The possibilities are endless with an Apple Filling recipe as versatile as this one!
Use it as a filling for cakes and pastries or as a topping for waffles and crepes!
Or just eat it directly out of the jar! I won’t tell!
Puree it to a preserve and spread it on your toast for breakfast for a simple spreadable jam!
Using a hand held stick blender does this job easily with no mess!
WATCH THE VIDEO FOR HOW TO MAKE APPLE FILLING RECIPE
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Notes for Success:
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go
Since cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
Many times people have complained that their recipe is like rubber and they don’t know why!
Additionally cornstarch will tighten your recipes and get slightly gelatanized upon refrigeration.
Therefore like to rewarm my apple filling before using it in recipes and it is best served at room temperature or warm.
I like using granny smith apples for all of my baking and cooking.
But you can use whatever cooking/baking apple you like the best
The sugar in this recipe can be adjusted or even omitted all together.
SEE MORE ABOUT SUGAR FREE BAKING
Yield: 4 cups
Apple Filling Recipe
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- Apples 6 small for approximately 3 cups (500g)
- Apple Juice or Water 1 cup (237ml)
- Granulated Sugar ¼ cup (50g)
- Cinnamon 1 teaspoon
- Cornstarch 4 Tablespoons (32g)
- Granulated Sugar 2 tablespoons (28g)
- Apple Juice or Water ¾ cup (180ml)
Instructions
- Peel and dice the apples into ½” chunks
- Cut into smaller pieces if you are using as a filling for cakes since the large chunks will be difficult to cut through a slice of cake
- Combine the first measure of apple juice with the first measure of sugar and cinnamon in a large heavy bottom sauce pot and bring to a boil over high heat
- Meanwhile combine the second measure of apple juice with the cornstarch and second measure of sugar and whisk smooth
- Once the mixture in the pot comes to a boil add the cornstarch mixture and bring back to a boil
- As soon as it boils again add the apples and stir to combine and coat well.
- Lower the heat to a simmer and cook for 15 minutes to half hour depending on how firm or soft you want your apples to be and how large your chunks of apples are, the smaller the chunk the faster it will cook etc
- Transfer to a clean container or puree the entire mixture for a more preserve like consistency
- Store the compote for up to 2 weeks in the refrigerator
Notes
Apple filling can be canned using a pressure canner and stored at room temperature for months or a year *BE SURE TO KNOW HOW TO PROPERLY CAN FOOD ITEMS BEFORE STORING AT ROOM TEMPERATURE!
Otherwise just store in the refrigerator for up to 3 weeks *less for recipes with no sugar
