20 Delicious Canned Apple Pie Filling Recipes Easy to Make

Zesty, sweet, and wonderfully convenient—canned apple pie filling is your secret weapon for creating mouthwatering desserts in minutes. Whether you’re craving cozy comfort food or need a quick seasonal treat, these recipes transform that humble jar into spectacular delights. Get ready to discover 20 easy, delicious ways to bake up some magic!

Classic Canned Apple Pie

Often, when the crisp autumn air settles in, I find myself reaching for the familiar comfort of canned apples, their sweet simplicity holding memories of generations past. There’s something deeply soothing about transforming these humble preserved fruits into a warm, cinnamon-spiced pie that fills the kitchen with the scent of home. This classic version requires little fuss but yields that timeless, flaky-crusted dessert we all crave.

Ingredients

For the Pie Filling

– 2 (21 oz) cans of sliced apples, drained
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, cut into small pieces

For the Crust

– 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
– 1 tablespoon milk
– 1 tablespoon granulated sugar

Instructions

1. Preheat your oven to 425°F and place a baking sheet on the middle rack to catch any potential drips.
2. Unroll one refrigerated pie crust and gently press it into a 9-inch pie plate, ensuring it reaches the bottom edges without stretching.
3. In a large mixing bowl, combine the drained canned apples, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
4. Toss the apple mixture gently until all slices are evenly coated with the dry ingredients.
5. Pour the coated apple filling into the prepared pie crust, spreading it evenly across the bottom.
6. Dot the top of the apple filling evenly with the 2 tablespoons of cut butter pieces.
7. Unroll the second refrigerated pie crust and carefully place it over the apple filling.
8. Crimp the edges of the top and bottom crusts together firmly using your fingers or a fork to seal the pie completely.
9. Brush the entire top crust lightly with 1 tablespoon of milk using a pastry brush.
10. Sprinkle 1 tablespoon of granulated sugar evenly over the moistened top crust.
11. Cut 4-5 small slits in the center of the top crust with a sharp knife to allow steam to escape during baking.
12. Place the pie on the preheated baking sheet in the oven and bake at 425°F for 15 minutes.
13. Reduce the oven temperature to 350°F and continue baking for 35-40 minutes, until the crust is golden brown and juice bubbles through the slits.
14. Remove the pie from the oven and place it on a wire cooling rack.
15. Let the pie cool completely for at least 3 hours before slicing to allow the filling to set properly.

You’ll find the filling settles into a tender, jam-like consistency that holds its shape when sliced, while the cinnamon and nutmeg create a warm, spiced flavor that feels like autumn itself. Yesterday, I served slices still slightly warm with a dollop of vanilla ice cream melting into the flaky crust, and the contrast of temperatures made each bite feel like a small celebration of simple pleasures.

Cinnamon Apple Pie Bars

Evenings like this call for something that fills the kitchen with the scent of warmth and nostalgia, something simple yet deeply comforting. These cinnamon apple pie bars are just that—a humble treat that feels like a quiet conversation with autumn itself, a way to slow down and savor the season’s gentle offerings.

Ingredients

– For the crust and topping: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup unsalted butter (cold and cubed), 1/2 tsp salt
– For the apple filling: 4 medium apples (peeled, cored, and thinly sliced), 1/4 cup granulated sugar, 1 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 tsp salt until fully combined.
3. Add 1 cup cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Tip: Keep the butter cold for a flakier crust—if it starts to soften, chill the mixture for 10 minutes before proceeding.
6. Press 2/3 of the crumb mixture evenly into the bottom of the prepared baking pan to form the crust.
7. Bake the crust for 15 minutes at 350°F, or until the edges are lightly golden.
8. While the crust bakes, combine 4 peeled, cored, and thinly sliced apples, 1/4 cup granulated sugar, 1 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice in a medium bowl.
9. Toss the apple mixture gently until the apples are evenly coated with the spices and flour.
10. Tip: Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for a balanced flavor that isn’t overly sweet.
11. Spread the apple filling evenly over the partially baked crust.
12. Sprinkle the remaining 1/3 of the crumb mixture over the apple layer, covering it completely.
13. Bake for 35–40 minutes at 350°F, or until the topping is golden brown and the apple filling is bubbling at the edges.
14. Tip: Let the bars cool completely in the pan on a wire rack—this helps the layers set for cleaner slices.
15. Cut into squares once fully cooled.

Perfectly tender apples meld with a buttery, spiced crumble in every bite, offering a texture that’s both crisp and soft. Serve these warm with a drizzle of caramel or a scoop of vanilla ice cream for a cozy dessert that feels like a hug in bar form.

Apple Pie Filling Dumplings

Gently, as autumn leaves begin their slow descent, I find myself drawn to the kitchen, where the scent of cinnamon and baked apples wraps around me like a familiar blanket. There’s something deeply comforting about transforming simple ingredients into these tender dumplings, each one holding the essence of the season within its delicate embrace.

