Coat the inside of a 4 to 6 quart slow cooker with nonstick cooking spray.

Melt the butter in a large skillet over medium high heat. Add the cubed apples, cinnamon, allspice, and salt then cook and stir for 3 to 5 minutes until apples begin to release their juices.

Remove the apple mixture from the skillet and place it into the prepared slow cooker.

Add the Arborio rice to the slow cooker and stir to coat it with the apple mixture. Sprinkle the brown sugar evenly over the top.

Pour in the apple juice and vanilla extract. Do not stir after adding the liquid to prevent the rice from becoming gummy.

Cover the slow cooker and cook on HIGH for 1 1/2 to 2 hours, or until all liquid is absorbed and the rice is tender. Avoid opening the lid frequently.

Ladle the creamy risotto into bowls and top as desired with dried cranberries, sliced almonds, or milk.