Slow Cooker Apple Pie Filling
This Slow Cooker Apple Pie Filling is one of my favorite fall recipes. It smells like fall and taste amazing.
- 3 pounds apples (I like to use Granny Smith)
- 2 tablespoons cornstarch
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon ground cinnamon (or to taste)
- ¼ teaspoon nutmeg (or to taste)
- ¼ cup butter (melted)
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
Peel, core, and dice all apples then add them to the slow cooker.
Add cornstarch to apples and mix to coat. Next, add in the remaining ingredients in the order listed and mix well.
Cook on high for 2 hours until apples are tender.
How to serve Slow Cooker Apple Pie Filling:
You can add them to a blind-baked crust or even a graham cracker crust. You can also use this in the place of any recipe that calls for canned apple pie filling.
- Use this as filling for Apple Pie Cookies. Add a spoon fool to the cut crust then top and bake. Make sure to not add too much liquid to your pie to make sure your apple pie is not soggy.
- On the top of oatmeal. I don't know what would make breakfast any better than this.
- These Apple Pie Bars call for apple pie filling and you can easily use this filling for the recipe.
- Top it on ice cream! We all love ice cream on top of apple pie. Why not use this as a topping on your Ince cream instead. Yum!
How to store Slow Cooker Apple Pie Filling:
Fridge: I stored my apple pie filling in mason jars then once the filling was cooled I stored them in the fridge. This can stay good in the fridge for around 3-4 days.
Freezer: To freeze this filling you want to add the cooled filling to a freezer bag or a freezer container. Once frozen it can stay good for around 3-4 months. Place in the fridge to thaw 24 hours before using.
Serving: 1gCalories: 265kcalCarbohydrates: 51gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 72mgPotassium: 254mgFiber: 5gSugar: 40gVitamin A: 360IUVitamin C: 11.1mgCalcium: 23mgIron: 0.3mg