Cinnamon Apples – easy and delicious spiced apples!
Warm, soft, apples wrapped in cinnamon galore, this healthy skillet cinnamon apples recipe is not overly sweet, so easy to make and is perfect served with ice cream, on pancakes, waffles, or eaten with a spoon or fork!
When autumn arrives and the weather cools, nothing beats warm cinnamon apples, like these warm Chunky Cinnamon Apple Oatmeal Breakfast Cookies, or this delicious Cinnamon Applesauce, or maybe these Cinnamon Applesauce Pancakes. It’s a classic flavor combination that I never tire of!
What I really love about this cinnamon apple recipe is how versatile it is. There’s options to use various sweeteners and spices, as well as an oil-free version for those watching their oil intake. Plus, it comes together quick and easy, and will be ready in about 20 minutes!
How To Make The Best Cinnamon Apples
Tips & Suggestions:
Apples: Use your favorite apples here. 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. Honey Crisp 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. Apples are best when cooked until al dente or just fork tender, giving them a nice texture.
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 what you have on hand. These cinnamon apples are sweet, but not overly sweet, feel free to adjust the sugar, up or down, to suit your taste. You can also substitute sugar for 3 – 3 tablespoons pure maple syrup.
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 recommend. To change it up, feel free to add other spices like 1/4 teaspoon nutmeg and/or ground ginger.
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.
How To Make Cinnamon Apples – On The Stovetop
- Just slice the apples.
- Heat the butter/oil/water, and saute the apples for 6 minutes.
- 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!
Commonly Asked Questions
How To Make Cinnamon Apples Without Butter Or Oil?
Simply use 1/4 cup of water for a water saute instead of using butter or oils. Your results 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 Pair With Cinnamon Apples?
No matter how you serve your cinnamon apples, I know you’ll love this simple recipe. Enjoy to the fullest!
HEALTHY SKILLET CINNAMON APPLES
Warm, soft, apples wrapped in cinnamon galore, this healthy skillet cinnamon apples recipe is perfectly sweet, easy to make and is perfect served with ice cream, on pancakes, or eaten as is!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 4 - 6
- Category: Side
- Cuisine: Vegan
- 4 large apples, peeled, cored and sliced into even 1/4 inch slices
- 1 tablespoon vegan butter or coconut oil or 1/4 water (for water saute)
- 3 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon arrowroot or cornstarch
- 1/2 cup (113ml) cold water or apple juice/cider
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Heat butter or oil, over medium heat, add apple slices and saute for 6 minutes.
Mix the cold water and cornstarch, set aside.
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.
Store leftovers 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 stiff be delicious!