This sugar-free apple pie filling is made without any sweeteners and is delicious atop pancakes or yogurt. Stir in a handful of raisins and a sprinkle of granola for a healthy treat.
I am enamored with this recipe right now.
I daydream of all the different ways to use it because I love it so darn much!
It tastes like apple pie filling, minus all the associated sugar. Ironic, as I’ve not used it as the filling in a pie, but still…
Next to chocolate, apples are my favorite fruit to center a dessert recipe around. I love them fresh, as in this raw apple treat, and I love them baked, as in this healthier apple cobbler.
Many a morning, I take the girls to school, and Sammy and I return home to make a batch of these Oatmeal Pancakes. Oftentimes, we can’t finish them all, so later in the day, I find myself munching on them as a snack.
These gooey apple slices came to be as a result of wanting an accompaniment to the soft, fluffy cakes. In lieu of maple syrup, I decided to saute an apple in a bit of butter and use that as my topping.
While it turned out delicious, it was lacking that thick ‘gooey’ consistency that I was craving.
After adding in an arrowroot slurry, however, my sidekick sautéed apples became the main star of my mid-day treat!
The additions of cinnamon and vanilla really make this taste delicious and make up for any lack of added sugar. I find myself making sure to always have apples on hand just in case I need a fix!
Sugar-Free Gooey Apple Pie Filling
Ingredients
- 1 T . butter or coconut oil
- 2 sweet apples , sliced ~1/8 inch thick
- dash sea salt
- 1/2 c . cold water
- 2 t . arrowroot
- 1 t . vanilla extract
- cinnamon , pie spice, to taste
Instructions
- Heat the butter or oil in a medium non-stick pan.
- Add the apple slices and salt.
- Saute the apples over medium heat for 5-7 minutes until softened.
- In a small cup, whisk the water with the arrowroot and vanilla.
- Once the apples have softened, add in the arrowroot slurry.
- Raise the heat a bit, and stir the apples until thickened.
- Once thick, remove the pan from the heat.
- Stir in cinnamon and/or pie spice as desired (I use a LOT!)
- Enjoy!
Notes
Nutrition
I like to eat this a number of ways, including:
- Atop my Oatmeal Pancakes
- With a dollop of Greek yogurt and a sprinkle of cinnamon
- With a splash of Homemade Coconut Milk and a handful of Buckwheat Granola
Jodi Dyck says
I just finished making this filling and I plan to pair it with some gluten free crepes for breakfast!
Dawn Dowling says
Is the 182 calories for the entire recipe or per serving.
Lauren says
All of the nutrition facts are per serving 🙂
Tanya says
I doubled the recipe and added just a little lemon juice. Its very good!
Joslyn says
Hi,
I followed this link from Masonfit.com recipe on a healthier apple pie. I’d like to use this as my pie filling. Do I follow all instructions above and then just put in my pie crust and bake?
Thanks!
Alba says
Can it be done without arrowroot?
Lauren says
It can, but without the arrowroot, the sauce won’t be thickened.
Ann says
You switch the arrowroot with cornstarch. 1:1 ratio
Jen Siokalo says
Can you can this?
Lauren says
Hi Jen,
I’ve never tried and really have no experience with canning, sorry!
Dale says
drool! Thank you for sharing your delicious genius with us mere mortals!
gina says
Ooh! I just bought a tub of Dreaming Cow Cream Top Yogurt. Can’t wait to dollop some atop these gorgeous apples! Thank you. Looks like winner!
Lauren says
Thanks Gina, I hope you like them! 🙂
Sammi Ricke says
Love this recipe, girl! I don’t think there is a wrong way to eat these- by themselves, atop pancakes, yogurt, anything!! YUM!
Lauren says
Thanks Sammi!