Quick Cinnamon Apples

cinnamon apples in three bowls and pan with spoons.

These quick stove top Cinnamon Apples cook in under 10 minutes, are perfectly tender, and can be served with or without added sugar. They're a delicious snack or topping for yogurt or oatmeal—and they taste like apple pie filling!

Course Side Dish, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 122kcal

Author Amy Palanjian

Equipment

Ingredients

4 apples (medium to large)
1 tablespoon unsalted butter
¼ cup water (cold)
1 teaspoon cornstarch
½ teaspoon cinnamon
1-2 tablespoons brown sugar (optional)

US Customary - Metric

Instructions

Slice the apples into ¼-inch-thick slices. (I leave the peel on.) Discard the cores.
Add the butter to a wide skillet over medium heat. When melted, add the apples. Stir to coat and cook for 4-6 minutes, or until starting to softened. Stir occasionally and gently during cooking.
Meanwhile, add the water and cornstarch to a small bowl and stir together to dissolve the cornstarch. Add to the pan with the apples. Add the cinnamon and brown sugar, if using.
Simmer the apple mixture for an additional 2-4 minutes, or until the apples are soft and the liquid is thickened. (Try not to overcook.)

Video

Notes

Store Cinnamon Apples in an airtight storage container in the fridge for up to 5 days. Or, freeze in a freezer bag or small container for up to 6 months.
Use tart or sweet medium or firm apples such as Granny Smith, Pink Lady, Honeycrisp, Empire, Envy, or Opal. (Softer apples like MacIntosh can be used, but they may break down and turn into applesauce really quickly.)
Omit the brown sugar if preferred. Maple syrup 0r honey (for kids over age 1) work, too.
Peel the apples if you prefer.
Serve slices as a baby-led weaning food or as a finger food.
If the apples are still firm at the end of the cooking time, continue cooking a little longer.

Nutrition