To prepare the apples, cut them into quarters then core them.

You can also peel them if you'd like to, but I really like the skin on.

Place your sliced apples into the bowl of your slow cooker, together with cinnamon sticks.

Cut the vanilla bean in half, scrape-out the seeds, then add the seeds to the slow cooker, together with the empty bean.

Pour in the water and cover with the lid.

Cook on LOW for about 6 hours, or until apples are very soft.

Remove cinnamon sticks.

Remove the vanilla bean.

Use an immersion blender to puree your applesauce, then allow it to cool before dividing it into 4 (8oz.) clean jars.

Keep refrigerated for up to 7 days, or freeze for 3-4 months.