My dad’s birthday fell on this past Saturday, and because the temperatures had been over 100°F the week before, I offered to treat everyone to ice cream to celebrate. With that kind of scorching hot weather, Dad loved the sound of my idea, so on Friday evening, we made plans to drive across town to the ice cream shop the following day shortly after lunch.
Yet somehow, the clouds rolled in overnight and the temperature dropped more than 30°F, so when I rolled out of bed on Saturday morning, I nearly dove back under the covers. Crazy California weather!
We waited all morning for the sun to start peeking through the clouds, but even though it never did, everyone else still agreed that they were craving ice cream. I threw on a big sweatshirt, hopped in the car, and browsed the sweet flavors alongside my family.
Although Mississippi Mud always calls my name (chocolate ice cream with fudge swirls and brownie chunks — I am a huge chocoholic, after all!), I walked out with nothing. My fingers would’ve frozen to the cone the moment I stepped outside! I don’t exactly mix well with the cold… But the rest of my family happily licked their sherbet, sorbet, and ice cream cones as we walked back to the car.
I spent the rest of the day thinking about chilly fall weather and cozy comfort foods, so later that weekend, I whipped up a batch of this healthy slow cooker apple pie filling to satisfy my cravings. With its warm cinnamon smell wafting through the entire house, my whole family followed their noses to the kitchen and couldn’t wait to sample a taste!
Unlike many store-bought canned fillings, this easy recipe contains no high fructose corn syrup and no refined sugar. Instead, this homemade version is made with simple and wholesome ingredients, making it completely clean eating friendly — and even healthy enough for breakfast!
Yup, it’s true… My family added spoonfuls on top of their oatmeal and called that the best decision they made all week!
HOW TO MAKE HEALTHY SLOW COOKER APPLE PIE FILLING
Let’s talk about how to make this this homemade apple pie filling! It begins with big, juicy fresh red apples. I used all red for this recipe because they’re sweeter than green and thus require less additional sweetener. I’ve tried Fuji, Jazz, and Honeycrisp apples in this recipe, and all of those work great!
Hint: Fuji apples are the ones I use the most. They’re readily available in stores all year round where I live and also really affordable!
If you’re a traditionalist and prefer Granny Smiths for your pie fillings, they would be fine too, but I’d suggest increasing the sweetener to compensate for their tart taste. Another option that you could try would be half green and half red. You get the best of both worlds — and that’s perfect for indecisive people!
To help prevent the apples from browning, you’ll sprinkle them with a little freshly squeezed lemon juice while creating the “syrup” to pour on top. I promise that you can’t taste the citrus when the filling finishes cooking — only sweet apples!
That “syrup” is a combination of water, pure maple syrup, cornstarch, cinnamon, and nutmeg. I love warm spices and generally mix in more than most recipes, but my family agreed that this pie filling had the perfect amount! You’ll cook those ingredients on the stove for just a few minutes to activate the cornstarch so it thickens the mixture before pouring that cinnamony goodness over the apples in the slow cooker.
I use this slow cooker. It’s nothing fancy — just low, high, and keep warm settings! — but it’s reliable and works really well for my other slow cooker “baking” recipes too. (← I highly recommend checking out the brownies and chocolate fudge cake once you’re done making this recipe… Two of my favorites!)
Then all that’s left to do is wait for your slow cooker to work its magic and make your house smell like fall!
FAQS ABOUT HEALTHY SLOW COOKER APPLE PIE FILLING
Is this homemade apple pie filling gluten-free, vegan, low fat, low calorie, or clean eating?
Yes — to everything! This recipe is naturally gluten-free, clean eating, low fat, and vegan. (It has no butter or dairy!) It’s also lower calorie compared to many store-bought cans and traditional recipes.
Could I substitute something else for the pure maple syrup?
Absolutely! Honey, agave, and coconut sugar all work really well.
Can I use a 6-quart or 7-quart slow cooker?
You sure can! The cooking time may vary slightly with these larger crock pot sizes, so just keep a close eye on the apples.
What about an instant pot?
I haven’t tried, so I’m not personally sure and don’t want to lead you astray. If you’d like to experiment on your own, I’d love to hear how it goes! (The first thing I’d try would be to use the “slow cooker” setting — and just make sure it can hold at least 5 quarts [20 cups] of liquid volume first!)
I don’t have a slow cooker. Could I make this on the stove or in the oven instead?
Yes again! I’ve included how to do so in the Notes section of the recipe, so check there for instructions.
What’s the best way to use this homemade filling to make an apple pie?
I shared how to do that with this apple pie recipe. It’s really easy!
Is it possible to can this filling?
Because of the cornstarch, I don’t recommend it.
How should I store this apple pie filling? How long does it last?
Store it in an airtight container in the refrigerator. It should last at least five days, if not closer to a week or more!
And yes, we did eat this by the spoonful… And over oatmeal… And on top of pancakes… And with ice cream… But I managed to save enough to use in a few new recipes, so stay tuned! 😉
Then when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy slow cooker apple pie filling!
Healthy Slow Cooker Apple Pie Filling
Ingredients
- 9 cups (1150g) diced red apple (about 8 medium – and see Notes!)
- 2 tbsp (30mL) freshly squeezed lemon juice
- 1 ½ cups (360mL) water
- ¼ cup (32g) cornstarch
- 3 tbsp (45mL) pure maple syrup
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Add the diced apple to a 5-quart slow cooker, and toss with the lemon juice.
- Whisk together the remaining ingredients in a medium pot until smooth and the cornstarch has completely dissolved. Cook over medium heat, stirring constantly, for 5-8 minutes or until the mixture starts to thicken and has reduced by a third. Pour the mixture over the apples, and toss until all of the apples are coated.