Ingredients

For the filling:
– 2 cups peeled and finely diced apples
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon lemon juice

For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup ice water

For cooking:
– 4 cups water
– 1 cup brown sugar
– 1/2 teaspoon vanilla extract

Instructions

1. Combine 2 cups peeled and finely diced apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice in a medium bowl.
2. Mix the apple filling until all pieces are evenly coated with the cinnamon-sugar mixture.
3. In a separate large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
4. Cut 1/2 cup cold unsalted butter into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
5. Gradually add 1/2 cup ice water to the flour-butter mixture, stirring with a fork until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and knead gently just until it comes together.
7. Divide the dough into 8 equal portions and roll each into a ball.
8. Roll each dough ball into a 5-inch circle about 1/8-inch thick.
9. Place 2 tablespoons of the apple filling in the center of each dough circle.
10. Fold the dough over the filling and pinch the edges firmly to seal, creating half-moon shapes.
11. Bring 4 cups water and 1 cup brown sugar to a boil in a large pot over medium-high heat.
12. Carefully place the dumplings into the boiling syrup, arranging them in a single layer.
13. Reduce heat to medium-low, cover the pot, and simmer the dumplings for 25 minutes.
14. Remove the lid and stir in 1/2 teaspoon vanilla extract.
15. Continue cooking uncovered for 5 minutes until the syrup thickens slightly.
16. Use a slotted spoon to transfer the dumplings to serving plates.

Heavenly when served warm, these dumplings offer a delightful contrast between the tender, slightly chewy dough and the soft, spiced apple filling that bursts with flavor. Drizzle the remaining cinnamon syrup over each serving, or for an extra indulgence, top with a scoop of vanilla ice cream that slowly melts into the warm dumplings, creating pools of creamy sweetness that complement the autumn-spiced apples perfectly.

Apple Pie Filling Cobbler

Sometimes the simplest autumn cravings lead to the coziest creations, like this apple pie filling cobbler that transforms humble ingredients into a warm, bubbling dessert perfect for quiet afternoons when the light slants golden through the kitchen window.

Ingredients

• For the apple filling:
  • 2 (21 oz) cans apple pie filling
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
• For the cobbler topping:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup (1 stick) unsalted butter

Instructions

1. Preheat your oven to 375°F.
2. Place the stick of butter in a 9×13 inch baking dish.
3. Put the baking dish with butter in the preheating oven for 3-4 minutes until the butter melts completely.
4. Remove the hot baking dish carefully using oven mitts.
5. In a medium bowl, combine both cans of apple pie filling with cinnamon and nutmeg.
6. Spread the spiced apple filling evenly over the melted butter in the baking dish.
7. In another bowl, whisk together flour, sugar, baking powder, and salt until well combined.
8. Pour the milk into the dry ingredients and stir until just combined—a few lumps are fine to avoid overmixing.
9. Pour the batter evenly over the apple filling—it will spread during baking.
10. Bake at 375°F for 40-45 minutes until the top is golden brown and a toothpick inserted comes out clean.
11. Let the cobbler rest for 15 minutes before serving to allow the filling to set.

Heavenly warm from the oven, the tender cake-like topping gives way to spiced apples beneath, creating that perfect contrast between fluffy and fruity. Serve it in shallow bowls with a drizzle of cold heavy cream or alongside sharp cheddar cheese for a traditional pairing that highlights the cinnamon warmth.

Apple Pie Filling Turnovers

There’s something quietly comforting about transforming simple ingredients into these golden parcels of autumn warmth, each fold holding memories of crisp orchard days and cinnamon-scented kitchens.

Ingredients

• For the filling:
  • 2 cups canned apple pie filling
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
• For the assembly:
  • 1 package (17.3 oz) frozen puff pastry sheets, thawed
  • 1 large egg
  • 1 tablespoon water
• For finishing:
  • 2 tablespoons coarse sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold both puff pastry sheets on a lightly floured surface, gently smoothing any creases with your rolling pin.
3. Cut each pastry sheet into 4 equal squares using a sharp knife or pizza cutter.
4. Stir cinnamon and granulated sugar into the apple pie filling until evenly distributed.
5. Spoon 2 tablespoons of filling onto the center of each pastry square, leaving a ½-inch border around the edges.
6. Whisk the egg with 1 tablespoon of water in a small bowl until fully combined.
7. Brush the egg wash along the edges of each pastry square using a pastry brush.
8. Fold one corner of each square over the filling to form a triangle, pressing the edges firmly together.
9. Crimp the sealed edges with a fork to create a decorative pattern and prevent leaking during baking.
10. Brush the tops of all turnovers with the remaining egg wash, covering the surface evenly.
11. Sprinkle coarse sugar generously over each turnover for a sparkling, crunchy finish.
12. Cut three small slits in the top of each turnover with a sharp knife to allow steam to escape.
13. Bake for 18-22 minutes until the pastry is puffed and deep golden brown.
14. Transfer the turnovers to a wire rack and let cool for 15 minutes before serving.

Melted butter from the pastry creates delicate, flaky layers that shatter at first bite, revealing the soft, cinnamon-kissed apples within. These turnovers taste particularly wonderful when served slightly warm with a drizzle of caramel sauce, or crumbled over vanilla ice cream for an impromptu deconstructed pie experience.

