It’s still apple time.

Some people truly do eat one each day, and there’s really nothing better than a crisp, juicy apple.

I also like apples chopped into salads, and for me the best afternoon treat is thick apple slices dipped into peanut butter or paired with sharp cheddar cheese.

Then of course, there’s apple pie, apple crisp, apple sauce and just plain baked apples. For supper, try baking apples with potatoes, onions and pork loin — something I call Heaven and Earth.

If you have an old apple tree in your yard, this apple butter recipe is a great way to use up some of those slightly bruised beauties. Or maybe the produce drawer in your fridge contains some bruised apples. Cook ‘em up.

If you don’t have apples on hand, try to buy them at a farmers market or farm stand. Port Susan Farmers Market, where we got this recipe, is open from 2 to 6 p.m. Friday, the last day of the season.

Slow cooker apple butter

All you need are a slow cooker full of apples (any kind or in combos) and at least 2 teaspoons of cinnamon.

Try to use apples that haven’t been waxed or dipped in preservatives because you’re going to leave the peels on. Wash the apples thoroughly.

Dry the apples and cut them into quarters in order to core them.

Fill up the slow cooker and turn the heat to high. Put the lid on and let the apples cook for about 4 hours, stirring each hour or so.

Mash with a potato masher and transfer to your blender. You might need to do this in two or more batches. Blend on high speed until creamy and smooth.

Rinse out the slow cooker and return the pureed cooked apples to the pot. Stir in 2 teaspoons of cinnamon or more to taste.

Cook on high again for another hour or so. Let it thicken. Stir a couple of times.

Let the apple butter cool a bit before spooning into containers. Store in the fridge for a month or even longer in the freezer.

Apply to thick toast or pancakes or pound cake.