Home » Course » Appetizer + Snack » HEALTHY SKILLET CINNAMON APPLES


Warm, soft, apples wrapped in cinnamon galore, this healthy skillet cinnamon apples recipe is so easy to make and delicious served with ice cream, on pancakes, waffles, or eaten with a spoon or fork!

top down view of skillet with warm cinnamon apples.

Cinnamon and apples is a classic flavor combination that I never tire of!

When autumn arrives and the weather cools, nothing beats warm cinnamon apples like these Chunky Cinnamon Apple Oatmeal Breakfast Cookies, delicious Cinnamon Applesauce, or maybe these Cinnamon Applesauce Pancakes.

So get ready for the most delicious spiced apples made healthy with whole food plant based ingredients and ready in no time!

Why We Love This Recipe

  • It’s easy to customize with your favorite apples.
  • Uses refined-free sugars and you control the amount used.
  • There is an oil-free option for those trying to control oil intake.
  • Plus, it comes together quick and easy, and is ready in about 20 minutes.
  • Oh, and let’s not forget – it’s cinnamon & apples – what could be better than that!?

So without further ado, let’s make something wonderful!

top down view of ingredients used to make cinnamon apples recipe.

Ingredients For Cinnamon Spiced Apples

Here is a look at the everything you will need, including ingredient substitutions:

  • Apples. Use your favorite apples. I used a mix of 2 sweet Fuji and 2 tart Granny Smith apples, which I thought was a perfect balance of taste and texture. HoneyCrisp and Gala apples would be great too. Feel free to leave the skins on if you prefer, it speeds up the prep time and adds more nutrition in the way of fiber.
  • Sweetener. I used coconut sugar, but organic brown sugar would be great too. If you don’t have brown sugar on hand, use your favorite sugar or pure maple syrup. These cinnamon apples are sweet, but not overly sweet, feel free to adjust the sugar, up or down, to suit your taste.
  • Spices. For the cinnamon, start with the amount suggested, add a little more if needed. The vanilla can be optional, but it is so good and highly recommended. To change it up, feel free to add other spices like 1/4 teaspoon nutmeg and/or ground ginger.
  • Vegan butter. I use and recommend Miyoko’s vegan butter. You can sub with oil or use water to saute for oil-free sauteed apples.
  • Apple Glaze. In place of water, feel free to use chilled apple juice or apple cider for a stronger apple flavor. For the thickener, we’ll be using arrowroot powder or cornstarch.
cinnamon apples cooking on the stovetop

How To Make Skillet Cinnamon Apples

  1. Just core and slice the apples.
  2. Heat the butter/oil/water, and saute the apples for 6 minutes.
  3. Stir in the spices, sweetener, and cornstarch mix, and let boil gently for a 1 – 2 minutes, until mixture thickens.

That’s it, easy as can be and ready in no time at all!

Top Tips

  • Cook apples al dente. Apples are best when cooked until al dente or just fork tender, giving them a nice texture.
  • Leave the skin on the apples. Feel free to leave the skins on if you prefer, it speeds up the prep time and adds more nutrition in the way of fiber.
  • Adjust the sweetener. Depending on which apples you use, you may need to adjust the sweetener. Add more or less to taste.
side angle view of skillet cinnamon apples.

Commonly Asked Questions

Can I Make Cinnamon Apples Without Butter Or Oil?

Simply use 1/4 cup of water for a water saute instead of butter or oils. Your cinnamon apples will still be great and extra healthy too!

Can I Make Cinnamon Apples Without Cornstarch?

Absolutely! You can swap the cornstarch for arrowroot, another thickening agent. Also, you can simply omit the cornstarch all together, while adding half the amount of water called for. You won’t have the thick syrup, but your cinnamon apples will still be delicious with a little juice. Alternately, omit the water all together for a dryer cinnamon apples recipe.

What To Serve With Cinnamon Apples?

Pair homemade cinnamon apples as a side topped on a bowl of cinnamon oatmeal, waffles, pancakes or french toast. It’s also great eaten as is all by itself!

No matter how you serve these spiced apples, I know you’ll love this simple recipe. Enjoy to the fullest!

