Apples: Feel free to use whichever type of apples you prefer (fuji apples, pink lady apples, honeycrisp apples, granny smith apples, etc.)

Lemon Juice: Fresh lemon juice adds the best flavor. Alternatively, if you don’t have fresh lemon juice, bottled lemon juice will work just as well.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular butter instead.

Brown Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 light brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Spices: I like adding ground cinnamon and ground nutmeg for a delicious fall flavor. Alternatively, you can replace the cinnamon and nutmeg with 1 3/4 teaspoons of apple pie spice instead.

Cornstarch: Cornstarch acts as a thickener to thicken the juices which are formed as the apples cook. If you are allergic to cornstarch, you may use tapioca starch or potato starch instead.