Apple orchards in New England are bursting with fruit filled trees for a good part of the year. My cinnamon sugar skillet apples are the perfect way to use up the abundant harvest.
It’s ridiculously easy to prepare this deliciously warm and sweet dish….think tart apples with just a hint of spicy cinnamon, coated with a caramelized sugar glaze. Your kitchen will smell so cozy as it cooks.
Brown Sugar Cinnamon Skillet Apples Recipe
If making this recipe for 4 or more allow one apple per person.
So let’s discuss the sugar… You can use natural turbinado sugar, dark muscovado, regular brown sugar or light brown sugar for these apples. The sugar caramelizes and creates a delicious glaze. The photo doesn’t accurately capture the glaze. But if you make this recipe, you’ll see for yourself.
Turbinado sugar is a brown sugar taken straight from the sugar cane without full refining. I get it from Trader Joe’s. Here’s the link. Dark muscovado sugar is also a minimally processed cane sugar that has a high molasses content. It has a high moisture content too. It’s great for gingerbread and all kinds of holiday spice breads and quick breads. I imagine it would be wonderful in oatmeal cookies too. Regular dark brown sugar or light brown sugar works like a charm too.
Penzeys Extra Fancy Vietnamese Cinnamon is the strongest, richest, boldest cinnamon I’ve tasted so far. It takes this and any recipe to new heights. I love it in oatmeal, baked goods and even coffee. Once you’ve tasted this cinnamon, you’ll be hooked too. I start with a small pinch and add more if needed. Try this cinnamon and you’ll see why I love it so much.
Apple cider enhances the apple flavor, but it’s not necessary. If you happen to go apple picking, grab some cider along with apples and make this dish.
Serve this dish with roasted chicken or pork chops for a homey meal. The apples are also delicious on ice cream, oatmeal, pancakes or crepes.
If making this recipe for 4 or more allow one apple per person. It can be stored in an airtight container in the refrigerator overnight. Just heat and eat the next day. But they’re best served the same day straight from the pan.
- 2 Macintosh or granny smith apples or a combo of both, peeled, cored and sliced into wedges. You can use any apples you fancy.
- 2 tablespoons of unsalted butter (or more if you’re feeling decadent)
- 1 tablespoon of turbinado sugar, dark brown muscovado sugar, regular light brown or regular dark brown sugar.
- A pinch or two of Vietnamese cinnamon or regular ground cinnamon.
- A tiny pinch or two of salt
- A 1/2 cup of apple cider (optional)
Any nonstick pan or even a well seasoned cast iron skillet will work in this recipe. But I like using my non-stick Scanpan.
Heat pan on medium heat and melt the butter. Add the sliced apples, a pinch or two of salt and the apple cider (if using) and cook them until desired texture. I like them soft, but still holding their shape with a slight bite. When they’re close to being done, add the brown sugar. The sugar will melt very quickly. Stir it around and keep a close eye on it. It will thicken and coat the apples. Don’t let the sugar burn. It can burn very quickly. Add a dash or two of cinnamon and enjoy!