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Paleo Apple Pie Filling (fast and easy)

Posted on Jan 28, 2016 | 2 comments

Paleo Apple Pie Filling (fast and easy)

Paleo Apple Pie Filling


There is nothing so simple and delicious as this Paleo Apple Pie Filling. It makes me nostalgic for lazy autumn days, full of warm breezes and leafy fruit trees heavy with their succulent apples. The sweet smell of buttery apple and cinnamon wafting out the window as the pies baked.

 

Whenever it is apple season, I make double and quadruple batches of my Paleo Apple Pie Filling. Some batches we eat right away as fruit compote, without any crust or crisp topping. Some we use on top of Paleo Sweet Potato Waffles or Paleo Pancakes. The rest I freeze (uncooked), in 1 batch portions, in freezer bags, for use later in the year.

 

This Paleo Apple Pie Filling is a fail-safe recipe. Easy as pie! Even the newest paleo chef can manage this fast and easy dessert.

 

I’m posting this Paleo Apple Pie Filling so you will have the basic filling with which you can make pies, crisps, strudel, and any other dessert that calls for an apple filling.

 

I enjoy the taste of the fruit filling/compote alone, so I usually eat the Paleo Apple Pie Filling in a bowl. Feel free to use it in any way you please, and let us know in the comments section what you come up with.

 

Paleo Apple Pie Filling

Paleo Apple Pie Filling with a scoop of coconut cream on top

 


Paleo Apple Pie Filling

  • Prep time:  15 minutes
  • Cook time:  15 minutes
  • Servings:  enough for 1 very large pie, or apple crisp, or 6 compote servings
  • 6 cups peeled apples, chopped or sliced as you like (about 6 medium apples. I use honey crisp, gravenstein or Fuji)
  • 1/3 cup butter
  • 1/4 cup xylitol, or Sukrin Fiber Syrup Gold, or coconut sugar, or maple syrup
  • 1 TBS. vanilla extract
  • 1 TBS. arrowroot flour or tapioca starch
  • 2 tsp. cinnamon
  • 2 tsp. lemon juice
  • 1/2 tsp. salt
  • pinch of nutmeg
  • (optional) 1/2 cup raisins or currants

(Payton’s Paleo 30 Day Challenge friendly if made with xylitol, and no raisins)


1) Place all ingredients in a large sauce pan. Stir to coat apples well.

(If you are making  A PIE, OR CRISP, the filling is now ready to use, bake as directed.)

(If you are EATING THE FILLING ALONE, as a fruit compote like in my picture, follow below instructions.)

2) Bring to a boil over medium-high heat.

3) Turn heat down to a low-simmer and cook for 8-10 minutes, stirring occasionally, until apples are fork tender.

 

If you would like to serve the Paleo Apple Pie Filling immediately, it is wonderful in bowls with a dab of coconut cream, or coconut or almond milk on top, or ice cream.

 

I also like Paleo Apple Pie Filling cooled and served with my Paleo Walnut Coconut Granola.

 

2 Comments

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  1. Diane

    Made this Paleo Apple Filling tonight for dessert using maple syrup, but added some chopped pecans, golden raisins, a touch of allspice and 1/4 of water to make it “saucier”. It was DEVINE!!! Serve warm, it is pure ambrosia! I highly recommend this recipe!

    • Payton

      Thanks for sharing your add-in ideas Diane! I know, I can never wait until it cools down either. I eat it right away. 🙂
      I’m going to try adding pecans next time too.

      Hugs,

      ~ Payton

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