Prep 5 mins
Cook 5 mins
This applesauce-like warm mixture can be in a pie, but I usually use it as a spread on toast or in crepes. Use whatever variety apple you want, however, I think Granny Smith apples are too tart for this recipe, but it's your choice.
- 1 apple, large dice
- 1 1⁄2 teaspoons dark brown sugar
- 1 teaspoon all-purpose flour
- 1 1⁄2 teaspoons oats
- 1⁄2 teaspoon cinnamon
- 1 tablespoon unsalted butter, softened
- 1 pinch salt
- Preheat broiler to HIGH.
- In a small oven-proof dish or cast-iron skillet, place the diced apple in an even layer.
- In a small bowl, mix the butter, brown sugar, flour, oats, cinnamon, and salt with a fork or your fingers.
- Once this mixture comes together to the consistency of a thick paste, take small amounts and top the apple pieces with it.
- Place this under the broiler, stirring the mixture every 2-3 minutes so that the sugar does not burn and so the apples are evenly coated with the sugar/butter mix.
- Once the apples are fork tender, or once they can be easily smashed with the back of a spoon, they are done.
- From here, you can either keep the apples whole and bake it in a crust as a pie (you'd probably want to double, triple, or even quadruple the recipe if you plan to use it for a pie.) OR --
- Put the warm mixture into a food processor and pulse the mix until it forms as chunky sauce.
- You can use this as a dessert dip, a filling for crepes, or a spread on toasts. Basically, you can do whatever you want with the mix, whether it's been processed or not, it's delicious nonetheless.
This seems to be a recipe for one or maybe two people. It is not a recipe for putting down large amounts of apple pie filling for use within 18 months or so.