These easy Cinnamon Apples are tender, buttery, and coated in a warm cinnamon-brown sugar sauce. Serve them as a cozy side dish or spoon them warm over vanilla ice cream for a simple fall dessert.
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These Cinnamon Apples are loaded with nostalgia for me. They always make me think of those old-school TV dinners in foil trays, with each part of the meal tucked into its own little compartment. The warm cinnamon apples were easily the best part of the whole thing, in my opinion!
The good news is they’re also incredibly easy to make from scratch. A few simple ingredients and a quick stovetop cook turn fresh apples into a warm, buttery, cinnamon-spiced dish that feels just right for fall.
Ingredient Notes
- Apples: Choose a crisp-sweet apple variety that will soften without falling apart as they cook. Honeycrisp, Pink Lady, Fuji, or Gala are all good choices. Their natural sweetness helps keep the added sugar in check.
- Brown sugar: Adds caramel-like sweetness to the buttery sauce. Use less for a more balanced side dish and more to if you prefer sweeter apples or plan to serve them for dessert.
- Cinnamon: A generous amount gives the apples a pronounced, cozy cinnamon flavor that pairs perfectly with the brown sugar and butter.
- Apple juice: Adds a little extra apple flavor to the sauce, but water works just fine if you don’t have any on hand.
- Cornstarch: Lightly thickens the cooking juices into a glossy sauce that clings to the apples.
- Pure vanilla extract: Rounds out the warm, sweet flavors and gives the sauce a little more depth.
- Fresh lemon juice: Added at the end to brighten the flavor and balance the sweetness.
How to Make Cinnamon Apples
- Melt the butter: Melt the butter in a large skillet over MEDIUM heat.
- Add the apples: Add the sliced apples and cook, stirring occasionally, until they are just beginning to soften.
- Add the seasonings: Sprinkle the brown sugar, cinnamon, and salt over the apples and stir to coat.
- Add the slurry: Stir together the apple juice (or water) and cornstarch until smooth, then pour it over the apples.
- Finish cooking: Continue cooking, stirring occasionally, until the apples are tender and the sauce has thickened slightly. Remove from the heat and stir in the fresh lemon juice and vanilla extract.
- Serve: Serve warm, spooning the glossy cinnamon sauce over the apples.
Serving Suggestions
Apples and pork are a classic pairing, which is exactly why they work so well together in my Pork Chops with Apples and Onions. These Cinnamon Apples are a sweeter take on that same combination and pair especially well with pork chops or ham. They’re also wonderful spooned over vanilla ice cream or served alongside a slice of pie for an easy dessert.
Serve them over oatmeal for a slightly indulgent fall breakfast. You could also spoon them over pancakes, my Homemade Waffles or Buttermilk Cornbread Waffles, yogurt, or overnight oats.
Storage Tips
Transfer leftover Cinnamon Apples to an airtight container and refrigerate for up to 4 days. Reheat them gently in a skillet over low heat or in the microwave just until warmed through.
The sauce will thicken as it chills, but it should loosen again as the apples warm. If needed, add a small splash of water or apple juice when reheating.
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Cinnamon Apples
Ingredients
- 4 medium apples, peeled, cored, and sliced about ¼-inch thick (about 2 pounds)
- 3 tablespoons butter
- 3 to 4 tablespoons brown sugar, see notes below
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ cup apple juice or water
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- ¼ teaspoon vanilla extract
Instructions
- In a large skillet, melt the butter over MEDIUM heat.
- Add the sliced apples and cook, stirring occasionally, for 4 to 5 minutes, until they are just beginning to soften.
- Sprinkle with the brown sugar, cinnamon, and salt. Stir to coat.
- Stir together the apple juice (or water) and cornstarch until smooth and pour it over the apples. Continue cooking, stirring occasionally, for another 4 to 5 minutes, or until the apples are tender and the sauce has thickened slightly and coats the apples.
- Remove from the heat and stir in the lemon juice and vanilla extract.
Notes
- Sweetness: Use 3 tablespoons brown sugar for a less sweet version or 4 tablespoons if you prefer sweeter apples or plan to serve them as a dessert topping
- Texture: Cook just until the apples are tender but still hold their shape.
- Serving ideas: Serve warm as a sweet side dish with pork chops or ham, or spoon over vanilla ice cream, pancakes, waffles, or oatmeal.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over LOW heat or in the microwave until warmed through. If the sauce has thickened too much, add a small splash of water or apple juice.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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