Slow Cooker Apple Pie Filling
Don’t buy the canned version when you can make your own! This Slow Cooker Apple Pie Filling is quick to make and easily frozen, too!
When you think of Fall, which one comes to mind first: Pumpkin, or apples?
I’m honestly Team Pumpkin all the way, but I’ve grown awfully fond of apples. Even when it’s not apple season. My FlashFood app (You can find this in certain grocery stores) often has huge boxes of apples marked down to $5.00 and I’ll eat one every day.
Because of FlashFood, I’ve been able to branch out and find new favorite apples!
P.S. Sign up for FlashFood and use my code NO G3D15J and you’ll get an $8.00 reward when you spend $10.00 on your first order!
Sometimes, though, I’ll find apples that I don’t want to eat plain. Usually the tart apples like Granny Smith. So I try to find an easy recipe that uses them up.
Enter: This easy apple pie filling you can make in the slow cooker!
Read on to find the recipe, the best apples to use for your own apple pie filling, and other helpful tips!
You can use any kind of apple for this! I used Granny Smith apples because I had a lot of them to use up. But all kinds of apples would work. Use a sweeter apple, only one type, or a combination, including the following:
- Golden delicious
- Honey crisp
- Pink lady
- Gala apples
- Red delicious
When I used the Granny Smith apples, I thought this filling would have a tart flavor. But it really doesn’t! The maple syrup and the cooking really bring out the sweetness. Next time I may use another type; you just have to experiment to see what has the best flavor!
Can I freeze this apple pie filling?
Absolutely! One of the easiest ways is to fill a freezer bag with the cooked filling. You may need a gallon-size for it. Just make sure you label the bag with the date and name of the recipe!
This filling will stay fresh up to 3 months in the freezer. It’s still safe to eat after that, but the quality might be lower due to risk of freezer burn.
- Apples: Like I said above, any fresh apples will work with this. I didn’t peel them, but feel free to do so if you don’t like the skin. Also, if you prefer apple slices, just slice them instead.
- Lemon juice: This brings out the flavor of the apples. I usually sprinkle some over fresh sliced apples to keep their color; but that’s not usually necessary when cooking apples like this.
- Cornstarch: This is a thickening agent.
- Maple syrup: I like maple syrup because it’s super sweet. But you can use brown sugar or white sugar instead.
- Vanilla extract
How to make this Slow Cooker Apple Pie Filling
Start by washing and dicing (or slicing) the apples. Peeling is optional.
Add the apples into a greased slow cooker.
Add in the lemon juice, cornstarch, maple syrup, cinnamon, and vanilla; then stir to fully combine.
Cook on HIGH for 3 hours until apples are tender.
As you can see, I used this to top pancakes- so delicious!
How to store leftovers
When the filling has come to room temperature, store in an airtight container in the fridge for 5-7 days.
What else can I do with this?
You don’t have to use this as just a homemade pie filling! In fact, I never do because we’re just not huge fans of apple pie. Here’s what you can do instead:
- Topped on pancakes or waffles
- Topped on ice cream
- Eaten plain
This homemade version tastes SO much better than canned apple pie filling. You can control the ingredients; and although it may take longer, feel proud of yourself that you made a homemade filling!
- Healthy Apple Muffins
- Freezer Apple Crisp
Slow Cooker Apple Pie Filling
- 3 pounds apples, any kind
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- Start by washing and dicing (or slicing) the apples. Peeling is optional.
- Add the apples into a greased slow cooker.
- Add in the lemon juice, cornstarch, maple syrup, cinnamon, and vanilla; then stir to fully combine.
- Cook on HIGH for 3 hours until apples are tender.