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Make Ahead Crock Pot Apple Pie Filling

Crock Pot Apple Pie Filling

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Hi Bold Bakers!

Crock Pots never cease to amaze me. There is not much you can’t make in one, and best of all most household own one. So dust it off and crank it up because we are making Apple Pie Filling.

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This pie filling is a true traditional pie filling with the flavors you have come to love, however the trick is all of the ingredients are mixed together in a crock pot, then just set it and forget it!

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Cook your Apple pie filling until your apples becomes soft and all of the flavors marry together. The apples create their own sauce as the stew with the water and sugar. As you can see you end up with soft and saucy apples.

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Store your Hot Apple Pie Filling in sterilized jars. This preserves them so you have fresh pie filling at the ready. Store your Apple Pie Filling for 4-6 weeks at room temperature or in the fridge.

Bold Baking Tips, Holiday Baking, Holiday Baking Tips, Pie Crust, Easy Pie Crust, Make Ahead Pie Crust, Gemma Stafford, Bigger Bolder Baking, Holiday Cookies, Christmas Cookies, Shortbread, Irish Shortbread, Slow Cooker Apple Pie Filling, Apple Pie, Apple Pie Filling, Easy Holiday Cookies, Easy Christmas Cookies.

Do you have a recipe for pie crust? Try my perfect pie crust recipe. Also see how to assemble an easy apple crisp pie with some of my easy make ahead tips.

4.12 from 17 votes
Crock Pot Apple Pie Filling
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 3 jars
Author: Gemma Stafford
  • 9 cups (1150g) diced apple (gala, granny smith)
  • 2 tbsp (30mL) freshly squeezed lemon juice
  • 1 ½ cups (260mL) water
  • ¼ cup (32g) cornstarch
  • 3 tbsp (45Gg) sugar (brown or white)
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  1. Add the diced apple to a slow cooker, and toss with the lemon juice.
  2. Whisk together the remaining ingredients in a medium pot until smooth and the cornstarch has completely dissolved. Cook over medium heat, stirring constantly, for 5-8 minutes or until the mixture starts to thicken and has reduced by a third. Pour the mixture over the apples, and toss until all of the apples are coated.
  3. Cover the slow cooker with the lid, and cook the apples on HIGH heat for 1 1/2-2 hours, gently stirring after every hour, or until the apples are extremely tender. Cool completely to room temperature in the slow cooker before transferring to airtight containers and refrigerating.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Marleen on September 15, 2019 at 8:55 am

    Can I freeze it in zippered bags?

    • Gemma Stafford on September 15, 2019 at 9:27 am

      Hi Marleen. I suppose you can. If you do, I suggest you store them in portions and consume accordingly. For applesauce, I prefer to store in glass jars that’s been sterilized. They last longer that way.

  2. Mary on December 7, 2018 at 2:39 pm

    Should the Apple be peeled?

    • Gemma Stafford on December 7, 2018 at 4:51 pm

      Yes, i peel the apples 😀

  3. Anabella Eltrapolci on November 19, 2018 at 8:02 pm

    Hi, I made the filling with the exact ingredients and it’s became more syrop less apple. I use 11 small apples and nothing. A little help please.

    • Gemma Stafford on November 20, 2018 at 10:37 am

      Hi there,
      I am wondering about the type of apples you used. Most apples will hold up well and keep shape. A bramley apple will break down well but it will still have form and make a great filling. I do not know of an apple which will turn to syrup. I am sorry, I cannot think why this would happen!
      This may be a local apple to you which I do not know, try another type if you can,
      Gemma 🙂

      • Sammy-Jo on January 29, 2019 at 9:07 pm

        I’ve had this happen once with apples that were far too ripe to cook this once. A friend had a couple bushels that HAD to be used or they’d have gone bad. It was a bad year for apples too so that didn’t help matters. An old boyfriend, & esp my husband loves apple pies so of course it’s a staple here. Will have to try your apple pie ice cream. We have a new ice cream machine with the freezing bowl. 😉😉😉 20 degrees & still here & we still crave ice cream. Crazy, I know.

        • Gemma Stafford on January 30, 2019 at 4:51 pm

          YAY i cant wait to hear what you think, this is such an awesome ice cream flavor!