Apple Pie Filling Bread Pudding

Baking this apple pie filling bread pudding feels like wrapping autumn in a warm blanket, the kind of comfort that settles deep in your bones on a crisp afternoon. It transforms humble ingredients into something nostalgic and deeply satisfying, perfect for those quiet moments when you need a little sweetness. The way the spiced apples meld with the custard-soaked bread creates a dessert that feels both familiar and special.

Ingredients

For the bread base:
– 6 cups cubed day-old French bread (1-inch cubes)
– 2 cups prepared apple pie filling

For the custard:
– 3 large eggs
– 1 ½ cups whole milk
– ½ cup heavy cream
– ⅓ cup granulated sugar
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg

For baking:
– 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with 1 tablespoon of the melted butter.
2. Spread the 6 cups of cubed French bread evenly in the prepared baking dish.
3. Spoon the 2 cups of apple pie filling evenly over the bread cubes, making sure to distribute the apple pieces throughout.
4. In a medium bowl, whisk together the 3 large eggs until frothy and pale yellow.
5. Add the 1 ½ cups whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg to the eggs, whisking until completely combined.
6. Slowly pour the custard mixture over the bread and apple filling, pressing down gently with a spatula to ensure all bread cubes absorb liquid.
7. Let the pudding sit for 15 minutes to allow the bread to fully soak up the custard, which prevents dry spots in the finished dish.
8. Drizzle the remaining 1 tablespoon of melted butter over the top of the pudding.
9. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center springs back when lightly pressed.
10. Test for doneness by inserting a knife near the center – it should come out clean without liquid custard.
11. Remove from oven and let rest for 10 minutes before serving to allow the custard to set properly.

Our finished bread pudding emerges with a golden, slightly crisp top that gives way to a soft, custardy interior where the bread becomes almost cake-like. The tender spiced apples from the pie filling create sweet pockets throughout, while the cinnamon and nutmeg weave warmth through every bite. Try serving it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for that perfect contrast of temperatures and textures.

Apple Pie Filling Pancakes

Folding the morning light into my kitchen feels like unfolding a memory, the kind that settles softly around you while cinnamon whispers from the stove and apples begin to soften into something sweet and familiar. There’s a gentle rhythm to making these pancakes, each step a quiet meditation that turns simple ingredients into a cozy embrace on a plate, perfect for slow weekend mornings when time feels expansive and kind. It’s a recipe that holds the warmth of apple pie but wears it lightly, inviting you to linger over each fluffy bite as the world outside waits patiently.

Ingredients

For the apple pie filling:

• 2 medium apples, peeled and diced into 1/2-inch pieces
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter
• 2 tbsp water

For the pancake batter:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted

Instructions

1. Combine diced apples, 1/4 cup sugar, cinnamon, 1 tbsp butter, and 2 tbsp water in a medium saucepan.
2. Cook over medium heat, stirring occasionally, for 8-10 minutes until apples are tender but not mushy.
3. Remove saucepan from heat and let filling cool slightly while preparing batter.
4. Whisk together flour, 2 tbsp sugar, baking powder, baking soda, and salt in a large mixing bowl.
5. In a separate bowl, whisk buttermilk, egg, and 2 tbsp melted butter until fully combined.
6. Pour wet ingredients into dry ingredients and stir gently until just incorporated; a few lumps are fine to avoid tough pancakes.
7. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
8. Pour 1/4 cup portions of batter onto the hot skillet, spacing them 2 inches apart.
9. Spoon 1 tbsp of apple pie filling onto the center of each pancake while the bottom cooks.
10. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
11. Flip pancakes carefully and cook for another 1-2 minutes until golden brown on both sides.
12. Repeat with remaining batter and filling, keeping cooked pancakes warm in a 200°F oven.

Resting on the plate, these pancakes offer tender pockets where spiced apples nestle into fluffy golden cakes, their warmth mingling with the crisp autumn air. Reminiscent of pie without the fuss, they pair beautifully with a drizzle of maple syrup or a dollop of whipped cream for a comforting twist on breakfast that feels both nostalgic and new.

Apple Pie Filling Muffins

Just now, as the afternoon light slants through my kitchen window, I find myself thinking about how some of the coziest recipes come from simple transformations—taking the familiar comfort of apple pie and tucking it into the humble shape of a muffin. There’s something quietly magical about this alchemy, turning seasonal abundance into portable warmth you can hold in your hand. It feels like capturing autumn in a paper cup, a small edible souvenir of the season’s gentle decline.

Ingredients

For the muffin batter:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted butter, melted and cooled
– 2 large eggs
– 1 cup buttermilk
– 1 teaspoon vanilla extract
For the filling and topping:
– 1 1/2 cups prepared apple pie filling, chopped into small pieces
– 1/4 cup coarse sugar for sprinkling

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until thoroughly combined.
3. In a separate medium bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth and fully emulsified.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix—a few small lumps are perfectly fine.
5. Gently fold the chopped apple pie filling into the batter until evenly distributed throughout.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
7. Sprinkle the coarse sugar evenly over the tops of all the muffins.
8. Bake for 18-22 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve warm or at room temperature.
Light and tender with pockets of spiced apple sweetness, these muffins carry all the nostalgic flavor of pie in a wonderfully portable form. The coarse sugar topping adds a delicate crunch that contrasts beautifully with the soft crumb, while the cinnamon-kissed apples create little bursts of autumnal comfort in every bite. Lovely when served slightly warm with a pat of butter melting into their tops, or packed into a lunchbox for a taste of home wherever the day takes you.

