Fall Recipes: Cinnamon apples taste like a warm apple pie filling and go with everything

Cinnamon apples prepared on the stove are easy to prepare, but very tasty. They taste like a warm apple pie filling that can be used in such a variety of ways, from breakfast to dinner and dessert.

My favorite way to enjoy cinnamon apples has always been to place them right in the center of a puffy Dutch baby pie. When I grew up in the Chicago area, we had a local pie chain called Walker Brothers that made the finest apple-cinnamon pie. It was one of those dishes where the smell alone would make your eyes peek behind the menu, and turn your head to follow the server if someone at a nearby table ordered it.

Imagine a giant pie that can be shared from the center of the table topped with apples glazed with cinnamon and sugar. It was definitely a small piece of brunch, and the closest I came to repeating a food memory was making a batch of cinnamon apples and serving it on a family-sized pancake.

How do you make cinnamon apples on the stove?

Making cinnamon apples on the stove is as easy as sauteing apple slices in a little butter with brown sugar and cinnamon. A mixture of water and cornstarch helps thicken the cinnamon and sugar layer on these soft and delicious apples.

What are the ingredients in cinnamon apple?

Apple Cinnamon is made from apple slices, butter, brown sugar, cinnamon, water, cornstarch, and vanilla extract.

In this recipe, I use Honeycrisp apples for a hearty crunch and sweet flavor. You can also use Empire, Pink Lady, McIntosh, Gala, Jonagold, Golden Delicious, Jazz, or even Granny Smith apples for a tart touch.

How do you use cinnamon apple?

Cinnamon apples are delicious on their own, as a side dish, as a snack, or as a dessert. They taste great with breakfast items like oatmeal, yogurt, pancakes, pancakes, or French toast, and they’re great with whipped cream or ice cream for a special treat. Cinnamon apples can also be served with savory dishes. They are especially delicious on pork chops.

6 services

  • 2 pounds baked apple tart, such as Honeycrisp or Granny Smith (about 6 medium or 4 large)
  • ½ cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla

1. Peel and core the apple and cut 2 pounds into 1/4-inch-thick slices. Put in a large bowl. Add 1/2 cup packed brown sugar and 2 teaspoons ground cinnamon. Stir them to mix and cover the apple slices.

2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add apple mixture and cook, stirring constantly, until brown sugar begins to dissolve. Put 2 tablespoons of water and 2 teaspoons of cornstarch in a small bowl and stir until the cornstarch dissolves, then pour over the apples. Continue cooking, stirring often, until apples are soft and the cinnamon-sugar layer has thickened slightly, about 8 minutes.

3. Remove the pan from the heat. Add 1 teaspoon of vanilla extract and stir until combined. Her feet are warm.

Recipe note: Refrigerate leftovers in an airtight container for up to five days.

(Christina Vanni contributing to TheKitchn.comIt is a nationally known blog for people who love food and home cooking. Send any comments or questions to editorial@thekitchn.com.)

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