Slow cooker apple, rhubarb and raspberry pie filling

Name: Slow cooker apple, rhubarb and raspberry pie filling
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 4 medium Granny Smith apples, peeled, cored, cut into wedges; 2 Pink Lady apples, peeled, cored, cut into wedges; 1 bunch rhubarb, cut into 5cm lengths; 1/4 cup (55g) caster sugar; 1/4 cup (60ml) orange juice; 1/2 tsp ground cinnamon; 1 tsp vanilla bean paste; 1 cup frozen raspberries

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Author : Coles Magazine

slow cooker apple rhubarb

Ingredients

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4 medium Granny Smith apples, peeled, cored, cut into wedges2 Pink Lady apples, peeled, cored, cut into wedges1 bunch rhubarb, cut into 5cm lengths1/4 cup (55 grams) caster sugar1/4 cup (60 milliliters) orange juice1/2 tsp ground cinnamon1 tsp vanilla bean paste1 cup frozen raspberries

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Instructions

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Step 1

Place the combined apple, rhubarb, sugar, orange juice, cinnamon and vanilla in a slow cooker. Stir to combine. Cook for 1 hour on high (or 2 hours on low) or until apple is just tender.

Step 2

Add the raspberries and remove from heat. Gently turn to combine (don’t overstir or rhubarb may fall apart). Set aside to cool. Freeze pie filling in airtight containers for up to 3 months, if desired.