Homemade Apple Butter

Peel and core the crisp sweet apples (3 pounds) and cut them into a rough 0.75- to 1-inch dice.

Place the [crisp sweet apples] in the bottom of a 5-quart or larger slow cooker.

Top with pure maple syrup (3 tbsp), ground cinnamon (1.5 tsp), ground nutmeg (0.25 tsp), and ground allspice (0.25 tsp). Stir to combine.

Cover and cook on high for 3 to 4 hours, or on low for 8 to 10 hours, stirring once halfway through, until the apples are very tender and brown. Start 240m timer

With an immersion blender, puree the apples until the apple butter reaches your desired consistency (I like mine fairly smooth). If you do not have an immersion blender, transfer the apples to a blender or food processor in batches and blend until smooth, then return to the slow cooker.

Turn the slow cooker to high and let the apple butter continue to cook, uncovered, for 1-2 additional hours or until thickened, stirring occasionally. Stir in the pure vanilla extract (1 tsp) and [tiny pinch kosher salt]. Start 60m timer

Taste and add additional [pure maple syrup] as desired. Spoon into jars or another airtight container. Enjoy on toast, on waffles, mixed with yogurt, drizzled over ice cream, on a grilled cheese, on cornbread, or served with plant-based protein.