There’s nothing better than the ooey-gooey filling inside a warm, homemade apple pie. All of the flavors of fall wrapped into a delicious, sweet treat that is beyond easy to make! Simply throw all of the ingredients into your crockpot, and let the mixture cook itself. Use this healthier apple pie filling on top of oatmeal, alongside yogurt, with pancakes, or even on top of ice cream for the ultimate sweet treat. Slow cooker apple pie filling is easy to make, delicious, and a healthy alternative to the sugar-laden traditional version.
What can you use this slow cooker apple pie filling for?
There are countless ways you can use this healthier, lower-sugar slow cooker apple pie filling:
- portion into ramekins and top with reduced-fat crescent rolls or pastry topping for individual apple pies
- serve on top of overnight oats, similar to my Apple Pie Overnight Oats
- top you oatmeal with these apples for a sweet touch
- serve over yogurt for a guilt-free snack, dessert or even breakfast
- doll-up on top of vanilla ice cream for the ultimate apple pie ala mode creation
My favorite thing about this recipe is that it stores in the fridge perfectly in a mason jar; this filling will be good for several weeks in the fridge (if it lasts that long without being eaten!). I love having it on hand to add to my oat and yogurt bowls. These apples pair perfectly with my Pumpkin Spice Baked Oatmeal or Maple Cinnamon Baked Oatmeal with some yogurt for a filling and nutritious breakfast.
What will I need to make this recipe?
To make this recipe, you will need fresh apples and some other pantry staples.
For the apples, I recommend buying a 3 pound bag of apples (these are usually readily available in supermarkets at the end of summer and into the fall months). I prefer honeycrisp, gala, and fuji apple varieties for their natural sweetness and crisp bite. You can use your favorite apples here.
Other than apples, you will need:
- vanilla extract
- corn starch
- kosher salt
- lemon juice
To reduce the calories and points added from the sugar here, you can use sugar replacements such as stevia or monkfruit; however, such a small amount of sugar is used here (2 tablespoons for the entire batch, for 14 servings). That is less than half of a teaspoon of sugar per serving, so I recommend using the real thing here, especially if you plan on serving this to others who might not enjoy the flavor of sugar replacements.
How to make Slow Cooker Apple Pie Filling
To make this apple pie filling, it’s as simple as most slow cooker recipes go: add everything to a slow cooker, and then turn it on!
Start out by peeling, coring, and slicing the apples. Next, add the apples to the slow cooker along with the spices and other ingredients. Stir everything together well, and then cook the apples on HIGH for 1.5 to 2 hours. Open the slow cooker and stir the mixture every so often to check that things are coming together, and that the correct texture is forming. I cooked mine for 2 hours, but they also would have been great after 1.5 hours. You can’t go wrong here!
This recipe makes about 3.5 cups of cooked apples; this will vary based on how your slow cooker cooks and how your apples break down. I portioned this recipe out into 14, 1/4 cup servings for the stats noted below. Anywhere from 1/4 cup to 1/2 cup is an appropriate serving for this recipe, based on how you plan on using it.
To make more of an applesauce-type texture
Add another tablespoon of cornstarch to the initial ingredients, as well as 1/2 cup of water. Cook for the same time as noted above, and you will get more of a chunky applesauce, as the apples break down more.
Storing the apple pie filling
Let the apple pie mixture cool, and then transfer it to a 32 ounce mason jar. Cover the jar, and then keep the apples stored in the fridge. They will last for a while in there, but use your best judgment! I have not tried freezing this yet, but I imagine it would freeze well. To freeze this mixture, I advise portioning out 1/4 to 1/2 cup portions into freezer bags, and freezing individually to make defrosting and usage easier.
Slow Cooker Apple Pie Filling
- slow cooker, crock pot
- 8 cups apples, peeled, cored, sliced, approximately 3 lb bag of apples (recommended: gala, honeycrisp, fuji).
- 1 tsp vanilla
- 2 tbsp sugar
- 1 tbsp corn starch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt
- 1 tbsp lemon juice
- Peel, core and slice the apples.
- Add the apples to the crockpot.
- Add the vanilla, sugar, corn starch, cinnamon, nutmeg, salt, and lemon juice.
- Stir to combine all of the ingredients.
- Cook the apples on HIGH for 1.5 to 2 hours, or until cooked to your desired liking and consistency (check every so often and give the apples a stir).
- Store the apples in a large mason jar, sealed in the fridge.
- Note: for more of an applesauce consistency, add another 1 tbsp of corn starch and 1/2 cup of water. Cook for the same time period.
- up to 1/2 cup is 1 WW point (all plans)
If you like the idea of a slow cooker fruit recipe, you can also try my recipe for Slow Cooker Sweet Peaches which can be used in the same manner as these slow cooker apples. These peaches are deliciously sweet and perfect on top of yogurt or oatmeal!