Ingredient and Equipment List
Apples – you can use literally any kind of apples. Green apples will have a more tart finished taste, as sweeter red apples will be a bit…sweeter! Butter– If you have an allergy or food intolerance, feel free to use your favorite substitute, otherwise I always recommend real butter. Brown Sugar– light or dark brown sugar works great here. It helps give the apples that deep rich flavor. Maple Syrup– I recommend real maple syrup in this recipe. I usually keep a small bottle in my fridge for recipes, and we use the inexpensive stuff for everyday pancakes, etc. Cinnamon – cinnamon gives these apples their signature flavor! Cornstarch– cornstarch is used in this recipe to thicken the sauce. If you skip this step, the apples will still taste great, but the sauce will be thin and slightly watery. Skillet – You’ll want to use a large skillet or saute pan. My favorite pan to use for this is this 3.6 qt enameled cast iron. It helps to use a pan with sides that are a little taller, and one that has a lid. If your apples are cut larger and taking a while to soften, you can pop the lid on them to help steam them along. A 12-inch cast iron pan is also a great option.
Instructions
This couldn’t be easier! These apples can be done in under 15 minutes and you really only need basic pantry ingredients. Feel free to cut your apples any way you like them. I prefer a smaller chop, but you can also do these in large chunks or slices. Just keep in mind that larger pieces will take a little longer to cook. Here’s how you do it:
Serving Suggestions
These easy stovetop cinnamon apples are great on so many things! Try them with some of my favorites:
Fluffy Buttermilk Pancakes (and add some whipped cream!) Crepes Waffles Baked Oatmeal Over Vanilla Ice cream
How do I store these apples? If you don’t eat all of them at once, keep in an airtight container in the fridge for 3-5 days. They will thicken when stored this way, so when you heat them back up (in the microwave or in a skillet) feel free to add a bit of liquid, if needed. Apple juice works well or a little hot water will do. Can I freeze cinnamon apples? Yes. Freeze in an airtight container, and bring to room temp in the fridge before re-heating. Can I double the batch? Yes, feel free to make as many as your pan will allow! The more stuffed your pan is, the longer the apples may take to cook, so just plan accordingly.
