3 lbs. apples, ( Cortland, Jonathan or Granny Smith, peeled, cored and quartered )
1/2 c. sugar
2 T. lemon juice
3-inch piece cinnamon stick
2 T. unsalted butter
In 3 1/2-quart slow cooker, combine apples, lemon juice and cinnamon stick. Cover and cook on high three to four hours.
Discard cinnamon stick, add the butter and stir, mashing apples as you go for desired texture.
“Ready and Waiting” by Rick Rodgers