4 large apples -- skinned, cored, and cut in quarters (see notes)
juice from one lemon -- see notes
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar -- see notes
1/4 cup water

Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla (I used imitation--we were out of the good stuff), and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.

Stacy's Notes: Made this October 2008. I used about 7 small Rome apples from a 3 lb bag. If making for more than the two of us, use more apples or larger apples. I didn't have a fresh lemon, so I used about 2 1/2 tablespoons reallemon concentrate from the fridge (whatever the bottle said equaled the juice of one lemon). Used the rest as called for, but it needed more sugar. Next time, use at least 2-3 tablespoons of sugar, maybe more. Might also try using half white and half brown sugar. Very good. Mine was done in my regular crockpot after about 3 1/2 to 4 hours on low. Just mashed with a fork. Tim ate his over ice cream and I ate mine plain!