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Pioneer Woman Cinnamon Apples

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Tender, buttery apple slices simmered in a rich cinnamon-brown sugar sauce with a hint of vanilla and lemon. This classic side dish is cozy, sweet, and perfectly spiced—ideal for breakfast, dessert, or as a comforting side.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 4 medium Honeycrisp or Fuji apples (about 2 pounds), peeled, cored, and cut into 1/2-inch thick slices
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/4 cup water

Instructions

  1. Peel and core the apples, then slice them into uniform 1/2-inch thick wedges. Aim for about 4 cups of sliced apples; consistent size ensures even cooking—thicker slices stay firmer, thinner become saucier.
  2. In a large 12-inch skillet (preferably stainless steel or cast iron for even heat), melt the butter over medium heat. Swirl the pan until the butter foams and the foam begins to subside—this indicates it’s hot enough to cook without browning too quickly.
  3. Add the apple slices to the skillet in a single layer (work in batches if your pan is crowded). The apples should sizzle gently upon contact; if they don’t, wait a few seconds before adding more.
  4. Cook the apples undisturbed for 3–4 minutes, until the bottom edges turn golden and slightly translucent. This initial sear builds flavor and prevents them from turning to mush.
  5. Sprinkle the brown sugar, cinnamon, and salt evenly over the apples. Toss gently with a wooden spoon or silicone spatula to coat each slice without breaking them.
  6. Pour in the water and stir to dissolve the sugar into a syrupy sauce. Bring the mixture to a gentle bubble—not a rapid boil—so the liquid can reduce and thicken without the apples falling apart.
  7. Reduce the heat to medium-low and simmer, uncovered, for 8–12 minutes. Stir occasionally with a gentle folding motion, scraping the bottom to prevent sticking. The apples should become fork-tender but still hold their shape; cooking time depends on variety—Honeycrisp will hold longer, while Fuji may soften faster.
  8. When the apples are tender, remove the skillet from heat. Stir in the vanilla extract and lemon juice—the vanilla adds warmth, the lemon brightens the sweetness and prevents browning.
  9. Let the apples rest for 5 minutes in the skillet. The sauce will continue to thicken slightly as it cools, creating a glossy coating on the apples.
  10. Serve warm, spooning extra syrup from the pan over each portion. They’re fabulous on their own, over vanilla ice cream, oatmeal, pancakes, or as a side to roast pork.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, adding a splash of water or apple cider if the sauce has thickened too much. The apples can be frozen in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. For a thicker sauce, simmer longer uncovered; for a thinner sauce, cover the skillet during the final few minutes. If using sweeter apples like Gala or Red Delicious, reduce brown sugar to 3 tablespoons.

Nutrition

Keywords: cinnamon apples, pioneer woman cinnamon apples, sauteed apples, stovetop apples, apple side dish, brown sugar apples, easy apple recipe, homemade applesauce, fall dessert, comfort food

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