This Homemade Slow Cooker Peach Butter is a simple and delicious recipe that combines fresh peaches, a touch of sweetness, and slow-cooking magic to create a velvety smooth spread perfect for biscuits, toast, pancakes, or adding a delightful twist to your favorite recipes.
Creamy and Flavorful
Fresh, juicy peaches are such delicious fruits for breakfast, dinner, or a healthy snack. So when it’s peach season, I buy plenty so I can make this dreamy Homemade Slow Cooker Peach Butter recipe. Similar to apple butter, this recipe is thick but easily spreadable and full of warm spices and flavor. It’s simple to make by preparing just a few ingredients and then letting it cook in the crock pot for the rest of the day. The aroma is absolutely mouth-watering! I love to spread it on warm, buttery biscuits, top it on vanilla ice cream, or enjoy it with a stack of pancakes. Double or triple the recipe and it’s ready for canning.
- Peaches– Fresh peaches are the main ingredient in this recipe. I prefer the taste of yellow peaches but white would make a great butter too, just a little less sweet. And since peaches are so juicy, you don’t need to add any water.
- White granulated sugar– Since peaches are naturally sweet, only a little sugar is needed to help enhance the sweetness. Add more or less to your desired taste.
- Ground Cinnamon– This is an optional spice but really helps bring out the warm flavors.
- Lemon juice
*See the recipe card at the bottom of the page for detailed instructions and a list of ingredients.
This peach butter is easy to make. All you have to do is:
- Prepare the peaches: Peel peaches and remove the pit. *See note below for how to peel peaches.
- Add ingredients to the slow cooker: Add the peaches, sugar, cinnamon, and lemon juice to the slow cooker and stir together.
- Cook: Allow the peaches to cook down for at least 6-8 hours on low. Stir a few times to help prevent burning on the sides of the Crock Pot.
- Blend: Once peaches are very tender, puree together using an immersion blender or carefully pour into a regular blender and pulse a few times. Pour into glass jars to cool.
How to Peel Peaches
There are two main ways to peel your peaches. One is with a simple peeler. This is one of the fastest ways to do this but does take a little more work. I recommend this if your peaches are on the firmer side.
The second way is to blanch and shock. Start by filling a medium saucepan with water and bringing it to a boil. Reduce to a simmer, add 2-3 peaches, and blanch for 30 seconds at a time. Remove the peaches and place them directly in a large bowl of ice water until they have cooled down. The skin should just slide right off. Repeat with all the peaches. This works best for ripe peaches and not as well if they are very firm.
To refrigerate: Allow the peach butter to completely cool, pour into a glass mason jar leaving 1/2 inch space at the top for expansion, and refrigerate for up to one month.
To freeze: Freeze peach butter in a glass mason jar with 1/2 inch space at the top for expansion for up to one year.
Frequently Asked Questions
Do not add any water to the slow cooker. Peaches are full of moisture and any extra water will make the peach butter runny. It will also thicken as it cools.
Yes, frozen peaches can be used in place of fresh ones. Make as directed and do not thaw them before adding to the slow cooker. It may take a little longer to cook down the extra water.
Peach butter tastes delicious on a variety of foods like biscuits, toast, pancakes, waffles, in oatmeal, or yogurt.
More Delicious Desserts
Homemade Slow Cooker Peach Butter
- 4 pounds peaches
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- Peel, pit, and chop peaches. Add peaches, sugar, cinnamon, and lemon juice to a Crock-Pot or slow cooker and stir together. Add more or less sugar to desired taste.
- Cook on low for 6-8 hours until peaches are very tender. Stir a few times throughout to prevent burning on the sides of the slow cooker.
- Puree the peaches with an immersion blender or a regular blender. Allow to fully cool before adding to glass mason jars and refrigerate. Peach butter will thicken as it cools. Enjoy!
- Refrigerate in a glass mason jar or air-tight container for up to one month.
- Freeze in a glass mason jar or air-tight container for up to one year. Allow 1/2 inch space at the top for expansion.