Ingredients:

  • 4 medium Firm Cooking Apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 1/2 teaspoon Fresh Lemon Juice
  • 2 Tablespoons Unsalted Butter
  • 1/4 cup Light Brown Sugar, packed
  • 1 teaspoon Ground Cinnamon
  • 1/4 cup Water or Apple Cider
  • 1 small pinch Fine Sea Salt
  • 1/2 teaspoon Vanilla Extract (Optional)

Instructions:

  1. Prep the Apples: Peel, core, and slice the apples into consistent 1/2-inch thick wedges. Immediately toss the slices with the lemon juice in a bowl to prevent oxidation.
  2. Heat the Pan: Place the heavy-bottomed skillet over medium heat. Add the unsalted butter and allow it to melt completely until foaming subsides but before it begins to brown heavily.
  3. Initial Fry: Add the apple slices to the skillet in a single layer. Sauté, turning occasionally, for 5–7 minutes until the apples begin to soften around the edges and develop a light golden-brown color.
  4. Add Dry Ingredients: Sprinkle the brown sugar, ground cinnamon, and the pinch of salt evenly over the apples. Stir gently to coat all the apple slices. Cook for 1–2 minutes, allowing the sugar to melt and slightly caramelize until the mixture becomes wet and highly fragrant.
  5. Deglaze and Simmer: Pour in the water or apple cider. Bring the liquid to a gentle bubble, scraping up any browned bits (fond) from the bottom of the pan.
  6. Reduce: Reduce the heat to medium-low and simmer uncovered for 8–10 minutes. The apples should be fork-tender and the liquid should reduce by half, transforming into a thick, glossy syrup.
  7. Finish and Serve: Remove the skillet from the heat. Stir in the optional vanilla extract. Serve immediately while hot, ensuring each serving gets a generous spoonful of the sticky cinnamon glaze.