Autumn is almost here! I can feel it in my bones, and unfortunately in my eyes and sinuses (darn allergies!). The air is crisp, the sunlight at dawn and dusk are soothing, and nature seems to be perking up a bit. Autumn to me, means Starbucks pumpkin lattés, pumpkin patches, pumpkin-everything, apple orchards, and APPLE SEASON! I make this filling to top ice cream, yogurt, to be eaten alone, or added to pillowy empanadas. It’s a huge hit in my family! Enjoy. 🙂
- 3 large Granny Smith apples, peeled, cored, cut into 1/2″ pieces
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoons light brown sugar, packede
- 1 tablespoon fresh lemon juice (about 1/2 of a large lemon)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 teaspoon cornstarch
- In a large pot, thoroughly coat the apples with lemon juice. Add sugar, brown sugar, vanilla, cinnamon, and salt.
- In a medium pot, melt butter over medium heat. Add apple mixture and coat with melted butter.
- Cover lid, allow to simmer about 10 minutes, stirring occasionally, so that the mix doesn’t stick to the pot.
- Remove from heat and transfer to heatproof bowl.
- Set aside as you make the empanada dough.
- Be sure the apple filling has cooled to room temperature when it’s time to start making the empanadas.