Peel and core your apples and slice into ¼ – ½ inch thick slices.
Place the apple slices, brown sugar, granulated sugar, cinnamon, salt, nutmeg, and cloves into a crockpot. Stir to combine.
Cover and cook on high for 5 hours or until apples are brown and soft.
Use an immersion blender to puree the apples and then stir in the vanilla. Alternately, transfer the mixture to a blender and carefully blend until smooth.
Continue cooking with the lid off for 30-45 minutes to thicken the apple butter. The apple butter will continue to thicken as it cools.
Transfer to clean jars and store in the fridge for up to 2 weeks. To freeze, cool completely in the fridge and transfer to the freezer for up to 3 months.
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