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Pioneer Woman Cinnamon Apples - recipe card

Pioneer Woman Cinnamon Apples

  • Author: Anabelle Mclean
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Tender, golden apple slices are simmered in a rich, buttery cinnamon-brown sugar sauce with warm vanilla undertones. The apples soften to a silky, jam-like consistency while remaining distinct, coated in a glossy, caramelized glaze that tastes like the filling of a classic apple pie. Serve warm as a side dish, dessert topping, or spooned over pancakes and oatmeal.

Ingredients

Scale
  • 1/4 cup unsalted butter
  • 6 medium Honeycrisp or Granny Smith apples, peeled, cored, and sliced 1/4 inch thick (about 2 1/2 lb / 1.1 kg)
  • 1/2 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg, preferably freshly grated
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions

  1. Peel, core, and slice the apples into uniform 1/4-inch thick wedges. Uniformity is crucial so all slices soften at the same rate; thick pieces will remain raw while thin pieces turn to mush. Toss the sliced apples in a bowl with the lemon juice to prevent browning while you prepare the pan.
  2. Place a 12-inch heavy-bottomed skillet or cast-iron pan over medium heat and add the butter. Allow the butter to melt completely and continue heating until it foams vigorously, then the foam subsides and the butter turns a pale golden color with a nutty aroma, about 2 to 3 minutes total. Do not let the butter brown or burn.
  3. Add the apple slices to the pan in an even layer, spreading them so they cover the bottom. Cook undisturbed over medium heat for 3 to 4 minutes, until the bottom layer of apples begins to soften and release a small amount of juice, and the edges of a few slices start to look translucent. You should hear a gentle sizzle, not a violent spatter.
  4. Sprinkle the brown sugar, cinnamon, nutmeg, and salt evenly over the apples. Using a silicone spatula or wooden spoon, fold the mixture gently but thoroughly, turning the apples so every slice is coated in the butter and sugar mixture. Continue cooking for 2 minutes, stirring every 30 seconds to prevent hot spots from scorching the sugar.
  5. Reduce the heat to medium-low and cook the apples for 10 to 12 minutes, stirring gently every 2 minutes. The apples will release their juices, the sugar will dissolve fully, and the liquid in the pan will thicken from watery to a light syrup consistency. The apples are done when a paring knife slides through a slice with no resistance, yet the slice still holds its shape.
  6. Whisk the cornstarch and cold water together in a small bowl until completely smooth with no lumps. Slowly pour the slurry into the pan while stirring the apples constantly. This prevents the cornstarch from clumping upon contact with the hot liquid.
  7. Increase the heat to medium and bring the sauce to a gentle bubble, stirring continuously. Cook for 1 to 2 minutes, until the sauce visibly thickens and turns glossy, coating the back of a spoon and holding a clear trail when you run your finger through it. The apples should look lacquered, not watery.
  8. Remove the pan from the heat and immediately stir in the vanilla extract. The residual heat carries the vanilla throughout the sauce, and adding it off-heat preserves its delicate aroma, which would otherwise evaporate over high heat.
  9. Let the apples rest in the pan for 5 minutes before serving. During this rest, the sauce continues to thicken slightly and absorbs into the warm apple slices, deepening the flavor and ensuring the glaze clings to each piece. Serve warm in bowls or as a topping for ice cream, pancakes, waffles, or oatmeal. For an oven-based alternative, transfer the sauced apples to a 350°F (177°C) oven in a baking dish and bake uncovered for 20 minutes, stirring once halfway through.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. The apples can also be frozen for up to 3 months in a freezer-safe container; the texture will be slightly softer after thawing. Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through, or microwave in 30-second intervals. If the sauce thickens too much after refrigeration, stir in 1 tablespoon of water or apple juice while reheating. Choose firm, crisp apples like Honeycrisp, Granny Smith, Pink Lady, or Braeburn; softer varieties like Red Delicious or McIntosh will break down too much. For deeper flavor, use 1/4 teaspoon apple pie spice in place of the nutmeg.

Nutrition

  • Calories: 310
  • Sugar: 42g
  • Sodium: 160mg
  • Unsaturated Fat: 7g
  • Carbohydrates: 54g
  • Fiber: 6g
  • Protein: 1g
  • Cholesterol: 31mg

Keywords: pioneer woman cinnamon apples, cinnamon apples recipe, stovetop cinnamon apples, easy cinnamon apples, southern fried apples, apple pie filling without crust, cinnamon sugar apples, skillet apples, comfort food dessert, fall dessert, Thanksgiving side dish, apple topping

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Find it online: https://bellesbestbites.com/pioneer-woman-cinnamon-apples/