Warm comforting Sautéed Fall Spiced Cinnamon Apples are a great side for breakfast, lunch or dinner or topped with delicious vanilla ice cream for desert. These have been a huge hit in our home this fall.Print Recipe Jump to Recipe
This week has been a marathon of Apple inspired recipes to use all the apples we have had on hand. First up on the list was this side of sautéed Fall Spiced Cinnamon Apples. With subtle hints of sage, nutmeg and cinnamon, these pair well with my Simple Roasted Pork Tenderloin with Herbs Recipe.
These apples are simple and easy but are sure to please even the pickiest of eaters. Ive even gotten my kids to eat a few extra green beans in a race to get seconds of these warm and sweet bites of goodness.
There really aren’t a lot of ingredients to this recipe. I added a hint of fresh ground sage, dried from my garden this last summer, to complete and complement the Pork Tenderloin I served them with.
Tools Needed to make Fall Spiced Cinnamon Apples
- Cast Iron Skillet a great starter set and I like that they come with lids
- Apple Peeler This is one of my new favorite kitchen gadgets. It peels, cores and slices apples all at the same time. It makes this job fast and easy.
- Sharp Knife
- cutting board I love this one from amazon.
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- 6 Apples (Im using Gala. For a tarter apple Granny Smith work well)
- 1/2 Teaspoon Sage (optional)
- 1/2 Teaspoon Cinnamon
- A Dash of Nutmeg
- 1 Tablespoon Butter
- Salt to taste
Directions for Fall Spiced Cinnamon Apples
Peal, core and Slice your apples. Leave your slices about 1/4 to 1/2 inch thick so that as they soften, they don’t fall apart. I estimated about 2 per person, knowing that the apples will shrink down a bit and my kids will want seconds.
Season with ground sage, salt, and cinnamon and toss to coat. Salt seems counterintuitive but its important to salt even sweet dishes, just don’t over do it.
Heat your cast iron skillet over medium heat and melt your butter. Im using a 12 inch skillet for our family. You want as large a skillet as possible so that the apple slices aren’t overcrowded. A single layer of apples is best, but if you are cooking for a larger family, like me, then just use as large of a skillet as possible.
Add seasoned Apples to skillet with melted butter. Let apples sauté for one minute and gently flip. Repeat until all apples have good coloring and are cooked all the way through. This will depend on how many apples you are cooking and how large your pan is. If apples are in a single layer they will cook faster than apples that are piled up like ours were.
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Fall Spiced Cinnamon Apples
- Cast Iron Skillet or other Sauté pan
- 6 Apples peeled, cored, and sliced
- 1 tbsp butter
- 1/2 tsp cinnamon
- 1/2 tsp sage (optional)
- 1 or 2 Dash Nuytmeg
- To taste salt
- 1 tbsp Monkfruit Monkfruit is a sugar alcohol and does not affect blood sugar levels. Regular sweeteners such as honey, maple syrup, or other sweetener work as well
- Peal, core and Slice your apples. Leave your slices about 1/4 to 1/2 inch thick
- Season with ground sage(optional), nutmeg and cinnamon and toss to coat.
- Heat your cast iron skillet over medium heat and melt your butter.
- Add seasoned Apples to skillet with melted butter. Let apples sauté for one minute and gently flip. Repeat until all apples have slightly browned and are cooked all the way through. Season with salt to taste