Cinnamon Sautéed Apples

This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Healthier “fried” apples made on the stovetop with tart apples, apple cider, fall spices, and coconut sugar. Serve with crushed apple chips for dessert!

This week I tugged down my zipped storage I had balanced on the shelves at the tippy top of my closet.

I was looking for a long sleeved pullover to take outdoor climbing with me the next morning.

Specifically, I was looking for the turquoise one that half-zips with the Nike swoosh.

I didn’t find it.

Instead, fuzzy sweaters, knitted scarves, and long socks tumbled out of zippered compartments.

Distracted, I reached for the bright woolen fabrics, feeling simultaneously nostalgic for autumns past and excited for future falls.

If you’ve been around here a while, you know that I rotate my clothing seasonally so my wardrobe stays trim and manageable.

This way, I reason, I only see options that are practical for the weather.

Kind of like eating seasonally, but with clothing.

And what’s in season right now is sweater weather with a side of apples.

I have tons of apples at home from a produce box so let’s put them to good use in a sweet fall dessert.

These Cinnamon Sautéed Apples are a vegan and refined-sugar-free take on the classic southern side.

The inspiration for these Cinnamon Sautéed Apples comes from my favorite Cracker Barrel side dish.

Does anyone know what I’m talking about?

The apples came out in a small ceramic white bowl, floating in a sweet syrup with pools of oil (or was it butter?) visible.

Yum.

*Sometimes* I saved them for dessert, but most of the time I fished them out with my fork before the main course.

I haven’t had fried apples in over a decade, guys, and I’m craving them.

So I think it’s high time we make a variation that’s light in oil, refined-sugar-free, and lightly sweetened!

Here’s what you need:

• tart apples, cored and sliced
• unrefined coconut oil 
• coconut sugar
• ground cinnamon
• arrowroot or cornstarch
• chilled apple cider 
• nutmeg
• powdered ginger

That’s it!

This recipe starts with apples.

I recommend using a tart apple for this recipe, like Granny Smith, Pink Lady, or McIntosh apples.

Core the apples and slice them into ~1/2″ long wedges.

I left the apple skins on in this recipe for more of a rustic feel.

Add the apple slices to a large skillet with a small amount of coconut oil and sauté until the apples start to soften and smell amazing.

If you’re thinking, “Lauren, but then isn’t this a recipe for sautéed apples and not “fried” apples?”

Well, kind of.

But they can be whatever you want them to be, friend.

The rest of the ingredients are simple!

Mix the chilled apple cider and cornstarch and side aside.

The addition of cornstarch will help to thicken the sauce on the apples.

Add the coconut sugar, cinnamon, and cornstarch mixture to the apples on the stovetop and stir well to combine.

Cover the apples wedges and cook the mixture at a simmer over low heat for another 15-20 minutes, stirring occasionally.

The “fried” apples are done when they’re fork tender and have a nice gooey glaze.

Mmm.

When the apples are soft enough for your liking remove them from the heat.

Allow them to cool a few minutes before serving.

Top them with Bare Snacks Apple Chips for an echo of apple and a serious bit of crunch.

I love these baked apple chips that are JUST apples, free of any oils, or refined sugars.

They’re the perfect sweet and crunchy flourish to these healthier fried apples.

The apple chips will absorb moisture over time, so be sure to add them on top just before serving.

Store leftovers in an airtight container for up to one week and freeze for long term storage.

You need to make these Cinnamon Sautéed Apples this fall!

They basically taste like sweet apple pie filling without the pie crust.

Add a pinch of nutmeg and powdered ginger for more fall flair, if you like. 

The recipe makes about ~2 cups of fried apples.

Serve them warm straight from the stovetop or chilled from the refrigerator.

They reheat nicely in the microwave or on the stovetop.

Enjoy the apple slices by the forkful for a sweet fall treat, or try using them as a compote for ice cream, yogurt, oatmeal, pancakes, or waffles.

Lately, I’ve been loving mine on morning yogurt bowls with granola.

Enjoy!

If you make these Cinnamon Sautéed Apples, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more easy fall inspired desserts? Check out my Nutty Protein Stuffed Pears and Apple Chip Nachos with Date Caramel.

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XO Lauren

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Photography by Hot Pan Kitchen