My Easy Sautéed Maple Apples are a delicious way to bring in the best of Fall flavors. Whether you use them in sweet dishes like waffles or add them to savory meals like pork, these caramelized apples add a warm, delicious touch to any recipe.
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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 cinnamon apples with my chai spiced waffles or fold them into puff pastry turnovers for a comforting breakfast, or leave out the sugar and spice and serve them alongside my breakfast pork chops for an incredible, sweet-savory side dish. However you choose to enjoy them, these sauteed apples will add a burst of flavor to almost anything.
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Ingredients & Substitutions
These are the ingredients I like to use when preparing these fried apples for sweet applications, like on top of fluffy pancakes or on sweet shortcakes. They would also be delicious in place of peaches in my yogurt parfait!
- Apples - I am a big fan of sweet and tart apples. I prefer honeycrisp apples, but you can use granny smith apples, pink lady, or fuji. Really any apple that is semi-tart and firm that doesn't become mushy when cooked. I would pass on Golden delicious, red delicious, or macintosh. They are all great for snacking, but tend to be mealy or grainy when cooked.
- Spices - I use a combination of cinnamon, nutmeg, and allspice, but you can use just cinnamon or add commercially bottles apple pie or pumpkin pie spice instead.
- Maple syrup - I'm a huge advocate for using pure maple syrup here, not "pancake syrup" which is essentially corn syrup. There are plenty of less expensive store brands of maple syrup, but if all you can afford is pancake syrup, these will still be delicious. You might want to decrease the amount of brown sugar though, since pancake syrup is so sweet. Taste and decide.
- Brown sugar - I love the caramel, molasses notes that brown sugar brings to the apples, but you can use plain granulated or caster sugar. If making these sauteed apples for a savory application, to serve with pork or chicken for example, skip the brown sugar and the spices. Maple will take the lead beautifully.
- Butter - I am going to tell you to brown the butter, to bring out its fragrant nutty notes, but you don't have to. The browning process makes some people nervous, and I get it. You're going to get plenty of flavor from the maple and the brown sugar, so don't sweat it.
- Cornstarch - I'm going to have you whisk some cornstarch into the maple syrup to thicken the apples so they won't be too runny when spooning onto crispy waffles, on top of cinnamon French toast, or even adding to a baked apple croissant. (If you're going to use your sauteed apples on pork chops or any other savory dishes, skip it.)
- Salt - I use a tiny amount (⅛ teaspoon) of kosher salt, which balances out the sweetness of the sugar and maple syrup. If using another salt, or table salt, use half the amount (a teensy pinch) and taste. Add more, if you desire.
See recipe card below for the full recipe.
Instructions
This sautéed apples recipe is super simple and you're going to find yourself making maple apples all the time. Get your oatmeal or granola recipe ready, because you are leveling up!
Step 1: Peel and dice your apples into ¼ to ½ inch dice.
Step 2: In a cast iron skillet, or your preferred medium 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.
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. Sauté apples, 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, spoon over vanilla ice cream, serve in smoothie bowls, on top of skillet cookies, 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.
Recipe FAQs
Place cooled apples into an airtight container and store in the refrigerator for up to 5 days.
Warm your sauteed apples in the microwave until they reach your desired temperature, or you can place them in a small saucepan to reheat. Add a couple of tablespoons of apple juice or water to loosen them up, if needed.
Absolutely! Use the 2X button on the recipe card to automatically give you the larger amounts and either use within 5 days (refrigerated of course). For longer storage, place cooled apples in freezer safe zip top bags, press out all excess air, and store for up to 3 months. Defrost in the refrigerator before serving, using in turnovers or pies, or reheating.
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📖 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!
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