Apple Pie Filling Cheesecake

Autumn afternoons like this one always pull me toward the kitchen, where the lingering scent of cinnamon and baked apples feels like a warm embrace after the crisp air outside. There’s something deeply comforting about transforming simple ingredients into a dessert that holds both memory and promise. Today, I found myself layering creamy cheesecake with spiced apple pie filling, creating a treat that bridges summer’s lightness with fall’s richness.

Ingredients

For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar

For the cheesecake filling:
– 24 oz cream cheese, softened to room temperature
– 3/4 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 1 tsp vanilla extract

For the apple pie filling:
– 4 cups peeled and diced apples (about 3-4 medium apples)
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 2 tbsp unsalted butter
– 1 tbsp lemon juice

Instructions

1. Preheat your oven to 325°F.

2. Combine graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar in a medium bowl until the mixture resembles wet sand.

3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the flat bottom of a measuring cup to create an even layer.

4. Bake the crust for 10 minutes at 325°F until lightly golden, then remove from oven and let cool completely.

5. Reduce oven temperature to 300°F.

6. In a large mixing bowl, beat 24 oz softened cream cheese with 3/4 cup granulated sugar on medium speed until completely smooth and free of lumps.

7. Add 1 cup sour cream and 1 tsp vanilla extract to the cream cheese mixture, beating just until incorporated.

8. Add 3 eggs one at a time, mixing on low speed after each addition until just combined, being careful not to overmix.

9. Pour half of the cheesecake batter over the cooled crust.

10. In a medium saucepan over medium heat, melt 2 tbsp butter and add 4 cups diced apples, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice.

11. Cook the apple mixture for 8-10 minutes, stirring frequently, until apples have softened but still hold their shape.

12. Spoon the warm apple pie filling evenly over the first layer of cheesecake batter.

13. Carefully pour the remaining cheesecake batter over the apple layer, using a spatula to spread it evenly without disturbing the apples beneath.

14. Place the springform pan in a water bath by setting it in a larger baking pan and pouring hot water around it until it reaches halfway up the sides of the springform pan.

15. Bake at 300°F for 60-70 minutes until the edges are set but the center still jiggles slightly when gently shaken.

16. Turn off the oven, crack the door open, and let the cheesecake cool gradually in the oven for 1 hour.

17. Remove from oven and run a knife around the edge of the cheesecake to prevent cracking as it cools.

18. Refrigerate for at least 6 hours, or preferably overnight, before serving.

Nothing compares to that first slice revealing the marbled layers of creamy cheesecake and spiced apples. The contrast between the cool, velvety filling and the warm cinnamon-kissed apples creates a beautiful tension in every bite. Sometimes I’ll serve it slightly warmed with a drizzle of caramel sauce, or enjoy it cold with a crisp autumn cider—each version feels like discovering the dessert anew.

Apple Pie Filling Crepes

Dappled autumn light filters through my kitchen window as I remember how this recipe came to be—a quiet morning when leftover apple pie filling met delicate crepes, creating something unexpectedly perfect. There’s a gentle simplicity to these apple pie filling crepes that feels like wrapping yourself in a warm blanket, each bite carrying the cozy sweetness of spiced apples cradled in tender, golden folds.

Ingredients

For the Crepe Batter:
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/4 cups whole milk
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted

For the Apple Pie Filling:
– 2 cups canned apple pie filling
– 1/2 teaspoon ground cinnamon
– 1 tablespoon unsalted butter

For Serving:
– 1/4 cup powdered sugar
– 1/2 cup whipped cream

Instructions

1. Whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups whole milk, 2 tablespoons granulated sugar, and 1/4 teaspoon salt in a medium bowl until smooth.
2. Stir 2 tablespoons melted unsalted butter into the batter until fully incorporated.
3. Heat a nonstick skillet over medium heat for 2 minutes until a drop of water sizzles upon contact.
4. Pour 1/4 cup of batter into the center of the skillet, immediately tilting and swirling to coat the bottom evenly.
5. Cook the crepe for 60–90 seconds until the edges lift easily and the surface appears dry.
6. Flip the crepe using a thin spatula and cook for another 30 seconds until lightly golden.
7. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking crepes with parchment paper between each to prevent sticking.
8. In a separate saucepan, combine 2 cups canned apple pie filling, 1/2 teaspoon ground cinnamon, and 1 tablespoon unsalted butter.
9. Heat the apple mixture over medium-low heat for 4–5 minutes, stirring occasionally, until bubbly and fragrant.
10. Spoon 2–3 tablespoons of warm apple pie filling onto the center of each crepe.
11. Fold the crepe in half, then fold again into quarters to enclose the filling.
12. Dust the assembled crepes with 1/4 cup powdered sugar using a fine-mesh sieve.
13. Top each crepe with a dollop of 1/2 cup whipped cream just before serving.

