Hot Fruit Salad

Hot Fruit Salad


2 large Granny Smith apples, diced
3 Tbsp. butter

1 can (21 oz.) cherry pie filling
1 can (15 oz.) sliced peaches, drained
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) pineapple chunks, drain and reserve juice
1 cup applesauce
1/2 cup brown sugar
1 tsp. cinnamon


Sauté apples and butter in medium saucepan until almost tender. Add remaining ingredients to apples and heat through. Place into crockpot. Cover and cook on low for 90 minutes. Add some reserved pineapple juice if salad gets too thick. Serve alone or with ice cream or on pancakes/waffles. 

Note: If I am in a hurry, I sometimes cook it on low on the stovetop, covered, for about 1/2 hour stirring often.