    • Anabella Eltrapolci on November 20, 2018 at 2:09 pm

      Thanks for your replay. I use gala apple. Now maybe to much water for this apple or maybe I need more apple ( I read that I need 1 1/2 small apple for one cup). The syrop is watering and brown bec of the cinnamon (I wish I can send you a pick). I have done orders recipes from you, and no problem all great. I’m

      • Gemma Stafford on November 21, 2018 at 7:22 am

        Hi Anabel,
        Yes, you may be right, the water content may have been too high for that apple. The slightest amount of water, on a low temperature, will break down some types of apple. I think you are measuring the apples wrong, there is not enough apple to water. If you could weigh the apples, perhaps in your store if you do not have a scales, then you will need 1.15k or 2.5lbs of apples, that is a fair amount of apple!
        The cinnamon is a matter of taste, it is not for everyone!
        I hope this resolves it for you, thank you for being in touch,
        Gemma 🙂

        • aeltrapolci on November 21, 2018 at 12:20 pm

          Well thanks, I post my pic after 2 days and the syrop is fine just the cinnamon. Next time I’ll be more careful with the amount of apples.

          • Gemma Stafford on November 22, 2018 at 2:52 am

            I saw it, and thank you for letting me see. It did look set up nicely though, I hope you like it now.
            Thank you for being in touch,
            Gemma 🙂

    • Ritulle on December 2, 2018 at 6:51 pm

      Hi there, I was thinking maybe the apples you could cut a bit thicker pieces. While you cooking apple going to “break” into smaller pieces. Also if you like smaller, thinner you should cook less time, cause apple cooks quicker. By grandma use to do like this and my father, shame those days I never put too much attention to it.

      • Gemma Stafford on December 3, 2018 at 2:28 am

        Thank you for your very kind input here,
        Gemma 🙂

  4. Fran on November 15, 2018 at 9:01 am

    Hi I love your recipes and looking forward to making the Apple pie. We are only a week away from thanksgiving and my question is why do we have to sterilize the jars can’t washing it be good enough? Thank you and Happy Thanksgiving

    • Gemma Stafford on November 15, 2018 at 9:06 am

      Hi there,
      sterilize jars for all food storage, particularly if you need to store for some time. It is easy! Wash well, add a little water to the jars and microwave for a few minutes until the water boils. Empty the water, and allow the jars to dry naturally. Be careful, they will be HOT.
      Alternatively steam them in a pot.
      I hope this is of help to you,
      Gemma 🙂

  5. Jenjen84 on November 11, 2018 at 12:59 pm

    Hi Gemma. I’m from Malaysia. Love your recipes. Just a question, can I use any apple? Cause in our country we can’t grow an apple tree😂 so I’m don’t know any of the names of the apples. Basically like can I use imported apples from China?

    • Gemma Stafford on November 12, 2018 at 4:39 pm

      Hi there! The best apples for this a green cooking apples. I hope that helps, enjoy 🙂

  6. Jbird on November 5, 2018 at 3:21 am

    Thank you!
    In regards to that wonderful applesauce I made yesterday… I put it in freezer bags and left it on the counter overnight! What’s your thought about keeping it? I feel like it’s ok (in the fridge now) but I’d feel better getting an opinion from a pro. thank you!!

    • Gemma Stafford on November 6, 2018 at 7:23 am

      Hi there,
      I would never worry about this particular thing on the counter overnight, if you have a cool room. The problem would be if the temperature was too high, about 75C for a long period of time, the fruit would ferment and make alcohol, but not in a good way. I think yours is safe, once it is now in the fridge or freezer it will hold well for a few days. Taste it, that will be the test!
      Gemma 🙂

  7. Jbird on November 4, 2018 at 11:39 am

    can you also freeze this filling?

    • Gemma Stafford on November 4, 2018 at 8:18 pm

      Yes absolutely you can. It freezes well for up to 8 weeks 🙂


  8. Paige on October 10, 2018 at 6:10 am

    I was wondering if a pressure cooker could be used instead of slow cooker.

    Thank you.

