These cinnamon apples are a warm, sweet treat that's easy to make and perfect as a side dish or simple dessert. In this recipe, apples are gently cooked in butter, brown sugar, and cinnamon until tender and golden, creating a rich, caramel-like sauce. Serve them alongside savory dishes like pork chops or enjoy them as a dessert topped with ice cream.
Ingredients you'll need
🍎 Apples - You'll need about 1½ pounds (5-6 apples, depending on size). Choose firm apples that hold their shape when cooked, such as Fuji, Braeburn, or Granny Smith. Peel, core, and slice them before cooking.
🧈 Butter - Adds richness and flavor while helping the apples caramelize as they cook.
🫙 Brown sugar - Sweetens the dish and creates a warm, syrupy sauce with a hint of molasses flavor.
💧 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 warmth and that classic spiced apple flavor.
🌽 Cornstarch - Thickens the sauce, giving it a glossy finish that coats the apples beautifully.
🍋 Optional: Lemon-Lime Soda or Lemon/Lime Juice - Toss the sliced apples in this before cooking to prevent browning while you prepare the other ingredients.
📖 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.
- Sprinkle in the brown sugar and cinnamon, then 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. They're great as a sweet side for pork or chicken, or as a simple dessert with ice cream or whipped cream.
Best apples for cooking
When choosing apples for cooking, we want varieties that stay firm under heat and don't become mushy. Here are some popular apples that hold up well. Availability will depend on the season and your region.
- Granny Smith - Tart and acidic with light green skin. The flesh is juicy and stays firm when cooked or baked.
- Cortland - Juicy, sweet, and slightly tart with bright red skin.
- Braeburn - Sweet with a crisp texture. The color is reddish-orange with a yellow base.
- Honeycrisp - Sweet and crisp with a green-yellow background and red tones on the skin.
- Jonathan - Sweet with just a touch of acidity. The skin is red with yellow-green undertones.
- Gala - Sweet and crisp with orange-red skin. They're popular and usually easy to find.
- Fuji - Sweet with a hint of tartness. The flesh is crisp, and the color is pinkish over a yellow-green background.
- Rome Beauty (also known as Rome or Red Rome) - Sweet with dense, crisp flesh and dark red skin.
In this recipe, I used Fuji apples. Since this dish cooks relatively quickly, they hold their shape nicely and add a mellow flavor that pairs well with the brown sugar and cinnamon.
Recipe tips and notes
Don't slice the apples too thin. Cut each apple into roughly 12 pieces so they hold up while cooking and don't break apart. If your apples are smaller, cut them into fewer pieces.
To slow down the browning process, add a few tablespoons of lemon-lime soda (like Sprite or 7UP) to a bowl. Toss the apple slices in the soda as you peel and cut the rest.
If you don't have lemon-lime soda, a little lemon or lime juice mixed with water will also do the trick.
Storing and reheating
Refrigerator: Allow the cinnamon apples to cool completely before transferring them to an airtight container. Store in the refrigerator for 3-4 days.
Freezer: Once cooled, place the apples in a freezer-safe, airtight container or resealable bag. Leave 1-2 inches of space at the top for expansion. Freeze for up to 2 months.
Reheating: Warm the apples gently in a covered saucepan over medium-low heat, stirring occasionally until heated through. Alternatively, reheat in the microwave in short intervals, stirring in between. If the sauce has thickened during storage, add a splash of water or apple juice to loosen it to your desired consistency.
Food Safety: Do not leave cooked food out at room temperature for longer than 2 hours, or 1 hour if the temperature is above 90°F. According to the U.S. Department of Agriculture (USDA), leftovers should be reheated to an internal temperature of at least 165°F. For more information on safe food storage, visit foodsafety.gov.
These cinnamon apples make a great addition to any holiday spread. Their warm, buttery sweetness pairs especially well with ham and other festive main dishes. Serve them alongside classics like green bean casserole, sweet potato casserole, or mashed potatoes for a comforting, crowd-pleasing meal.
And because this recipe is so simple, it's just as perfect for regular weeknights. Try it with pork chops or roasted chicken for an easy side that brings a touch of homemade warmth to the table.
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📖 Recipe
Cinnamon Apples
Ingredients
- 1½ to 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/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 sugar and cinnamon. Stir in the brown sugar, 4 tablespoons of water, and cinnamon. Mix 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. They're great as a sweet side for pork or chicken, or as a simple dessert with ice cream or whipped cream.
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 up while cooking and don't break apart. If your apples are smaller, cut them into fewer pieces.
- To slow down browning, add a few tablespoons of lemon-lime soda (like Sprite or 7UP) to a bowl. Toss the apple slices in the soda as you peel and cut the rest.
- If you don't have soda, a little lemon or lime juice mixed with water will also do the trick.
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!