How to make Apple Filling in bulk

Still dealing with apples here.

Hello everyone! Yes, I still have tons of apples from last weeks apple picking. We’re spending a whole month in Washington, DC starting today so I HAD to do something with all of them.


I decided to cube them up, add some spices and sugar and freeze them; its use? Countless!: apple pies, apple tarts, cake filling, over pancakes, waffles or even over ice cream!


I’m not telling you to buy a ton of apples and follow this recipe but just to consider these flavors for everything I mentioned above, being that said, I used 20 apples for this recipe, and you can totally scale it down.


INGREDIENTS

  • 20 apples, different varieties, cubed

  • 1.5 cups of white sugar (or any other sugar you like, I don't typically do this type of dessert so I can afford the sin, but hey... no judging here, we're in a safe space)

  • 1 cup of agave syrup

  • 1.5 cup of water

  • 1 tsp kosher salt

  • 1 tsp cardamom, ground

  • 1 tsp cinnamon

  • The zest of 3 limes

  • The juice of 3 limes

PROCEDURE

  1. Add all the ingredients to a large pot at medium heat, stir occasionally.

  2. Cook for about 15 minutes or until the Apple volume reduces by a third. I prefer my apples to still have a crunch in case I use them for apple pie in the future (where they will be cooked again in the oven) but feel free to keep the pot in the fire for a few minutes longer if you’re looking for more tender texture.

  3. Turn heat off and let the pot cool.

  4. Transfer into air tight containers and store in tue freezer for about 2 months.


I will keep one container in the fridge and the rest in the freezer, just in case I want to add them to my Sunday waffles. Tale the container out of the freezer at least 5 hours before use.

I promise this recipe won’t disappoint.

Be safe!

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© 2020 by This is my take.