Healthy Slow Cooker Apple Pie Filling
Yields: about 6 cups
This homemade apple pie filling tastes much better than store-bought cans, and it’s much healthier too! It’s perfect for eating with ice cream, oatmeal, pancakes, waffles, or even just plain with a spoon! The filling will keep for at least one week if stored in airtight containers in the refrigerator.
  1. Add the diced apple to a slow cooker, and toss with the lemon juice.
  2. 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.
  3. 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: This is the 5-quart slow cooker that I used. Any 5-, 6-, or 7-quart slow cooker should work, although the cooking times may vary slightly with the larger sizes.

I’ve tried this filling with Fuji, Jazz, and Honeycrisp apples, and they all work well. Gala and Red Delicious should work too. If you prefer Granny Smith apples, you may need to add additional maple syrup to compensate for the missing sweetness. A blend of half red and half green apples would taste great as well. I do not peel my apples, but you're welcome to remove their skins if you prefer.

Honey, agave, coconut sugar, or brown sugar may all be substituted for the maple syrup.

HOW TO USE THIS FILLING TO MAKE A PIE: Here is my apple pie recipe that uses this as the filling!

REGULAR OVEN METHOD: If you don't have a slow cooker, then you can bake this in the oven instead! In Step 1, add the apples to a large bowl instead of a slow cooker. Follow Step 1 and 2. After Step 2, transfer the mixture to a 2-quart Dutch oven with a lid or a 9x13" cake pan. Cover the pan with the lid (if using a Dutch oven) or with foil (if using a cake pan). Bake at 350°F for 50-60 minutes. Remove from the oven, stir, and if the apples aren’t completely soft and tender, then bake for another 15-20 minutes more or until they’re fully soft and tender when pierced with a fork.

STOVETOP METHOD: Use a very large soup pot (one that holds 10-12 cups) to prepare it on the stove. After adding the apples, cover the top and let them simmer over low heat for about 45-60 minutes, stirring occasionally to prevent the apples towards the bottom of the pot from burning, or until the apples are extremely tender.

{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat}
Recipe by Amy's Healthy Baking at