Apple Filling

A sweet, tart and juicy apple filling perfect to use in cookies, pastries and as a topping for oatmeal, yogurt or ice cream. You can make it in advance and store in the refrigerator or can it to make it shelf stable.


  • 6 large Granny Smith apples (about 2 lbs)
  • 1/23/4 cup sugar (or to taste)
  • juice from 1 lemon
  • 2 teaspoons vanilla extract


  1. Peel and chop the apples.
  2. Add the apples and the sugar to a skillet. You don’t need to add any butter or water. The apples will exude a lot of moisture as they cook and the sugar will melt, so the’re no need to add anything to the apples. Bring to a boil on medium high heat.
  3. Reduce to a simmer, and cook, covered, for about 10 minutes, until the apples are soft.
  4. Take off the heat and add the lemon juice and vanilla. You can also add some cinnamon. 
  5. Cool. Store the apple filling in the refrigerator for up to 5 days.
  6. If you want to make a large batch to have on hand, sterilize the glass jar and lid, add the filling to the jar, seal with the lids and place the jar with the apple filling in a pot with boiling water, covering the jars by at least 1 inch. Cook for 10 minutes. Lift out of the pot and cool. It will be shelf stable for months. 
  7. You can also freeze apple filling. Place the cooked Apple Filling in freezer ziplock bags or into airtight containers. Freeze up to 3 months. 

Keywords: apple filling, apple dessert, topping, filling, dessert, preserving apples, autumn, apples