Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium firm apples (about 1 lb total)
- 1 1/2 Tbsp unsalted butter
- 2 1/2 Tbsp light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1 Tbsp water
- 1 tsp fresh lemon juice (optional but recommended)
- 1/4 tsp vanilla extract
- Pinch of fine sea salt
- Pinch ground nutmeg (optional)
Do This
- 1. Core apples and slice thinly (about 1/4 inch thick); toss with lemon juice.
- 2. Heat a small to medium skillet over medium heat; add butter and melt until foamy.
- 3. Add apple slices and a pinch of salt; sauté 3–4 minutes, stirring occasionally, until starting to soften.
- 4. Sprinkle in brown sugar, cinnamon, and nutmeg; stir to coat apples evenly.
- 5. Add water and vanilla; cook 3–4 more minutes, until apples are tender and syrupy.
- 6. Taste; add a bit more sugar or cinnamon if desired. Serve hot straight from the skillet or spooned into bowls.
- 7. Optional: Top with yogurt, ice cream, granola, or chopped nuts for a more dessert-like snack.
Why You’ll Love This Recipe
- Delivers cozy, apple-pie flavors in under 20 minutes with no oven required.
- Uses simple pantry ingredients you probably already have on hand.
- Easy to scale up or down for a solo treat or a quick family dessert.
- Versatile: serve it plain, over yogurt or ice cream, or on top of pancakes and waffles.
Grocery List
- Produce: 2 medium firm apples, 1 lemon (optional)
- Dairy: Unsalted butter, optional vanilla yogurt or vanilla ice cream (for serving)
- Pantry: Light brown sugar, ground cinnamon, ground nutmeg (optional), fine sea salt, vanilla extract, rolled oats or nuts (optional toppings)
Full Ingredients
Cinnamon-Apple Skillet Spoonful
- 2 medium firm apples (about 1 lb total), such as Honeycrisp, Gala, Fuji, or Granny Smith
- 1 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon water
- 1 teaspoon fresh lemon juice (optional, helps balance sweetness and keep apples bright)
- 1/4 teaspoon vanilla extract
- 1 small pinch fine sea salt
- 1 small pinch ground nutmeg (optional, for extra cozy flavor)
Optional Toppings & Add-Ons
- 2–4 tablespoons vanilla yogurt or vanilla ice cream
- 1–2 tablespoons chopped toasted nuts (pecans, walnuts, or almonds)
- 1–2 tablespoons plain rolled oats or granola
- A light drizzle of maple syrup or honey, to taste
Step-by-Step Instructions
Step 1: Prep and slice the apples
Rinse the apples and pat them dry. Leave the skins on for color, texture, and nutrients (you can peel them if you strongly prefer a softer texture). Cut each apple into quarters, slice out the core, and discard the seeds. Lay each quarter flat-side down and slice into thin wedges about 1/4 inch (0.5–0.75 cm) thick. Thinner slices cook faster and more evenly.
If using lemon juice, place the slices in a bowl and toss with 1 teaspoon lemon juice. This adds a gentle brightness to the finished dish and helps prevent the apples from browning while you heat the skillet.
Step 2: Warm the skillet and melt the butter
Place a small to medium skillet (8–10 inch, preferably heavy-bottomed or cast iron) over medium heat. Add 1 1/2 tablespoons unsalted butter. Let it melt completely, swirling the pan occasionally. When the butter is foamy and smells nutty but not browned, you are ready to add the apples.
If the butter starts to brown too quickly, slightly reduce the heat; you want gentle sizzling, not smoking.
Step 3: Sauté the apples until just tender
Add the sliced apples to the skillet in an even layer. Sprinkle over a small pinch of fine sea salt to enhance the sweetness. Cook, stirring gently every 30–60 seconds, for 3–4 minutes. The apples should start to soften around the edges and pick up a light golden color in spots, while still holding their shape.
