Quick and Simple Sautéed Apples – A Delicious Treat

Experience the delightful taste of tart apples sautéed to perfection with butter, brown sugar, and a hint of spices. These simple, warm sautéed apples can enhance everything from vanilla ice cream and cheesecake to pancakes and French toast.

Wooden spoon holding up a spoonful of sauteed apples in a pan.

One of our family’s favorite fall traditions is heading out to pick fresh apples. We always come home with bags full of crisp apples, ready for various delicious recipes.

This includes batches of homemade crockpot applesauce, a delightful apple cake, and at least a couple of breakfasts made extraordinary with these sautéed apples.

What could be better than waking up to the aroma of warm cinnamon apples wafting through the house?

Easy Sautéed Cinnamon Apples

If you’ve recently visited the apple orchard and have more apples than you know what to do with, this recipe is perfect for you.

Among the many apple recipes I’ve collected over the years, few are as quick and easy as these sautéed cinnamon apples. Just peel and slice some tart apples, toss them in a pan with butter, sugar, and spices, and you have a delightful topping for breakfast or dessert. These apples even pair well with pork!

This might just become your go-to fall recipe for a special breakfast (or even “breakfast for dinner”).

White bowl filled with sautéed cinnamon apples.

How to Make These Sautéed Apples

Preparing these sautéed apples is a breeze – you’ll appreciate how quickly you can whip them up!

Ingredients You’ll Need

To create this dish, gather the following:

  • ¼ cup unsalted butter
  • Pinch of fine sea salt
  • 2 pounds Granny Smith apples
  • ½ cup cold water
  • 2 teaspoons cornstarch
  • ½ cup packed light brown sugar
  • ½ teaspoon apple pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
Ingredients for sautéed apples arranged on a countertop.

Granny Smith apples are my favorite for this recipe due to their tartness, which beautifully complements the sweet sauce. They hold their shape well while cooking, preventing the apples from becoming mushy.

If you have other baking apples like Golden Delicious, Jonathan, Jonagold, Honeycrisp, or McIntosh, feel free to use those instead.

For a brown sugar substitute, you can quickly make it yourself if you’re out. Additionally, I have helpful tips for softening hard brown sugar.

This dish is naturally gluten-free, making it a fantastic choice for family or friends with gluten sensitivities. For a vegan option, simply swap the butter for your preferred dairy-free alternative.

Making This Recipe

Start by melting the butter in a large skillet over medium heat, adding a pinch of salt to balance the flavors.

Sliced apples being cooked in a black skillet.

Add the sliced apples to the skillet and cook, stirring occasionally until they are just tender, which should take about 6-7 minutes.

In a measuring cup, combine the water and cornstarch, then pour that over the apples. Add the brown sugar and spices, stirring to mix thoroughly.

Cooked cinnamon apples in a black skillet.

Let the mixture come to a boil and cook for an additional 2-3 minutes, stirring occasionally until the sauce thickens and the apples reach your desired softness. Finally, remove from heat and stir in the vanilla.

Spoon pouring the sauce from sautéed apples over vanilla bean ice cream.

Serving Suggestions

There are numerous ways to enjoy sautéed apples throughout the day!

Spoon scooping up a portion of sautéed apples from a bowl.

Make-Ahead Tips

Preparing these sautéed apples ahead of time for brunch? They store well!

Cook the apples, let them cool, and store in an airtight container in the refrigerator for 1-2 days. When ready to serve, simply reheat on the stove over low heat or microwave in 30-second intervals until warm.

Ingredients Measurement
Unsalted butter ¼ cup
Fine sea salt Pinch
Granny Smith apples 2 pounds
Cold water ½ cup
Cornstarch 2 teaspoons
Light brown sugar ½ cup, packed
Apple pie spice ½ teaspoon
Cinnamon ½ teaspoon
Pure vanilla extract ½ teaspoon

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