Homemade Uncrustables Apple Cinnamon are soft, pillowy sandwiches filled with a warm, spiced apple filling, sealed shut and ready for lunchboxes or snacks. This recipe recreates the beloved store-bought treat with better ingredients and no preservatives, and it works because the bread is slightly flattened and crimped, which keeps the filling inside and makes the sandwich easy to freeze and grab on the go.
Ingredients
- 8 slices soft white bread (or brioche, Texas toast, or whole wheat)
- 1 cup (240 g) apple pie filling, finely chopped (or 1 cup / 240 g homemade apple compote, recipe below)
- 1/2 teaspoon ground cinnamon (plus extra for sprinkling)
- 1 tablespoon (14 g) unsalted butter, melted (optional, for brushing)
- 1 tablespoon (12 g) granulated sugar (optional, for sprinkling)
For homemade apple compote (if not using canned pie filling):
- 2 medium apples (about 300 g), peeled, cored, and diced small
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (25 g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1 teaspoon lemon juice
Instructions
- If making the compote: In a small saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook, stirring occasionally, for 8–10 minutes, until the apples are soft but still hold their shape. Remove from heat and let cool completely. You should have about 1 cup (240 g) of compote.
- If using canned pie filling, chop the apple slices into small, 1/4-inch pieces so they spread evenly and don’t tear the bread. Stir in the 1/2 teaspoon cinnamon.
- Lay 4 slices of bread on a clean work surface. Spoon about 2 tablespoons (30 g) of the apple filling onto the center of each slice, spreading it slightly but leaving a 1-inch (2.5 cm) border around the edges.
- Place the remaining 4 bread slices on top. Press down gently around the filling to push out air pockets.
- Using a 4-inch (10 cm) round cookie cutter (or a small bowl as a guide), press down firmly to cut out a round sandwich. Press the edges together with your fingers to seal. If you have a sandwich sealer or a fork, you can crimp the edges for a tighter seal.
- Repeat with the remaining sandwiches. You can re-roll the bread scraps and cut more sandwiches if you like, but the crusts will be slightly denser.
- Optional: Brush the tops with melted butter and sprinkle with a little cinnamon sugar for a crispier, sweeter finish if you plan to toast them.
- If serving immediately, you can eat them as is, or toast in a skillet over medium heat for 2–3 minutes per side until golden and the filling is warm. If freezing, skip to storage instructions.
Tips
- Bread choice: Use fresh, soft bread – it’s more pliable and less likely to crack when crimped. Slightly stale bread can crack, so if your bread is a day old, warm it in the microwave for 10 seconds to make it more flexible.
- Don’t overfill: Too much filling will ooze out during sealing and make the edges soggy. Stick to about 2 tablespoons per sandwich.
- Sealing: If you don’t have a sandwich sealer, use a fork to press the edges together firmly. For a sturdier seal, wet your finger with water and run it along the edge before pressing.
- Chop the apples fine: Large chunks of apple will tear the bread. Chop them into small, uniform pieces.
Serving Suggestions
These apple cinnamon uncrustables are perfect for lunchboxes, picnics, or an after-school snack. Serve them cold straight from the fridge, or toast them for a warm, crispy exterior. They also pair well with a glass of cold milk, a scoop of vanilla yogurt, or a handful of granola on the side.
Variations
- Add a nut or seed butter: Spread a thin layer of peanut butter, almond butter, or sunflower seed butter on the bread before adding the apple filling. This adds protein and helps prevent sogginess.
- Use other fruit: Substitute the apple filling with chopped strawberries, blueberry compote, or peach pie filling.
- Add a crunch: Sprinkle a few chopped pecans or walnuts into the filling for texture.
- Spice it up: Add a pinch of ground ginger or cardamom to the apple mixture for a different flavor profile.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 3 days. The bread may soften slightly, but they will still taste great.
Freezer: Place the uncrustables in a single layer on a baking sheet and freeze for 1 hour, until firm. Then transfer to a zip-top freezer bag, pressing out excess air. They can be frozen for up to 3 months.
Reheating: To serve from frozen, microwave on high for 30–45 seconds for a warm, soft sandwich. For a crispier exterior, toast in a toaster oven or skillet for 3–4 minutes, flipping halfway. If you prefer them cold, let them thaw in the refrigerator overnight or at room temperature for about 30 minutes.
Frequently Asked Questions
Can I use any type of bread? Yes, but soft, fluffy bread like white, brioche, or Texas toast works best. Whole wheat is fine, but it may be slightly denser and less pliable. Avoid bread with large holes or a very hard crust.
How do I keep the filling from leaking out? Make sure the filling is not too runny. If using canned pie filling, drain off excess syrup. Also, don’t overfill, and press the edges firmly to seal. Freezing them first also helps keep the filling in place.
Can I make these without a sandwich sealer? Absolutely. Use a round cookie cutter or a glass to cut out the sandwich, then press the edges with a fork to crimp and seal. Make sure the edges are well-pressed.
Can I use fresh apples instead of pie filling? Yes, but you’ll need to cook them first. Raw apples will release water and make the bread soggy. Use the compote recipe above, or cook diced apples with a little butter and sugar until soft.
How long do they last in the freezer? They stay fresh for up to 3 months when properly stored in a zip-top bag with all the air removed. After that, they may develop freezer burn.
Can I toast them from frozen? Yes, you can toast them directly from frozen. Place in a toaster oven or skillet over medium-low heat for 4–5 minutes, flipping halfway, until golden and heated through.
Related
- Is Black Pepper Healthy? Facts & Benefits
- Is Black Pepper Safe for Dogs? Vet Facts
- Is Cinnamon Bad for Dogs? Vet Facts & Safety
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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