Avoid constant stirring; giving the apples a moment to sit allows them to sear lightly and develop flavor. If the pan looks dry, you can add 1–2 teaspoons of water to keep things moving smoothly.
Step 4: Add the sugar and warm spices
Sprinkle the brown sugar evenly over the apples, followed by the ground cinnamon and, if using, a pinch of ground nutmeg. Stir to coat every slice in the buttery sugar-spice mixture. The sugar will start to melt and form a glossy coating on the apples.
Cook for another 1–2 minutes, stirring occasionally, until the sugar is fully dissolved and the apples look shiny and fragrant. The pan will start to get syrupy and smell like warm apple pie.
Step 5: Create a light cinnamon-apple syrup
Pour in 1 tablespoon of water and add the vanilla extract. Stir well, scraping up any browned bits from the bottom of the skillet with a wooden spoon or spatula. Continue to cook for 2–3 minutes, lowering the heat slightly if needed, until the liquid reduces into a light, glossy syrup and the apples are tender all the way through but not mushy.
You are aiming for a spoonable, saucy mixture: the apples should be soft enough to cut with a spoon, and the sauce should lightly coat them without being watery. If it looks too thin, let it bubble for another 30–60 seconds. If it looks too thick or sticky, splash in another teaspoon of water.
Step 6: Taste, adjust, and serve warm
Turn off the heat. Taste a piece of apple and a bit of the syrup. If you prefer it sweeter, sprinkle in up to 1 additional teaspoon of brown sugar and stir until melted. For more spice, dust in an extra pinch of cinnamon.
Spoon the warm cinnamon apples into small bowls or serve straight from the cast iron skillet for a rustic feel. Enjoy them plain as a cozy snack, or add a dollop of vanilla yogurt or a small scoop of ice cream. Finish with a sprinkle of oats or granola and some chopped nuts for crunch, if you like.
Pro Tips
- Choose the right apples: Firm, slightly crisp varieties like Honeycrisp, Gala, Fuji, or Granny Smith hold their shape and do not turn mushy. Mixing a sweet apple with a tart one gives great flavor balance.
- Slice evenly: Aim for uniformly thin slices (about 1/4 inch). If some pieces are much thicker, they will stay too firm while others turn soft.
- Mind the heat: Keep the heat at medium or just below. Too high and the sugar can burn before the apples cook through; too low and the apples may steam instead of gently sauté.
- Tweak the texture: For softer, more “apple pie filling” style apples, simply cook 2–3 minutes longer, adding a teaspoon of water if the pan gets too dry.
- Serve straight away: These are best hot, when the syrup is glossy and the apples are still slightly firm in the center.
Variations
- Crumble-style: Stir in 1–2 tablespoons of rolled oats and 1 tablespoon of chopped nuts during the last minute of cooking for a quick, skillet “crumble” texture. Top with yogurt for a breakfast-style treat.
- Maple twist: Replace 1 tablespoon of the brown sugar with pure maple syrup added at the same time as the water and vanilla. This gives a deeper, caramel-like flavor.
- Spiced cider version: Swap the 1 tablespoon water for 1–2 tablespoons apple cider and add a tiny pinch of ground cloves for extra autumn spice.
Storage & Make-Ahead
Let any leftover cinnamon apples cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. To reheat, warm gently in a small skillet over low heat with a teaspoon of water, stirring until hot and saucy again. You can also microwave on medium power in 20–30 second bursts, stirring in between, until warmed through. This recipe is best cooked fresh, but you can slice the apples up to 4 hours ahead; toss them with the lemon juice, cover, and refrigerate until you are ready to sauté.
Nutrition (per serving)
Approximate values (without optional toppings): about 230 calories; 5 g total fat; 3 g saturated fat; 48 g carbohydrates; 4 g fiber; 37 g sugars; 1 g protein; 90 mg sodium. Actual values will vary based on the exact apples used and any toppings you add.
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