- Cover the slow cooker with the lid, and cook the apples on HIGH heat for 3 ½ hours, gently stirring after every hour, or until the apples are extremely tender. Cool completely to room temperature in the slow cooker before transferring to airtight containers and refrigerating.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Classic Apple Pie
♡ The Ultimate Healthy Apple Pie
♡ The Ultimate Healthy Apple Crumble
♡ Apple Pie Oatmeal Cookies
♡ Apple Pie Protein Overnight Oats
♡ Apple Pie Smoothie
♡ …and the rest of Amy’s healthy slow cooker recipes and healthy apple recipes!
Do you know how many apples are needed for 9 cups?
It depends on the size of the apples Karyn, but I used around 8 medium-ish apples. I hope you enjoy the apple pie filling!
Hi there! Is there any substitute for the maple syrup? Love your recipes!!
I already listed appropriate substitutes in the Notes section beneath the recipe. 🙂 I hope you enjoy the apple pie filling Brittany!
Hi Amy-
Quick questions–I made this today (it is snowing & sounded delicious!). However, I’m thinking that I used the wrong type of apples. I used Macintosh & they didn’t hold up well 🙁 It looks more like applesauce & some chunks of apples. Any idea why? Also, after 2 hours, the crockpot was REALLY bubbling & boiling. I turned it down to low for 45 minutes, then back to high. It does taste good, just didn’t hold up like your pictures. Thanks for any thoughts!
I haven’t tried this recipe with Macintosh apples, but that is most likely the issue because their texture is so soft compared to the apple varieties that I listed as the best in the Notes section beneath the Instructions. It could also be that your slow cooker’s “High” setting is hotter than mine because my filling never got to the boiling stage, only simmering. If your slow cooker is larger than a 5-quart, you may also need to reduce the cooking time, like I mentioned in the Notes section.
Thank you! I turned most of it into an apple cobbler, so all is not lost 🙂 I will definitely try this again. Our crockpot is new, 5 qt. Next time I’ll try the apples listed (they weren’t at the little grocery store I went to) & keep an eye on the heat.
My pleasure Christine! I think using different apples should solve all of the problems, but I’d still love to hear what happens the next time you try. 🙂
I have found that the newer crockpots seem to be much hotter on both the low and high settings than the older ones.
Thanks for sharing that insight Julie! 🙂
I made this tonight for dessert and served it with vanilla gelato. We absolutelt loved it, as did our guests! So delicious and fresh! It tastes indulgent but it so healthy. Thank you for a great recipe! I was in a rush to get this prepared in time and didn’t read the instructions thoroughly. I just tossed all the ingredients in the slow cooker and hit start. It turned out perfect! Yum!
I’m so glad you and your friends enjoyed the apple pie filling Sara! 🙂
I must tell you that I have tried sever crockpot recipe for baked apples and this is the best that I have found. I’ve made it so many times I don’t need to look at the recipe much anymore . Thanks
I’m really glad you’ve been enjoying this slow cooker apple recipe so much Becky! That’s a huge compliment that you’ve basically memorized the recipe — thank you so much for sharing that with me! I’m touched! 🙂
Amy, I don’t want to write you a book. Just a side note to tell you when I say I know this recipe by heart, I do I make it once a week. I’m a CNA do home care, I have a 104 yo little lady the only way I can get her to eat is with the promise of these apple. Yes I use them to for some who need to be on low cal diet and for some that are on high calorie diet or some that are diabetics this works so well for all and again I say thank you Amy for such a wonderful easy versatile recipe for all of my clients
Oh my Becky, thank you for sharing that!! The picture of your adorable 104-year-old client looking forward to these apples just warms my heart… She is so lucky to have you to take care of her! I hope that some day I’ve grown to be that old and can still look forward to sweet treats too. 🙂
Hey Amy,
Any idea how I could add some dried dates to the recipe?
Thanks
You should be able to add them along with the apples Nick! If they’re older and really dry, instead of “fresh” and more moist like they tend to be right after you purchase them (does that make sense?), then add an additional 3-4 tablespoons of water. I can’t wait to hear how that turns out for you!
Can this recipe be canned?
I haven’t tried canning this before… We eat it much too quickly! 😉 The cornstarch may affect the ability to can it, so I’d probably recommend making a fresh batch as needed instead — just to be safe!
How long do you leave the slow cooker apple filling in the refrigerater before baking the pie.
Leave the filling in the refrigerator until it’s completely chilled all the way through. 🙂 I can’t wait to hear what you think of this and the pie Donna!
Hey Amy,
I am looking to make this for Thanksgiving next week but for 9-10 people. This recipe makes 6 servings. I don’t want to double the recipe and have too much leftovers. Do you know what measurements I would use in order to get that many servings?
Thanks!
This recipe actually makes 12 servings Erika! (Check the Nutrition Information beneath the recipe. 🙂 ) So if you make it exactly as written, you should be just fine. I can’t wait to hear what you think of the apple pie filling, and I’m honored that you’re planning on making it for Thanksgiving! That means a lot to me!
Totally missed that, just saw the 6 cups on this page. I’m really excited to make this since I have 2 diabetics in my family and I am trying to diet as well. This recipe is almost guilt free 🙂
One other question, would it be ok to swap the cinnamon and nutmeg for apple pie spice? If so, would I just use 2 1/2 tsp?
Thanks again!
Yes, that apple pie substitution is fine! That’s so sweet of you to want to make a diabetic-friendly (and diet-friendly!) dessert for everyone to enjoy Erika! 🙂