NOTE: On the stove top: Simmer the fruit mixture in a saucepan over low heat for 30 mins or until apple is just tender. Combine apple, rhubarb, sugar, orange juice, cinnamon and vanilla in your slow cooker and let it do its magic!

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 (or vanilla extract)
1 cup frozen raspberries

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 (or vanilla extract) 1 cup frozen raspberries

1. 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.

2. Add the raspberries and remove from heat. Gently turn to combine (don’t overstir or rhubarb may fall apart). Set aside to cool. Freeze pie filling in airtight containers for up to 3 months, if desired.