There’s nothing quite like the smell of cinnamon and apples cooking together on the stove. This recipe captures that cozy, apple-pie flavor without any of the crust, rolling, or oven time just a skillet, a handful of pantry staples, and 20 minutes.
Sautéed cinnamon apples are endlessly versatile. Spoon them over pancakes or waffles, stir them into oatmeal or yogurt, scoop them onto vanilla ice cream, or just eat them straight from the pan with a spoon. They’re naturally gluten-free and easy to adapt for dairy-free or refined-sugar-free diets, and the soft texture makes them a great option for little ones too (just peel the apples first if you’re serving a baby).
Why I Love This Recipe
This is one of those recipes I come back to over and over once apple season hits. It’s quick enough for a weekday breakfast topping, but tastes indulgent enough to pass as dessert. I love that it uses just a handful of ingredients I almost always have on hand, and that it’s so easy to tweak — swap the sweetener, swap the fat, use whatever apples are in the fridge, and it still turns out great every time. It’s also one of the rare “treats” I feel completely fine giving my kids, since it’s really just fruit, a touch of natural sweetener, and warm spice.
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Ingredients
- 3 apples, diced into ½–1″ cubes
- 2 tablespoons water
- 1 tablespoon salted butter (or coconut oil)
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- ¼ teaspoon pure vanilla extract
Apple varieties: Honeycrisp and Pink Lady are favorites, but Gala, Jonagold, Golden Delicious, Granny Smith, and Jazz all work beautifully too.
Substitutions:
- Butter → coconut oil or ghee
- Maple syrup → honey, brown sugar, or granulated sugar
- Water → apple juice or apple cider, for extra flavor
How to Make Cinnamon Apples
- Soften the apples. Add the diced apples and water to a skillet. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples are slightly soft and the water has absorbed.
- Add the butter. Stir in the butter until the apples are evenly coated. Cook for another 5 minutes, stirring every minute or so, covering for the last couple of minutes if needed, until the apples are soft.
- Season. Add the maple syrup, cinnamon, salt, and vanilla. Stir until everything is well combined.
- Caramelize. Cook uncovered for about 5 more minutes, stirring occasionally, until the apples reach your desired softness and the sauce thickens and caramelizes onto the fruit.
- Serve warm.
Serving Ideas
- Stirred into overnight oats
- Spooned over waffles or French toast
- Layered on top of baked oatmeal
- Served alongside pork or roasted chicken as a savory-sweet side
Storage
Keep leftovers in an airtight container in the fridge for up to 5 days. These don’t freeze well, since fresh apples lose their texture when thawed — but the recipe doubles or triples easily if you want to make a bigger batch.
FAQ
Are apples and cinnamon good for you? Yes — this is a simple, wholesome way to enjoy fresh apples, with no refined sugar required if you swap in honey and skip the maple syrup.
Can I freeze this recipe? It’s not recommended. Fresh apples don’t hold their texture well after freezing and thawing.
Can I double the recipe? Absolutely — it scales up easily for a crowd.
Easy Cinnamon Apples
Ingredients
Equipment
Method
- Cut apples into same-sized pieces (about 1/2-1-inch cubes).
- Put apple pieces into a skillet with 2 tablespoons water. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally, until the apples become slightly soft and water is absorbed.
- Add 1 tablespoon of butter to the skillet. Stir apples and oil together until all the apples are coated. Cook for 5 minutes, stirring every minute or so, until the apples become soft (you may need to cover them for the last 2 minutes).
- Add maple syrup, cinnamon, salt and vanilla. Stir until well mixed.
- Cook for about 5 more minutes, stirring every minute until the apples reach your desired softness.
- Remove from heat and serve.