Approximately 3 lb. apples
1 cup sugar
2 tsp. cinnamon (more or less to taste)
1 tsp. nutmeg (more or less to taste)
1/2 tsp. allspice (more or less to taste)
1/2 tsp. cloves (more or less to taste)
3/4 cup or fresh apple cider
Maple syrup to taste- a good solid dollop will do you. You just want to sweeten slightly without overwhelming the apple taste.
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. I left it covered and on low for 8 hours (overnight), and then uncovered and on high for 5.
It will keep for 6 weeks refrigerated, or you can process and can using boiling water baths.