Peel, core, and chop the apples into small pieces. This helps them cook down faster and ensures a smooth texture in the final product.

Place the chopped apples into the crockpot.

In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and lemon juice. Stir well to mix the dry ingredients evenly.

Pour the sugar and spice mixture over the apples in the crockpot.

If using, add the vanilla extract to the mixture.

Cover the crockpot and set it to low heat. Cook for 8 hours. This slow cooking process allows the flavors to meld and the apples to break down into a smooth butter.

Stir the mixture every couple of hours to ensure even cooking and to prevent sticking.

After 8 hours, check the consistency of the apple butter. If it’s too chunky for your liking, use an immersion blender to puree it until smooth. Alternatively, you can transfer it to a regular blender in batches.

If the apple butter is too thin, continue cooking on high for an additional 1-2 hours with the lid slightly ajar to allow steam to escape.

Once the desired consistency is reached, turn off the crockpot and let the apple butter cool slightly.

Transfer the apple butter to sterilized jars and seal tightly. It can be stored in the refrigerator for up to 2 weeks or canned for longer storage.