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Simple, easy Skillet Cinnamon Apples makes an amazing side dish, or dessert and is perfect for breakfast. Sauteed in butter, brown sugar, and cinnamon your favorite fall apples are turned into a decedent creation that’s hard to resist!
As soon as there’s a chill in the air, I start thinking about all the great food I’m going to make for fall and the holidays. One recipe that’s always at the top of my “must make” fall foods list is Skillet Cinnamon Apples. My family along with folks who somehow tend to show up for supper not only love this recipe, they request it over and over.
What Makes These Skillet Cinnamon Apples So Special?
- they are full of warm spices that make you feel all cozy inside.
- are made in just 30 minutes in one pan.
- are great for a weeknight meal.
- they are delicious spooned over waffles or pancakes for breakfast or brunch!
Skillet Cinnamon Apples absolutely, without question must be served with ham during the holidays. I know this is a bold statement but after one bite, you’ll agree that the classic combination of savory ham and sweet apples is a tradition that must be honored especially at Thanksgiving and Christmas.
What You Need To Make This Recipe
- Apples
- Lemon
- Brown Sugar
- White Sugar
- Butter
- Cinnamon
- Nutmeg
- Salt
Do The Apples Need To Be Peeled?
Well, the answer to this question is that it’s totally up to you. Most times I peel the apples but if I’m running short on time, I don’t. The recipe will turn out great either way.
Let’s talk apples!
For this recipe, you can use almost any kind of apple. I like a combination of Honeycrisp and Granny Smith for a sweet yet tangy flavor. Other varieties to consider:
- Gala – sweet with a soft texture.
- Fuji – readily available in the grocery store and they are great for cooking, baking, or eating as a snack.
- Granny Smith – crisp and tart with a firm crunchy texture.
- Jonagold – mellow flavor that’s not too sweet and wonderful for baking and cooking.
- Honeycrisp – juicy, sweet, and super crunchy.
Ideas For Serving Skillet Cinnamon Apples
This recipe is easy to master which means you’ll be making it on repeat all fall and Winter. If you’re like me, you’ll find new ways to serve these yummy apples. Here are a few of my favorites:
- spooned over Waffles.
- as a side dish alongside Marinated Pork Tenderloin.
- piled high over Brown Sugar Cream Cheese Pound Cake.
- spooned over your favorite ice cream.
Can This Recipe Be Stored and Reheated?
Yes, it can. After you’ve made the apples, store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm up with apples in a microwave or on the stove top in a pot or cast iron skillet.
More Great Apple Recipes You’ll Love
- Apple Sausage Dressing
- Apple Cinnamon Pull-Apart Bread
- Waldorf Salad
- Slow Cooker Apple Butter
- Broccoli Apple Salad
More Skillet Recipes You’ll Love…
Equipment
Ingredients
- 4 cups apples – about 4 apples
- 1 lemon
- 2 tablespoons butter
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
Instructions
- To a medium-size bowl, fill water to ¾ full and add the juice of a lemon. Peel, core, and slice apples and add to the lemon water as you go. Drain water off of prepped apples, and set aside.
- To a large skillet, add butter, brown and white sugar, cinnamon, nutmeg, and a pinch of salt. Cook for 2 minutes until the sugars are melted.
- Add the apples to the sugar syrup and cook over medium heat for 10 minutes. Turn up the heat to medium-high and cook apples until they are softened and the syrup has thickened.
- Serve immediately or store in an airtight container in the refrigerator.
Nutrition
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My “Almond Flour Favorite Layer Cake” recipe says to top it with fresh berries. These Skillet Cinnamon Apples would work for a topping in the Fall. Agree?
If you wanted to can these apples, would you just mix the ingredients, put them in jars, and process them? Or, would you cook the apples in a skillet and then can them? It would be convenient to just need to warm up the canned apples.
I made this recipe for a quick side dish or topping for ice cream or dessert. I’ve not tested it for canning.
Thank you.
~Donya
These recipes sound delicious and easy. Being a Southern gal, can’t wait to try them. Thanks! Donya.
Welcome to the Southern Soul family. Enjoy the recipes.
~Donya
Added a handful of pecans and doubled the butter and cooked the apples until they were extra tender. Served them as a side to French Toast Casserole. EVERYONE loved these apples One of our brunch guests who shall remain anonymous (Pam), said she would have licked her plate if we weren’t here. Fabulous is what everyone thought about your apples.
WOW! Those additions sound amazing. I love that you served the apples with the French Toast Casserole. What a perfect combination!
Thank you for the great rating.
Have a lovely day,
~Donya
Hahaha! Yes, I did say that! And I definitely did lick the plate after the leftovers provided. The reason for leftovers? There was an abundance of delicious food! Roger is a fabulous chef!
This is the best comment! Haha – so glad you liked the recipe.
Tell Roger he did a great job.
~Donya
Donya, would adding corn starch to the sweet apples be ok ? Just to thicken them up a little.
Hey David.
Good question. You could add it if you want. I just let it thicken a bit on its own yet still be “runny” enough to drizzle over the apples.
I hope you like the recipe. Please let me know!
Have a great day,
~Donya