This sauteed apple recipe is super easy to make it. The cinnamon, nutmeg, and vanilla extract are the perfect touch to making this an amazing dish all to itself. 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. This has inspired us to get creative with how to use all of these apples.
Of course, sauteed apples came to mind. Sauteed apples are wonderful to eat on their own but they are amazing on top of waffles or ice cream. No matter how you choose to serve them, you are gonna want to learn how to saute apples today.
Trust us! These are AHmazing.
What kind of apple is best for sauteing?
We will saute whatever apples we have on hand. I do feel that red apples are a bit sweeter sauteed than green apples. Regardless, give it a try and consider mixing and matching the apples to get a delicious dish.
Tips on coring an apple
There are two methods that are most commonly used for coring an apple. The one that we use most often is to actually cut around the core. So we peel the apple first. Then we cut the four sides around the core and then discard the core.
However, the other method is shown in the video tutorial below.
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 in the oven. Cover a baking dish with aluminum foil and place them in a preheated oven set to 400 F. Be sure to spread them out on the pan so that they have plenty of space between them. Heat them for 5 minutes and then check them for doneness.
Can I prepare sauteed apples in advance?
Yes, you can prepare sauteed apples in advance and then reheat them at the time of serving. We recommend that you reheat them in an over at 400 F.
However, what we recommend is that you prepare the apples for sauteing in advance by washing them, peeling them, core them, and slicing them. Then sprinkle them 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.
- 4 large apples
- ¼ c butter
- ½ c cold water
- ½ c brown sugar
- ½ t ground cinnamon
- 1 t vanilla extract
- 1 t cornstarch
- Dash of nutmeg
- Dash of salt
- Wash and dry the apples. Peel and core apples. Cut into ¼” thick slices.
- Place a large non-stick pan over medium heat.
- Once the pan is hot add butter and allows it to melt.
- Add in the apples. Cook, stirring constantly until the apples are softening. This should take 6 to 7 minutes.
- Add cornstarch to the container with water and mix to dissolve. to dissolve the cornstarch.
- Add to skillet and stir to mix.
- Stir in sugar, cinnamon, vanilla, nutmeg, and a dash of salt. Stir thoroughly.
- Bring to a boil and boil for 2 minutes.
- Remove from heat and serve warm.