Warm Cinnamon Apples
Try this easy warm cinnamon apples recipe for a delicious treat. Quick to make and no baking needed!
Warm cinnamon apples are one of those simple, comforting recipes that feel special without requiring much effort. With just a skillet, a few pantry staples, and your favorite apples, you can make a dessert—or side dish—that tastes like something from a cozy diner or country café. The apples soften gently in butter, brown sugar, cinnamon, and a touch of nutmeg, creating a fragrant syrup that coats every slice. It’s the kind of recipe you make once and immediately add to your rotation because it works in so many ways.
What makes these skillet apples especially appealing is how fast and flexible they are. There’s no baking, no long simmering time, and no complicated steps—just prep, toss, and cook. Serve them warm with breakfast foods, spoon them over cake or ice cream, or pair them with pork or chicken for a sweet-savory contrast. Whether you use crisp Honeycrisp, tart Granny Smith, or a mix of both, the result is tender, spiced apples with a syrupy glaze that tastes like fall in every bite.
What You’ll Like About This Recipe
Quick, no-bake preparation. These apples cook entirely on the stovetop, making them a fast option for nights when you want dessert without heating the oven. They’re ready in minutes and require very little cleanup.
Warm, cozy flavor. Brown sugar, cinnamon, nutmeg, and butter come together to create a deeply fragrant syrup that tastes like apple pie filling—sweet but balanced, with just the right amount of spice.
Flexible for sweet or savory meals. Serve these apples with pancakes, waffles, ice cream, or yogurt, or pair them with pork chops, roasted chicken, or holiday hams for a delicious contrast.
Great with many apple varieties. Some apples stay firm, others soften—this recipe works with both. Mixing sweet and tart varieties gives great flavor, whether you’re using Honeycrisp, Granny Smith, Pink Lady, or Braeburn.
Easy to customize. Add maple syrup, bourbon, cranberries, or pie spices to make different versions. Adjust the sweetness, thickness, and spice level to suit your taste or what you have on hand.
Ingredient Notes
- Apples – Choose apples that hold their shape when cooked. Honeycrisp, Granny Smith, Pink Lady, Jonagold, Braeburn, Golden Delicious, and Fuji all work well. Avoid Red Delicious and McIntosh, which turn mushy.
- Brown sugar – Provides sweetness and helps form the glossy syrup. Light or dark brown sugar are both excellent; dark brown adds deeper molasses flavor.
- Cinnamon – The star warming spice. Use a good-quality cinnamon for the strongest aroma and flavor.
- Nutmeg – Adds subtle warmth and helps round out the spice blend without overpowering the apples.
- Butter – Creates the base of the sauce and helps the sugar melt evenly. Unsalted butter gives you full control over seasoning.
- Vanilla – Stirred in at the end to finish the sauce with a bakery-style aroma. Almond extract is a fun variation for a cherry-like note.
- Salt – A pinch enhances the sweetness and balances the brown sugar.
How to Make It
- Peel and slice the apples, cutting them into uniform pieces so they cook evenly. Thinner slices soften faster; thicker slices hold more bite.
- Toss the apple slices with brown sugar, cinnamon, nutmeg, and salt. Coating them before cooking ensures the spices and sugar distribute evenly.
- Melt the butter in a skillet and add the seasoned apples. As the apples cook, the sugar melts into the butter, creating a syrupy sauce.
- Stir occasionally and cook until the apples are tender but not mushy. The syrup will thicken slightly as the apples release their juices.
- Stir in the vanilla at the end to preserve its flavor. If you prefer a thicker sauce, add a small cornstarch slurry during the last minutes of cooking.
- Serve warm as a dessert or side dish, or cool slightly and use as a topping for other dishes.
Pro Tips
- Slice apples evenly. Uniform slices ensure even cooking and prevent mushy or undercooked pieces in the same batch.
- Adjust sweetness based on apple type. Tart apples like Granny Smith may need 1 to 2 extra tablespoons of sugar, while sweeter apples may need less.
- Don’t overcook. The apples should be tender but still hold their shape. Cooking too long will cause them to break down into applesauce.
- Add cornstarch for thicker syrup. A small slurry creates a rich, glossy sauce that clings beautifully to the apples.
- Use a mix of apple varieties. Combining sweet and tart apples adds complexity and balances the flavor naturally.
Recipe Variations
- Maple-glazed apples. Replace part of the brown sugar with maple syrup for a deeper, autumnal sweetness.
- Apple pie-style. Add a pinch of allspice and ground cloves, and serve with ice cream for a true apple pie feel.
- Bourbon apples. Add 1 to 2 tablespoons of bourbon along with the vanilla. The alcohol cooks off, leaving a warm, rich note.
- Cranberry-apple skillet. Stir in fresh or frozen cranberries for extra tartness and color. They burst slightly during cooking and brighten the dish.
Serving Suggestions
- Serve over pancakes, waffles, French toast, or biscuits for a cozy breakfast.
- Add a scoop of vanilla, cinnamon, or butter pecan ice cream for an easy dessert.
- Pair with pork chops, roasted chicken, or holiday ham for a sweet-savory complement.
- Choose pound cake, angel food cake, yogurt parfaits, or granola bowls as vehicles for these warm apples.
Best Apples for Cinnamon Apples
A blend of tart and sweet apples that hold their shape is ideal. Try half Honeycrisp and half Granny Smith for structure, tanginess, and mellow sweetness. Here are some of the best apple varieties, with their attributes. Avoid McIntosh and Red Delicious, as they tend to break down and become mushy.
- Honeycrisp – Sweet-tart, firm, and great texture retention.
- Granny Smith – Great tart flavor and they hold their shape, but may need more sugar to balance. Add 2 to 3 extra tablespoons of brown sugar if using.
- Pink Lady (Cripps Pink) – Sweet with a tangy bite, and very sturdy.
- Jonagold – A balanced apple that softens nicely while maintaining slices.
- Braeburn – Firm and aromatic, with a well-rounded flavor.
- Golden Delicious – Mild and sweet; softens more than the others but still holds fairly well.
- Fuji – Very sweet and crisp, though slightly less structured when cooked.
How to Store
Refrigerate: Cool completely, then transfer to an airtight container. Store in the refrigerator for 4 to 5 days.
Freeze: Place cooled apples in a freezer-safe container or freezer bag, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a saucepan over low heat or microwave in 30-second increments until heated through. Add a splash of water if the sauce becomes too thick.
Frequently Asked Questions
Warm Cinnamon Apples
Ingredients
- 4 tablespoons unsalted butter
- 6 apples, (medium)
- 2/3 cup brown sugar, firmly packed
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
Instructions
- Prep the Apples: Peel the apples (if desired) and remove the cores. Cut the apples into 1/4-inch slices.
- Season the Apples: Transfer the apple slices to a large food storage bag or bowl. Add the brown sugar, cinnamon, nutmeg, and salt; toss to coat the apple slices.
- Cook the Apples: Melt the butter in a large skillet over medium heat. Add the apple and sugar mixture. Cook the apples, stirring occasionally, for about 7 to 10 minutes or until they are tender. Add the vanilla and stir to blend.
- Serve: Transfer the cooked apples to small serving bowls and serve with a dollop of whipped cream or sprinkle with cinnamon sugar.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
