These apples are sautéed in a brown sugar and cinnamon mixture, making them insanely delicious! It’s a match made in heaven when you top them with some vanilla ice cream or whipped cream!
Apples are made for the fall season, and there are SO many delicious apple recipes out there! I want you to try a few more of the best ones that I have. Start with this apple butter, this gorgeous apple tart and this delicious Irish apple cake!
Sautéed Apples Recipe
Apple season is just about here, and boy am I ready for it! I think apple recipes are the one genre that I never get sick of. I wish that it was apple season all year round! So when it comes to this time of year then, I make as many apple recipes as possible. How can you not when you can make amazing side dishes and desserts with this crispy and delicious fruit?
This recipe for sautéed cinnamon apples is going to blow you away! They are sauteed in a delicious mixture of butter, brown sugar, and cinnamon. If I haven’t convinced you with those ingredients, then let me tell you about the texture. The apples are just crispy enough that they give off that Autumn vibe and then coated in a delicious sauce. You will not want to stop eating these!
Ingredients in Sautéed Apples
This recipe only uses six ingredients, so it doesn’t get much easier than that! You can make this recipe all year long. It makes a great after-school snack, and my kids go crazy over them! Check out the recipe card at the bottom of the post for exact ingredient measurements.
- Apples: You can us any variety of apple in this recipe! My choice is gala apples or honey crisp apples but I also love the tangy contrast when I use granny smith apples.
- Butter: Use unsalted butter in this recipe.
- Cornstarch and Water: You combine these two and then add them to the mixture to thicken it up.
- Brown Sugar: This caramelizes creating that delicious base for the apple mixture.
- Cinnamon: No ingredient screams fall more than cinnamon! Well, maybe nutmeg…
How to Make Sautéed Apples
These delicious apples only take about 15 minutes from start to finish. Because this is such an easy and versatile recipe, you will be using it all year long!
- Slice: Start by coring and slicing your apples ¼ inch thick. In a medium sauce pan over medium high heat add the butter and melt.
- Sauté: Add in the apples and sauté for 4-5 minutes over medium heat until they start to soften.
- Combine: In a small bowl combine the water and cornstarch. Pour over the apples and add the brown sugar and cinnamon.
- Thicken: Stir until the sauce starts to thicken. Serve with vanilla ice cream or whipped cream.
How to Pick Good Apples
The key to making any apple recipe turn out well is that you have to start out with good apples. If they are mushy or not ripe, no matter how good of a cook you are, your recipe will not turn out. Including these sautéed apples!
- Crisp: The first thing (and most important thing, in my opinion) you need to look for in an apple is how crisp it is. If there is any part of the apple that is soft or you can dent it with your finger, put it back! An apple should always be ripe and crisp.
- Bruising: Look over the apple and make sure that there are no soft spots or bruising.
- Color: An apple should have glossy, deep-colored skin when it’s ready to eat.
How to Store Leftovers
After your sautéed apples have cooled, place them in an airtight container and put them in your fridge. They will last about four days! When you are ready to eat them, you can serve them cold or warm them up in the microwave or on the stove.
More Apple Desserts to Try
Sautéed Apples
Ingredients
- 4 large apples (I used gala apples)
- 1/4 cup butter
- 1/2 cup water
- 2 teaspoons cornstarch
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
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Start by coring and slicing your apples ¼ inch thick. In a medium sauce pan over medium high heat add the butter and melt.
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Add in the apples and sauté for 4-5 minutes until they start to soften.
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In a small bowl combine the water and cornstarch. Pour over the apples and add the brown sugar and cinnamon.
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Stir until the sauce starts to thicken. Serve with vanilla ice cream or whipped cream.
Nutrition
from The Recipe Critic https://ift.tt/1rb3MXt
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