If you always order the Cinnamon Apples at Cracker Barrel, you’ll love this 30 minute gluten free recipe that requires just 7 ingredients.
If you love apples then you will definitely love this recipe for cinnamon apples. I love apple seasons from homemade apple sauce to apple cinnamon buttermilk pancakes. I love to indulge in the fruit of the season or really any time of the year. If you like to dine at Cracker Barrel you may have tried their slow roasted cinnamon apples. I always eat them last, like they are my dessert because they are just as sweet as candy.
One day at home, I had an epiphany and decided to make them. Big mistake… because I found myself making cinnamon apples which are also sometimes referred to as stewed apples 1-2 times a week. I can honestly say this recipe has been tested well over a dozen (ok, maybe two dozen) times. I’ve tested multiple different methods and found that cooking them in a cast iron skillet was best.
Ingredients
- Apples – I like to peel and slice granny smith apples. The tart apples just hold up better.
- Spices – I love to use apple pie spice for ease of measuring, but you can use a mixture of cinnamon and nutmeg in a pinch.
- Cornstarch – You will make a cornstarch slurry to thicken the apples.
- Juice – You can use either apple cider or apple juice. Either work well for this recipe.
- Sugar – I like to use white granulated sugar but for a deeper flavor you can use brown sugar.
- Butter – One tablespoon of butter will give the sauce a velvety texture and add in just enough fat to balance out the sweetness of the sugar and juice.
Directions
First, take the time to core, peel, and slice the apples in ½-inch pieces. Place the apples into the skillet. Sprinkle the granulated sugar on top and the apple pie spice. Pour the apple juice on the apples and mix well. Cube the unsalted butter and place on top of the apples.
Cook on medium-high heat with lid on for 10 minutes. The apples will begin to soften. Reduce the heat to low and simmer for an additional 5-10 minutes.
Once the apples are soft (but not mushy), mix together the slurry of cornstarch and water. Slowly pour the cornstarch mixture into the apples, mixing continuously so the cornstarch does not clump, Cook for an additional minute until thick glaze has formed. Remove from the heat and enjoy immediately.
FAQs
This recipe for cinnamon apples yields about 6 servings depending on how you portion out the apples.
Yes, essentially cinnamon apples are the same thing as stewed apples. The name just depends on where you are in the United States as different regions call the apple side dish different names.
This is a preference and not a requirement for peeling apples before you cook them. I prefer to take the time to peel the apples because you get a smoother recipe.
One thing you need to realize when you make the skillet cinnamon apples is that you aren’t cooking the apples to mush. You are cooking them just until soft but not mush. I bring them up to a boil and then simmer and have found that method to be best, but this is definitely a recipe that you need to watch
When I’m making cinnamon apples and if I haven’t watched them closely and they overcook and are mushy I will make them into apple sauce.
Tips & Tricks
Here are a few of my favorite tips and tricks when making stewed apples.
- Cast Iron Skillet – If you own a cast iron skillet use that instead of a non-stick pan. Something about the skillet that gives these apples a better flavor.
- Corn Starch – I have found that using a corn starch slurry over an all-purpose flour slurry yielded a thicker more pure syrup.
- Butter – If you aren’t dairy free you can add a touch of butter while the sauce begins to thicken.
- Dairy Free – You can omit the butter if you are lactose intolerant or simply trying to avoid dairy.
- Juice – I’ve tried both apple juice and apple cider. They both yield the same taste. So no differences there.
- Spices – I also tested using cinnamon and nutmeg verse apple pie spice, and at the end of the day I liked the apple pie spice mixture (and simplicity of measuring once) .
Apple Recipes
Still craving apples? Try these other apple recipes.
If you make this cinnamon apples recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Cinnamon Apples
Equipment
- Cast Iron Skillet
- Stove Top
Ingredients
- 6 granny smith apples cored, peeled and sliced
- ¼ cup white granulated sugar
- 1 teaspoon apple pie spice
- ½ cup apple juice or apple cider
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
- Core, peel, and slice the apples in ½-inch pieces.
- Place the apples into the skillet. Sprinkle the granulated sugar on top and the apple pie spice. Pour the apple juice on the apples and mix well. Cube the unsalted butter and place on top of the apples.
- Cook on medium-high heat with lid on for 10 minutes. The apples will begin to soften. Reduce the heat to low and simmer for an additional 5-10 minutes.
- Once the apples are soft (but not mushy), mix together the slurry of cornstarch and water. Slowly pour the cornstarch mixture into the apples, mixing continuously so the cornstarch does not clump.
- Cook for an additional minute until thick glaze has formed. Remove from the heat and enjoy immediately.
Notes
- Cast Iron Skillet – If you own a cast iron skillet use that instead of a non-stick pan. Something about the skillet that gives these apples a better flavor.
- Corn Starch – I have found that using a corn starch slurry over an all-purpose flour slurry yielded a thicker more pure syrup.
- Butter – If you aren ‘t dairy free you can add a touch of butter while the sauce begins to thicken.
- Dairy Free – You can omit the butter if you are lactose intolerant or simply trying to avoid dairy.
- Juice – I’ve tried both apple juice and apple cider. They both yield the same taste. So no differences there.
- Spices – I also tested using cinnamon and nutmeg verse apple pie spice, and at the end of the day I liked the apple pie spice mixture (and simplicity of measuring once) .
Nutrition
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