Caramel Apple Pie Filling Oamc
Indulge in the cozy, nostalgic flavors of our Caramel Apple Pie Filling OAMC (Once A Month Cooking) recipe—a decadent, make-ahead treat that's as versatile as it is delicious! This freezer-friendly filling combines tender slices of tart Granny Smith apples with a rich, buttery caramel sauce made from brown sugar, cinnamon, and a hint of vanilla. Perfectly balanced by a splash of zesty lemon juice, this mixture is simmered to perfection, ensuring the apples remain juicy and flavorful. Whether you're using it to create a classic homemade apple pie, drizzling it over pancakes, or layering it into desserts, this recipe makes dessert prep a breeze! With a cook-and-freeze approach, you can stock up on this autumn-inspired filling for up to three months, turning any day into a sweet celebration.
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Recipe Information
Ingredients
- 12 large Granny Smith apples
- 6 tablespoons Unsalted butter
- 1.5 cups Brown sugar
- 0.5 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 2 tablespoons Cornstarch
- 0.5 cup Water
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
Instructions
Peel, core, and slice the Granny Smith apples into thin slices about 1/4 inch thick. Place them in a large bowl and toss with the lemon juice to prevent browning. Set aside.
In a large skillet or saucepan, melt the butter over medium heat. Stir in the brown sugar, granulated sugar, and cinnamon. Stir until the sugar has dissolved and the mixture begins to bubble.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the skillet, stirring constantly, until the mixture thickens into a smooth caramel-like sauce. This should take 2-3 minutes.
Reduce the heat to low and stir in the vanilla extract. Gently fold in the apple slices, coating them thoroughly with the caramel sauce. Cover and cook for 10-12 minutes, stirring occasionally, until the apples have softened but still hold their shape.
Remove the skillet from heat and let the filling cool completely to room temperature.
Divide the mixture into freezer-safe containers or resealable freezer bags, portioned for future use. Leave about 1 inch of space at the top of the containers to allow for expansion during freezing.
Seal the containers and label them with the date and contents. Store in the freezer for up to 3 months.
When ready to use, thaw the filling overnight in the refrigerator. The filling can be used directly in a pie crust, as a topping, or in other desserts. Bake as directed in your specific recipe if making a pie.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 79.9 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
