Sauteed Apples

Cinnamon sauteed apples are a sweet side dish that is equally up to the task of crowning a handsome german pancake or dressing up a basic roast chicken dinner. To make sure they soften without charring we add a little water to the pan for a brief simmer after a quick saute in butter. Adding the water helps ensure that the whole pan of sliced apples is tender, and it helps the light cinnamon flavor distribute evenly throughout the pan. Cook up a batch as an accompaniment to a big French toast breakfast or as a simple side dish to accompany something savory. It’s a great way to use up the last of the fruit from an autumnal apple-picking trip!

Ingredients for Sauteed Apples

• Butter: You could absolutely saute apples in oil, but butter adds so much rich flavor and the milk solids help the apples caramelize in the pan.
• Apples: We call for peeled and sliced apples, but you could als make this recipe using cubed or diced apples, and whether or not to peel them is entirely up to you!
• Water: Adding a little water helps the cinnamon and sugar to evenly coat the apples with sweetness and spice and helps them soften without charring.
• Sugar: A little sugar combined with water and the juices from the apples thickens to a sweet, cinnamon-scented syrup in the pan. You can adjust the amount of sugar to your liking or replace it with another kind of sweetener.
• Cinnamon: Ground cinnamon pairs beautifully with apples and adds a warm, autumnal flavor to the soft fruit.

Directions 

Step 1: Saute, then simmer the apples

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In a large cast-iron or other heavy skillet, heat butter over medium-high heat and saute the apples for a minute. Add water and bring to a boil. Stir in the sugar and cinnamon. Reduce the heat, cover the skillet and simmer until the apples are tender, for 10 to 12 minutes. Stir it occasionally.

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Sauteed Apples Variations 

• Swap the spices: Trade the ground cinnamon for ground ginger, pumpkin pie spice or ground cardamom to tweak the flavor of the finished apples.
• Make it savory: Make a savory version of sauteed apples by adding some sliced onions and either garam masala or Chinese five spice.
• Use a different fat: Though you can’t go wrong with butter, cooking apples in different types of fats will add lots of flavor. Try them with ghee for a version with more browning or coconut oil for a subtle tropical note. Hazelnut oil would also add loads of toasty flavor.
• Change out the sugar: Replace the granulated sugar with brown sugar, coconut sugar or date nectar for more of a caramelized flavor.

How to Store Sauteed Apples 

Once cool, pack the sauteed apples and any remaining liquid, into an airtight container and store them in the refrigerator for up to five days. Reheat them in the microwave or in a saucepan over medium heat.

Can you freeze sauteed apples?

Yes, you can freeze the sauteed apples once cooled. Freezing them after cooking them is a great way of preserving fresh apples that are starting to go soft and a good alternative to applesauce. Use freezer-safe containers and leave about a half-inch of headspace to allow for expansion. Two cup containers (pints) are great size for using sauteed apples as a topping but you can freeze them in whatever quantity makes sense for you.

Sauteed Apple Tips

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What types of apples make the best sauteed apples?

We recommend Golden Delicious apples for sauteed apples because they have a nice balanced flavor that has both sweetness and tartness. They’re both economical and widely available but you can use this method to saute any type of apples you like. Some types of apples (especially Rome, McIntosh and other sauce varieties) break down more quickly as they cook and others (particularly Pink Lady and Granny Smith) hold their shape better. You can use all of one kind or a mix of varieties for a dynamic flavor. Check out our full guide to the best apples to use for baking, cooking and eating fresh.

What can you serve with sauteed apples?

You can enjoy sauteed cinnamon apples on their own, as a quick side dish, filling for crepes or a topping for pancakes. They are particularly good as a topping for pork chops and  would be right at home alongside some roast turkey. Any savory dish you might dollop with applesauce—including potato latkes or pierogi—sauteed apples would make a toothsome stand-in.

Why do you recommend cooking sauteed apples in a cast iron pan?

It’s no secret that we love cooking lots of things in a cast iron skillet but it is not particularly good for sauteed apples. This is because of the way it conducts heat without having hot spots in the pan. Therefore, a thick stainless steel skillet will work just as well!