These cinnamon apples are an easy stovetop recipe that makes a warm, sweet side dish or simple dessert. In this recipe, sliced apples are gently cooked in butter, brown sugar, and cinnamon until tender and coated in a rich, caramel-like sauce. Serve them with savory dishes like pork chops or enjoy them warm with a scoop of vanilla ice cream.
What's great about this recipe
- They're easy to make with simple ingredients and no special equipment needed.
- Ready in about 30 minutes, they're an easy way to add something special to a weeknight dinner or holiday meal.
- They're incredibly versatile and can be served for breakfast, as a side dish, or for dessert.
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Budget Check
- The full recipe is about $3.50-$4.00
- Per serving (4 servings): about $0.90-$1.00
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Apples - Choose firm apples that hold their shape when cooked, such as Fuji, Braeburn, or Granny Smith. Peel, core, and slice them before cooking.
- Butter - Used to cook the apples and adds richness to the sauce.
- Brown sugar - Sweetens the apples and helps create the syrupy sauce.
- Water - Used in two parts: 4 tablespoons for cooking the apples and 2 tablespoons for dissolving the cornstarch to thicken the sauce.
- Cinnamon powder - Adds the warm cinnamon flavor that pairs beautifully with the apples.
- Cornstarch - Thickens the sauce so it coats the apples.
- Optional: Lemon-Lime Soda, Lemon Juice, or Lime Juice - Toss the sliced apples in it while prepping the remaining ingredients to help keep them from browning.
📖 See the recipe card for quantities and preparation.
How to make cinnamon apples
- Melt the butter in a large saucepan over medium heat until gently simmering.
- Add the sliced apples, cover, lower the heat to medium-low, and cook for 5 minutes, stirring occasionally.
- Add the brown sugar, 4 tablespoons of water, and cinnamon. Stir gently to combine.
- Cover and cook for another 5 minutes on medium-low heat, stirring occasionally.
- In a small bowl, stir together the cornstarch and 2 tablespoons of water until smooth. Add the mixture to the apples and cook, uncovered, for 3-5 minutes, stirring occasionally, until the sauce thickens.
- Serve warm and enjoy.
Best apples for cooking
Choose firm apples that hold their shape when cooked and don't become mushy. Good choices include:
- Granny Smith - Tart, juicy, and firm when cooked.
- Cortland - Juicy and sweet with a slightly tart flavor.
- Braeburn - Sweet with a crisp, firm texture.
- Honeycrisp - Sweet, juicy, and crisp.
- Jonathan - Sweet with a little acidity.
- Gala - Sweet, crisp, and usually easy to find.
- Fuji - Sweet with a hint of tartness and a crisp texture.
- Rome Beauty - Sweet with dense, firm flesh.
Availability will vary by season and region. For this recipe, I used Fuji apples. They hold their shape well during the relatively short cooking time.
Recipe tips and notes
- Don't slice the apples too thin. Cut each apple into roughly 12 pieces so they hold their shape while cooking. If your apples are smaller, cut them into fewer pieces.
- Keep the heat gentle. Once the apples are added, lower the heat to medium-low. This gives the apples time to soften without cooking the butter and brown sugar over too high a heat.
- Prevent browning while you prep. Toss the apple slices with a little lemon-lime soda to slow down browning. Lemon or lime juice mixed with a little water also works.
- Mix the cornstarch with water before adding it. Stir until completely smooth, then add it to the apples so the sauce thickens evenly without lumps.
Serving suggestions
Cinnamon apples can go from breakfast to dinner or dessert. For a savory meal, serve them alongside roasted chicken, baked ham, roasted turkey, or pork tenderloin.
For breakfast or brunch, they pair well with French toast casserole, pancakes, or waffles. You can also serve them warm over vanilla ice cream or pound cake for a simple dessert.
Storing and reheating
Refrigerator: Store cooled cinnamon apples in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium-low heat or in the microwave until heated through. Add a splash of water if the sauce is too thick.
Food safety: Do not leave cooked food out for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to 165°F.
These cinnamon apples are also a great addition to a holiday meal. Their warm, buttery sweetness pairs especially well with ham or turkey. Serve them alongside classics like green bean casserole, sweet potato casserole, or mashed potatoes for a comforting, festive dinner.
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📖 Recipe
Cinnamon Apples
Ingredients
- 1½-2 pounds Apples about 5-6 apples, depending on size, cored, peeled, and sliced
- 3 tablespoons Butter
- ¼ cup Brown Sugar
- 6 tablespoons Water divided
- ½ teaspoon Cinnamon Powder
- 1 tablespoon Cornstarch
- Lemon-Lime Soda or Lemon or Lime Juice optional to keep the apples from browning while prepping
Instructions
- Core, peel, and slice each apple into roughly 12 pieces. If you're working with smaller apples, cut them into fewer pieces. Don't slice them too thin.
- Melt the butter in a large saucepan over medium heat. When the butter is melted and gently simmering, add the apples. Note: If you coated the apples with lemon-lime soda, drain any liquid before adding them to the pan.
- Lower the heat to medium-low, cover, and cook for about 5 minutes, stirring occasionally.
- Add the brown sugar, 4 tablespoons of water, and cinnamon. Stir gently to combine.
- Still on medium-low heat, cover and cook for another 5 minutes, stirring occasionally.
- Thicken the sauce. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
- Add the cornstarch mixture to the apples and stir gently until incorporated. Cook, uncovered, over medium-low to low heat for 3-5 minutes, or until the liquid thickens. Stir occasionally.
- Serve warm and enjoy.
Notes
- Choose a saucepan large enough to hold all the apples with room to stir and toss them easily.
- Don't slice the apples too thin. Cut each apple into roughly 12 pieces so they hold their shape while cooking. If your apples are smaller, cut them into fewer pieces.
- To help prevent browning while you prep, toss the apple slices with a little lemon-lime soda. Lemon or lime juice mixed with a little water also works.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
peggy Castro
Love anything with apples. Perfect!