Kindly tender and warmly spiced, these crepes offer a soft, yielding texture against the chunky sweetness of apples. The delicate folds cradle the filling like a secret, while a dusting of powdered sugar melts into the cream for a finish that feels both rustic and refined—perfect with a drizzle of caramel or alongside a mug of spiced chai on a crisp morning.

Apple Pie Filling Ice Cream

Zigzagging through autumn memories, I find myself craving the warmth of spiced apples wrapped in cold cream. There’s something quietly magical about capturing pie filling’s cozy essence within ice cream’s smooth embrace. Today feels right for letting these flavors dance together in frozen stillness.

Ingredients

For the apple pie filling

– 2 cups peeled and diced Granny Smith apples
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 tbsp unsalted butter
– 2 tbsp water

For the ice cream base

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Combine diced apples, both sugars, cinnamon, nutmeg, lemon juice, butter, and water in a medium saucepan.
2. Cook over medium heat for 12-15 minutes, stirring frequently, until apples are tender but still hold their shape.
3. Remove apple mixture from heat and let cool completely to room temperature, about 45 minutes. Tip: Spreading the filling on a baking sheet speeds cooling and prevents mushiness.
4. In a separate bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until sugar fully dissolves.
5. Pour cooled apple pie filling into the cream mixture and stir gently to distribute apples evenly.
6. Transfer the complete mixture to your ice cream maker and churn according to manufacturer’s instructions, typically 25-30 minutes. Tip: Check consistency at 25 minutes – it should resemble soft-serve ice cream.
7. Spoon the churned ice cream into an airtight container and freeze for at least 4 hours until firm. Tip: Press parchment paper directly onto the surface before sealing to prevent ice crystals.

Finally, this ice cream settles into a beautifully marbled texture where creamy vanilla ribbons through tender spiced apples. The contrast between cold cream and warm-spiced fruit creates something wonderfully nostalgic. I love serving scoops in cinnamon-dusted bowls with buttery shortbread crumbles for extra coziness.

Apple Pie Filling Parfait

Beneath the crisp autumn air, there’s something quietly comforting about transforming humble apples into a dessert that feels like a warm embrace. This layered parfait captures the soul of apple pie in a glass, where each spoonful unfolds like pages of a cherished memory book, simple yet deeply satisfying.

Ingredients

For the apple filling:
– 4 cups peeled and diced Granny Smith apples (about 3 medium apples)
– 1/2 cup granulated sugar
– 1 tablespoon fresh lemon juice
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter
– 1/4 cup water

For assembly:
– 2 cups vanilla Greek yogurt
– 1 cup granola
– Fresh mint leaves for garnish

Instructions

1. Peel 3 medium Granny Smith apples using a vegetable peeler.
2. Dice the peeled apples into 1/2-inch cubes to ensure even cooking.
3. Combine the diced apples, 1/2 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg in a medium saucepan.
4. Add 2 tablespoons unsalted butter and 1/4 cup water to the saucepan.
5. Cook the apple mixture over medium heat for 12-15 minutes, stirring every 3 minutes with a wooden spoon.
6. Check that the apples have softened completely but still hold their shape when pressed gently with the spoon.
7. Remove the saucepan from heat and let the apple filling cool to room temperature for 25 minutes.
8. Spoon 1/4 cup vanilla Greek yogurt into the bottom of each serving glass.
9. Layer 1/4 cup of the cooled apple filling over the yogurt in each glass.
10. Sprinkle 2 tablespoons of granola over the apple layer in each glass.
11. Repeat the layers with another 1/4 cup yogurt, 1/4 cup apple filling, and 2 tablespoons granola in each glass.
12. Garnish each parfait with 2-3 fresh mint leaves placed carefully on top.

Velvety yogurt cushions the spiced apple filling that still carries a gentle bite, while the granola provides satisfying crunch between layers. For a special breakfast treat, assemble these the night before and let the flavors meld in the refrigerator overnight, or serve them immediately when the apple filling is still slightly warm against the cool yogurt.

Apple Pie Filling Oatmeal

Often, on quiet autumn mornings like this one, I find myself craving the warmth of apple pie but wanting something simpler, more nourishing to start the day. This oatmeal captures that cozy dessert feeling in a breakfast bowl, with tender apples and gentle spices that fill the kitchen with the most comforting aroma. It’s a small ritual that makes even ordinary mornings feel special.

Ingredients

– For the apple filling:
– 2 medium apples, peeled and diced into 1/2-inch pieces
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon unsalted butter
– 1/2 cup water
– For the oatmeal:
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– 1/4 teaspoon salt

Instructions

1. Melt 1 tablespoon of unsalted butter in a medium saucepan over medium heat.
2. Add the diced apples and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
3. Sprinkle 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg over the apples.
4. Pour in 1/2 cup water and bring the mixture to a gentle simmer.
5. Reduce heat to low, cover the saucepan, and let the apples cook for 8–10 minutes until tender but not mushy.
6. Tip: Stir the apples halfway through cooking to ensure even softening and prevent sticking.
7. Transfer the cooked apple filling to a bowl and set aside.
8. In the same saucepan, combine 1 cup old-fashioned rolled oats, 2 cups whole milk, and 1/4 teaspoon salt.
9. Bring the oatmeal to a simmer over medium heat, then reduce to low.
10. Cook for 5–7 minutes, stirring frequently, until the oats have absorbed most of the milk and thickened.
11. Tip: Stirring often prevents the oatmeal from sticking to the bottom and creates a creamier texture.
12. Gently fold the prepared apple filling into the cooked oatmeal until evenly distributed.
13. Tip: For extra richness, stir in a splash of milk just before serving to loosen the consistency if desired.
14. Remove the oatmeal from the heat and let it rest for 2 minutes to allow the flavors to meld.

