioxidants and vitamins.

Ingredient Quantities

6 pounds apples peeled cored and chopped (about 12 medium apples)

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

How to Make this

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1. 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: 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: 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: 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: 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: 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: 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: 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: 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.

Equipment Needed

1. Slow cooker or crockpot (6 to 8 quart)
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof silicone spatula
7. Immersion blender or countertop blender (heat-safe)
8. Small heavy saucepan (for the caramel)
9. Jars or airtight containers plus a funnel or ladle for transferring

FAQ

Q: How long will this salted caramel apple butter last and how should I store it? A: In the fridge it keeps up to 2 weeks in a sealed jar, in the freezer up to 6 months. If you want shelf stable jars you must follow a tested canning recipe and proper water bath processing — done right it can last a year, but if you arent following USDA or Ball guidelines just stick to fridge or freezer.

Q: What apples are best and can I use any mix? A: Use a mix for best flavor think sweet apples like Fuji, Gala or Honeycrisp plus a tart one like Granny Smith. Avoid mealy or bland apples, they wont give good flavor or body.

Q: My apple butter is too thin, how do I thicken it? A: Simmer uncovered longer to reduce liquid, stir often. You can finish in a shallow baking dish in a low oven to speed evaporation. As a last resort stir in a little pectin or cornstarch slurry but that changes texture.

Q: Can I skip the caramel or make it dairy free? A: Yes you can skip the caramel and still have great apple butter, it will be less rich. For dairy free caramel swap coconut cream for heavy cream and use vegan butter, but the flavor and mouthfeel will be a bit different.

Q: How do I get a smooth, not gritty, caramel flavor without burning it? A: Use a heavy bottom pan, melt the dark brown sugar slowly with butter, pull from heat before it smokes, then slowly whisk in warm cream. If you overcook, bitter burnt notes appear, so low and steady is the trick. Strain the finished apple butter for extra silky texture.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes both work. Slow cooker on low for 6 to 8 hours until thick works great. Instant Pot: cook apples until soft then use saute mode to reduce, or use pot then finish uncovered to concentrate. Watch for splatter and stir often when reducing liquid.

Salted Caramel Apple Butter Recipe Substitutions and Variations

Apples: Swap up to half the apples with ripe pears (Bosc or Bartlett) for a slightly sweeter, floral flavor. Pears break down like apples but the butter may be a touch softer, so cook a little longer if needed.
Granulated sugar: Use coconut sugar 1:1 for a deeper caramel-y note, or replace with 3/4 cup maple syrup or honey but reduce the apple cider by 2 to 3 tablespoons since those are liquids.
Heavy cream (caramel): Substitute full-fat coconut milk or coconut cream 1:1 to make the caramel dairy-free. It’ll add a mild coconut back-note but stays rich and smooth.
Flaky sea salt (finishing): Use Maldon or another flaky kosher salt, or if using coarse kosher salt use about 3/4 teaspoon instead of 1/2 teaspoon; taste and adjust, and if you used salted butter cut the finishing salt back.

Pro Tips

1. Mix apple types for depth: use a balance of firm tart apples (like Granny Smith) and sweeter crisp ones (Gala, Honeycrisp). The firmer apples hold texture while the sweet ones give natural sugar, so you get layered flavor without over-relying on added sugar.

2. Let steam escape near the end and watch the pot: uncover for the last hour or two while stirring every 10 to 15 minutes so the liquid reduces faster and you don’t scorch the bottom. If you’re in a hurry, finish reducing in a wide skillet for quicker evaporation.

3. Take safety and texture steps when pureeing: cool the hot apple mix a bit before blitzing, vent the blender lid with a towel to avoid splatters, or use an immersion blender right in the pot. If it goes too silky, stir in a few tablespoons of chunkier apples or cook a bit longer to tighten it up.

4. Treat the caramel gently and season at the end: pull the pan off heat before you whisk in cream to prevent violent bubbling or seizing. If the caramel becomes grainy, warm it gently while whisking a little more cream. Add flaky sea salt only after you’ve mixed the caramel in so you can adjust saltiness to taste.

Salted Caramel Apple Butter Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Salted Caramel Apple Butter in the crockpot that pairs with toast, cookies, and pancakes, and it’s my favorite Apple Butter Recipe to can and gift.

Servings

servings

Calories

354

kcal

Equipment: 1. Slow cooker or crockpot (6 to 8 quart)
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof silicone spatula
7. Immersion blender or countertop blender (heat-safe)
8. Small heavy saucepan (for the caramel)
9. Jars or airtight containers plus a funnel or ladle for transferring

Ingredients

6 pounds apples peeled cored and chopped (about 12 medium apples)
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

Directions

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.
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.
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.
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.
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.
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.
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.
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.
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.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.