    • Gemma Stafford on October 10, 2018 at 8:59 am

      Hi Paige,
      Sure it can, or a pot on the stove, which would be better than the pressure cooker. Keep the temperature down low, and keep an eye on it, all will be well,
      Gemma 🙂

    • Paige on October 13, 2018 at 10:19 pm

      Hi Gemma,
      How many apple pies could you make out of this apple pie filling recipe?

      • Gemma Stafford on October 13, 2018 at 10:42 pm

        Muuum, Probably 2 pies Paige 🙂

        I haven’t made it in a while but definitely 2.


  9. Yahoo on October 9, 2018 at 10:43 am

    HI gamma can you use crab apples for this recipe?.

    • Gemma Stafford on October 11, 2018 at 3:40 am

      Hi there,
      Crab apples are usually made into a jelly. This is a different thing, and actually a different apple, the same genus, but not the same thing.
      Super for jelly as they are very high in pectin. If you simmer chopped crab apples, skin, pips and all, 2 lbs/1kg or so in 3 cups of water, for about 30 minutes, really gently until soft, strain, and squeeze in a muslin bag for a pectin. This can be used in lots of other jam recipes. Google a jelly recipe, that is a different thing.
      Gemma 🙂

  10. Christina Markwell on September 30, 2018 at 5:44 pm

    Used your recipe last year. The best recipe ever!! I have shared it with so many of my friends and they love it as well. I did not do in jars, I stored all of mine with my food saver machine. Well, that was a year ago, and I just found a quart size one in my freezer and thought, may not be good. WRONG! After it thawed I was curious, it smells and tastes as fresh as the day I made it. I just picked 50 pounds of Cortland apples today, making apple pie filling October 1. Thank you, Gemma, for this recipe and all the wonderful recipes you share with us.

    • Gemma Stafford on September 30, 2018 at 9:17 pm

      I’m delighted to hear that, Christina.

      P.s have you seen the movie ‘Baby Boom’ with Diane Keating? definitely check it out. Great 80’s movie.


  11. Linda Romano on September 28, 2018 at 6:33 am

    Hi Gemma, this sounds exactly what I’m looking for. I’d like to use this filling to make apple tartlets for our Canadian Thanksgiving Oct 8th. Planning on making pastry dough ahead of time, keeping them frozen. Should I parbake the pastry before adding the filling..then bake again? Thanks so much! 🍁

    • Gemma Stafford on October 1, 2018 at 10:53 am

      Hi Linda,
      I had forgotten the Canada had a different thanksgiving to the US. Not as near to Christmas either, so it must be a big day for all.
      Tartlets should always be pre-baked. I am presuming they are open tartlets and these are usually not baked as such a second time, or if so like a quiche, a filling which bakes at a lower temperature thank the pastry. You can make, form/fill the tartlet cases, open freeze them and then store in a freezer bag or container. then you would bake them when barely defrosted at a hot temperature 180C/350F for a shortcrust pastry. Blind baking pastry is an art, and depending on your tartlet tins you may need to use baking beans to keep the shape. Muffin cases are a good trick for this purpose!
      Check out my quiche recipe ( to get the idea.
      I hope this is of help to you,
      Gemma 🙂

      • Linda Romano on October 2, 2018 at 3:36 am

        Thanks for the info Gemma…I appreciate you getting back to me. Just to clarify, I’m using muffin pans to shape the pastry shells, freezing them raw. Make the apple filling, storing in the fridge. When ready to assemble, I’d bake pastry (only docking, not blind baking) @350F for 15-20 mins until golden. Cool pastry shells. Warm the apple filling and spoon into the shells (not baking again), serve with vanilla ice cream (made your two ingredient recipe). Thanks again! Linda

        • Gemma Stafford on October 2, 2018 at 3:41 am

          Linda, you are a genius, and that will be delicious, I am tempted to try it, yummy!
          Thank you for this idea, others will love it. To explain docking to other bold bakers it means piercing with a fork to prevent the pastry rising.
          Thank you for getting back to me,
          Gemma 🙂

  12. Maria on September 8, 2018 at 6:45 am

    Hi Gemma,

    If using Bramley apples how much sugar do I need to use?


