Apple Filling Recipe
Prep time
Bake time
Total time
I like to use granny smith apples in most of my baking, however I will sometimes do a combination of my favorite baking apples, so please use whatever ones you like best
You can leave out the sugar in this recipe if you prefer or adjust it to your liking.
Serves: 4 cups
  • 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)
  1. Peel and dice the apples into ½" chunks
  2. 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
  3. Meanwhile combine the second measure of apple juice with the cornstarch and second measure of sugar and whisk smooth
  4. Once the mixture in the pot comes to a boil add the cornstarch mixture and bring back to a boil
  5. As soon as it boils again add the apples and stir to combine and coat well.
  6. 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
  7. Transfer to a clean container and store the compote for up to 2 weeks in the refrigerator or puree the entire mixture for a more preserve like consistency
Recipe by Gretchen's Vegan Bakery at