Slow cooker apple pie filling with fresh sweet and tart apple slices and the fall flavors of cinnamon and sugar is the perfect no crust apple pie filling. Goes great with ice cream, as a holiday side dish and is a fan favorite all fall long.
In a small bowl, combine cold water and cornstarch to make a cornstarch slurry.
Now add white sugar, lemon juice, vanilla extract, and remaining spices. Mix together well.
Pour cinnamon sugar mixture over apples and mix (spatula works well) to evenly coat apples
Cover crockpot and heat apples for 1-1/2 hours on high. When cooking is complete, stir one more time very well.
Turn off the slow cooker and allow to cool until warm, which takes about 10-15 minutes. Apples will continue to thicken.
Serve apple pie filling warm with vanilla ice cream, waffles or oatmeal.
Store leftover apples in the refrigerator in a sealed container. Serves 8
How thin to cut apples
The best way to cut apples is to use a corer and a slicer. That gives you 8 thick apple wedges. Then peel the skin off the wedges with a pairing knife. Cut each individual wedge into 3 pieces. I'd say thickness is about 1/8" But 1/4" would be fine, too.
What size crockpot is needed?
I recommend an 8-quart size crockpot (large crockpot). This gives you plenty of room for a lot of apples but also to stir well without overfilling.