15-Minute Small Batch Apple Pie Filling
This small batch apple filling isn't just for pie. It's also amazing in cinnamon rolls, stuffed into vanilla cupcakes, or even over oatmeal or pancakes. This filling is loaded with brown sugar and warm spices like cinnamon, nutmeg, and cardamom for extra flavor and coziness. Even better, it's make-ahead and comes together in about 15 minutes!
Equipment
- Medium skillet
Ingredients
- 20 grams unsalted butter (1 Tablespoon + 1 teaspoon)
- 250 grams sliced apples (2 ½ cups)
- 65 grams dark brown sugar (⅓ cup, packed)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 1-2 pinches Kosher salt I use Diamond
- 15 grams cornstarch (2 Tablespoons)
- 45 grams apple cider or water more as needed (3 Tablespoons)
- ½ teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Melt the butter in a skillet over medium heat. Add the apples and toss to combine.
- Mix in the brown sugar, cinnamon, nutmeg, cloves, ginger, cardamom, and Kosher salt. Bring the apples to a simmer. If you are further baking the apples (like in a pie or cinnamon rolls), simmer the filling just until the apples are slightly softened but still have a bite to them, about 3-4 minutes. If you are using the filling as a topping (like for ice cream or pancakes), simmer the apples until they are completely softened, 5-6 minutes.
- Meanwhile, whisk the cornstarch and apple cider (or water) in a small bowl. Add the cornstarch slurry to the apple mixture and stir well. Simmer for another 1-2 minutes, until the filling is thickened and coats the back of a spoon. If it's too thick, add more apple cider or water, 15 grams (1 Tablespoon) at a time, until you reach your desired consistency.
- Remove the skillet from the heat and mix in the vanilla extract and apple cider vinegar. Transfer the filling to a bowl or heatproof container and cool completely.
Notes
Make sure to measure the apples after you peel, core, and slice them. You will need 250 grams of sliced apples, so start with around 315 grams of whole apples (assuming you lose about 25% through the core and peel).
I like Granny Smith, Honeycrisp, or Pink Lady apples for baking. Or go with a mix of apples for more flavor!
Aim for apple slices that are about ¼-inch thick so they don't get mushy. You can also dice the apples if you prefer! Just try to keep them roughly the same size so the apples cook evenly.
Feel free to swap the spices with 1 teaspoon of apple pie spice.
I like to use apple cider (or good quality apple juice) as the liquid in this recipe for extra flavor, but water works too. (For my non-U.S. friends, I'm referring to apple cider juice, not apple cider vinegar!)
The apple cider vinegar at the end might seem a little weird, but it really elevates this filling. The vinegar will cut the sweetness and add some acidity.
This will make enough filling for one small, 6-inch pie.
To store the filling, let it cool completely. Spoon it into a zipper bag or airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Defrost in the fridge overnight before using.
Nutrition
Serving: 1servingCalories: 153kcalCarbohydrates: 30gProtein: 0gFat: 4gSaturated Fat: 3gCholesterol: 11mgSodium: 16mgPotassium: 106mgFiber: 2gSugar: 23gIron: 0mg
Tried this recipe?Let us know how it was!