Warm Cinnamon Apples

My family loves these as a side dish. Just a bit fancier than simple sliced apples, and it’s pretty much apple pie filling – without the rest of the work of making a pie. This is also a great way to use up some apples that are starting to go a little soft. You know what I mean, not crisp enough to want to eat it whole, but they aren’t quite soft enough to relegate to applesauce. Season them a little, toss them in a pan, and they’re magically perfect again!

4 – 5 tart apples (we are big fans of granny smith apples, but any tart apples will do just fine)

2 tsp. lemon juice

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1/4 cup brown sugar

1/4 c. butter, melted

1/2 tsp. cornstarch

1) Core and slice the apples. Don’t get them too thin because they’ll get mushy in the pan. You could chunk them instead of slicing if you’d rather have bite-sized pieces. I usually peel our apples but feel free to leave the skins on for some texture.

2) Toss them into a large pan and drizzle the lemon juice over them.

** You could do these first two steps a couple of hours beforehand, put a lid/tin foil/plastic wrap over the pan and leave them til you’re ready to cook them up. Or, just keep going, it’s only 10 or so more minutes til they’re done.

 

3) Pour in the melted butter and sprinkle the seasonings and sugar over the apples.

4) Turn the heat on about medium-high. Stir around until the sugar  melts and everything comes together.

5) Add in the cornstarch (this will turn the sugary-buttery sauce into a slightly thicker sweet glaze), stir around to get it all combined, then keep an eye on the apples until they are the texture you prefer. We like ours with a little bit of firmness left to them, not quite as soft as Cracker Barrel serves their warm apples.

Serve ’em up! Like I said, these are delicious as a simple side dish, a nice warm snack on a cool day, on top of pancakes or waffles, or any other way you can think of to serve apples. Dollop a little into the center of a won ton wrapper, fold, fry, and sprinkle with cinnamon-sugar = dessert empanada. Put some into a flattened-out piece of biscuit dough, fold, seal, and bake = yummy little hand pie!

Though we almost never have leftovers of this dish at our house, any extras do keep very well for a few days in an airtight container in the refrigerator. Microwave them for 15-20 seconds and they’ll be piping hot all over again, or put them in a pan with just a touch of water and warm them up that way.

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