There’s nothing quite like the deep, rich flavor of homemade apple butter—thick, smooth, and full of warm, cozy spices. But here’s the thing: you don’t actually need sugar to make amazing apple butter. The natural sweetness of apples (especially when slow-cooked) creates a perfectly balanced spread without any added sweeteners.
This no-sugar-added apple butter is made with just apples, cinnamon, and a touch of lemon juice—that’s it! It’s naturally sweet, rich, and velvety, perfect for spreading on toast, swirling into oatmeal, or spooning straight from the jar. Plus, it’s easy to make in the slow cooker, stovetop, or Instant Pot!
When the small of cooking apples and cinnamon starts wafting through your house, it no doubt means it’s time for fall! I have to be honest, this recipe for crock pot apple butter was a little bit of a fluke. I left some homemade crockpot applesauce in the crock pot too long and wha-la, a glorious apple butter mix-up!
Why You’ll Love This Recipe
Naturally gluten-free, paleo, & Whole30-friendly – A perfect healthy option for fall!
No added sugar – The apples caramelize naturally, making this perfectly sweet on its own.
Super easy to make – The slow cooker does all the work!
Versatile & delicious – Use it as a spread, a mix-in, or even a natural sweetener for baking.
Ingredients You’ll Need
This recipe keeps things simple and wholesome—just a few real-food ingredients:
- Vanilla Extract (Optional): Adds a little richness and depth to the final product.
- Apples: Use a mix of sweet and tart varieties for the best natural flavor.
- Cinnamon: Adds warmth and depth—feel free to add nutmeg or cloves for extra spice.
- Lemon Juice: Balances the sweetness and helps preserve color.
- Spices: warm spices like cinnamon and nutmeg taste like apple pie.
How to Make No-Sugar-Added Apple Butter
Slow Cooker Method (Easiest!)
- Prep the apples: Core and slice (no need to peel!) and toss them into the slow cooker.
- Add flavor: Sprinkle with cinnamon and lemon juice, then stir to coat.
- Slow cook: Cover and cook on low for 8-10 hours or high for 4-5 hours until the apples are completely soft and caramelized.
- Blend until smooth: Use an immersion blender or transfer to a blender and blend until creamy.
- Cook down: Return to the slow cooker and cook uncovered on low for another 1-2 hours until thickened.
- Store & enjoy! Transfer to jars and refrigerate for up to 2 weeks, or freeze for longer storage.
Stovetop Method (Faster!)
- Combine ingredients in a large pot over medium heat.
- Simmer uncovered for 1-2 hours, stirring occasionally, until apples are very soft.
- Blend smooth and continue cooking for 30 more minutes until thickened.
Best Apples for No-Sugar Apple Butter
For the best natural sweetness, use a mix of sweet and tart apples. Here are some great combinations:
- Sweeter apples: Fuji, Gala, Honeycrisp, Golden Delicious
- Tarter apples: Granny Smith, Pink Lady, Braeburn
A blend of sweet and tart apples gives the best balance of flavor!
Ways to Use Apple Butter
This thick, naturally sweet spread is so much more than just a toast topping! Try it:
🍎 Spread on toast, biscuits, or pancakes for a naturally sweet breakfast.
🥣 Swirled into oatmeal or yogurt for a fall-inspired flavor boost.
🍪 As a filling for pastries, hand pies, or thumbprint cookies.
🍖 Brushed over pork chops or chicken for a delicious glaze.
🍏 Mixed into applesauce or smoothies for an extra depth of flavor.
🥧 Used as a natural sweetener in muffins, cakes, or quick breads.
Storage & Freezing Tips
Canning: For long-term storage, use a water bath canning method and store in sterilized jars.
Refrigerate: Store in an airtight jar in the fridge for up to 2 weeks.
Freeze: Freeze in small containers or ice cube trays for up to 3 months.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Crock Pot Apple Butter (No Sugar)
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Ingredients
- 6 lbs apples peeled, cored, and diced
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 Tablespoon vanilla extract
- 1 Tablespoon cornstarch
Instructions
- Add the apples, salt, cinnamon, and nutmeg to the slow cooker and stir to mix. Cover the lid and cook on low for 10 hours, until the apples are cooked down and turn a dark amber color.6 lbs apples, 1/2 teaspoon kosher salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg
- Use an immersion blender to blend the apple mixture until smooth. You can also transfer the mixture to a high speed blender.
- Stir the vanilla and cornstarch together to make a slurry. Add it to the apple butter in the slow cooker and cook on high, uncovered, for another 1-2 hours, until it reaches your desired consistency.1 Tablespoon cornstarch, 1 Tablespoon vanilla extract
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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