Roughly chops the apples, removing the cores but keeping the skin on.

Place in a slow cooker and add the cinnamon, stirring to coat evenly. Leave the slow cooker on low for about 8 hours, or until the apple has become like a paste. At about 6 hours I used a masher to break down the pieces, you could also use a blender to get the consistency you want. I prefer mine chunky so left it quite thick.

When ready, remove from the slow cooker and store in glass containers in the fridge.

Preheat your oven to 180 degrees Celsius (350F). Line a loaf tin with baking paper and set aside.

In a large bowl, combine the melted butter, eggs, apple butter and coconut sugar.

Once the wet ingredients are incorporated fully, add in the flour, baking soda and salt, stirring to completely combine. Fold in the peanut butter chips, ensuring they are evenly spread throughout the mixture.

Pour the mixture into the loaf tin and bake for 45 minutes or until a skewer inserted into the middle comes out clean. Allow to cool for 15 minutes in the pan, then remove and continue cooling on a cooling rack.

Cut into slices and serve.