    • Gemma Stafford on September 8, 2018 at 12:34 pm

      Use a little extra sugar Maria. Bramley are super to bake with but so sour they do need an extra few tablespoons of sugar 🙂


  13. Jenortiz on September 2, 2018 at 4:28 pm

    Really enjoy all your recipes
    Have a question
    Can i use this same recipe but different fruit
    We have a peach tree And just finished picking our peaches
    Sounds like a great idea to make ahead and freeze for peach cobblers

    • Gemma Stafford on September 3, 2018 at 2:46 am

      Hi there,
      Yes! and how lovely to have your own peaches, you are a lucky lady!
      I think they will cook down quickly enough. A little lemon juice will enhance the flavor and keep the color bright too. Try a little batch in order to get the sugar right too, but all will be well,
      Gemma 😉

  14. GRACE on August 28, 2018 at 8:26 pm

    Hi,Gemma its me again.. I made your vanilla cake last saturday on my sister in law birthday and they all like it and also your monkey bread..everybody love monkey bread and they request it again..thanks a lot to you!! :).. next time i will post a picture in the way i’m here again asking a question..can i use this filling in apple strudel? thank you very much Gemma.

    • Gemma Stafford on August 30, 2018 at 3:56 am

      Hi Grace,
      That is great, well done you, you obviously made a great job of the baking!
      Apple strudel is a great thing, I love it. Generally you would not stew the apples for strudel. It is a dryer thing. A pan, where you mix the apples, cinnamon, lemon zest/juice/raisins with chopped apples, sugar and breadcrumbs. It is a different thing!
      Strudel is best made with filo pastry and this is a tricky thing to make, so buy it if you can. Very delicious!
      You add the cold apple mix to the buttered pastry, roll and bake. I know, this is a quick trip, but it is easy to do,
      Gemma 🙂

      • GRACE on August 30, 2018 at 6:30 pm

        Thank you very much Gemma…i will try to make this soon and give it it my mother in law…thank thank you again.. 🙂

        • Gemma Stafford on August 31, 2018 at 2:36 am

          Grace, you will be her favorite!
          Gemma 🙂

  15. Meg on April 15, 2018 at 9:16 pm

    I’m so excited to make this to go on crepes at my party this weekend! What is the impact of choosing one sugar over the other?

    • Meg on April 15, 2018 at 9:31 pm

      Also, how big are these jars? I’m trying to figure out what size crockpot to use and jar sizes for future fun!

    • Gemma Stafford on April 16, 2018 at 4:02 am

      Hi Meg,
      White sugar will give a lighter green finish to this, and it will lack the caramel flavor of the brown sugar.
      Really the jar size can suit what you have. It is always a great way to recycle used jars, and there is something satisfying about that too.
      Have a great party,
      Gemma 🙂

  16. Sadie on April 10, 2018 at 7:00 am

    Could I just eat this with a spoon like applesauce?

    • Gemma Stafford on April 10, 2018 at 11:20 am

      Hi Sadie,
      sure you can. add it to yogurt too, when it is cold. Add it to porridge for a great breakfast, to pork, for a delicious dinner, and feed it to the baby!
      really perfect food,
      Gemma 🙂

  17. Donna4k on April 10, 2018 at 6:33 am

    This can also be made in the microwave in a large glass bowl for 5 minute intervals until desired chunkiness is reached, you can mash the apples as they begin to soften. – love your site.

    • Gemma Stafford on April 10, 2018 at 11:21 am

      Hi Donna,
      YES! perfect suggestion, thank you for your input,
      Gemma 🙂

  18. Kirsten on November 23, 2017 at 2:53 pm

    These can last 4-6 on the long last in the refrigerator?

    • Gemma Stafford on November 23, 2017 at 3:40 pm

      6-8 weeks. 🙂

  19. mariam mukhtar on November 21, 2017 at 9:02 pm

    Hi gemma i don’t have slow cooker. How long does it normally take to cook on a regular stove. Many thanks

    • Gemma Stafford on November 22, 2017 at 6:11 am

      Hi Mariam,

      For sure just cook it on the stove. It will take around 20 minutes or so 🙂

      • Jocy on November 22, 2017 at 1:20 pm

        Hi Gemma, Happy Thanksgiving! Should I set the stove top on simmer since I don’t have a crock pot? Or what temperature for 20min? Thanks!

