1-Prep the apples: Core and chop the apples into small, even pieces without peeling. The pieces should be approximately ¼ inch in size to ensure they cook evenly. Place them in a large slow cooker basin.

2-Mix the dry ingredients: In a small bowl, combine the brown sugar, granulated sugar, ground cinnamon, salt, and ground cloves.

3-Combine everything: Sprinkle the sugar and spice mixture over the apples and stir to combine evenly, making sure each piece gets coated.

4-First cooking phase: Cover the slow cooker and cook on low heat for 10 hours. This long, slow cooking time allows the apples to break down completely and the flavors to meld together beautifully.

5-Blend until smooth: After 10 hours, use an immersion blender to puree the apple mixture until smooth with no chunks remaining. If you don’t have an immersion blender, you can use a regular blender in batches. Just be sure to return the pureed apples to the slow cooker afterward.

6-Add vanilla: Scrape the inside of the vanilla bean into the puree (if using a whole bean) or add vanilla extract. Stir gently to incorporate.

7-Second cooking phase: Cook uncovered on low heat for an additional 2 hours, stirring occasionally. Removing the lid allows excess moisture to evaporate, thickening the apple butter to the perfect consistency.

8-Check for doneness: Your apple butter is ready when it’s thick enough to hold its shape on a spoon and has a rich, deep brown color. If it’s not thick enough after 2 hours, continue cooking for additional 30-minute increments until the desired consistency is reached.

9-Storage: Transfer the cooled apple butter to airtight containers. It will keep in the refrigerator for up to two weeks or can be frozen for longer storage.