These easy Maple Cinnamon Sauteed Apples are soft, caramelized cinnamon apples cooked on the stovetop in under 20 minutes. Made with fresh apples, real maple syrup, and warm spices, they work as a flavorful topping for pancakes, waffles, oatmeal, and even ice cream.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Whether you're craving something sweet or looking to add a bit of a twist to dinner, these Easy Sautéed Maple Apples are the perfect way to punch up the flavor. Gently caramelized in brown sugar and rich, golden maple syrup, they're not only quick and easy to prepare but also incredibly versatile.
Pair these tender cinnamon apples with my chai spiced waffles or fold them into puff pastry turnovers for a comforting breakfast, or - forget about apple sauce - leave out the sugar and spice and add them to my breakfast pork chops for an incredible, sweet-savory side dish (read more about them below).
However you choose to enjoy them, these sauteed apples will add a burst of flavor to almost anything.
Jump to:
Why you'll love these sauteed apples
- Quick - Ready in about 15 to 20 minutes from start to finish.
- Versatile - Use them as an apple topping for pancakes, waffles, oatmeal, yogurt, or pork.
- One pan - Everything cooks in a single skillet on the stovetop.
- Customizable - Easy to adjust sweetness or make fully savory.
- Make ahead - Stores beautifully for meal prep and reheats easily.
I love this recipe so much that sometimes I make a double batch so that I can freeze some for future me. If I wake up craving apple turnovers, I get apple turnovers, thanks to my freezer stash.
Ingredients & Substitutions
These are the ingredients I like to use when preparing these fried cinnamon apples (what my Grandma called them). Let's go over the ingredients and see where we can make swaps if we need to:
- Apples - Use firm apples like Honeycrisp, Pink Lady, Fuji, or Granny Smith. Avoid Red Delicious or McIntosh since they can become mealy when cooked.
- Maple syrup - Use pure maple syrup for the best flavor. If using pancake syrup, reduce the brown sugar slightly.
- Brown sugar - Adds caramel notes. You can substitute granulated sugar or coconut sugar, which will give your apples a lighter color. Omit entirely for a savory version.
- Butter - Adds richness and helps caramelize. For dairy free, use a plant based butter or neutral oil.
- Spices - Cinnamon, nutmeg, and allspice add warmth. You can use apple pie spice or just cinnamon.
- Cornstarch - Thickens the sauce for spooning over pancakes or waffles. Skip for savory applications.
- Salt - I always add a pinch of salt to my appes because it balances the sweetness. I prefer to use kosher salt, but if you only have table salt, use half the amount.
See recipe card below for a full list of ingredients and measurements.
Variations
Here are a few easy ways to change up these maple cinnamon apples:
- Savory maple apples - Skip the brown sugar and spices. Cook apples in butter and finish with maple syrup only and a bit of salt and pepper. Perfect with thin breakfast pork chops.
- Apple pie filling style - Increase the cornstarch slightly and add a squeeze of lemon juice for a thicker, brighter filling.
- Bourbon maple apples - Add 1 tablespoon bourbon after the apples soften and let it simmer briefly to burn off most of the alcohol.
- Slow cooker apples - Cook on LOW for 2 to 3 hours for a hands off version. Turn to high, whisk cornstarch into maple syrup, and add to the apples. Continue cooking until thickened.
Cynthia's Recipe Review
These are the apples that make waffles feel like a special occasion, make pancakes taste like a celebration, and give apple turnovers a complete upgrade! I love how they come together in one pan before the coffee is even done brewing.
Quick Recipe Video
Instructions
This recipe is simple and beginner friendly. Just follow along with the process photos and you will have soft, caramelized apples in minutes.
Step 1: Peel and dice your apples into ¼ to ½ inch dice.
Step 2: In a large skillet, or medium dutch oven, melt butter over medium heat. As it melts, keep swirling the butter over the heat until it is light brown in color and smells nutty, about 3 to 5 minutes.
Step 3: Immediately add the diced apples and stir around in the brown butter. This will stop the butter from burning.
Step 4: Add brown sugar, cinnamon, nutmeg, allspice, and salt. Stir to combine. Cook apples at a light boil, stirring occasionally, for about 10-12 minutes until the apples are golden brown and slightly softened.
Step 5: Whisk 1 tablespoon of cornstarch with 2 tablespoons of maple syrup and pour into apple mixture. Simmer for another 1 to 2 minutes or until mixture has thickened. Add vanilla, if using, and stir in.
Step 6: Serve warm or spread on a small sheet pan to cool and use in other applications.
How to serve these easy sauteed apples: Eat alone as a healthy dessert, use as apple pie filling, top my classic waffles, spoon over vanilla ice cream, serve in smoothie bowls, on top of Cinnamon French Toast or in place of cranberry sauce at Holiday meals.
Savory Sauteed Apples
If making for a savory dish, like breakfast pork chops, roasted chicken, or a pork tenderloin, omit the brown sugar, spices, and the cornstarch. Sauté the apples in brown butter for 3 to 5 minutes, or until starting to become caramelized on the edges. Add maple syrup (without cornstarch) and simmer another 5 minutes, or until lightly softened. Serve warm.
Cynthia's Helpful Tips
- Cut evenly - Uniform apple pieces cook at the same rate. If you cut them all different sizes, some will be cooked perfectly while others might be mushy or hard.
- Do not overcook - Stop when tender but still holding shape. Hot foods continue cooking even after you turn off the stove.
- Use firm apples - Softer apples break down too quickly.
- Don't over-thicken - If the apple seem a little bit thin, remember that they will thicken as they cool. If you add more cornstarch, you will end up with a gummy texture.
- Adjust sweetness - Taste before serving and add maple syrup or a pinch more salt if needed.
- Cool properly - Spread on a sheet pan if using as filling so they cool quickly and evenly.
Recipe FAQs
Yes. Fried apples and sauteed apples are often used interchangeably. Both are stovetop cooked apples.
Yes. Store in the refrigerator for up to 5 days.
Warm in the microwave or in a saucepan over medium low heat. Add a splash of water or apple juice if needed.
Yes. Freeze in airtight bags for up to 3 months. Thaw in the refrigerator.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Easy Sauteed Maple Apples
Ingredients
- 4 apples peeled, cored, and diced into ½ inch pieces
- 4 tablespoons unsalted butter
- ½ cup brown sugar light or dark is fine
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon kosher salt
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract or paste (optional)
Instructions
- Makes 3 to 4 cups of sauteed apples.
- Peel and dice your apples into ¼ to ½ inch dice.
- In a medium pot or deep skillet, melt butter over medium heat. As it melts, keep swirling the butter over the heat until it is light brown in color and smells nutty, about 3 to 5 minutes.
- Immediately add the diced apples and stir around in the brown butter. This will stop the butter from burning.
- Add brown sugar, cinnamon, nutmeg, allspice, and salt. Stir to combine. Cook, stirring occasionally, for about 10-12 minutes until the apples have slightly softened.
- Whisk 1 tablespoon of cornstarch with 2 tablespoons of maple syrup and pour into apple mixture. Simmer for another 1 to 2 minutes or until mixture has thickened. Add vanilla, if using, and stir in.
- Serve warm or spread on a small sheet pan to cool and use in other applications.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Comments
No Comments