5 Star Reader Comment
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.
Roger
Why These Cinnamon Apples Never Last Long at My House
As soon as there’s a chill in the air, I start thinking about all the great food I will make for fall and the holidays. One recipe that’s always at the top of my “must-make” list for Fall is Skillet Cinnamon Apples. My boys, along with folks who somehow tend to show up for supper, not only love this recipe, but they request it over and over.
Here’s my short list of why I love these apples:
- Warm Spices – They are full of all the spices that make you feel cozy inside.
- Quick – Ready in just 30 minutes in one pan.
- Versatile – They are delicious spooned over pancake casserole, or Southern pound cake and ice cream.
Enjoy!
Donya’s Tips and Things To Know
- Slice the apples evenly so they cook at the same rate.
- If you like extra sauce, double the butter and sugar mixture.
- These apples reheat beautifully—just warm them in the microwave or skillet before serving.
Love Fall recipes? Try my pumpkin dump cake, apple pull-apart bread, or morning glory muffins next.
Ingredients For Skillet Apples
- Apples – I like to use a combination of Honey Crisp and Granny Smith.
- Lemon – This brightens all the other flavors up.
- Sugar – We’ll need both brown and white sugar for the perfect combination of caramel flavors and slight sweetness.
- Butter – Coconut oil works too.
- Spices – Grab cinnamon, nutmeg, and salt to pack in all the fall flavors.
Variations: Ways To Make Them Your Own
- Apple Pie Style – Add a splash of vanilla extract and a pinch of allspice or cloves to make them taste just like apple pie filling.
- Boozy Apples – Stir in a tablespoon of bourbon, brandy, or spiced rum with the butter and sugar for a grown-up version.
- Maple Cinnamon Apples – Swap the white sugar for pure maple syrup for extra depth and natural sweetness.
- Nutty Crunch – Sprinkle in chopped pecans or walnuts right before serving for a little Southern crunch.
- Caramel Drizzle – For extra indulgence, top the warm apples with store-bought or homemade caramel sauce.
Step-By-Step Directions
- Prep the Apples: Fill a medium-sized bowl ¾ full with water and add the juice of a lemon. Peel, core, and slice apples and add them to the lemon water as you go. Drain the water off the prepped apples and set aside.
- Heat the Spices: Add butter, brown and white sugar, cinnamon, nutmeg, and a pinch of salt to a large skillet. Cook until the sugars are melted.
- Add the Apples: Add the apples to the sugar syrup and cook. Turn up the heat to medium-high and cook the apples until they are softened and the syrup has thickened.
- Enjoy: Serve immediately or store in an airtight container in the refrigerator.
How Long Do Cooked Apples Last?
After you’ve made the apples, store any leftovers in an airtight container in the fridge for up to 4 days.
More Great Apple 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.
Video
Nutrition
People Also Ask
es! Store in an airtight container in the fridge for up to 3 days. Reheat before serving.
Yes. Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight and warm before serving.
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.
Do The Apples Need To Be Peeled?
The answer to this question is that it’s totally up to you. I usually peel the apples, but I don’t if I run short on time. The recipe will turn out great either way.
What To Serve With Cinnamon Apples
These are delicious on everything, but here are a few of my favorite pairings.
- For Breakfast: Spoon them over waffles.
- For Dinner: Enjoy these as a side dish alongside Marinated Pork Tenderloin.
- With Dessert: You can pile them high over Brown Sugar Cream Cheese Pound Cake or spoon them over your favorite ice cream.
In my family, Skillet Cinnamon Apples must be served with ham during the holidays. I know this is a bold statement, but after just one bite, you’ll agree that the classic combination is truly exceptional, especially at Thanksgiving, Christmas, and Easter.
If you tried this Skillet Cinnamon Apples Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Very tasty I did add some molasses as I didn’t have brown sugar. Love the way my home smelled while it was cooking..
That sounds like a delicious swap — molasses is a great stand-in for brown sugar! And I totally agree, there’s nothing better than the smell of something cozy cooking away and filling the house. So glad you enjoyed it, and thanks for sharing your twist!
~Donya
I hate to be a Debby downer but my family is diabetic and I would not be able to use this recipe. Would substituting stevia for the sugar work?
Well now, if your whole crew is diabetic, I bet you’ve already got a few favorite swaps up your sleeve. 😉 Stevia (or another baking-friendly sweetener) will work just fine here — just check the package for the right conversion since it’s sweeter than sugar. The texture might change a touch, but the flavor will still be on point.
~Donya
When you scale up the recipe for more servings it does not scale up the number of apples to use.
I tried it and it will increase/decrease the amount of apples in the recipe – the “4 apples” stays the same since thats about how many in the 4 apples = 4 cups. Sorry for the confusion.
~Donya
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