Start by washing your apples in a sink full of cold water. You'll be leaving the peels on, so make sure each apple is nice and clean.

Dry the apples on some kitchen towels and core them, cutting them in halves or quarters. If your apples are quite large, cut in quarters. Because my apples were hand-picked they had a few had bruises, but in a recipe like this that doesn't matter too much. Don't bother peeling them: this adds to the nutrition factor of this recipe (leaving the peels on adds great fiber and saves you a ton of time).

Place the apples in the pot of your crock-pot or slow cooker and turn the heat to high. Put the lid on and let the apples cook for about 4 hours, giving it a good stir approximately every hour.

Transfer the apple mixture to your blender (you may have to do this in two batches to avoid spraying piping hot apples all over your kitchen...not that I would know anything about that...) and blend on high speed until the mixture is creamy and perfectly smooth. Make sure you add every last bit to the blender. You'll need the crock-pot again in a minute and it needs to be nice and clean.

Add the pureed mixture back into the crock-pot and stir in the cinnamon.

Put the lid back on and let the puréed mixture cook on high for another hour or so to let it thicken, stirring once or twice during that time.

Let the mixture cool slightly at room temperature before adding it to jars or containers, and then store it in the fridge for up to 4 weeks, or in the freezer for even longer!