Now and then I want something just like these Sautéed Cinnamon Apples. Made in one pan, with 5 ingredients (or less), they’re sweet enough but light too and so full of flavour.
You’ll love this Apple Shortcake with these cinnamon apples stuffed into the middle.
From a better-for-you dessert to the perfect pancake topping to an apple pie filling, these stovetop apples can be used in so many ways. Or serve them all on their own with a dash of cream or even yoghurt.
If you love apple desserts, you should try this Apple Frangipane Tart or Warm Apple Crostata. Or for something a little more decadent, featuring these sautéed apples, try these Apple Pie Cupcakes with Salted Maple Buttercream Frosting.
Since apples are available year-round, in so many different varieties this is a great treat to make any time. In addition, those with special dietary requirements will love that these are naturally gluten free and can very easily become both dairy and refined sugar free making this a healthier dessert too.
Ingredients you’ll need
- Apples – I prefer the tartness of Granny Smith’s and the fact they hold their shape well.
- Substitutions: Use your favourite variety.
- Butter – I love the flavour of real butter and you only need a little.
- Substitutions: but you can coconut oil or other butter substitute.
- Brown Sugar – I love the caramely edge this provides.
- Substitutions: coconut sugar, maple syrup or even monk fruit sweetener.
- Cinnamon & Allspice – Is there any spice more comforting in a dessert than cinnamon. I add all-spice too and sometimes a touch of nutmeg or ginger.
Which apples work best
As I mentioned above, I most like Granny Smiths. They hold their shape well and have a tartness that works well with the brown sugar.
However, any apple will work in this recipe since they aren’t cooked for a great length of time. Choose your favourite variety and have at it.
How to make them – step by step
You’ll be blown away by how simple it is to make these cooked apples.
- The apples: Peel the apples, then cut them into quarters. Cut the core from each one, then slice each quarter into 5 or 6 thin slices.
- Sauté: Melt the butter with the brown sugar, then as soon as it’s combined, add the apples and spices.
- Stir and sauté; for around 10-12 minutes. In this time, you’ll see the juices release from the apples and gradually thicken up as the apples soften. Once soft they’re done.
How to use them
Apples cooked on the stove are not only delicious and incredibly easy, they can also be used in so many ways. I love them most warm but you can serve them warm or cold.
- As a filling for apple pie, crumble or cobbler
- A topping and even a filing for pancakes like these
- As a filling and topping for cupcakes like these
- A delicious but healthy breakfast with yoghurt and homemade granola
- Serve them alongside, or hidden in the bottom of a baked rice pudding
- Use them to fill these cinnamon sugar muffins – so so good
- Served warm with a dash of cream, a scoop of ice cream.
How to store them
Store these sautéed apples in an airtight container in the fridge for 5 days. They can also be frozen however they may become a little mushy on thawing.
So how would you use these. I’d love to hear all your ideas. Enjoy.
More apple recipes you’ll love
- Apple Cinnamon Pancakes
- Warm Apple Crostata
- Apple Frangipane Tart
- Apple and Plum Cobbler
- Apple Pie Cupcakes with Salted Maple Buttercream Frosting
- Caramel Apple Pie Bars
Sautéed Cinnamon Apples
- 4 granny smith apples
- 1 tablespoon unsalted butter
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon all spice (optional)
- Peel, quarter and core the apples, then slice them about 4-5mm thick (1/8 - 1/4 inch)
- Mix butter and sugar in a saucepan over low heat until the butter melts.
- Add the apples, cinnamon and all spice and cook until the apples are soft, stirring every so often so that it doesn’t burn.
- Allow them to bubble gently until the liquid has reduced to about 1/3.
- These will keep in the fridge in an airtight container for 5 days.
- Serve them warm or cold.
- Serve with cream, ice cream or custard. They can also be used in pies, crumbles and cobblers or as a topping for pancakes. See the post for more ideas.
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