Sweet apples, such as Fuji, cooked in butter, brown sugar, cinnamon, nutmeg, and vanilla extract. What could be better? These sweet cooked apples are perfect for pie filling, as toppings over desserts. They make great crepe filling and are delicious when served warm with ice cream.
Am I the only one who is having a hard time getting back into the kitchen after a week of Thanksgiving feasting? I’ve been eating so much over the last 10 days, I am not even hungry any more.
So, please forgive me for this very basic cooked apples recipe today. So simple and easy but don’t let the simplicity fool you: these cinnamon and vanilla cooked apples are DELICIOUS:
How to serve cooked apples
- Sweet cooked apples are great for breakfast as a topping over pancakes, waffles, or even over oatmeal.
- They also work great on their own, as a simple dessert, served warm with vanilla ice cream: it’s like having an apple pie without a crust.
- Use these cinnamon and vanilla cooked apples as a simple pie filling, or as a tart crust filling.
- They are also great for stuffing the crepes.
The smell of apples cooking in brown sugar with all the spices made it impossible to resist taking little bites as I was cooking. Beware! These sweet cooked apples are super addictive!
Sweet apples, such as Fuji, cooked in butter, brown sugar, cinnamon, nutmeg, and vanilla extract. What could be better? These sweet cooked apples are perfect for pie filling, as toppings over desserts. They make great crepe filling and are delicious when served warm with ice cream.
- 3 tablespoons butter unsalted
- 4 apples sweet, such as Fuji, cored, peeled and sliced
- 1/3 cup water
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons corn starch
- 1/3 cup water
- Melt butter in a large skillet, add sliced apples and cook for a couple of minutes to soften them up. Add 1/3 cup of water, brown sugar, cinnamon, nutmeg and vanilla extract and stir really well, while on low-medium heat, to combine with apples.
- Dissolve corn starch in the remaining 1/3 cup of water. Add to the apple mixture in the skillet and bring to boil. Boil for about a minute until mixture thickens to the desired thickness. Remove from heat (do not overcook apples). Ready to serve!
Oh yes
Amazing!! I used apple juice instead of water and added a 1/4 cup of chopped walnuts at the end and it scooped it over pumpkin ice cream…Heavenly!!
Thank you, Melissa! So glad you liked this recipe. Using apple juice and adding chopped walnuts sounds so delicious!
Can you use these as apple pie filling?
It will probably work!
These apples are Oh-So-Yummy! I love cinnamon so I added an additional 1/2 teaspoon and cooked them a bit longer. Served the apples warm over pancakes, topped with whipped cream and my family gobbled up every ooey, gooey morsel. Definitely one of our favorite harvest time recipes. Thanks for sharing!
You’re very welcome! I am glad your family has enjoyed this recipe! 🙂
These apples are sooo yummy. I plan to have them over pancakes for breakfast. The only change I made was to swap out the brown sugar for fake sugar. Trying to lower my sugar intake while not suffering any deprivation! 🙂
Thank you, Joyce! I am glad you enjoyed this recipe!
These look fantastic, but I only have time to cook things at night mostly (2 kids keep me busy and I would love to surprise them with this snack!) Just wondering, if I can refrigerate these and reheat then in the morning?