This sauteed apple recipe is super easy to make. Let’s get started!
The cinnamon, nutmeg, and vanilla extract are the perfect touch to making this an amazing dish. Imagine eating apple pie without the crust. Recently a friend brought us some apples and when I say some, I mean a crate of apples. Red and green apples both, by the way.
Sauteed apples are wonderful to eat on their own but they are amazing on top of waffles or ice cream.
We will saute whatever apples we have on hand. I do feel that red apples are a bit sweeter sauteed than green apples. We mixed green and red, but since these apples are cooked, it doesn’t really matter if they are old apples or mealy or even if once frozen, they will come out buttery and flavorful
Tips on coring an apple
- Peel the apple before you cut it. It is much easier to peel a whole apple.
- Use a vegetable peeler to peel the apple. It is easier than using a knife and much safer as well.
- When cutting an apple, place it on a sturdy cutting board.
- Using a sharp chef’s knife will make cutting the apple much easier. With a sharp knife, you are going to cut instead of crush.
How long do sauteed apples last in the refrigerator?
Sauteed apples will last up to 5 days in the refrigerator if they are stored properly. Store them in a shallow airtight container.
How to reheat sauteed apples
Yes, you can reheat sauteed apples. The best way to reheat sauteed apples is on the stove in a nonstick skillet.
Steps to reheat apples:
- Place a nonstick pan on medium heat.
- Add two or three tablespoons of water to the pan.
- Spoon the leftover sauteed apples into the pan.
- Heat them for 5 minutes, stirring occasionally.
- They should be soft and glistening and heated through when ready.
Can I prepare sauteed apples in advance?
Yes, you can prepare sauteed apples in advance and then reheat them at the time of serving. However, we recommend that you prepare the apples for sauteeing in advance by washing them, peeling them, core them, and slicing them. Then, toss the slices with lemon juice and place them in the refrigerator in an airtight container.
When you are ready to saute, pull them out, and saute them. Then you can serve them fresh.
Supplies to gather
Tools:
- Vegetable Peeler
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Stovetop
- Large Non-Stick Pan
- Wooden Spoon
- Fork
- Small Mixing Bowl
- Baby Whisk
- Ramekins
Ingredients:
- Large Apples
- Butter
- Cold Water
- Cornstarch
- Brown Sugar
- Ground Cinnamon
- Vanilla Extract
- Nutmeg
- Salt
The bottom line
These sauteed apples make a great side dish for lots of comfort food like chicken fried steak or pot roast, or a lovely compote to go on top of ice cream.
How To Sauté Apples
This sauteed apple recipe is super easy to make. The cinnamon, nutmeg, and vanilla extract add fall flavor, much like an apple pie without the crust!
Ingredients
- 4 large apples
- ¼ c butter
- ½ c cold water
- ¼ c brown sugar
- ½ t ground cinnamon
- 1 t vanilla extract
- 1 t cornstarch
- Dash of nutmeg
- Dash of salt
Instructions
- Wash, dry, peel and core the apples.
- Cut into ¼” thick slices or dice into ½-inch cubes.
- Place a large non-stick pan over medium heat.
- Once the pan is hot add butter and allow it to melt.
- Add in the apples. Cook, stirring occasionally until the apples soften. This should take about 6 to 7 minutes: the apples will go from creamy-white to translucent in appearance and should easily be pierced with a fork.
- While the apples cook: In a separate bowl, whisk together the cold water and cornstarch until a slurry forms and the lumps are gone.
- Add cornstarch slurry to the skillet and gently stir to combine. Bring to a gentle bubble for one minute.
- Stir in sugar, cinnamon, vanilla, nutmeg, and a dash of salt. Stir thoroughly.
- Remove from heat and serve warm. The sauteed apples will thicken as they stand.
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