Description
Cinnamon Fried Apples is a warm and comforting dessert featuring tender, buttery apple slices sautéed with brown sugar, cinnamon, nutmeg, and vanilla. This easy-to-make recipe combines the natural tartness of Granny Smith or Honeycrisp apples with sweet, spicy flavors, making it perfect for a cozy treat or a delightful topping for ice cream or pancakes.
Ingredients
Scale
Apples
- 4 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
Frying Mixture
- 4 tablespoons unsalted butter
- â…“ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Vanilla ice cream
- Chopped pecans or walnuts
Instructions
- Prepare the Apples: Peel, core, and slice the apples into even wedges to ensure uniform cooking.
- Melt Butter and Cook Apples: In a large skillet, melt the unsalted butter over medium heat. Add the apple slices and cook for about 5 minutes, stirring occasionally, until they begin to soften but still hold their shape.
- Add Spices and Sugar: Sprinkle the brown sugar, ground cinnamon, nutmeg, and a pinch of salt evenly over the apples. Stir well to coat the apple slices thoroughly. Continue cooking for another 5 to 7 minutes, stirring occasionally, until the apples are tender and the syrup thickens.
- Add Vanilla: Stir in the vanilla extract and cook for an additional minute to combine the flavors and warm through.
- Serve: Serve the cinnamon fried apples warm. Top with optional whipped cream, vanilla ice cream, or chopped nuts like pecans or walnuts for extra texture and flavor.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture.
- Adjust the sugar based on your sweetness preference or apple tartness.
- For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
- The optional toppings add extra indulgence but are not necessary.
- Serve immediately for the best taste and texture; leftovers can be stored in the refrigerator and reheated gently.
