Slow Cooker Apple Butter

Ingredients

Main Ingredients
3 pounds crisp sweet apples such as Fuji, Gala, Honeycrisp, or Pink Lady — about 7 medium apples
3 tablespoons pure maple syrup for a kind of gentle sweetness
1 ½ teaspoons ground cinnamon to give that warm cozy feeling
¼ teaspoon ground nutmeg for a little spice kick
¼ teaspoon ground allspice for depth and a subtle punch
1 teaspoon pure vanilla extract because vanilla just works with apples
1 pinch kosher salt to balance the sweetness

Instructions
Peel, core, and chop the apples into medium chunks, removing any bad bits.
Add apples to slow cooker along with maple syrup, cinnamon, nutmeg, allspice, vanilla, and salt. Stir to combine.
Seal the lid and cook on LOW for 8-10 hours or HIGH for 4-5 hours until apples are dark and soft.
Let pressure release naturally if using pressure cooker mode. Then remove lid carefully.
Use an immersion blender to puree the cooked apples to a smooth, thick consistency.
If desired thickness is not reached, continue to cook uncovered on high for 30-60 minutes, stirring occasionally. Let cool before transferring to jars.

Notes
Store in airtight jars in the fridge for up to 2 weeks or freeze for longer. Perfect on toast, yogurt, pancakes, or even ice cream.