My daughter has loved cinnamon apples since she was a baby. I used to make home-made baby food for her, and cinnamon apple was her go-to. Now, she has graduated from purees to apple pie filling. Lately, many reports have come out indicating high levels of lead in store-bought cinnamon. So a word of caution: be choosy about where you purchase your cinnamon and only consume a small amount of cinnamon each week. I make these cinnamon apples for my daughter about once a week only. They’re one of her favorite waffle toppings. I use Penzey’s cinnamon, which, according a recent consumer report article, is considered “okay” to use. The article lists the brands that are both and unsafe to use. When it comes to your family’s health, definitely do not take any risks. Spend some extra money and buy the good quality ingredients.
This apple pie filling can be eaten with yogurt, pancakes, waffles, as the actual filling in a pie, or with ice cream. Kids and adults alike will love this.
Easiest Apple Pie Filling
Ingredients
- 1 large apple-Fuji, cosmic crisp, or honeycrisp peeled, cored and thinly sliced
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 cup water
Cornstarch slurry
- 1/2 cup water
- 2 tsp corn starch
Instructions
- Place apple slices into a skillet. Add in brown sugar, cinnamon, and water. Place the lid on top and simmer on medium high for 20-25 minutes until the apples are just tender. Add extra water as needed.
- Meanwhile make cornstarch slurry by adding cornstarch to water. Mix well until there are no clumps. Then set aside.
- When apples are tender, add in cornstarch slurry. And cook on low for 1-2 minutes until the liquid has thickened. Serve warm with panckes or waffles.
