Description
Learn how easy it is to make your own gluten-free apple pie filling, and just how tasty it is – sweet, tart and flavored with cinnamon! Take advantage of apple season and make a few batches to enjoy this fall! Totally dairy-free and vegan too.
Ingredients
- 5 apples
- 2 teaspoons ground cinnamon
- 4 tablespoons white sugar
- 4 tablespoons brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons unsalted dairy-free butter
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Peel, Core & Cube Apples: Peel and core the apples before cutting them into small cubes.
- Add Sugar, Cinnamon & Lemon Juice: Add both types of sugar, cinnamon and lemon juice to the apples, and stir.
- Melt Butter and Add Apples: Melt the dairy-free butter in a large nonstick skillet and put the apples in.
- Cook Apples Until Tender: Cook the apples for 15 minutes on low heat, stirring. The apples should become soft, but still hold their shape.
- Add Cornstarch to Thicken: Mix the cornstarch with the water to get a cornstarch slurry. Pour the slurry into the pan and stir well, heating the apple mixture until thickened – 3-4 minutes.
- Use or Store: Use the apple filling immediately or transfer it to a jar and store in the refrigerator in an airtight container for up to 4 days.
Notes
Apples: Feel free to use whichever apples you have on hand.
Cinnamon: Ground cinnamon adds a beautiful flavor to this apple pie filling. Alternatively, you may also use apple pie spice instead.
White Sugar: If you are diabetic, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
Brown Sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Lemon Juice: Freshly squeezed lemon juice adds a nice tart flavor to this homemade apple pie filling.
Butter: I used an unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil instead. However, if you are not dairy-intolerant, you can use regular unsalted butter instead.
Cornstarch: Cornstarch adds as a thickener to thicken the juices from the apples. If you are allergic to corn, you may use tapioca starch or arrowroot starch instead.
Storing: To store, place the homemade apple pie filling in an airtight container and store in the refrigerator for up to 4 days. To freeze, transfer the cooled apple pie filling in a freezer bag, seal the bag, removing as much air as possible, and then freeze it flat.
Adapted from: Spend with Pennies
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: American