Mornings transformed by this oatmeal carry the soft, spiced sweetness of baked apples throughout each spoonful. The tender oat grains cradle the juicy apple pieces, creating a comforting contrast between creamy and fruit-filled textures. I love serving it topped with a drizzle of maple syrup or a sprinkle of toasted walnuts for added crunch.

Apple Pie Filling French Toast

Perhaps some mornings call for more than just breakfast, for something that feels like a quiet celebration of the season itself. This dish, with its warm spices and tender fruit, is one I turn to when the air grows crisp and the light slants low, a small comfort to carry through the day.

Ingredients

For the French Toast Base
– 4 thick slices of brioche or challah bread
– 2 large eggs
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 2 tablespoons unsalted butter

For the Apple Pie Topping
– 1 (21 oz) can of apple pie filling
– 1/4 teaspoon ground nutmeg

Instructions

1. In a medium bowl, whisk together the 2 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon until fully combined and smooth.
2. Heat a large non-stick skillet or griddle over medium-low heat for 2 minutes.
3. Add 1 tablespoon of the unsalted butter to the skillet, swirling to coat the surface as it melts.
4. Dip one slice of brioche bread into the egg mixture, letting it soak for 15 seconds per side until saturated but not falling apart.
5. Place the soaked bread slice in the preheated skillet.
6. Cook the French toast for 3-4 minutes, until the bottom is golden brown and crisp.
7. Carefully flip the French toast using a spatula.
8. Cook the second side for another 3-4 minutes until equally golden brown.
9. Transfer the cooked French toast to a warm plate.
10. Repeat steps 4-9 with the remaining bread slices, adding the second tablespoon of butter to the skillet before the third slice.
11. While the French toast cooks, empty the entire can of apple pie filling into a small saucepan.
12. Stir 1/4 teaspoon ground nutmeg into the apple pie filling.
13. Warm the apple pie filling over low heat for 5-7 minutes, stirring occasionally, until bubbly and fragrant.
14. Spoon the warm apple pie filling generously over the plated French toast.

Keeping the heat gentle ensures the custard sets without burning, while the brief soak prevents sogginess. The warm, spiced apples melt into the crisp, eggy bread, creating pockets of soft fruit and tender crust. I love serving this with a cold drizzle of heavy cream or a scoop of vanilla ice cream for a delightful contrast that turns a simple morning into something quietly special.

Apple Pie Filling Smoothie

Unexpectedly, the memory of autumn’s apple pie drifted into my quiet morning, and I found myself craving its warmth in a simpler, sippable form—a smoothie that holds all the comforting flavors without the wait. It’s a gentle blend of nostalgia and ease, perfect for when you need a cozy moment to yourself. Here’s how I made it.

Ingredients

For the apple base:

• 2 cups peeled, chopped apples (about 2 medium apples)
• 1/2 cup water
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice

For blending:

• 1 cup vanilla Greek yogurt
• 1/2 cup milk
• 1 cup ice cubes

Instructions

1. Combine the chopped apples, water, maple syrup, cinnamon, nutmeg, and lemon juice in a small saucepan.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally with a wooden spoon.
3. Reduce the heat to low and cover the saucepan with a lid, letting the apples soften for 10 minutes until they are tender but not mushy. Tip: Stir gently halfway through to prevent sticking and ensure even cooking.
4. Remove the saucepan from the heat and allow the apple mixture to cool completely to room temperature, about 15–20 minutes. Tip: Cooling it fully prevents the smoothie from becoming watery when blended.
5. Transfer the cooled apple mixture to a high-speed blender.
6. Add the vanilla Greek yogurt, milk, and ice cubes to the blender.
7. Secure the blender lid tightly and blend on high speed for 45–60 seconds until the mixture is completely smooth and creamy. Tip: For a thicker texture, add an extra 1/4 cup of ice and blend again briefly.
8. Pour the smoothie immediately into a tall glass.

The result is luxuriously smooth with a subtle warmth from the spices, and the creamy yogurt balances the sweet-tart apple notes beautifully. I love serving it in a mason jar with a cinnamon stick for stirring, or layered in a glass with a dollop of whipped cream for an extra indulgent touch.

Apple Pie Filling Donuts

Musing on autumn afternoons like this, I find myself drawn to the kitchen, where the scent of cinnamon and baked apples wraps around me like a favorite sweater. There’s something deeply comforting about transforming simple ingredients into these apple pie filling donuts, each bite carrying the warmth of the season in its tender crumb and spiced heart.

