Easy Sauteed Apples with Cinnamon
Easy Sauteed Cinnamon Apples taste just like the filling inside a fresh Apple Pie. This sauteed apples recipe is versatile and takes about 10 minutes on the stove. It’s perfect as a topping for breakfast or dessert.
We love to serve Sauteed Cinnamon Apples over Apple Pancakes or Buttermilk Pancakes in the morning. This recipe is one of the best ways to use up a weekend apple haul.
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As soon as Fall is here, we love using apples in all kinds of recipes, from Apple Crisp to Apple Fritters, and of course Applesauce. If you are a fan of apple recipes, these Sauteed Apples are a must-try!
Sauteed Apples Recipe
Every year when the apple orchards open, one of my favorite ways to use our harvest is by making a pot of these sauteed cinnamon apples. Fresh apples are peeled, sliced, and cooked with a bit of butter and spices. As they simmer on your stove they’ll make your kitchen smell like Apple Cider.
Once cooked these apples keep well in the fridge and can be used in so many ways. You can spoon them on top of a bowl of Overnight Oats, or enjoy them with a scoop of vanilla ice cream. I have also been known to simply eat a small bowl of these on their own – they’re so good and satisfy any sweet tooth cravings while still being a relatively healthy snack.
Here’s why you will love this recipe:
- Quick – 10 minutes is all you need to sauté fresh apples on the stovetop. If you use an apple peeler, the prep is even faster.
- Versatile – You’ll never run out of ways to use these warm cinnamon apples. See the section later on for serving suggestions.
- So Tasty – The combination of sweet honey, tart apples, butter, and cinnamon is a hard one to beat.
- Make-ahead – this recipe does re-heat well if you have leftovers or want to make a double batch to enjoy throughout the week.
Ingredients
Below is what you’ll need to make the best sautéd cinnamon apples. Be sure to scroll to the recipe card for the full details.
- Unsalted Butter – I use unsalted as I like to have better control over the saltiness of the recipe.
- Granny Smith Apples – Peel and core your apples (see our speedy tip below for prepping apples), then cut them into slices about ¼-inch thick before you start.
- Cornstarch – You’ll dissolve cornstarch in a bit of water for a slurry, in order to thicken the juices released from the apples.
- Honey – Add it to taste to sweeten the apples. You can also use brown sugar.
- Cinnamon – Ground cinnamon is the perfect complement to these buttery sauteed apples.
How to Sauté Apples
Have these spiced apples warm and ready in just a few quick steps:
- Melt Butter in a Dutch oven or deep sauté pan on the stovetop (or use a skillet with a lid).
- Add the Apples and stir to coat. Cook with the lid on for 6-8 minutes to soften them up, stirring occasionally.
- Make a Slurry – Whisk together cornstarch and water, then add the slurry to the apples. Stir in honey and cinnamon.
- Cook – Simmer to thicken for 2-3 minutes more, until the apples are fork-tender.
Common Questions
Crisp-tart apples, like Granny Smith, Honeycrisp, or Pink Lady are best for frying and sautéing.
Yes, you can make this sauteed apples recipe with any apples you have on hand and just adjust the honey to taste.
Of course. Feel free to scale up the recipe if you’d like to have extra cinnamon apples to freeze and store.
What is the Best Way to Peel Apples?
My favorite way to peel apples is to use this handy apple peeling tool that cores, peels, and slices each apple at the same time.
How To Use an Apple Peeler: Basically, you pop the apple onto one end of the tool, then spin the handle on the other end of the tool. As you turn the handle the tool will peel the apple, core it and slice it into a ribbon. It’s pretty neat and definitely makes processing even a large number of apples a breeze.
If you don’t have a tool like this, the next best option is a vegetable peeler or paring knife.
To Serve
We love any excuse to serve these sauteed apples, from breakfast to dessert and even dinner. Try these easy serving suggestions:
- As a Topping – Over Steel Cut Oats, yogurt, overnight oats, pancakes, or Waffles.
- As a Dessert – Served in a bowl a la mode topped with a scoop of ice cream, or over a slice of Apple Cake.
- With Pork – Apples and pork are a great match. Try this over sliced Roasted Pork Tenderloin or Grilled Pork Chops.
Make-Ahead
Looking to have a large batch of these on hand? Here’s how to easily store and reheat your cinnamon apples:
- To Refrigerate: Portion the apples into mason jars or another airtight container, and store them in the fridge for up to 5 days. Enjoy sauteed apples cold or reheated.
- To Reheat: Warm sauteed apples in the microwave or on the stovetop. You can add in a splash of water or apple juice to loosen up the sauce if needed.
Can I Freeze Sauteed Apples?
Yes, sauteed cinnamon apples can be stored frozen for up to 3 months (or longer in a deep freezer). Be sure to freeze them airtight, in a freezer-safe container or resealable freezer bag. Thaw the apples in the fridge before serving and/or reheating.
Warm, spiced sauteed apples are the best fall comfort food! Pair them with your favorite dishes. I’d love to hear your serving suggestions in the comments.
More Easy Apple Recipes
If you love these sauteed cinnamon apples, then you won’t want to miss these other cozy apple recipes.
Sauteed Cinnamon Apples Recipe
Ingredients
- 2 Tbsp unsalted butter
- 2 lbs Granny Smith apples, peeled, cored and sliced 1/4”-thick (4 large or 6 medium apples)
- 1/3 cup water
- 2 tsp cornstarch
- 1/4 cup honey, or brown sugar, or added to taste (use 2 Tbsp for sweeter apples)
- 1/2 tsp cinnamon
Instructions
- Place butter in a deep sauté pan or dutch oven and melt over medium heat.
- Stir in sliced apples, cover and cook, stirring occasionally until softened (6-8 minutes).
- In a separate bowl, stir together 1/3 cup cold water and corn starch until dissolved into a slurry.
- Add the cornstarch slurry to the apples along with honey and cinnamon.
- Stir to combine then return to a light boil and continue to simmer for 2-3 minutes until the sauce is thickened and apples are tender.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
what is the best way to store and for how long. Can you freeze as well
Hi Arleen. See my notes above for instructions on freezing/refrigerating.
Cinnamon, Cinnamon my favorite seasoning. I lcook with cinnamon every chance I get. In fact, my nonna always put cinnamon in her spaghetti sauce. I would like to know if you have a recipe for Sicilian cinnamon Pudding.
Hi Sharyn! Cinnamon is quite delicious! I do not have a recipe for the pudding.
Very good! I left the skin on the apples just because we like it and also adds a little color. With some whipped cream and a sprinkling of cinnamon, I served this as a dessert. Yum! Thanks Natasha for a simple but tasty recipe!
You’re welcome, Connie! I’m so glad you loved it.
i have always tried to avoid cooking, but your videos are so much fun and easy to follow. I have been trying several and they turn out great. I do enjoy your tips too.
That makes me happy! Great job and I hope you’ll love the recipes that you will try.
Delicious! These apples turned out so good! The perfect topping to my waffles this morning. You are my go-to for recipes…I have never followed a recipe of your that didn’t turn out or that I didn’t like. Keep it up!
That’s just awesome! Thank you for sharing your wonderful review, Sarah!
I always thought cornstarch separated when frozen I keep skins on for nutrients
This recipe is wonderful! I did add 1/2 teaspoon of vanilla to the recipe. Super delicious on oatmeal, too!
Thank you, Judy. Great to hear that you enjoyed this recipe!
Question:
This was easy and wonderful!! Made these quickly for waffles. Yum!!
Have you ever tried canning these? LOL My freezer is full of salmon, moose, and halibut. I was wondering how long etc.
Hi Karen! Glad you loved it! I have not tried to can it.
I made this evening and WOW! was it delicious. Much better flavor than when I just make apple sauce. Thank you.
You’re welcome! I’m so happy you enjoyed it, Matt!
Delicious! And my house smells amazing. I topped with a scoop of vanilla ice cream.
Yum! That sounds amazing, Paula! Thank you so much for sharing that with me.
I make these apples every year! So delicious and super easy to make! Thanks for posting!
You’re welcome! I’m so happy you enjoyed it, Julia!
How can I store the sauteed apple and how long can it store for am from jamaica love all your recipes thanks for sharing your recipes with the world
Thank you, Ann! So glad you love my recipes.
See my notes above for refrigeration/freezing instructions. 🙂
Is it possible to can the cinnamon apples rather than freeze them?
Hi Judy! I have not tried canning these to advise. Let us know if you experiment.
I did can a few jars and they tasted fine. They were however, very soft and I used them for apple cakes etc. rather than a pie.
Did you try canning? I asked her the same question. I was thinking the same but didn’t see your post.
Made this and very good. I used granny smith, apple crisp and fugi. Love it with ice cream and have put it on toast.
Yum! Great combinations, June! Thank you for the review.
Hi Natasha, thanks for the apple recipe. Made the easy Sauteed Apple. It’s lovely. Going to use it for your Apple turn over recipe.
I’m so glad you loved it, Evelyn!