This deep, dark apple butter is pure low-and-slow magic, letting a mountain of Fuji, Honeycrisp, and Granny Smith apples collapse into a rich, caramel-brown spread with nothing but time and a good stir. Brown sugar and warm spices like cinnamon, nutmeg, cloves, and allspice build layers of cozy flavor while a splash of cider vinegar keeps the sweetness balanced. Blending it right in the slow cooker gives you that silky, spoonable texture, and the final uncovered simmer thickens everything down to a spread that mounds up thick on a plate without weeping any liquid. It's naturally gluten free, made from simple produce and pantry spices with no flour or thickeners involved. Ladle it into jars for a homemade gift, a topping for toast, or a swirl into yogurt or oatmeal. This is the kind of easy, hands-off recipe that makes your whole kitchen smell like fall.
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Add the chopped apples to the slow cooker insert. Sprinkle the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, allspice, and salt over the apples, then drizzle in the apple cider vinegar. Stir to coat the apples evenly.
Place the lid on the slow cooker slightly ajar — about 1 inch off-center — to allow steam to escape. Cook on LOW for 8–10 hours (or HIGH for 4–5 hours), stirring once or twice during cooking, until the apples are completely collapsed and very dark, with a deep caramel-brown color throughout.
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