A quick and easy caramel apple filling that's sweet, spicy and perfect for filling pies or to use as a breakfast or dessert topping. Just 5 ingredients and 16 minutes is all you need!
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With the delicious flavours of autumn and fall, this Caramel Apple Filling is the perfect addition to your favourite pie, breakfast or dessert. With juicy, caramel coated apples and a hint of cinnamon spice, you'll be spooning this on to absolutely everything!
HOW TO USE THIS CARAMEL APPLE FILLING
- You can double this recipe and use it to make a delicious and easy apple pie
- It can also be used for filling pop tarts, cupcakes, apple cakes and apple scrolls
- Line the base of a cake pan with the caramel apple filling, then top it with your favourite plain cake batter to make a beautiful apple cake
- It's delicious on waffles, pancakes and toast
- Makes the best topping for porridge!
3 SIMPLE STEPS FOR THE PERFECT CARAMEL APPLE FILLING
- Peel and slice or dice the apples
- Cook the sugar, lemon juice and butter in a pan
- Add the apples and cook for 5-6 minutes
Now you have the most delicious Caramel Apple Filling to use either straight away, or store it in the fridge for up to 1 week. It's the perfect filling to make ahead and use as required. Simply store it in a jar or airtight container until needed.
This is one of my favourite things to have on hand in the fridge. It makes the perfect accompaniment to so many things, especially my porridge on a cold winter's morning! I know you're going to love the simplicity and the deliciousness of this Caramel Apple -please let me know by rating the recipe below, or by leaving a comment.
Caramel Apple Filling
Ingredients
- 3 Apples Granny Smith, Fuji or Jazz work well
- 2 tablespoon Butter
- 4 tablespoon Demerara sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cinnamon
Instructions
- Peel and core the apples, then cut into quarters. Cut each quarter into small slices or chunks
- Place the sugar, lemon juice and butter into a medium sized frypan and stir over high heat until it becomes a syrup
- Add the apple slices and cook until golden (approx 5-6 minutes) stirring occasionally
- Stir through the cinnamon and enjoy!
- If not using straight away, transfer the apples to a jar. Once cooled, seal with a lid.
- Caramel apples can be used straight away, or stored in an airtight container or jar in the fridge for up to 1 week.
- If using Caramel Apples as a topping, you can reheat what you need in a small bowl and heat it in the microwave for 30 seconds.
Notes
- double the recipe to make a delicious pie filling
- on top of pancakes, waffles or french toast
- filling for apple scrolls, pop tarts, apple cakes or cupcakes
- use for large apple cakes by lining the base of pan with caramel apples then topping it with cake batter
- I love it on porridge!
Nutrition
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