We. Love. Fall! And what’s not to love … beautiful Autumn leaves, a cool crisp snap in the air, and the nostalgic flavors of the season … like warm cinnamony apples.
With an abundance of fresh fall apples on hand from a recent apple-picking trip with the family, I thought I’d share one of my favorite ways to enjoy the bounty of the season.
This simple, yet delicious naturally-sweetened apple pie filling with pure maple syrup and just a hint of vanilla. Funny thing is, we rarely use this classic fall favorite for making pies. Instead, we most often enjoy it as shared below.
7 Delicious Ways to Use Homemade Apple Pie Filling
• It’s simply scrumptious on top of pancakes, waffles or French toast!
• It’s also the perfect topping for oatmeal.
• Makes a delicious accompaniment to pork chops or pork tenderloin.
• Serve it a la mode (for a simple dessert!)
• Makes a wonderful filling for crepes.
• Use it to bake an easy apple crisp or cobbler.
• Or bake a good ole fashioned apple pie, of course!
• What’s your favorite way to use apple pie filling?
Naturally-Sweetened Apple Pie Filling (Grain-Free, Gluten-Free)
6 large apples (honeycrisp and pink lady are my personal favorites) 2 tbsp fresh-squeezed lemon juice 1 3/4 cups water 1/2 cup pure maple syrup
3 tbsp arrowroot powder (or organic cornstarch)
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
Peel and core apples. Then cut them into bite-sized pieces. (One large apple yields approximately one cup of cored diced apples. So if you’re using smaller apples, simply use about 6-7 cups of diced apples.) Place in large bowl and toss with lemon juice. Cover and set aside.
In a large saucepan, whisk together the water, maple syrup, arrowroot powder, vanilla extract, spices and salt, until well combined. Place on medium-high heat and bring to simmer, while whisking constantly until the filling begins to thicken (about 2-3 minutes).
Add the diced apples and bring mixture to a gentle simmer. Cook apples about 10-15 minutes until desired softness is reached. (If using the filling for a pie, cook apples just until they begin to soften, about 8-10 minutes.)
Remove pan from heat and allow to cool to room temperature. Then, transfer to mason jars. Makes one quart, plus one cup of apple pie filling. Store in refrigerator for up to two weeks. (Or you can preserve the filling longer using the classic hot water bath canning method.)
Happy Fall Blessings to you and yours!
Kelly, The Nourishing Home