These skillet apples are cooked until tender in a mix of brown sugar and cinnamon. They are absolutely delicious. They are great as a side dish for pork chops or chicken. They are also fabulous on pancakes, waffles, or with some ice cream. Make some to see for yourself!
These spiced apples are tender and flavorful. They will remind you a lot of Cracker Barrel’s apples but they are quick and easy to make at home.
The apples cook in brown sugar, cinnamon and butter until fork tender. You thicken up the sauce a bit with a touch of cornstarch.
It helps all of that buttery brown sugar cinnamon goodness stick to the apples. In my opinion that is what takes them from good to great.
We have loved these apples for as long as I can remember. My mom would make them frequently during fall when I was a kid.
I still love them now as much as I did then. I have shared Crockpot cinnamon apples and Instant Pot cinnamon apples. Somehow I have neglected to share the skillet version with you.
I apologize for the oversite. I suppose it is better late than never!
How do you keep the apples from getting mushy?
First, make sure you use an apple variety that holds up well to cooking. There is a list in this post to help you pick. Second, be sure to cook the apple slices with the sugar. Adding it before the cooking process will help the apples hold their shape better.
Other than that, just keep an eye on them. We like them a bit tender-crisp. However, you can cook them as much or little as you would like.
Should you peel the apples before you cook them?
It’s definitely up to you.
You are welcome to remove the peel if that’s you preference, but I never do. We don’t mind the peels at all.
Plus those peels contain so many of the apple’s nutrients. Besides just coring and slicing the apples is so much faster!
Just use the list below to help you pick great apples to use. Obviously the more tender the skin, the more enjoyable they will be to eat.
Best Apples for Cooking
Some apples work better for cooking then others. There are varieties that are more likely to hold their shape through being cooked and others that are more likely to turn to mush.
Luckily the mush will likely be delicious, but not ideal for pretty presentation! If you do end up with mushy apples, you can always puree them with an immersion blender or put them in a food processor.
Here are a few varieties that hold up and present well when used to make Instant Pot cinnamon apples:
Jonagold apples are great raw or cooked. They are one of my favorite apples to get at our local orchard.
They work perfect for recipes like this because they are fabulous on their own and and hold up well. They don’t store as well though, so enjoy them during the peak of the season.
Jonagolds are a mix between Jonathan and golden delicious. Jonathan’s themselves are a great baking apple and tend to be just a tad bit more tart than the Jonagold. Both are crisp, delicious and great for cooking with.
Braeburn apples are another flavorful apple in their own right, so they are perfect for a recipe like this where the apples are the star of the show.
Pink Ladies are a fabulous option. They have that mix of sweet and tart and hold their shape wonderfully.
Honeycrisp apples are basically the be all end all of apples. They are wonderful in almost any situation.
Granny Smith apples are sort of the classic baking apple. They are naturally tart, so the finished product doesn’t end up too sweet.
The skins on granny Smith apples do tend to be a little tougher than the rest, but it certainly isn’t a deal breaker. You may want to peel your apples if you choose to use them in this recipe.
More apple varieties to try in baking: Fuji, crispin, golden delicious, and winesnap.
Okay, let’s get to cooking. These apples are going to be good!
Skillet Cinnamon Apples
Ingredients
- ¼ cup butter
- 8 medium apples choose a variety appropriate for cooking
- ½ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- 1 pinch grated nutmeg
- 1 Tablespoon water
- 2-3 teaspoons cornstarch
Instructions
- Wash 8 medium apples. Peel if desired. Remove the cores and sliced in about 12 slices per apple.
- Melt ¼ cup butter in a large skillet over medium heat.
- Add the ½ cup light brown sugar, ½ teaspoon ground cinnamon, and 1 pinch grated nutmeg. Stir to combines.
- Add the apple slices and cook, stirring frequently until they are tender (about 10-15 minutes.)
- Stir together a slurry of 1 Tablespoon water and 2-3 teaspoons cornstarch. Stir into the apple mixture and cook until the sauce is thickened.
- Serve alone, over pancakes or waffles, or with ice cream or whipped cream.
- Refrigerate leftovers for up to one week.
Notes
- You can dice the apples rather than slice them if you prefer. They will be done cooking in closer to 8-10 minutes.
- Whether or not you peel your apples is a personal choice. Both ways are tasty.
Video
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