Coat a 6-quart slow cooker with nonstick spray.

Core and dice the apples into small 1" cubes—no need to peel them!

Combine the apples, both sugars, and all the spices in the slow cooker; stir to coat.

Cover the slow cooker with the lid and cook on low for 10 hours, stirring once halfway through, until the apples are tender and dark brown.

When done, remove the lid and stir in the vanilla.

Using a handheld immersion blender, puree the apples until completely smooth and no chunks are left.

Now keep the lid off, switch to high heat, and continue to cook for another 1.5 to 2 hours, stirring occasionally, until thickened and desired consistency is reached.

Spoon into clean glass jars, let cool completely, then fasten with the lids.

Use as desired or store for later.