Apple Pie Filling & Crisp
Preserve your own homemade apple pie filling, ready for pies and crisps!
Servings: 1 quart
Ingredients
- 5 lg. Granny Smith apples
SYRUP:
- 1 c. granulated sugar
- 1/4 c. Sure-Jell fruit pectin
- 1 1/2 tsp. pumpkin pie spice
- 1/2 c. water
- 3/4 c. apple juice
- 2 T. lemon juice
APPLE CRISP:
- 1 qt. apple pie filling
TOPPING:
- 1/2 tsp. ground cinnamon
- 1/2 c. brown sugar
- 1/2 c. all-purpose flour
- 1/2 c. old-fashioned oats
- 1/4 c. butter melted
Instructions
- APPLE PIE FILLING: Core, peel and slice apples. Place in boiling water for 1 minute. Drain, set aside and keep warm.
- SYRUP: In a saucepan, bring all ingredients to a boil, reduce heat and simmer until desired thickness (about 3-5 minutes).
- Fill hot sterilized quart jars alternating apples and syrup until it is almost full (within a 1/2-inch from the top). Run a knife down the side to remove air bubbles. Place lids over jars and seal, process for 25 minutes in a hot water bath. Yields 1 quart
- APPLE CRISP: Preheat oven to 375 degrees. Lightly grease an 8x8-inch pan. Pour the apple pie filling into the prepared pan.
- TOPPING: In a medium bowl, combine all ingredients, mix well and sprinkle over filling. Bake for 20-30 minutes until golden.
Charlene says
How long can it be stored??? Love the recipe! Great gift idea!!!
Cooking Mamas says
Hi Charlene, Great question! you can use it right away or store it up to a year!