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–+ servings
close up shot of caramel apples in a jam jar
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5 from 5 votes

Caramel Apple Filling

A quick and easy caramel apple pie filling that's sweet, spicy and perfect for filling pies or to use as a breakfast or dessert topping
Prep Time10 minutes
Cook Time6 minutes
Course: Afternoon Tea, Breakfast, brunch, Dessert
Cuisine: American, Australian
Servings: 6
Calories: 113kcal

Ingredients

  • 3 Apples Granny Smith, Fuji or Jazz work well
  • 2 tbsp Butter
  • 4 tbsp Demerara sugar
  • 1 tbsp Lemon juice
  • 1 tsp 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

uses:
  • 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!
*Caramel Apples will set a little in the fridge, but when warmed, they are just as juicy and delicious as when they're freshly made.

Nutrition

Calories: 113kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 104mg | Fiber: 2g | Sugar: 17g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg