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Easy Skillet Apples make a nice side dish or dessert paired with ice cream. Your favorite fall apples are sautéed in butter and brown sugar and paired with warm spices to create the ultimate fall treat the whole family will love.
Easy Skillet Apples are ready in about 15 minutes, made with just apples, butter, brown sugar, and warm fall spices simmered together in one pan until soft and coated in a glossy cinnamon sauce. The apples turn tender but still hold their shape, with a flavor that tastes like apple pie filling without the crust or the wait. This is the recipe I make on busy weeknights when I want something warm and a little sweet without turning on the oven, whether it’s spooned over vanilla ice cream, stirred into oatmeal, or served alongside pork chops for dinner.
When fall rolls around, apple pie is one of my favorite things to eat, but I don’t always have time to make one from scratch. This skillet version gives me that same cozy flavor in a fraction of the time. If you want to skip the brown sugar, pure maple syrup works well too. My kids ask for this one all the time, and it’s an easy way to use up apples before they go soft. If you like a good apple recipe, you also might like Apple and Celery Salad, Crock Pot Applesauce, Instant Pot Applesauce, Skillet Apple Cider Chicken or this Butternut Squash Apple Bake.
Why This Recipe Works
• Lemon juice does double duty. It keeps the apple slices from browning while they wait to hit the pan, and it balances the sweetness of the brown sugar so the dish doesn’t taste one-note.
• Medium heat is key to even cooking. It gives the apples time to soften through without the sugar scorching before the fruit is tender.
• A mix of spices builds depth. Cinnamon carries most of the flavor, while a small amount of cloves and nutmeg rounds it out without overpowering the apples.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Apples: You can use any apples you like for this recipe. I tend to like the sweeter apples but it is totally up to you. You also can use a combination of varieties. Some options are pink lady apples, jonagold, granny smith apples, cortland, macintosh apples, gala or honeycrisp apples. I suggest you peel the apples but it isn’t necessary.
- Brown sugar: The brown sugar helps to sweeten the apples. You also can use regular sugar.
- Lemon juice: The lemon juice helps to prevent the apples from browning and also helps balance the sweetness and the spices.
- Spices: The spices are a mixture of cinnamon, cloves and nutmeg. These spices are warm and the perfect combination with apples.
- Vanilla: Vanilla extract is optional but helps add a nice sweetness and vanilla flavor to the apples.
If you like savory apple recipes try this Brie Apple Stuffed Chicken Recipe.
How to Cook Apples on the Stove:
Step 1: Cook Apples in Butter: In a large heavy skillet or a medium cast iron skillet melt butter over medium heat. Add the apple slices and the lemon juice and cook for 2 minutes.
Step 2: Add Sugar & Spices: Add the brown sugar, cinnamon, cloves, nutmeg, vanilla and salt.
Step 3: Sauté: Stir the skillet cinnamon apples to combine, making sure the apples are fully coated. Continue to sauté over medium heat for 8-10 minutes, or until the apples are tender. Serve warm the warm cinnamon apples with a scoop of ice cream or on their own.
Common Mistakes to Avoid
- Cutting apples unevenly. Uneven pieces cook at different rates, leaving some mushy and others firm. Aim for uniform chunks or slices.
- Using high heat. This browns the sugar too fast and can burn the butter before the apples soften. Stick with medium heat.
- Skipping the lemon juice. Without it, sliced apples brown quickly and the finished dish can taste flat.
- Overcrowding the skillet. Too many apples at once steams them instead of sautéing them. Use a large skillet or cook in batches if needed.
- Not stirring enough. Apples near the bottom can stick or scorch if left too long between stirs.
Storage and Reheating
- Store cooled skillet apples in an airtight container in the refrigerator for up to 5 days.
- To freeze, let them cool completely, then transfer to a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm them in a skillet over medium low heat for a few minutes, or microwave in 30 second intervals, stirring in between, until heated through.
- Make-ahead: Yes. Skillet apples reheat well, so you can make them a day or two ahead and warm them up in a skillet or the microwave before serving.
Recipe FAQ
Cut the apples into similar sized chunks or slices before cooking. Uneven pieces mean some will turn mushy while others stay firm. Stirring every couple of minutes also helps every piece cook at the same rate.
A large heavy skillet or cast iron skillet works best because it holds and distributes heat evenly, which helps the apples caramelize instead of steam. A nonstick skillet also works if that’s what you have on hand.
Firmer varieties like Honeycrisp, Granny Smith, Pink Lady, or Jonagold hold their shape well during cooking. Softer apples like McIntosh will break down more and give a saucier texture, which some people prefer.
Yes. The texture and flavor are close to a homemade pie filling, so it works well spooned into a store-bought crust or used in a Dutch apple crumble.
More Fall Recipes
Salad
Easy Fall Salad
Mediterranean
Mediterranean Stuffed Acorn Squash
Vegetarian
Baked Cheesy Spaghetti Squash Recipe
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Easy Skillet Apples
Ingredients
- 8 apples, peeled, cored and cut into small chunks
- 3 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 lemon, juiced
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- In a large skillet or a medium cast iron skillet melt the butter over medium heat. Add the chopped apples and the lemon juice and cook for 2 minutes.
- Add the brown sugar, cinnamon, cloves, nutmeg, vanilla and salt.
- Stir to combine, making sure the apples are fully coated. Continue to sauté over medium heat for 8-10 minutes, or until the apples are tender.
- Serve warm with ice cream or on their own.
Notes
- You can use any apples you like for this recipe. Firmer varieties like Honeycrisp, Gala, or Jonagold hold their shape best, while softer apples like McIntosh will break down for a saucier texture.
- No lemon on hand? A splash of apple cider vinegar works in a pinch to keep the apples from browning.
- Swap the brown sugar for pure maple syrup for a slightly different, more caramel-like sweetness.
- Store cooled skillet apples in an airtight container in the refrigerator for up to 5 days.
- To freeze, let them cool completely, then transfer to a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm them in a skillet over medium low heat for a few minutes, or microwave in 30 second intervals, stirring in between, until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this over ice cream. Great recipe.
Thanks for this tasty recipe! I won my girlfriend heart with this lol
Do you have any recommendations for a nice non stick skillet?
Hi there, I love my cast iron–which isn’t exactly non-stick but I also like my Calphalon skillet.
Looks super comforting! Cant wait to try this!