°5.5 lb sweet and sweet apples, cored and cut into small pieces, about 2.5 kg
°1 c packed brown sugar (200g)
°¾ c granulated sugar (150g)
°1 t cinnamon
°¼ salt
°⅛ t ground cloves
°1 vanilla

Cut the apples into small pieces (about ¼") and discard the cores (you don't need to peel the apples).
Place the apples in the basin of a large slow cooker
In a medium sized bowl, stir together sugar, brown sugar, cinnamon, salt and cloves until well blended.
Pour the sugar mixture over the apple pieces and stir until well combined.
Plaing lid on the slow cooker also cook over low heat for 10 hours.
After 10 hours have passed, use an immersion blender to puree the apples to a smooth, chunk-free puree (see note 2 if you don't have an immersion blender).
Scrape the inside of the vanilla bean into your applesauce (or add vanilla extract).
Turn slow cooker to low heat and cook uncovered for another 2 hours, stirring occasionally.
Store in the fridge in an airtight container, where it will keep for about 2 weeks.
Enjoy !