Storing + Reheating

Store leftover sauteed apples in the refrigerator for up to 5 – 6 days in a covered container. Reheat apples on the stovetop over low heat, stirring frequently, until warmed through. You may like to add a little water to loosen up the apple mixture. Alternatively, warm in the microwave using 30 – 60 second intervals, stirring between each, until warm.

warm spiced cinnamon apples in a bowl with non-dairy vanilla ice cream

If you try this spiced apples recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



Skillet Cinnamon Apples features warm, soft, apples wrapped in cinnamon galore! Healthy and easy to make, this spiced apples recipe is delicious as is or served with ice cream, pancakes, or waffles.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Side
  • Method: saute
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 4 large apples, peeled, cored and sliced into 1/4 inch slices
  • 1 tablespoon vegan butter or coconut oil or 1/4 water (for water saute)
  • 3 tablespoons sugar (pure cane, coconut, brown, date, or sugar-free monk fruit)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch or arrowroot
  • 1/2 cup cold water or apple juice/cider

Optional add-ins:

  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger


Saute: Heat butter or oil, over medium heat, add apple slices and saute for 6 minutes.

Cornstarch mix: Mix the cold water and cornstarch, set aside.

Add spices: To the apples, add the sugar, cinnamon, vanilla and water mixture, and stir to combine. Continue cooking at a gentle boil for 2 – 3 minutes, stirring occasionally, until apples are fork tender. Let cool a few minutes before serving.

Serve: Pair with non-dairy ice cream or serve topped on cinnamon oatmeal, waffles, french toast or pancakes. Or simply enjoy as is!

Store: Leftovers can be kept in an airtight container for up to 5 – 6 days. You can also freeze for up to 2 months.

Serves 4 – 6


Use your favorite apples. I love a mix of sweet and tart, so I used 2 Granny Smiths and 2 Fuji apples. Feel free to use all one color. If using all Granny Smiths, you may consider adding 1 more tablespoon of sugar.

You can also substitute sugar for 3 – 3 tablespoons pure maple syrup.

If you don’t have arrowroot or cornstarch on hand, you can still prepare these apples by omitting them. It just will not have the syrup, but will still be delicious!

Updated: Sauteed Spiced Apples was originally published in December 2018. It has been retested and updated with new photos and helpful tips in February 2021.

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  1. Just made this recipe with 6 apples and adjusted other ingredients as necessary. Delicious!

    1. Julie | The Simple Veganista says:

      So glad you enjoyed the recipe! Thanks for sharing, Janet!

  2. Jane Haines says:

    Thank you. I used honey crisp apples and apple juice instead of water. It needed salt.

  3. Thank you! Delicious, sweet yet nutritious, quick, versatile, and economical!

  4. Perfect with a roasted pork tenderloin! I’ll definitely keep this recipe.

  5. Made this with butter-flavoured coconut oil and put it on top of oat pancakes. Delicious, thank you so much!

    1. Julie | The Simple Veganista says:

      Ooh, that butter flavored coconut oil sounds delicious! Thanks for sharing, Amanda!

  6. Sabrina Baudes says:

    Ridiculously tasty!

  7. Hilde Broeckx says:

    Perfect fall/winter dessert. I serve it with a scoop of vegan ice cream.

  8. I made this as directed with coconut sugar but found it was not sweet enough. I added a squeeze of truvia honey and a little Truvia brown sugar. It was nice that It cooked up quickly, Even though I only had red delicious apples it was very tasty. I added fresh grated nutmeg with the cinnamon. I served it along with dinner and then with some vanilla ice cream for dessert.

    1. I made this again tonight go with turkey legs and green beans. I used just truvia brown sugar blend, cinnamon and pumpkin pie spice. I forgot to peel the apples, oops! These were still so fast, easy and yummy.

  9. Julie | The Simple Veganista says:

    I’ve added it to the recipes instructions, it’s added with the cinnamon and vanilla. Thank you for pointing that out! :)

  10. This looks so delicious! I’ve been planning a dinner party and was stuck on dessert, because one friend is dairy free and one can’t do a lot of sugar. This seems like it might satisfy all dietary restrictions without compromising on flavor!

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