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
Apple Filling Recipe
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
Video
Notes
Otherwise just store in the refrigerator for up to 3 weeks *less for recipes with no sugar
I made a similar recipe but used coconut palm sugar and arrowroot powder to thicken and it caramelized nicely!
Can this be frozen or canned in a hot water bath ??
yes to both! Canning especially great!
Thanks Gretchen! Love your apple filling recipe.
I’m a baker for a small bakery. I recently added apple filling as an alternate filling in our strudels. My filling was way to runny. After seeing your recipe I realized I had way too much sugar and not enough cornstarch. I should have known that, but didn’t see it while I was in the moment.
Your website is the best! I will be back frequently!!!
Happy Baking,
Cindy Angeli
Love it. Made it many times, with and without the apple juice, incredible!!!!
Your video tutorial shows 2 apples and “measures” (not actual amounts. Your posted recipe is for 6 apples. What are the measured amounts for only 2 apples? Can I simply reduce the ingredient amounts for 6 apples by 33% to get the measured amounts for 2 apples?
Hey there, I replied to your email last night, but the short answer is yes, that is exactly what you will do.
How long to waterbath can for ?
I don’t understand this question, there is no water bath for making APPLE FILLING (*which is where we are commenting)
Can I add lemon juice to this recipe?
yes definitely!
Hello! Sorry if this is a stupid question…I’m a beginner baker. I want to make the apple pop tarts, do I make this filling first? I was looking for the apple filling recipe for the pop tarts on the apple pie recipe but it looks different than this (no corn starch & it’s the cooked until the pie is baked) but this filling is cooked. If I make this filling and then bake it in the dough for the pop tarts, will it be over cooked? Thank you!
Hey there, yes you are on the correct recipe here for APPLE FILLING this is an all purpose filling that can be used for all sorts of things like cake fillings, pastry fillings, I even use this for my apple danish recipe. So yes this is correct to make this recipe for the Pop Tarts. The other one specifically for APPLE PIE is just that, an apple pie recipe. But to answer your question, I do not cook the apples here in this recipe until they are mush, since you are correct when you go to bake the filling again in something else it could easily turn to mush. So I will cook the apples here to just “al dente”