Is there anything more “fall” than apples and cinnamon?
Maybe pumpkin. Maybe the crunchy leaves under your boot steps.
But there’s something so heartwarming and magical about eating cinnamon apple flavored things when fall is here.
Apple-picking is far out of our grasp in Oklahoma, but that doesn’t mean we can’t pretend like the apples we bought at the market aren’t freshly picked. Most grocery stores around here have a HUGE variety of apples this time of year: Jazz, honey crisp, red delicious, gala, pink lady….the list could go on and on.
When it comes to cooking with apples, you need to really weigh the sugar-to-apple ratio. If you’re wanting something super sweet, don’t go for the sweeter apples like gala or honey crisp. You want a more sour apple like Granny Smith.
If you’re not using a lot of sweetener, then feel free to reach for those succulent and crispy-sweet apple varities. That’s what we’re doing here with this recipe. The only outside sweetener used here is just a touch of maple syrup, so you need to use the sweetest apple you can find. Tip: the pinker or redder the better.
These apples last for a week in the fridge in an air tight container. It’s wonderful tossed on top of pancakes, swirled into oatmeal, or just left alone and eaten by itself. I had the apples both warmed up and cold, and I’m not really sure which is better—both are fantastic.
If you’re really wanting to dive deep into fall vibes, this recipe is perfect. Just don’t forget to light a candle inside a pumpkin for the perfect autumn ambience.
Stovetop Cinnamon Apples
Simple, sweet and cinnamony apples perfect to use as a topping or mixed into oatmeal and pancake batter.
- 3 large honeycrisp or pink lady apples, diced
- 1 TBS. coconut oil
- 2 TBS. water
- 2 TBS. maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. vanilla extract
- Pinch of flaky sea salt
- In a large skillet, heat diced apples over medium heat. Add water and cover skillet. Let apples cook for about 5 minutes, stirring occassionally.
- Stir in coconut oil to coat apples. Add maple syrup, cinnamon, cloves, and vanilla extract. Stir and cook for about 5 more minutes or until apples are softened and browned.
- Remove from heat and top with flaky sea salt.
In a large skillet, heat diced apples over medium heat. Add water and cover skillet.
Let apples cook for about 5 minutes, stirring occassionally.
Stir in coconut oil to coat apples. Add maple syrup, cinnamon, cloves, and vanilla extract. Stir and cook for about 5 more minutes or until apples are softened and browned. Remove from heat and top with flaky sea salt.