Place all our ingredients (except for cinnamon sticks) in the crock pot.
Throw in your cinnamon sticks once everything is mixed and turn on the heat to high for 20 minutes.
Decrease the heat to low and cook for 9 to 10 hours or until very thick and dark consistency is reached. Stir occasionally.
Remove the lid, and cook for an additional hour.
If desired, you can use a hand blender and whisk to make it very smooth and glossy. I omitted this step since I like my apple butter a bit more gritty.
STOVE TOP COOKING INSTRUCTIONS:
If you are cooking it on stove top, the heat should be medium-high until it simmers, and then drop it to low and keep it covered for the first hour. Stir often; you will have to check on it more often and stir to make sure the bottom does not burn.
Once the mixture starts to darken and thicken (could be anywhere from 1 hour to 2 hours) uncover and stir more often. Keep at the same heat or lower if it's bubbling too much and seems too dry at the bottom when you stir.
This paleo apple butter freezes very well. Spoon into freezer containers and make sure you leave 1/2 inch head space.