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.
This post may contain affiliate links. Read my disclosure policy.
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.
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.
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.
We love any excuse to serve these sauteed apples, from breakfast to dessert and even dinner. Try these easy serving suggestions:
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
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Sauteed cinnamon apples taste just like the filling in a fresh apple pie. This easy apple recipe is quick to make and versatile, perfect as a topping for breakfast or dessert.
Cost to Make:
cinnamon apples, cinnamon apples recipe, sauteed apples
Servings: 8 servings as a topping (makes 3-4 cups)
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.
Sauteed Cinnamon Apples Recipe
Amount Per Serving
Calories from Fat 27
% Daily Value*
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Vitamin A 149IU3%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.