Fill Crock-pot 3/4 full with cored and sliced apples.
Add the remaining ingredients and stir until evenly mixed.
Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
Use immersion blender to purée and incorporate skins into the apple butter.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.
Notes
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.Use immersion blender to purée and incorporate skins into the apple butter.Store in refrigerator for up to 6 weeks. Freeze for longer storage.Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.