This recipe is best made using a slow cooker. Cut as many apples as you would like or as many as it takes to fill your slow cooker. Remove the apple cores and cut the apple in slices. Do not remove the skins. 

I cut 15 small-medium sized ripe apples and my apple butter yield was 2 full mason jars.

Place your apples into the slow cooker and turn on to high. Cook apples for 5 hours until totally mushy in consistency and browned. You will want to occasionally stir the mixture so it does not stick to the bottom.

Once your mixture is very mushy. Allow it to cool slightly and put into your food processor to blend. This will break down the skins to allow for an even more smooth consistency. 

Add the mixture back into the slow cooker and stir in the cinnamon. Allow to cook on high again for about 1-2 hours or until it is the creamy consistency you would like. 

Feel free to enjoy immediately and store in a sealed container in the fridge - it should keep for a couple of weeks.