Name: Slow cooker apple, rhubarb and raspberry pie filling
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
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; 55g caster sugar; 60ml orange juice; 1.25 gm ground cinnamon; 1 tsp vanilla bean paste; 250.00 ml frozen raspberries

Slow cooker apple, rhubarb and raspberry pie filling

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Create a delicious apple-rhubarb compote with orange juice, cinnamon, and vanilla in the slow cooker for a simple and flavorful treat!

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
60ml orange juice
1.25 gm ground cinnamon
1 tsp vanilla bean paste
250.00 ml frozen raspberries

Instructions:

Combine the apple, rhubarb, sugar, orange juice, cinnamon, and vanilla in a slow cooker, stirring well. Cook on high for 1 hour (or 2 hours on low) until the apple is tender.
Add the fresh raspberries to the mixture off the heat. Gently fold them in to combine, being careful not to overmix as the rhubarb should stay intact. Allow the mixture to cool before transferring to airtight containers for freezing, if desired. Enjoy your delicious pie filling for up to 3 months!

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