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Skillet Cinnamon Apples · Classic

Skillet Cinnamon Apples

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for cornstarch

    Instead of cornstarch

    • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
    • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
    • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

    All 4 swaps for cornstarch

    Cooking for an allergy? Check every label.

Step 1 of 8

Peel and core the apples, then cut them into slices about 1/2 inch thick.

Step 2 of 8

Toss the slices with the lemon juice in a bowl so they don't brown.

Step 3 of 8

Melt the butter in a large skillet over medium heat.

Step 4 of 8

Add the apples and cook, stirring now and then, until they start to soften at the edges.

Step 5 of 8

Sprinkle the brown sugar, cinnamon, nutmeg and salt over the apples and stir until the sugar melts.

Step 6 of 8

In a small cup, stir the cornstarch into the water until smooth.

Step 7 of 8

Pour the cornstarch mixture into the skillet and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
, stirring, until the sauce is thick and glossy and the apples are tender but not mushy.

Step 8 of 8

Serve warm on their own or over vanilla ice cream.

All done

Enjoy!

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Ingredients

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for cornstarch

    Instead of cornstarch

    • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
    • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
    • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

    All 4 swaps for cornstarch

    Cooking for an allergy? Check every label.