10 minute Sautéed Apples: The Coziest Way to Welcome Apple Season
Buttery, cinnamon-spiced sautéed apples made with fresh apples, brown sugar and vanilla. Soft, caramelized and wonderfully cozy, they're the easiest fall topping for pancakes, oatmeal, French toast, ice cream and more.
Equipment
- Sauté pan
- Spatula
- Glass container with lid
Ingredients
- 4 large apples peeled, cored, chopped
- 3 tablespoons butter
- 2 tablespoons maple syrup
- 2 teaspoon ground cinnamon
- 1/4 tsp nutmeg powder
- 2 tbsp lemon juice about 1/2 a lemon
- 1 tbsp corn starch + 2 tbsp water slurry mixture
- 1 tbsp vanilla
- Pinch of salt
Instructions
- Place a large skillet over medium heat and add the butter. Allow it to melt completely, then brown the butter, let it bubble up, get foamy and when it smells nutty add the cinnamon powder.
- Add the diced apples, nutmeg, maple syrup, lemon juice, salt gently stir together. Cover with a lid and cook until tender around 5 minutes.
- Add the slurry mixture and cook again for 3 minutes or until thicker. Take off the heat and add vanilla.
- Serve warm. Spoon the sautéed apples over pancakes, waffles, oatmeal, French toast or vanilla ice cream—or enjoy them straight from the skillet.
Notes
- If adding bourbon etc add it once the butter has browned while you are adding the cinnamon powder.
- If you want the apples to be more chunky cook it for a lesser time. If you want them more soft and mushy cook them longer.
- I love serving it warm with double cream and granola which has nuts in them to make a quick fix fall inspired dessert.