Stovetop Cinnamon Apples
These warm cinnamon apples cook in one pan with butter, brown sugar, and a light cinnamon sauce. Spoon them over oatmeal, pancakes, yogurt, ice cream, or eat them straight from the skillet.
- Total time
- 22 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 12mAmericanDesserts
Cinnamon apples are the cozy, low-effort way to turn a few everyday apples into something special. They taste like apple pie filling, but you do not need to make a crust or turn on the oven.
This stovetop version uses a small amount of butter and brown sugar, plus lemon juice to keep the flavor bright. A little cornstarch helps the juices turn glossy and spoonable.
Serve them warm for dessert, breakfast, or a simple sweet side. They are especially good with vanilla ice cream, plain yogurt, waffles, French toast, or pork chops.
01What you'll need
Ingredients
9 items · 4 servings
- 4 medium apples, about 1 1/3 pounds total, cored and sliced 1/4-inch thick
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon cornstarch
- 3 tablespoons water, divided
02How to make it
Step-by-step
1. Slice the apples
Core the apples and cut them into 1/4-inch-thick slices. You can peel them if you like softer apples, or leave the peels on for more texture and fiber.
2. Make the slurry
In a small bowl, stir the cornstarch with 2 tablespoons of the water until smooth. This mixture is called a slurry. It helps thicken the apple juices without leaving dry lumps.
3. Melt the butter
Set a large skillet over medium heat. Add the butter and let it melt, swirling the pan so the bottom is lightly coated.
4. Cook the apples
Add the sliced apples and the remaining 1 tablespoon water. Stir to coat the apples in butter. Cook for 4 to 5 minutes, stirring now and then, until the apples begin to soften.
5. Add the flavorings
Sprinkle in the brown sugar, lemon juice, cinnamon, salt, and nutmeg. Stir well so the spices coat the apples evenly and the sugar starts to melt into the juices.
6. Simmer until tender
Cook for 4 to 6 minutes more, stirring often, until the apples are tender but not falling apart. If the pan looks dry, add a splash of water.
7. Thicken the sauce
Stir the cornstarch slurry again, then pour it into the skillet. Cook for 1 to 2 minutes, stirring gently, until the sauce turns glossy and lightly thickened.
8. Serve warm
Remove the skillet from the heat. Let the apples cool for 2 minutes before serving, since the sauce will be very hot and will thicken slightly as it stands.
03From our kitchen
Cook's tips
- Good apple choices: Use firm apples that hold their shape, such as Honeycrisp, Fuji, Pink Lady, Braeburn, Jonagold, or Granny Smith. Softer apples like McIntosh will still taste good but may break down into a saucier texture.
- Make-ahead: Cinnamon apples can be made up to 3 days ahead. Cool them completely, then refrigerate in an airtight container.
- Storage: Refrigerate leftovers for 3 to 4 days. Reheat gently in a skillet over low heat or in the microwave in short bursts, stirring between each one.
- Freezing: You can freeze cooked cinnamon apples for up to 2 months, but the texture will be softer after thawing. Thaw overnight in the refrigerator and reheat gently.
- Dairy-free swap: Use vegan butter or refined coconut oil instead of butter. The flavor will change slightly, and the nutrition will vary.
- Sugar swap: Maple syrup can replace the brown sugar. Use 1 1/2 tablespoons maple syrup, since it is liquid and slightly less concentrated than packed sugar in this recipe style. The sauce may be a little looser.
Cook's note
For slices that cook evenly, keep them about the same thickness. If you cut the apples much thicker than 1/4 inch, add a few extra minutes of cooking time and cover the skillet for part of the simmering step.
04Frequently asked
Questions & answers
Do I need to peel the apples?
No. Apple peels soften as they cook and add color, fiber, and texture. Peel them if you want a smoother, pie-filling style texture.
Can I make cinnamon apples without cornstarch?
Yes. Skip the cornstarch and cook the apples a few minutes longer so some of the liquid reduces. The sauce will be thinner but still flavorful.
Why did my apples turn mushy?
They may have been sliced too thin, cooked too long, or made with a soft apple variety. Next time, use firmer apples and stop cooking when the slices are tender but still hold their shape.
Can I double the recipe?
Yes, but use a very large skillet or cook the apples in two batches. If the pan is crowded, the apples steam more than sauté and can become watery.
Are cinnamon apples served warm or cold?
They are most often served warm, when the sauce is glossy and fragrant. They are also good cold from the fridge stirred into yogurt, overnight oats, or cottage cheese.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat6 g
- 8%
- Saturated Fat4 g
- 20%
- Cholesterol15 mg
- 5%
- Sodium77 mg
- 3%
- Total Carbohydrate29 g
- 11%
- Dietary Fiber4 g
- 14%
- Total Sugars22 g
- Protein0 g
- 0%
- Vitamin D0 mcg
- 0%
- Calcium23 mg
- 2%
- Iron0.3 mg
- 2%
- Potassium178 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
DessertsClassic Sugar Cookies
These simple sugar cookies bake up tender in the middle with lightly crisp edges. Roll the dough in sugar for an easy finish, or use it for cut-out cookies and decorate after baking.
DessertsStrawberry Pretzel Salad
This sweet-salty potluck dessert layers a buttery pretzel crust, fluffy cream cheese filling, and glossy strawberry gelatin. It is called a salad in the old-fashioned sense, but it eats like a chilled dessert bar.
DessertsClassic Bread Pudding
This cozy bread pudding turns day-old bread into a soft, custardy dessert with crisp golden edges. Serve it warm with a little cream, caramel sauce, or a simple dusting of powdered sugar.
DessertsEdible Cookie Dough
This safe-to-snack cookie dough is made without eggs and uses heat-treated flour, so you can enjoy it by the spoonful. It has the brown sugar, vanilla, and chocolate chip flavor of classic cookie dough, with no baking 9x