Breakfast, Snacks

Cinnamon Skillet Apples

Warm Cinnamon Skillet Apples simmered with just water and cinnamon. That’s it! Apples are #InSeasonNow and these make a great ‘no-added sugar’ addition to your overnight oats, waffles, and yogurt. Simple, flavorful, and will leave your house smelling like fall!

It’s been a few weeks since my last post – house renovations took over any free time that I had. And if I did have a free minute I was exhausted! All the hard work has paid off, I’m back in my home and ready to give you all more recipes! Enter this Cinnamon Skillet Apple recipe that’s so simple I’m not sure if I can call it a recipe!

Apples are in season now and some of the last few apples I’ve had have been so crisp and juicy! & while I love to eat an apple as is, I wanted to have the apples like applesauce but not completely pureed. This is the perfect in-between. The hardest part of this recipe might be the dicing, but if you have a few minutes to spare make some for the week. You can add these apples to your yogurt, overnight oats, or even top your waffles. Traditional skillet apples use a ton of butter and sugar and sure those taste good, but when you really start to highlight what’s in season you’ll see how phenomenal these apples can taste when they’re the star of the show!

Ingredients: Cinnamon Skillet Apples

Apples – I used Gala apples for this recipe. Honeycrisp, Jonagold, Cortland, Braeburn, and Pink Lady are other apple varieties you could use as well. I did not use Granny Smith since they are quite tart. I wanted a sweeter apple since I didn’t use any added sugar.
Cinnamon– Apples and cinnamon pair really well together. I kept is simple here, but many other spices go well with apples (think apple pie): ginger, cloves, nutmeg, cardamom, allspice, vanilla. It really depends on how you want it to taste. Keep it simple or jazz it up!
Water– Cooking the apples in water simply help to steam them (if you will). If the water for some reason completely evaporates, add 1/4 cup more. If you’re cooking it over medium-low heat you should be fine, but if you want them with just a little more ‘sauce’ add that 1/4 cup extra!

How To Make Cinnamon Skillet Apples

This recipe is almost what I call a ‘non-recipe’. It’s just apples, water, and cinnamon. That’s it. It really doesn’t get any simpler than that. The hardest part about this recipe is dicing the apples. Make some time, it’ll be worth your while!

Dice your apples: I simply used an apple corer and then diced my apples into chunks from there. If you wanted to peel the skin off you could, but as the apples are cooking down the skin is not as ‘tough’. I went with the easy route and did not peel the skin off.
Cook the apples: Combine the apples, water, and cinnamon in a medium skillet. You’re cooking the apples (steaming in essence) until they turn soft. Over medium-low heat it took about 10 minutes total. If the water did completely evaporate, add in 1/4 cup more. I did end up adding about 1/4 cup more, but that’s because I like them to have just a little ‘sauce’.
No added sugar: Normal skillet apples will also use butter and sugar to get the apples to caramelize. I’ve had the traditional skillet apples and yes, they’re tasty. But when you think about all the extra saturated fat and sugar you’re getting, I’d like to keep my dessert as a dessert. Could you add in a tablespoon of sugar (if your apples aren’t that sweet)? You sure could. That’s the beauty of recipes. They can be altered to fit your liking all while still having the control over them. I’m not a dietitian that doesn’t eat desserts, because I do! But I wanted the apples to ‘shine’ here and add them in to my breakfast this week. I’ll add them in to my overnight oats, add them in to my yogurt, and even top them on some waffles. I just have to make the waffles first.

OTHER FALL FRUIT RECIPES!

Cinnamon Skillet Apples

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Print Recipe

Total Time: 20 minutes
Yield: 6 1x

Ingredients

Units Scale

6 medium apples, sliced
1/2 cup water
2 teaspoons cinnamon

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Instructions

Core and dice apples into small, uniform pieces, about 1/4 inch thick.
Place a medium skillet onto low-medium heat and add water. Add apples and cinnamon, stirring and cooking until apples are softened, about 10 minutes. If the water evaporates, add 1/4 cup more.
Store leftover apples in the refrigerator for up to 3 days and reheat in the microwave for 20 seconds, or stir them into oatmeal or plain yogurt– no need to reheat!