Caramelized Apples are an easy side dish with big warm flavors. A simple way to turn a few apples into an impressive side dish or topping.
Caramelized Cinnamon Apples
These Caramelized Cinnamon Apples remind me of the warm fall suppers of my childhood with a herd of people around the table eating, talking, and storytelling.
Growing up, I loved going to the local apple orchards and smelling the fresh cider being made.
We would take home the Jonathan apples, which have a short storage life, to make all kinds of fall goodies. German Apple Cake, homemade applesauce, and cinnamon-flavored apple butter were some of my favorites.
But this sweet side dish was, and remains, one of my favorites. I still love to make it with Jonathan apples when I can get my hands on them, but Granny Smith apples work well, too. And the Granny Smith variety is available year-round.
As a bit of a Southerner, I eat Caramelized Apples as a side dish.
But these sweet warm apples are certainly a worthy dessert and make a fantastic topping on your favorite pancakes or waffles. Or dare I suggest, putting a big warm spoonful on top of vanilla ice cream?
Ingredients for Caramelized Apples
- Baking Apples--Such as Granny Smith or Jonathan. I prefer mine peeled, but some people don't mind the peeling left on.
- Butter
- Brown Sugar
- Kosher Salt
- Ground Cinnamon
Top Tips
Don't walk away from the pan when making these. The caramel topping can burn quickly.
Use a non-stick pay or well-seasoned cast-iron skillet to make these so they don't stick.
How to Make Caramelized Apples
In a non-stick pan or well-seasoned cast iron skillet, melt butter over medium-high heat.
Add sliced and peeled apples to melted butter and cook until apples are slightly tender.
Add ground cinnamon, a pinch of salt, and brown sugar. Stir constantly and turn down the heat if needed. Cook until butter and sugar caramelize and turn golden brown.
Serve warm or allow to cool.
Best Apples for Cooking
When cooking with an apple I suggest choosing an apple that will stand up to the heat without turning into applesauce.
My favorite cooking apple that is readily available, year-round, is a Granny Smith. This firm, slightly tart apple holds its shape in pies, cakes, and this Caramelized Apple recipe.
Of course, if you can get your hands on a Jonathan Apple, I suggest you give it a try. It is the perfect eating and cooking apple, in my humble opinion.
Substitutions and Variations
Apples--Use pears or bananas for some variety. If using bananas, there is no need to cook until tender.
Brown Sugar--White sugar works just fine here.
Cinnamon--Use nutmeg if you desire.
Storage
Store leftovers in a covered container in the refrigerator for 3-5 days.
SOMETHING ELSE TO TRY
For another fruity easy apple side dish, try my Applesauce Jello or Red Hot Applesauce Jello.
And Macaroni and Tomatoes is another quick Southern-inspired side dish recipe my family loves.
DID YOU TRY THIS RECIPE? ❤️
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FOOD SAFETY
- Wash hands before cooking
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Caramelized Apples
Ingredients
- 4-6 Baking Apples Granny Smith or Jonathan
- 4 Tablespoons Butter
- 3 Tablespoons Brown Sugar
- 1 pinch Kosher Salt
- 1 pinch Ground Cinnamon
Instructions
- In a non-stick pan or well-seasoned cast iron skillet, melt butter over medium-high heat.
- Add sliced and peeled apples to melted butter and cook until apples are slightly tender.
- Add ground cinnamon, a pinch of salt, and brown sugar. Stir constantly and turn down the heat if needed. Cook until butter and sugar caramelize and turn golden brown.
- Serve warm or allow to cool.
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