An Inspired Cook

One of my favorite things is cinnamon apples.  The aroma of apples cooking in cinnamon sauce is so fragrant throughout the kitchen.  It definitely sets the mood of Fall.  I made these as a side dish for the smoked ribs that we had last week.  They also make a good dessert with a scoop of ice cream on the side.  These were made with Honeycrisp apples and brown sugar but I’ve also tried McIntosh apples and granulated sugar.  Joe loves the brown sugar and cinnamon mixture but I like the lighter flavor of granulated sugar.  Either way you can’t go wrong!

This recipe is for 6 medium sized apples.  I found these honeycrisp apples on sale which are good for cooking and baking.

Peel and cut the apples into chunks.  I sliced a lemon in half to spritz the apples as I dice them so that they won’t turn brown.  Use only half of the lemon.

Once all the apples have been peeled and diced, add brown sugar, cinnamon, nutmeg and cornstarch.

Heat a large skillet with 4 tablespoons butter.  Melt the butter over medium high heat.

Add the apples to the skillet and stir to combine with the sugar and spices.

Once the apples begin to simmer, turn down the heat to medium low, cover with a lid and simmer for 40 – 45 minutes.

As the apples cook and release their juices it makes a sweet cinnamon sauce.

Can be served warm or cold.





Skillet Cinnamon Apples

6 medium Apples (Honeycrisp or McIntosh are good)
1/3 cup Brown Sugar
1/2 Lemon, to spritz over cut up apples
4 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/4 cup Cornstarch
4 tablespoons Butter

Peel, core and cut up apples into big chunks and place in a large bowl.  Spritz the apples with lemon juice as you cube them so that they won’t turn brown.  Add brown sugar, cinnamon, nutmeg and cornstarch to the apples and stir until all the apples are coated with the mix.

Heat up a large skillet with a lid.  Melt the butter in the skillet and pour in the apples.  Stir the apples over medium high heat until they begin to simmer.  Turn the heat down to medium low and place lid on top of skillet.  Let simmer for 40 – 45 minutes or until apples are softened.  Serve apples warm or cold.  Refrigerate any unused apples in a glass jar up to 2 weeks.

Makes approximately 4 cups.

Here’s the alternative recipe using granulated sugar in place of brown sugar.

Using McIntosh apples this time.

Substitute granulated sugar for the brown sugar.  Cook the same as instructed above.

They are lighter in color and taste.  A little dash of cinnamon on top for good measure.

Skillet Cinnamon Apples  Part Deux

6 medium Apples (Honeycrisp or McIntosh are good)
1/3 cup Granulated Sugar
1/2 Lemon, to spritz over cut up apples
4 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/4 cup Cornstarch
4 tablespoons Butter

Peel, core and cut up apples into big chunks and place in a large bowl.  Spritz the apples with lemon juice as you cube them so that they won’t turn brown.  Add granulated sugar, cinnamon, nutmeg and cornstarch to the apples and stir until all the apples are coated with the mix.

Heat up a large skillet with a lid.  Melt the butter in the skillet and pour in the apples.  Stir the apples over medium high heat until they begin to simmer.  Turn the heat down to medium low and place lid on top of skillet.  Let simmer for 40 – 45 minutes or until apples are softened.  Serve apples warm or cold.  Refrigerate any unused apples in a glass jar up to 2 weeks.

Makes approximately 4 cups.