Looking for quick and easy desserts? This skillet-fried cooked apples recipe will be sure to hit the spot. Grain-free and with no added sugar, a friend of mine described these as, “apple pie without the pie.”
I can’t tell you how many times I’ve made these apples, never using measurements or worrying about an exact outcome. They’re always delicious, and they make their own ooey gooey sauce, without any added sugar. That’s the miracle of caramelization!
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- Lots of apples 7 pictured here
- t Butter don' be afraid
- Pumpkin pie seasoning mix or other spices you want to include
- Vanilla extract or Vanilla bean paste
- Peel and cut your apples. Sometimes I do slices like this. Other times I cube them. It doesn't matter.
- Heat your skillet on high.
- Add your apples and top with butter. Don't touch for a couple of minutes. Wait for the apples to get a little bit crisp on the bottoms.
- Stir/flip the apples around, and let new parts get a little bit brown/crisp.
- Stir/flip again and turn the heat down to medium low. Now you're just going to let the caramelization happen.
- Add cinnamon and other spices at any time. I like to do it a few times while the apples cook, after stirring/flipping.
- Keep stirring/flipping every 5 minutes or so.
- When the buttery/caramelized-apple-juice-y sauce thickens and the apples are soft, you'll know your apples are finished.
- Splash in a little vanilla extract or add a dash of vanilla bean paste toward the end.
- Don't forget to let them cool a little before you dig in!
Note: You can leave the peels on if the apples are organic, but I don't love the texture when the apples shrink but the peels don't as much... so I'd leave them out even then, too.
Does it frustrate you when I write these recipes that don’t really have measurements or times? (Sometimes the “quick and easy” recipes just don’t need them!) Or does it inspire you to loosen up in the kitchen?
Originally published November 2013. Updated October 2015.