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. Pretty sure this recipe has roots in Central PA – if anyone has any insight I would love to hear it.
This is pretty much impossible to screw up, but it starts with choosing the right variety of apple. Make sure to use an apple that holds it’s shape when baked, such as Fuji, Gala, Granny Smith or Jonagold. If you choose a Macintosh apple or Rome, the apples will fall apart to mush before you know it. The apple must be hearty enough to hold it’s shape.
I mentioned this already but the ways to serve these apples are nearly endless. Make them ahead and serve them on pancakes, 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. This is especially kid pleasing, and since I like to have something at each dinner that I won’t hear the kids gripe about, this is a perfect option to keep in the fridge.
4 tbsp. unsalted butter, divided
4 Fuji or Gala apples, peeled, cored, and cut into 8 slices
1/4 tsp. kosher salt
1 c. water
Â½ c. light 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 salt.
2. Cook, stirring occasionally, until apples are light gold, 3-5 minutes.
3. Reduce heat to medium low/low, depending on your heat source. Add water and brown sugar and simmer, uncovered, about 15 minutes or until liquid is greatly reduced and syrupy.