Slow Cooker Apple, Rhubarb And Raspberry Pie Filling

Combine apple, rhubarb, sugar, orange juice, cinnamon and vanilla in your slow cooker and let it do its magic!

The ingredient of Slow Cooker Apple Rhubarb And Raspberry Pie Filling

• 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 teaspoon ground cinnamon
• 1 teaspoon vanilla bean paste
• 1 cup frozen raspberries

The Instruction of slow cooker apple rhubarb and raspberry pie filling

• 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
• add the raspberries and remove from heat gently turn to combine donu2019t overstir or rhubarb may fall apart set aside to cool freeze pie filling in airtight containers for up to 3 months if desired

Nutritions of Slow Cooker Apple Rhubarb And Raspberry Pie Filling

calories: 152 243 calories
calories: 0 3 grams fat
calories: n a
calories: 32 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 10 milligrams sodium
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calories: nutritioninformation