New This Month

Apple Filling

8

Use this apple filling in our Fruit Crumb Bars.

  • Yield: Makes 5 cups

Source: Martha Stewart Living, December/January 1999

Ingredients

  • 4 tablespoons unsalted butter
  • 6 tablespoons packed light-brown sugar
  • 10 Granny Smith apples, cored, peeled, and cut into 1/2-inch pieces
  • 1 tablespoon ground cinnamon
  • Juice of half a lemon

Directions

  1. Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl.

  2. Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies.

Reviews Add a comment

  • Balls
    4 OCT, 2008
    Cooking half the filling at a time, in a skillet, would allow for evaporation and thicken the filling, while cooking it all at once might cook the fruit but allow too wet a filling. I would probably just strain a couple cans of pie filling, measure the apples and add filling liquid to make 5 cups. This would be more $$$ than fresh apples, but EASE, ELEGANCE and lack of EXPENSE rarely occur together. Balls
    Reply
  • Abobrinha
    27 SEP, 2008
    Any reason why I can`t make it all at once instead of in two bachtes?
    Reply
  • Abobrinha
    27 SEP, 2008
    Any reason why I can`t make it all at once instead of in two bachtes?
    Reply