I struck gold with this recipe back at the high school where I taught; the kids went nuts for it. They insisted it tasted exactly like the cinnamon apples at Boston Market. Since then it’s popped up in my repertoire a few times and I’ve gotten increasingly creative with ways to serve – on top of waffles in the morning, over ice cream, or just as a side at the dinner table – it all works!
Funny story that isn’t actually funny as much as annoying. I went to make these to repost this recipe and thought I’d use up a few leftover Macintosh apples (my fave for pie). After the simmering and gentle stirring I found myself looking down at a skillet full of applesauce. That’s right – the soft apples completely broke down into mush. Delicious, cinnamony mush that I happily ate huge spoonfuls of.
Luckily this is a quick recipe – the second batch, made with Fuji apples, was just right. The flavor’s all there but the apples remained intact. Make sure to use an apple that holds it’s shape when baked, such as Fuji, Gala, Granny Smith or Jonagold.
I mentioned this already but the ways to serve these apples are nearly endless. Make them ahead and serve them on pancakes like these gingerbread ones, or reduce the sugar a bit and serve with a pork tenderloin at dinner. Or just do what I do, which is sit at the open fridge and eat them out of the container with my fingers. It’s all good.
4 tbsp. unsalted butter, divided
4 Fuji or Gala apples, peeled, halved, cored, and cut into 8 slices
1/8 tsp. salt
1 c. water
½ c. brown sugar, packed
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1. In a large skillet, melt 2 tablespoon butter over medium-high. Add apples and pinch of salt.
2. Cook, stirring occasionally, until apples are light gold, 3-5 minutes.
3. Add water and brown sugar and simmer, uncovered, about 10 minutes or until liquid is greatly reduced and syrupy.
4. Off heat, stir in remaining 2 tablespoon butter, cinnamon, and nutmeg and stir gently until butter is melted. Serve or let come to refrigerate before chilled in air tight container. Will keep for several days in the fridge.