Our cinnamon apples recipe is a secret weapon for the home cook. They bring pancakes and waffles to life, add a bright finish to pork chops or chicken, add a sweetness to a Greek Yogurt parfait, all the way to a warm, syrupy topping for vanilla ice cream. They do it all. The question is, how to make cinnamon apples? Let us show you.
You won’t believe how easy it is to make cinnamon apples and how to store them. They store in the refrigerator well and take to freezing great.
I’ve been making cinnamon apples for well over 15 years now. They were a favorite on top of pork for one of my sons. The original recipe came from a Williams-Sonoma cookbook called Simple Classics, but I’ve altered it over the years.
How To Make Cinnamon Apples
Wash apples. Peel if desired, quarter and core. Then cut lengthwise into 1/8” slices.
Melt butter in pan over medium heat. Add apples and saute, stirring occasionally until softened. About 6-10 minutes.
Add brown sugar, vanilla, salt and cinnamon, stir until blended. Cook an additional 2 minutes.
Add corn starch to cold water, dissolve, then add to the apple mixture, stir again. Cook for one more minute.
Serve hot or cold.
Do I Need To Peel Apples For Your Cinnamon Apples Recipe?
That’s up to you. Personally, I like the peel and they hold a lot of nutrition and fiber in them.
But most people like the apples peeled. And certainly, if you are serving to toddlers or those with chewing issues, peel away!
What Kind Of Apples To Use For Cinnamon Apples
Any baking apple will do. I like the tartness of Granny Smith apples.
Other popular varieties are Jonagold, Pink Lady, Gala, Honey Crisp and Fuji are all great choices.
Substitute Ingredients
Brown Sugar – you can use regular white granulated sugar. It won’t have quite as rich of taste or texture. Maple syrup or honey can also be used instead of brown sugar.
Butter – you can use oil, same amount as the butter. I like the richness that butter brings. If switching to oil a good compromise would be half butter and half mild flavored oil like canola. Or use coconut oil.
Cornstarch – Arrowroot can be substituted. You can also skip this step. The cornstarch is used to thicken the syrup so I think it adds a nice mouthfeel and visual appeal, but isn’t necessary.
Different Ways To Use Cinnamon Apples
As a topping on savory foods like pork, chicken or turkey.
As a topping on breakfast treats like pancakes, French toast or waffles.
Used in a yogurt parfait like our Greek Yogurt Parfait with Berries and Cinnamon Apples.
On desserts like vanilla ice cream.
Why Use Cornstarch In Our Cinnamon Apples Recipe?
Cornstarch is optional. What I like about cornstarch is that it thickens the syrup and gives it a glossy finish.
Fine Cooking explains some tips and benefits to using cornstarch:
-Dissolve in cold water. If added to hot liquid the cornstarch will be lumpy.
-Cornstarch thickens liquids just like flour. But flour has a flavor to it and needs to be cooked longer than cornstarch.
-If you mix the cornstarch and water ahead of time, make sure to restir just before adding to the sauce or syrup.
-It will take anywhere between 1 teaspoon and 1 Tablespoon of cornstarch to thicken 1 cup of liquid. Add a little at a time until you like the consistency.
-Once the liquid or sauce has thickened stop whisking and cooking, which only takes about a minute. If you keep whisking or cooking, the cornstarch will start to break apart and the sauce will get thin again. If this happens, then mix more cornstarch with cold water and add once again to the sauce.
Are Cinnamon Apples Gluten-Free, Keto, Vegan and Paleo?
Yes, this recipe is gluten-free, keto-friendly, vegan and paleo. Yes, cornstarch is gluten free. If you want dairy-free you’ll need to switch out the butter for coconut oil or canola oil.
How To Store Our Cinnamon Apples Recipe
Our cinnamon apple recipe can be stored covered in the refrigerator for up to 5 days. They can be frozen for up to 3 months or longer.
How To Make Cinnamon Apples
Our cinnamon apples recipe is fast and can be used as a topping anywhere from pork or chicken, to pancakes or ice cream
Ingredients
- 1/4 cup unsalted butter
- 4 medium Granny Smith apples or Pink Lady, Gala, Fuji, Jonagold, Honey Crisp
- 3 Tablespoons brown sugar
- 1 pinch kosher salt
- 2 teaspoons cinnamon, optional
Cornstarch to thicken the syrup, optional
- 1/2 cup cold water
- 2 teaspoons cornstarch
Instructions
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Wash apples, peeling is optional, core and quarter, then slice lengthwise into 1/8” slices.
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Melt butter in skillet over medium heat. Add apple slices and cook, stirring, for about 6-8 minutes or until they are fork tender.
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Add brown sugar, salt, cinnamon and vanilla to the apples and stir. Cook 2 minutes.
Make Cornstarch Mixture, Optional
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Dissolve cornstarch in cold water. Add to apple mixture, cook for about 1 minute.
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Serve warm or cold. Both are delicious!
Recipe Notes
Popular apple varieties are Granny Smith, Jonagold, Pink Lady, Gala, Honey Crisp and Fuji are all great choices.
Cornstarch is optional. It helps thicken the syrup and gives a glossy appearance.
Vanilla also is optional; it just adds another depth of flavor.
Even the cinnamon is optional if you don’t have it. Really, the apples, butter and brown sugar are delicious by themselves. I know, I know, it’s called cinnamon apples. But sometimes we just don’t have cinnamon around.
If serving over protein like pork, I like to add a Tablespoon peeled and grated fresh ginger. Add at the same time as the brown sugar.
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