Homemade Apple Buttery Filling (Printable Version)
# What You'll Need:
→ Filling
01 -
8 medium apples, peeled, cored, and sliced
02 -
1 tablespoon freshly squeezed lemon juice
03 -
60 grams unsalted butter
04 -
2 teaspoons ground cinnamon
05 -
110 grams packed brown sugar
06 -
60 millilitres water
07 -
1/4 teaspoon fine salt
08 -
2 tablespoons cornstarch
# Step-by-Step Directions:
01 -
Peel, core, and slice the apples evenly. Drizzle lemon juice over the sliced apples to prevent browning.
02 -
Melt butter with cinnamon in a large saucepan over medium heat. Add apples, brown sugar, water, and salt. Stir thoroughly, cover, and cook for 5 minutes or until apples begin to soften.
03 -
Mix cornstarch with 2 tablespoons of water to form a slurry. Pour into the saucepan and stir continuously. Cook for about 1 minute, until apples are tender yet retain shape and sauce thickens. Cool completely before storing.
04 -
Transfer cooled filling to sterilised jars or airtight containers. Refrigerate for up to 5 days or freeze for up to 4 months.
# Helpful Notes:
01 -
Ensure all apple slices are of uniform thickness for even cooking.
02 -
Feel free to add a pinch of freshly grated nutmeg for added depth of flavour.
03 -
For a thinner filling, omit the cornstarch; the mixture will still thicken as it cools.