Slow Cooker Apple Rhubarb And Raspberry Pie Filling Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the chopped apples, rhubarb, raspberries, sugar, and lemon juice.
• STEP 2.Cook on low for 4-6 hours or until the fruits are soft and cooked.
• STEP 3.In a small bowl, mix cornstarch with water to make a slurry.
• STEP 4.Add the slurry to the slow cooker and cook on high for another 30 minutes or until the filling thickens.
• STEP 5.Allow the filling to cool before using it in pies or other desserts.

Cooking Tips

• You can adjust the sweetness by adding more or less sugar.
• Feel free to add other fruits like strawberries or blackberries.
• Store the pie filling in sterilized jars in the refrigerator for up to 2 weeks.

Storage and Serving

• Use the pie filling to make delicious pies, tarts, or turnovers.
• Serve it warm with a scoop of vanilla ice cream for a delightful dessert.
• You can also use it as a topping for pancakes, waffles, or yogurt.