1Peel and cut the apples into thin slices. Place all the ingredients in a slow cookier and stir. Cover and cook on low overnight (8 to 10 hours). Remove the cover, stir, cooking for a few more hours uncovered until some of the liquid has gone and the butter has cooked down a bit. Pour into jars ad refrigerate 9or can it). Serve over hot biscuits toast, or scones, or just eat it out of the jar if no one is looking!