Hello! I'm quickly typing up this recipe before jetting off to work so my write-up will be short & sweet. For a while now I have wanted to come up with a warm cinnamon apple recipe and thought how great it would be to have cooked cinnamon apples waiting for me in the fridge to accompany after dinner desserts, my morning oatmeal, or maybe even a warm slice of peanut butter toast before I head out the door in the morning..
As yesterday was National Ice Cream Day, I thought "what a better time to give this recipe a try!?" (Yes, Dietitians get excited about National Ice Cream Day too!). So, last night I grabbed 3 apples, and diced, tossed, and simmered until I had, what I think, were the perfect, warm, gooey, soft, just - sweet - enough cinnamon apples. The great thing is, it probably only took me 20 to 30 minutes from set up to clean up and, while the apples cooked over the stove, I was able to take care of other chores around the house. Then I got to sit down with my husband, slow down after a busy day, and wrap up the day with a bowl of cold Bluebell homemade vanilla ice cream layered with warm cinnamon apples and topped with crumbled graham crackers. We both loved the combination of cold, warm, smooth and crunchy. And the apples were just sweet enough to add to the dish but not overpower it. Can't wait to try it in warm oatmeal later this week!
So, here you go. My quick and simple Skillet Cinnamon Apples...
- 3 medium apples (I used 2 Golden Delicious & 1 Granny Smith)
- 1 tablespoon of water
- 1 tablespoon of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 tablespoon of butter
- 1 graham cracker square (any flavor you prefer, but I used the honey variety)
- Cut your apples into even slices (I cut mine into thin slices, about 1/4 inch thick, and then cut those in half to create smaller bite-size pieces).
- In a large mixing bowl, add the apples, water, brown sugar and cinnamon and mix until the cinnamon and brown sugar have evenly coated the apples.
- Add about 1/2 tablespoon of butter to a large skillet set on medium heat.
- Once the butter has melted and coated the bottom of the skillet add your apple mixture.
- Allow the apples to cook in a covered skillet for about 15 minutes, stirring occasionally until the apples have softened and there is some juice in the bottom of the pan.
- Remove skillet from the heat and either serve apples immediately or allow to cool and then store in an airtight container in the refrigerator.
For a little bit sweeter recipe keep reading for
CINNAMON APPLE ICE CREAM PARFAITS...
- Add cinnamon apples to a small bowl (I added about 1/4 cup).
- Top apples with 1 scoop of ice cream or frozen yogurt (about 1/2 cup).
- Add a few more apples on top of the ice cream scoop along with a drizzle of the cinnamon apple syrup from the bottom of the pan.
- Crush up 1 graham cracker square (not the whole rectangle) and sprinkle over top of ice cream and apples for a little crunch with each bite.
(Note: These were served in small soufflé ramekins. I find they are the perfect portion size for after dinner treats and deserts)