Start by slicing and coring your apples. You can choose to peel them if desired, but I prefer to leave the skins on for added texture and nutrients. Cut them into small chunks to ensure they cook evenly and faster.
Place the chopped apples in the bottom of your 7 qt slow cooker. Make sure to spread them out for an even cooking process.
Top the apples with both the granulated sugar and brown sugar. Sprinkle the cinnamon over the top and toss everything gently to combine. This ensures that the sugars and spices coat the apples nicely.
Cover the slow cooker and set it to cook on high for 3 to 5 hours. Stir the mixture after the first 2 hours to help the apples break down. Cook until the apples look translucent and are soft; this typically takes about 4 hours in my slow cooker.
Once the apples are tender, use a hand blender to blend the mixture into a smooth sauce. If you don’t have a hand blender, transfer the mixture in batches to a regular blender. Be careful not to overfill the blender with hot apples, and leave the lid slightly cracked to prevent it from exploding.
After blending, return the smooth mixture to the slow cooker if you removed it. Continue cooking on high with the lid slightly cracked for an additional 30 minutes to 1 hour. This step allows the mixture to reduce to your desired thickness.
Finally, stir in the salt and vanilla, letting the flavors meld together for a few minutes. Once done, let it cool before transferring it to jars or freezer containers.
If you choose to can the apple butter, follow proper canning procedures. If not canned, store the apple butter in the refrigerator, where it will last about 2 weeks.