Ingredients

For the donut batter:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cup whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 tsp vanilla extract

For the apple pie filling:
– 2 medium Granny Smith apples, peeled and finely diced
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice

For finishing:
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– Vegetable oil for frying (about 4 cups)

Instructions

1. Prepare the apple pie filling by melting 2 tablespoons of butter in a medium saucepan over medium heat.
2. Add the diced apples and cook for 5 minutes, stirring occasionally until they begin to soften.
3. Stir in brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and lemon juice, then reduce heat to low and simmer for 8 minutes until apples are tender and sauce has thickened.
4. Remove the apple filling from heat and let it cool completely while you prepare the donut batter.
5. In a large mixing bowl, whisk together flour, 1/2 cup granulated sugar, baking powder, salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg until well combined.
6. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.
7. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
8. Gently fold the cooled apple filling into the batter until evenly distributed.
9. Heat 4 cups of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to monitor the temperature accurately.
10. Carefully drop heaping tablespoons of batter into the hot oil, frying 3-4 donuts at a time to avoid crowding the pot.
11. Fry for 2-3 minutes until golden brown, then flip and fry for another 2 minutes until both sides are evenly colored.
12. Remove donuts with a slotted spoon and drain on a wire rack set over paper towels.
13. Combine 1/4 cup granulated sugar with 1 teaspoon cinnamon in a shallow bowl.
14. While donuts are still warm, roll them in the cinnamon sugar mixture to coat evenly.

Golden and still warm from the fryer, these donuts offer a delightful contrast between the crisp cinnamon-sugar coating and the soft, apple-studded interior that melts on the tongue. The tender chunks of spiced apple provide little bursts of autumn flavor throughout each bite, making them perfect for serving alongside a mug of hot cider or as a special breakfast treat that feels like dessert.

Apple Pie Filling Waffles

Folding the morning light into my kitchen, I find myself reaching for the comfort of apples and cinnamon, transforming yesterday’s pie filling into today’s breakfast warmth. There’s something quietly magical about repurposing leftovers into new creations, especially when they emerge golden and crisp from the waffle iron. This simple alchemy turns ordinary moments into something gently special.

Ingredients

For the waffle batter:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 3/4 cups whole milk
• 1/2 cup melted butter
• 1 tsp vanilla extract

For assembly:

• 1 1/2 cups prepared apple pie filling
• Butter or cooking spray for greasing

Instructions

1. Preheat your waffle iron to 375°F, ensuring it reaches full temperature before adding batter.
2. Whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl until thoroughly combined.
3. In a separate bowl, beat 2 large eggs until pale and frothy, about 1 minute of vigorous whisking.
4. Pour 1 3/4 cups whole milk, 1/2 cup melted butter, and 1 tsp vanilla extract into the beaten eggs, whisking continuously until emulsified.
5. Combine the wet ingredients with the dry ingredients, stirring just until no dry pockets remain – the batter will be slightly lumpy.
6. Lightly grease the preheated waffle iron with butter or cooking spray, using a pastry brush for even coverage.
7. Ladle 1/2 cup of batter onto the center of the bottom waffle plate.
8. Spoon 2 tablespoons of prepared apple pie filling evenly over the batter, avoiding the very edges where it might seep out.
9. Top the apple filling with another 1/4 cup of batter, spreading gently to encase the filling completely.
10. Close the waffle iron and cook for 4-5 minutes until steam stops emerging from the sides and the waffle is deep golden brown.
11. Carefully remove the waffle using silicone-tipped tongs to preserve the crisp exterior.
12. Repeat the process with remaining batter and filling, regreasing the iron between each waffle.

Crisp edges give way to tender pockets where the spiced apples have caramelized against the hot iron. The vanilla-scented batter provides a buttery backdrop to the cinnamon-kissed fruit, creating layers of texture and warmth. Consider serving these with a drizzle of caramel sauce or a dollop of maple whipped cream for an extra indulgent morning treat.

Apple Pie Filling Cookies

Zestful autumn afternoons find me craving the comfort of spiced apples wrapped in tender pastry, though today I wanted something simpler, something I could hold in my hands while watching golden leaves drift past the window. These apple pie filling cookies capture that cozy essence in a soft, palm-sized treat, with pockets of cinnamon-kissed fruit nestled in a buttery dough that bakes up tender and golden.

Ingredients

For the apple pie filling:
– 1 cup finely diced peeled apples (such as Granny Smith)
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp unsalted butter

For the cookie dough:
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, softened to room temperature
– ⅓ cup brown sugar
– 1 large egg
– 1 tsp vanilla extract
– ½ tsp baking soda
– ¼ tsp salt

For finishing:
– 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine the diced apples, granulated sugar, and cinnamon in a small saucepan over medium heat.
3. Cook the apple mixture, stirring occasionally, for 5–7 minutes until the apples soften and release their juices.
4. Stir in the 1 tbsp butter until melted, then remove the saucepan from the heat and let the filling cool completely. Tip: Spreading the filling on a plate speeds up cooling and prevents a soggy dough.
5. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
6. In a separate large bowl, use an electric mixer to cream the softened butter and brown sugar on medium speed for 2–3 minutes until light and fluffy.
7. Beat in the egg and vanilla extract just until incorporated.
8. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
9. Gently fold the cooled apple filling into the dough with a spatula until evenly distributed. Tip: Avoid overmixing to keep the cookies tender.
10. Scoop 1 ½ tbsp portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
11. Lightly sprinkle the tops with coarse sugar for a delicate crunch.
12. Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear set. Tip: The cookies will firm up as they cool, so pull them when they still look slightly soft in the middle.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Oozing with warm, spiced apples, these cookies offer a soft, cake-like crumb that melts at the edges where the fruit caramelizes. I love serving them slightly warm with a drizzle of salted caramel or crumbled over vanilla ice cream for a deconstructed pie moment that feels both nostalgic and new.

