tablespoons/55 grams unsalted butter (1/2 stick)
6 to 8
medium apples, such as Honeycrisp, Granny Smith or Gala, peeled, cored and cut into 1/2-inch dice (about 6 1/2 cups/1 kilogram)
tablespoons lemon juice (from 1 lemon)
teaspoons vanilla extract
cup/220 grams light or dark brown sugar
tablespoon ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
teaspoon fine sea salt
cup/100 grams granulated sugar
cup/45 grams all-purpose flour
- In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
- In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
- Let the filling cool completely before using. (You can speed this process up by spreading it into an even layer on a baking sheet.) The filling will keep, refrigerated, for up to 3 days.