These quick stove top Cinnamon Apples cook in under 10 minutes, are perfectly tender, and can be served with or without added sugar. They’re a delicious snack or topping for yogurt or oatmeal—and they taste like apple pie filling!
Cinnamon Apples
We love apples prepared in all sorts of ways, including Sliced Baked Apples and Sauteed Apples. And this new version is sort of a mix of those favorites, with an easy pan-cooked method that delivers tender, flavorful apple slices that work for any age in just minutes.
This is a favorite easy snack, a yummy side to pair with roasted meat like turkey or chicken, and a delicious topping for plain yogurt or oatmeal. It’s also great with a scoop of vanilla ice cream on top!
Ingredients You Need
Here’s a look at the ingredients you need to make this apple recipe:
- Apples: Medium to large apple varieties including Granny Smith, Pink Lady, Honeycrisp, Empire, Envy, or Opal. (Softer apples like MacIntosh can be used, but they may break down and turn into applesauce really quickly.) You can use fresh or frozen apples for this.
- Unsalted butter: This ensures the apples don’t stick to the pan.
- Water: Paired with the cornstarch, this thickens the sauce a little so it’s similar to the consistency of pie filling.
- Cornstarch: A little cornstarch works with the water to thicken the sauce.
- Cinnamon: Adds flavor.
- Brown sugar (optional): You can add a little brown sugar for additional sweetness, if you prefer. It works with or without.
Step-by-Step Instructions
Below is a look at how to make this recipe. Scroll to the end of the post for the specifics on amounts and times.
- Slice the apples.
- Add the butter to a skillet over medium heat. When melted, add the apples. Stir to coat and cook.
- Meanwhile, add the water and cornstarch to a bowl and stir. Add to the pan, along with the cinnamon and brown sugar, if using.
- Simmer the apple mixture for an additional minute or so. Serve warm or store.
We love these warm out of the pan, but we also love them cold, so see if your kids have a preference.
Frequently Asked Questions
Use tart or sweet medium or firm apples such as Granny Smith, Pink Lady, Honeycrisp, Empire, Envy, or Opal. (Softer apples like MacIntosh can be used, but they make break down and turn into applesauce really quickly.)
They last in an airtight container in the fridge for up to 5 days.
We like them both ways, so you can try both options and see if your kids have a preference.
How to Store
Store Cinnamon Apples in an airtight storage container in the fridge for up to 5 days. Or, freeze in a freezer bag or small container for up to 6 months.
Best Tips for Success
- Use tart or sweet medium or firm apples such as Granny Smith, Pink Lady, Honeycrisp, Empire, Envy, or Opal. (Softer apples like MacIntosh can be used, but they may break down and turn into applesauce really quickly.)
- Omit the brown sugar if preferred. Maple syrup or honey (for kids over age 1) work, too.
- Peel the apples if you prefer.
- Serve slices as a baby-led weaning food or as a finger food.
- If the apples are still firm at the end of the cooking time, continue cooking a little longer.
I’d love to hear your feedback on this post, so please rate and comment below!
Quick Cinnamon Apples
Ingredients
- 4 apples (medium to large)
- 1 tablespoon unsalted butter
- ¼ cup water (cold)
- 1 teaspoon cornstarch
- ½ teaspoon cinnamon
- 1-2 tablespoons brown sugar (optional)
Instructions
- Slice the apples into ¼-inch-thick slices. (I leave the peel on.) Discard the cores.
- Add the butter to a wide skillet over medium heat. When melted, add the apples. Stir to coat and cook for 4-6 minutes, or until starting to softened. Stir occasionally and gently during cooking.
- Meanwhile, add the water and cornstarch to a small bowl and stir together to dissolve the cornstarch. Add to the pan with the apples. Add the cinnamon and brown sugar, if using.
- Simmer the apple mixture for an additional 2-4 minutes, or until the apples are soft and the liquid is thickened. (Try not to overcook.)
Video
Notes
- Store Cinnamon Apples in an airtight storage container in the fridge for up to 5 days. Or, freeze in a freezer bag or small container for up to 6 months.
- Use tart or sweet medium or firm apples such as Granny Smith, Pink Lady, Honeycrisp, Empire, Envy, or Opal. (Softer apples like MacIntosh can be used, but they may break down and turn into applesauce really quickly.)
- Omit the brown sugar if preferred. Maple syrup 0r honey (for kids over age 1) work, too.
- Peel the apples if you prefer.
- Serve slices as a baby-led weaning food or as a finger food.
- If the apples are still firm at the end of the cooking time, continue cooking a little longer.
If I could give this 10 stars I would. These are a staple in our house. We eat them at breakfast or a side for dinner. We put them into oatmeal or muffins. Perfect for the half eaten apples you find around the house, just cut them up and throw them in the pan! Thank you for sharing this recipe!
Just made these – so easy and so yummy! My 3.5 year old and 10 month old both gobbled them up! They were great with yogurt as you mentioned too. Thanks for all of your great ideas and recipes 🙂
Surprisingly delicious! I didn’t have super high hopes for these but they’re delightful. My youngest loves them and I may or may not have had two servings myself.