Begin by preparing your ingredients for the crockpot. Dice 4 cups of granny smith apples into bite-sized pieces, removing the cores and seeds. In your crockpot, combine the diced apples with 4 tablespoons of butter, which will melt during cooking and coat the fruit evenly.

Add 1½ teaspoons of cinnamon, ¼ teaspoon of ground allspice, and ¼ teaspoon of salt, stirring these dry spices throughout the apples to guarantee uniform distribution. Pour in 4 cups of apple juice and add 1 teaspoon of vanilla extract, mixing well to combine all the wet ingredients with the spiced apples.

Stir in ½ cup of dark brown sugar, dissolving it into the apple juice mixture as much as possible before cooking begins. This helps create a cohesive sauce that will develop as the crockpot heats.

Set your crockpot to low heat and cook for 4-6 hours, stirring occasionally to prevent sticking and ensure the flavors meld together. The apples should become tender but still maintain some structural integrity, creating a pleasant texture in the finished dish.

In the final 30 minutes of cooking, add 1½ cups of long grain rice to the mixture, stirring it in thoroughly. The rice will absorb excess liquid while cooking and add substance to the dish, transforming it from a compote-style appetizer into a more substantial offering.

Continue cooking on low until the rice is tender and has absorbed most of the liquid. Serve warm directly from the crockpot to maintain the maximum temperature throughout your party.