This slow cooker apple pie filling provides the soul-warming taste and fragrance of an apple pie without the effort of making a crust. Additionally, you’ll enjoy the fragrance of apple pie without heating up your oven!
Many slow cooker apple pie filling recipes call for starch–such as cornstarch–and sugar. Here, I’ve subbed honey for the sugar and added the step of reducing the cooking liquid. This perfectly replicates the thick, velvety filling from a “normal” recipe.
- 8 baking apples, peeled, cored, and thinly sliced (I recommend Gala or Fuji)
- 3 tablespoons raw honey
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon cinnamon
- 2 tablespoons butter, ghee, or coconut oil
- Full-fat coconut milk for serving, optional
- Toss together the apples, honey, lemon juice, and cinnamon in a slow cooker. Dot with the butter or coconut oil. Cover and cook on High for 2½ to 3 hours, until the apples are tender. With a slotted spoon, remove the apples from the cooking liquid.
- Carefully transfer the cooking liquid to a saucepan. Reduce the cooking liquid by simmering it over medium heat; it will take just a few minutes. The cooking liquid should reduce in volume by about ⅔ and should resemble syrup. If desired, stir in another tablespoon of cold butter, ghee or coconut oil for a richer dessert.
- Pour the reduced liquid over the apples. Top coconut milk if desired.