These sautéed cinnamon apples are slightly caramelized and spiced just right. They’re delicious served as a topping for pancakes, crepes, or French toast. Or serve them for a nutritious dessert, either by themselves or with a scoop of vanilla ice cream. They’re gluten-free, dairy-free, paleo diet friendly, refined sugar-free, and vegan.
My favourite type of apple to use in this recipe is Honeycrisp, but you can use whichever type of apple you prefer. Ideally, opt for a sweet variety such as Golden Delicious, Gala, or Honeycrisp as opposed to a tart variety such as Granny Smith. Or if you must use a tart apple and you want to sweeten things up a bit, you can add 1 tablespoon of maple syrup towards the end of the cooking process.
You can use any type of cinnamon in this recipe. Ceylon and Cassia are the two common types of cinnamon and either variety will work well.
I added pinches of nutmeg and cloves to this dish. You can omit those spices if you prefer but I love including them because they make these sautéed apples taste just like apple pie. A bit of salt rounds out the flavours nicely but you can omit the salt if necessary.
I sautéed these apples in coconut oil. You can substitute butter if you don’t need these to be vegan. Alternatively you can use any relatively neutral oil you prefer.
How to make these
These sautéed cinnamon apples are easy to prepare. You’ll need to spend a about twenty minutes at the stove but the perfectly caramelized end result is 100% worth the effort.
Start by washing, peeling, coring, and slicing the apples. I like to slice them about 1/4 inch thick.
Next you’ll add the coconut oil to a large nonstick pan on the stove set to low-medium heat. Add the rest of the ingredients and sautee them until the apples are soft and slightly caramelized, stirring occasionally. This process should take about twenty minutes.
Once the apples are soft and golden brown, remove them from the heat and allow them to cool slightly. These apples are best served warm or at room temperature.
Store these apples in an airtight container in the fridge for up to five days.
What to serve them with
These sautéed cinnamon apples would make a delicious topping for these paleo crepes or these pancakes. They’re also delicious served with a scoop of vanilla ice cream, yogourt, or just enjoyed on their own.
More gluten-free fruit recipes
- These applesauce muffins are easy to make and perfect for a make-ahead breakfast or snack.
- These sauteed peaches are sweet, juicy, and flavourful.
- These chocolate covered blackberries are perfect for entertaining.
Sauteed Cinnamon Apples (Dairy-Free, Paleo, & Vegan)
- Nonstick frying pan
- 2 cups apples
- 1 tablespoon coconut oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- Pinch of cloves
- Pinch of nutmeg
- Peel, core, and slice the apples to approximately 1/4 inch thickness.
- Add the coconut oil to a large nonstick pan on the stove set to low-medium heat.
- Add the apples, cinnamon, cloves, nutmeg, and salt to the pan.
- Sautee the apples until they are soft and slightly caramelized, stirring occasionally (this should take approximately 20 minutes).
- Serve these sauteed cinnamon apples warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to five days.
- Use a sweet variety of apple such as Honeycrisp, Gala, or Golden Delicious or add 1 tablespoon of maple syrup toward the end of the cooking process if the apples you are using are tart (such as Granny Smith).