Homemade Apple Butter with Granny Smith Apples (No Peeling)
This year, our apple tree absolutely showed off. Over ten pounds of apples that were a bit too tart to enjoy on their own. I picked all of the apples and stood staring at the bags, wondering what in the world I was going to do with all of them. Pies? We had too many apples for that. Crisps? Same thing. And then it hit me, apple butter.
The kind of apple butter that fills your house with the smell of fall, and makes you hover by the stove (or slow cooker) to sneak a taste, and ends up slathered on everything from toast to oatmeal. I started with a tried-and-true recipe from Sugar Spun Run, but made a few simple swaps that gave my batch its own unique personality.
This tree is special to us. We planted it the year my daughter was born, part of a tradition in our family to plant a fruit tree when each of our kids arrived. It’s been fun to watch the trees grow and mature right alongside our children. And now here I was all these years later, turning its harvest into something amazing, as that same daughter was packing her bags to move to the East Coast. A season of change for all.
Why I Love Using Granny Smith Apples
You can use just about any type of apple to make apple butter, and let’s be honest, most recipes will tell you not to use Granny Smiths. Most recipes call for sweeter varieties like Gala, Fuji, or Golden Delicious. But because I had so many Granny Smiths, I wanted to try them instead. And the result was like a happy accident. Their tartness worked beautifully here, giving the apple butter a sharper edge that balanced perfectly with the warm spices.
If you’re swimming in tart apples from your own tree right now, don’t be afraid to use them. You may find that you prefer the flavor.
My Recipe Tweaks
Apples: I used Granny Smith (about 10 pounds worth; I made two batches)
Sweetness: I added just a touch more brown sugar than the original recipe to balance the tartness.
No Vanilla: I skipped the vanilla completely because I really wanted the apples and spices to shine.
The result? A rich, dark, apple butter that’s cozy, spiced, and just tart enough to make it interesting.
How To Make Apple Butter (Tips for Success)
Don’t Peel: Really. You don’t need to peel the apples. The peel breaks down during the cooking process.
Cook Low & Slow: This isn’t a quick recipe, but the long simmer is what develops that deep flavor.
Leave the lid off toward the end. This helps the apple butter thicken and darken.
Taste as you go: The best part! Especially with tart apples, adjust sugar as needed.
Store smart: Keep jars in the refrigerator or freeze extras so you can enjoy apple butter all year long.
Ways to Use Apple Butter
Apple butter is amazingly versatile. Here are a few of my favorite ways to use it:
Spread on toast, warm biscuits, or English muffins
Stirred into oatmeal, yogurt, or in your overnight oats/chia seed pudding
As a topping for pancakes or waffles
As a filling for a crepe
Paired with cheese instead of (or in addition to) fig jam on a charcuterie board
Spread between layers of phyllo dough and baked in the oven (like a lighter apple pie)
Straight from the spoon (no judgement!)
Why I Love This Recipe
For me, this batch was more than just a way to use up apples. It was a reminder that sometimes the best food comes from adapting, not following the recipe to the letter. I especially love this recipe for several reasons:
It’s tied to our family: Our Granny Smith tree was planted when my daughter was born, and every jar feels like a sweet reminder of her now that she lives on the other side of the country.
Nothing went to waste: We had a bumper crop of Granny Smiths from our own tree, and instead of letting them sit or giving them away, I found a way to turn them into something delicious. There’s something deeply satisfying about using what you grow.
It’s incredibly simple: A handful of ingredients, a little patience, and a slow simmer, that’s it. No fuss. No complicated steps. Just a rich, cozy apple butter at the end.
It lasts all year: Now I’ve got jars tucked away that will bring a taste of fall to my days months from now. There’s something comforting about knowing I can enjoy it long after apple season is over.
And that’s why this recipe has earned a permanent spot in my fall kitchen routine. It’s not just about flavor, it’s about family, tradition, making the most of what you have, and enjoying the rewards long after apple season is over.
Homemade Granny Smith Apple Butter (no peeling)
This homemade apple butter is made with Granny Smith apples from our family tree, planted the year my daughter was born. Slightly tart, spiced, and silky smooth, it's a simple recipe that turns your harvest into jars you can enjoy all year long.
Ingredients
- 5.5 pounds of apples, cored and chopped roughly into pieces
- 1 cup brown sugar, firmly packed
- 3/4 cup of white sugar
- 1 tablespoon of ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
Instructions
- Slice the apples into pieces (roughly 1/4 to 1/2 inch in size) and dispose of your cores. You do not need to peel the apples.
- Place apples into the basin of your slow cooker.
- Add sugar, brown sugar, cinnamon, salt, and cloves, and stir with the apples until well combined.
- Place the lid on your crockpot and cook on low heat for 10 hours.
- Once 10 hours have elapsed, use an immersion blender to puree the apples until smooth and no chunks remain. If you don't have an immersion blender, you can use a blender, working in batches to puree until smooth.
- Turn your crockpot back on and set it on low and cook another 2 hours, uncovered, stirring occasionally.
- Once thickened, place in jars or other airtight containers, where it will keep for about two weeks. I place mine in jars and seal the jars (canning format) so the apple butter lasts longer. You can also freeze the apple butter and thaw it when ready to use it.