        • Gemma Stafford on November 23, 2017 at 9:04 pm

          Hi Jocy,

          Put it into a pot on medium to low heat and simmer for 20 minutes or until the apples are fully cooked.


  20. Kerrie on November 18, 2017 at 6:25 am

    This looks great. Can you let the apples cool and then immediately use them for a pie, rather than waiting 4-6 weeks?

    • Gemma Stafford on November 18, 2017 at 9:49 am

      Hi Kerrie,

      for sure you can. They can be used straight away for keep in the fridge for 4 days 🙂


  21. Missie Rake on October 1, 2017 at 9:07 am

    I was wondering if i could freeze this recipe?

    • Gemma Stafford on October 2, 2017 at 1:49 am

      Hi Missie,
      Yes! Absolutely, it will be perfect. Freeze when cold, in sealed freezer bags, in portions. good idea when the apples are plentiful,
      Gemma 🙂

      • Christina on October 2, 2017 at 3:27 am

        I have just started to freeze mine as well, 2.5 to 3 cups to a quart size freezer bag. Once the filling is slightly warm I scoop into my bags, do not seal, stand them up in a bread loaf pan, can get about 3 bags in one, let them cool. Once cooled down carefully zip them up with getting most of the air out of them, lay flat in my freezer. *For extra security from freezer burn or frost builds up I place 6 freezer quart bags full into a larger freezer bag (gallon), zip that bag and lay flat in my freezer. Gemma, I absolutely love this recipe. So far I have done up 50 pounds of zester apples.

        • Gemma Stafford on October 2, 2017 at 3:32 am

          Hi Christina,
          Thank you so much for your input here, I really appreciate the advice, and other Bold Bakers will too. We learn together!
          Gemma 🙂

        • Christina on October 2, 2017 at 4:41 am

          **CORRECTION! I can get 3-quart size bags in one(1) gallon freezer bag. Not 6.

  22. Christina on September 26, 2017 at 11:42 am

    I did use your recipe over the weekend & I absolutely love it and shared with my friends. Going apple picking again this weekend and making more. So there was a little left over in my pot, hubby placed in a bowl and topped it with vanilla ice cream, he says it was a perfect dessert. Thank you, Gemma!!!

    • Gemma Stafford on September 27, 2017 at 1:28 am

      Hi Christine,
      I love ‘stewed apple’ and when we were growing up it was a dessert in the apple season too. It is delicious with a natural yogurt too, even for breakfast. I am really happy that you husband liked this. Men seem to like lighter desserts! It is also lovely served with pork, with ice cream, and of course as a pie filling. Enjoy,
      Gemma 🙂

  23. Mandy on September 26, 2017 at 8:01 am

    Hi Gemma, I have a tree in my garden laden with Bramley apples, could I use those in the pie filling instead of the Gala or Granny Smith?

    • Gemma Stafford on September 26, 2017 at 10:07 am

      Hi Mandy,
      Wow! lucky you. That is just about the best ever cooking apple. It does need a lot of sugar, but it is the best!
      Go for it, for apple crumble/crisp, apple sponge, apple tart/pie, the best!
      Gemma 🙂

      • Mandy on October 2, 2017 at 3:47 pm

        Thank you for your reply Gemma. I will try that out with my Bramley apples.
        Just came across your three layered micro bake cake which looks fab. That will be a job for my grandchildren next week.
        Thanks again

        • Gemma Stafford on October 3, 2017 at 12:57 am

          Hi Mandy,
          Love the bramley apples, especially from your own tree, we grew up on these!
          Yes, keep those kids busy, and fed! Win win I say! Thank you for being with us,
          Gemma 🙂

  24. Christina on September 22, 2017 at 6:51 am

    After filling the jars, do they need to be submerged into a hot water bath to seal the jar? If so how long in the hot water bath?

    • Gemma Stafford on September 23, 2017 at 8:12 am

      Hi Christina,

      So I know some people do that but I generally don’t. Feel free to if you wish.

      Happy Baking!

  25. Dawn on August 11, 2017 at 7:36 pm

    My son sometimes eat it with bread for breakfast.

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