Place your chopped peaches into a large crockpot or slow cooker. Add the brown sugar, cinnamon, and lemon juice. Stir until combined.

Cook on low for 6 hours, or until the peaches are soft. Stir the peaches occasionally so that the bottom of the crock-pot does not scald.

Add in your vanilla. Use an immersion blender to puree your peaches until you get the desired consistency. I like mine to be thick, but without lumps.

Allow the peach butter to cool to room temperature and then pour into jars. Refrigerate for up to 2 weeks and enjoy on pancakes, waffles, in oatmeal or, on toast.

If you are canning, prepare glass jars once the peach butter has been pureed. Fill your jars and process for 10 minutes (adjust for altitude). This recipe should make 6-8 half-pint mason jars, depending on how long you cook down the peach butter.