These sauteed cinnamon apples are lightly caramelized and spiced just right. They’re delicious served as a topping for pancakes, crepes, or French toast. Or serve these apples 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.
What to serve with these sauteed cinnamon apples
These apples would be a delicious topping for these dairy-free buckwheat pancakes. They’re thick, fluffy, and filling.
Main ingredients and substitutions
My favorite 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 flavors 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 them
This dish is 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 stovetop cinnamon apples are best served warm or at room temperature.
You can store any leftovers in an airtight container in the fridge for up to five days.
More recipes to serve them with
These sauteed apples would make a delicious topping for these coconut flour crepes or these coconut flour banana pancakes. They’re also delicious served with a scoop of vanilla ice cream, yogurt, or just enjoyed on their own.
More gluten-free fruit recipes
- These vegan applesauce muffins are easy to make and perfect for a make-ahead breakfast or snack.
- These caramelized peaches are sweet, juicy, and flavorful.
- These chocolate covered blackberries are perfect for entertaining.
- This paleo lemon cake is sweet, tart, and delicious.
Sauteed Cinnamon Apples
- 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 warm or at room temperature.
- Store these sauteed cinnamon apples 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 one tablespoon of maple syrup toward the end of the cooking process if the apples you are using are tart (such as Granny Smith).
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- This delicious pumpkin bread is made with coconut flour. It’s easy to make and nutrient dense.
- These mouth watering mushroom meatballs are vegan and gluten free. They’re easy to make and freeze well.
- These chocolate coconut bars are a decadent homemade treat. They’re great for gifting too.