Apple Pie Filling Cake

Just as autumn leaves begin their slow descent, there’s a quiet comfort in filling the kitchen with the scent of cinnamon and baked apples, a gentle reminder that some of the coziest moments are born from simple, heartfelt recipes.

Ingredients

– For the cake batter: 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ½ tsp salt, 2 large eggs, 1 cup buttermilk, ½ cup unsalted butter (melted), 1 tsp vanilla extract
– For the apple pie filling: 3 cups peeled and diced apples, ¼ cup brown sugar, 1 tsp ground cinnamon, ¼ tsp nutmeg, 1 tbsp lemon juice
– For the topping: ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup cold unsalted butter (cubed)

Instructions

1. Preheat your oven to 350°F and generously grease a 9×9-inch baking pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. In a separate bowl, lightly beat 2 large eggs, then stir in 1 cup buttermilk, ½ cup melted unsalted butter, and 1 tsp vanilla extract until fully combined.
4. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just incorporated; avoid overmixing to keep the cake tender.
5. In another bowl, toss 3 cups peeled and diced apples with ¼ cup brown sugar, 1 tsp ground cinnamon, ¼ tsp nutmeg, and 1 tbsp lemon juice to coat evenly.
6. Spread half of the cake batter evenly into the prepared pan using a spatula.
7. Spoon the apple pie filling mixture over the batter layer, distributing it uniformly.
8. Carefully spread the remaining cake batter over the apples, covering them as much as possible.
9. For the topping, combine ½ cup all-purpose flour and ¼ cup granulated sugar in a small bowl.
10. Cut in ¼ cup cold, cubed unsalted butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
11. Sprinkle the topping evenly over the cake batter.
12. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13. Allow the cake to cool in the pan on a wire rack for at least 30 minutes before slicing.

Zesty with cinnamon and soft from the baked apples, this cake offers a tender crumb that melts alongside the spiced filling. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures, or enjoy it plain with a cup of tea as the afternoon light fades.

Apple Pie Filling Tart

A quiet afternoon like this always makes me reach for the familiar comfort of apples and pastry, their scents weaving through the kitchen like a gentle memory. Apple pie filling tart simplifies the classic into something more intimate, a single layer of flaky crust cradling spiced, tender apples. It’s a humble dessert that feels both nostalgic and quietly celebratory, perfect for savoring slowly with a cup of tea.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 3 tbsp ice water
• 1 tbsp granulated sugar
• ¼ tsp salt

For the filling:

• 4 cups thinly sliced peeled apples (such as Granny Smith)
• ½ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ½ cups all-purpose flour, 1 tbsp granulated sugar, and ¼ tsp salt in a large bowl.
3. Add ½ cup cold cubed butter to the flour mixture.
4. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Tip: Keep the butter cold for a flakier crust—if it starts to soften, chill the bowl for 10 minutes before continuing.
6. Sprinkle 3 tbsp ice water over the mixture, 1 tbsp at a time.
7. Gently stir with a fork just until the dough begins to clump together.
8. Press the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
9. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
10. Carefully transfer the dough to a 9-inch tart pan, pressing it gently into the edges and trimming any excess.
11. Prick the bottom of the crust all over with a fork.
12. In a separate bowl, toss 4 cups thinly sliced peeled apples with ½ cup granulated sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and 1 tbsp lemon juice until evenly coated.
13. Tip: Slice the apples uniformly about ¼-inch thick so they cook evenly and become tender without turning mushy.
14. Arrange the apple mixture evenly over the prepared crust.
15. Dot the top of the apples with 1 tbsp cold cubed butter.
16. Bake at 375°F for 35–40 minutes, until the crust is golden brown and the apples are bubbling and tender when pierced with a knife.
17. Tip: Place a baking sheet under the tart pan to catch any drips and prevent a messy oven.
18. Let the tart cool on a wire rack for at least 1 hour before slicing.

Now the tart rests, its flaky crust giving way to soft, spiced apples that melt on the tongue with each bite. Nothing compares to serving it slightly warm, perhaps with a dollop of vanilla ice cream that slowly pools into the cinnamon-kissed crevices.

Summary

Perfect for busy bakers, these canned apple pie filling recipes make homemade desserts effortless year-round. We hope you’ll whip up a batch of your favorites—let us know which ones you love most in the comments below! Don’t forget to share this sweet inspiration with fellow bakers by pinning the article to your Pinterest boards. Happy baking!