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Cinnamon Apples (Easy Stovetop Side, 25 Minutes)

By The Diane's Kitchen team Updated 4 min read Reviewed by Diane

These easy stovetop cinnamon apples take about 25 minutes, with 15 of them spent peeling and stirring, and they use one skillet and pantry staples.

The usual trouble is apples that turn to mush, or a sauce that is thin and very sweet. Here the apples are cut thick, start covered, and the sugar goes in late, so you get tender slices in a glossy sauce with less sugar than most versions.

Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.

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Key takeaways

  • Cut the apples 1/2 inch thick and cook them covered for the first 5 minutes so they soften without sticking.
  • Use only 2 Tbsp of brown sugar for 4 apples, added after the first 5 minutes, and stir until a fork slides in with a little resistance.
  • A teaspoon of cornstarch in a tablespoon of cold water makes the sauce glossy in about a minute.
In this post4 sections
  1. Why this version works
  2. What to serve with cinnamon apples
  3. The recipe
  4. FAQ

Why this version works

We read five versions of stovetop cinnamon apples. They agree on 3 to 5 firm apples, butter, cinnamon and a medium heat, with 10 to 25 minutes of cooking. Where readers ran into trouble was mushy apples from thin slices and soft varieties, and sugar that scorched or made the dish too sweet. The sugar in the versions we read ranges from 2 Tbsp of maple syrup for 3 apples to 1/2 cup of brown sugar for 5 apples. Ours uses 2 Tbsp of brown sugar for 4 apples, with lemon to keep it bright.

Watch the reel by @rachelparker_blog on Instagram
The reel that inspired this recipe.

Tested recipe

Cinnamon Apples

Firm apples simmered in butter with brown sugar, cinnamon and a little lemon until tender, with a glossy sauce. One skillet, about 25 minutes.

Prep
10 min
Cook
15 min
Total
25 min
Makes
about 3 cups

Sliced apples in a bowl sprinkled with cinnamon Save
Photo: Dimitris Chatzoulis / Pexels (Pexels License). Example photo of sliced apples with cinnamon, before cooking; ours is coming after we cook it.

Ingredients

In the skillet

  • 2 Tbsp unsalted butter
  • 4 medium firm apples, about 1 3/4 lb total, such as Honeycrisp, Braeburn or Granny Smith, peeled, cored and cut into 1/2 inch slices
  • 1/4 cup water
  • 2 tsp lemon juice
  • 2 Tbsp packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp kosher salt

To finish

  • 1 tsp cornstarch
  • 1 Tbsp cold water
  • 1 tsp vanilla extract

Steps

  1. Peel, core and cut the apples into slices about 1/2 inch thick, so they hold their shape. Toss them with the lemon juice in a bowl.

  2. Melt the butter in a 12 inch skillet over medium heat. Add the apples and the 1/4 cup water, cover, and cook 5 minutes, stirring once, until the apples begin to soften.

  3. Uncover and sprinkle over the brown sugar, cinnamon and salt. Cook 5 to 6 minutes, stirring often, until a fork slides into an apple slice with a little resistance and the liquid has reduced to a syrup.

  4. Stir the cornstarch into the 1 Tbsp cold water until smooth. Pour it into the skillet and stir until the sauce bubbles and turns glossy, about 1 minute.

  5. Take the pan off the heat and stir in the vanilla. Serve warm. The apples soften a little more as they sit.

Notes

  • Cut the slices thick and even. Thin slices turn mushy before the sauce is ready.
  • Add the sugar only after the first 5 minutes, and stay at the stove after that. Sugar in a thin sauce can scorch.
  • Use a mix of one tart and one sweet apple variety if you can. Tart apples keep the sauce from tasting too sweet.

Swaps

  • Use 2 Tbsp maple syrup in place of the brown sugar, added at the same point.
  • Use a pinch of nutmeg or cardamom with the cinnamon.
  • Use olive oil or coconut oil in place of the butter.

Storage and reheating

Storage: Cool, then refrigerate in a covered container up to 4 days. Refrigerate within 2 hours of cooking. We do not recommend freezing, because the apples turn mushy when thawed.

Reheating: Warm gently in a skillet over low heat with a splash of water, stirring, until hot all the way through. The microwave also works in 30 second bursts.

Where this recipe comes from

What to serve with cinnamon apples

Serve them warm next to roast chicken, pork or turkey at a holiday table. They are also good on oatmeal, pancakes or plain yogurt.

Frequently asked questions

Which apples are best for cinnamon apples?

Firm apples that hold their shape, such as Honeycrisp, Braeburn or Granny Smith. Soft varieties like Red Delicious turn mushy.

Can I make cinnamon apples ahead for Thanksgiving?

Yes. Cook them up to 2 days ahead, refrigerate, and reheat gently on the stovetop with a splash of water.

Why did my apples turn mushy?

The slices were too thin or the apples were a soft variety. Cut them 1/2 inch thick and take the pan off the heat when a fork slides in with a little resistance.

About the author

The Diane's Kitchen team, Editorial team

Founder and recipe tester of Diane's Kitchen. Cooks and photographs every recipe in a US home kitchen before it is published. Not a chef, dietitian or doctor.

Reviewed by Diane, Kitchen character (AI). Read our editorial guidelines.

Recipe pages show the date we cooked them. Photos are ours or credited.