Indulge in these nutrient-dense, naturally sweetened saut
Ingredients
- 3-4 large apples (Honeycrisp or Pink Lady recommended), peeled and sliced
- 1 Tbsp Grass-fed butter or Organic Coconut Oil
- 1 tsp Ground Cinnamon
- 1/2 tsp Apple Pie Spice
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Pure Maple Syrup
- 1/4 cup Unsweetened Apple Cider (not vinegar)
- 2 tsp Cornstarch (or Arrowroot Powder for grain-free)
- Pinch of Sea Salt
Recommended Ingredients:
Pure Organic Maple Syrup: View on Amazon >
*Expert Tip: Using 100% pure syrup ensures you avoid high-fructose corn syrup found in imitation brands.*
Ceylon Cinnamon Powder: View on Amazon >
*Expert Tip: Ceylon cinnamon is the “true” cinnamon, preferred for its delicate flavor and superior health properties.*
Step-by-Step Instructions
- Prepare the Apples: Peel and slice the apples into uniform wedges to ensure even cooking. (Note: Retaining the skins provides extra fiber if preferred).
- Saut In a large skillet over medium heat, melt the butter or coconut oil. Add the apple slices, cinnamon, apple pie spice, and salt. Saut
- Thicken the Sauce: In a small ramekin, whisk the apple cider and cornstarch together to create a slurry.
- Simmer: Pour the slurry into the skillet along with the vanilla extract and maple syrup. Stir continuously for 3
- Finish: Once the apples are tender but not mushy, remove from heat and serve warm.
Kitchen Tech Essentials:
Cast Iron Skillet: View on Amazon >
*Expert Tip: A heavy-bottomed skillet provides superior heat distribution for the perfect caramelized edge on your apples.*
Professional Notes & Storage
Storage: These apples store beautifully in the refrigerator. Place them in an airtight glass container for up to 5 days. The sauce may thicken further when cold.
Reheating: To restore the silky texture, reheat in a skillet over low heat with a splash of water or apple cider to loosen the glaze. Alternatively, microwave in 30-second intervals.
Apple Selection: For the best texture, choose “baking apples” like Honeycrisp, Braeburn, or Pink Lady. Avoid Gala or Red Delicious, as they tend to lose their structural integrity and become grainy when heated.
