Add the sugars, cinnamon, salt and vanilla to the crockpot. Mix well.
Place the lid on the slow cooker and cook on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown.
If desired, use a blender to blend the apple butter into a purée until smooth.
Instant Pot Instructions:
Peel, core and slice the apples.
Add the apples and remaining ingredients to the IP liner (You'll need to add 1/2 cup apple juice if using the IP so you don't get the "burn" warning". Mix to coat. (Save the vanilla to add at the end if using the Instant Pot.)
Place the lid on and move valve to seal. Set for 15 minutes at high pressure. Allow to naturally release for 20 minutes.
Use an immersion blender to blend the soft apples until the mixture is smooth.
Set the IP to "sauté" and simmer the apple butter for 8-10 minutes until it is the desired thickness. Watch closely and stir often. It may bubble and splatter as it heats. If it does this, turn off the IP until it cools slightly, then turn it on again.
Cover and store in the refrigerator for up to two weeks or freeze in small containers.
See canning instructions below.
Adjust the sugar to your liking.For different flavor variations, add ground cloves or ground nutmeg along wit the cinnamon.Many people have left reviews that they leave the peels on the apples. Feel free to do that if you'd like. We prefer the apples peeled.