Craving something sweet, cozy, and made with just a few simple ingredients? These easy caramelized apples are the perfect treat. With tender slices of apple coated in a buttery, cinnamon-spiced sauce, this recipe brings all the comforting flavors of fall, regardless of the season.
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Whether you spoon them over pancakes, layer them inside an apple pie, swirl them into oatmeal, or enjoy them straight from the skillet, these caramelized apples are guaranteed to hit the spot.
Ingredients
You will need the following simple ingredients to make these caramelized apples:
- Apples
- Brown sugar
- Ground cinnamon
- Butter
- Salt
- Lemon juice
How to make this caramelized apples recipe step by step
Follow these simple step-by-step instructions to make these warm, buttery caramelized apples.
Prep and sauté the apples: Start by washing and cutting the apples. Remove the cores and seeds, then chop them into small, bite-sized pieces. You can choose to peel the apples or leave the skins on for added texture, it’s totally up to your preference. In a large skillet or frying pan, melt the butter over low heat. Once it’s fully melted and bubbling slightly, add the chopped apples. Cook the apples slowly over low heat for about 6 to 7 minutes, stirring occasionally to prevent sticking.
Add lemon juice for brightness: Once the apples begin to soften and release their juices, drizzle in the fresh lemon juice. Stir well to coat all the apple pieces evenly and continue cooking for an additional 2 to 3 minutes. (The lemon juice will also help prevent the apples from browning too much as they cook.)
Sweeten with sugar and spice: Sprinkle the brown sugar and cinnamon evenly over the warm apples. Stir everything together thoroughly so the sugar and cinnamon coat each piece. As the sugar begins to melt, it will blend with the butter and apple juices, creating a rich, golden syrup. Keep the heat on low to medium and continue cooking, stirring frequently.
Caramelize and coat the apples: After about 5 to 7 more minutes, you’ll notice the sugar turning into a beautiful caramel sauce. Make sure to keep stirring gently so that the caramel coats each apple piece evenly without burning. Watch the heat carefully—caramel can go from golden to scorched very quickly.
Cool and serve: Once the apples are fully caramelized and coated in the delicious, buttery cinnamon sauce, remove the pan from the heat. Let them cool slightly before serving.
Pro tips
Want to take your caramelized apples to the next level? Here are a few helpful tips:
Use firm apples like Honeycrisp, Fuji, or Granny Smith for the best texture—they hold up well during cooking.
Keep the heat low to prevent the caramel from burning. Patience pays off!
Don’t overcrowd the pan, a single layer allows the apples to cook evenly.
Adjust the sweetness to your taste. You can add more sugar if you prefer a richer caramel flavor.
Add extras! A pinch of nutmeg, a splash of vanilla, or a handful of chopped nuts can add great flavor and texture.
How to store caramelized apples
If you have leftovers (though it’s rare!), You can refrigerate them by letting the caramelized apples cool completely, then transferring them to an airtight container. Store in the fridge for up to 4–5 days.
You can also freeze them for up to 2 months. Place in a freezer-safe bag or container, and thaw in the fridge overnight before reheating.
You can reheat the caramelized apples on the stove over low heat or microwave in 30-second bursts, stirring in between.
Variations: Fun ways to customize caramelized apples
This easy caramelized apples recipe is super flexible. Here are a few tasty ways to switch it up:
Add vanilla: Stir in a splash of vanilla extract right before serving for a warm, sweet twist.
Go nutty: Toss in chopped pecans or walnuts during the last few minutes of cooking for crunch and flavor.
Boozy version: Add a splash of bourbon, rum, or apple brandy for a grown-up dessert with depth.
Spiced up: Try a dash of nutmeg, cloves, or pumpkin pie spice for a seasonal upgrade.
Maple twist: Replace some of the sugar with maple syrup for a richer, more natural sweetness.
What to Serve with Caramelized Apples
These warm, sweet apples are incredibly versatile. Here are some delicious ideas for what to pair them with:
- Breakfast favorites: Spoon over pancakes, waffles, French toast, or oatmeal.
- Desserts: Serve with vanilla ice cream, cheesecake, or over shortcakes for a quick and easy dessert.
- Savory combos: Believe it or not, caramelized apples pair beautifully with roasted pork or chicken for a sweet-savory contrast.
- Yogurt bowls: Add them to a bowl of Greek yogurt and granola for a cozy, protein-packed snack.
Final thoughts
This easy caramelized apples recipe brings all that comfort and joy with very little effort, all in one skillet over medium heat. They’re easy to make with pantry staples, and the warm cinnamon-sugar flavor makes them a favorite all year long.
Customize them to fit your taste, pair them with your favorite dishes, or enjoy them straight out of the pan—they’re that good. This is one of those simple recipes you’ll find yourself coming back to again and again. Happy cooking!
FAQ
Yes! While firmer apples work best for texture, you can use whatever variety you have on hand. Softer apples will cook down more and give a saucier result.
Nope—totally optional. Leaving the skin on adds texture and nutrients, but if you prefer a softer finish, go ahead and peel them.
They’re super versatile! Use them as a topping for pancakes, waffles, oatmeal, yogurt, or ice cream. They also make a delicious pie or tart filling.
Absolutely. Caramelized apples store well and reheat beautifully, making them great for meal prep or holiday dishes.
This recipe is gluten-free, provided no flour-based ingredients are added to the caramel or toppings.
Most traditional caramel contains butter or cream, but vegan alternatives can be made using coconut milk or dairy-free butter.
You can skip sugar and cook the apples with cinnamon, lemon juice, and a little water until they release their own natural sugars.
Easy and Delicious Caramelized Apples Recipe
Ingredients
- 5 apples
- 4 tablespoons brown sugar
- 1 teaspoons ground cinnamon
- 4 teaspoons butter
- ¼ teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Prep and sauté the apples: Start by washing and cutting the apples. Remove the cores and seeds, then chop them into small, bite-sized pieces. You can choose to peel the apples or leave the skins on for added texture, it’s totally up to your preference. In a large skillet or frying pan, melt the butter over low heat. Once it’s fully melted and bubbling slightly, add the chopped apples. Cook the apples slowly over low heat for about 6 to 7 minutes, stirring occasionally to prevent sticking.
- Add lemon juice for brightness: Once the apples begin to soften and release their juices, drizzle in the fresh lemon juice. Stir well to coat all the apple pieces evenly and continue cooking for an additional 2 to 3 minutes. (The lemon juice will also help prevent the apples from browning too much as they cook.)
- Sweeten with sugar and spice: Sprinkle the brown sugar and cinnamon evenly over the warm apples. Stir everything together thoroughly so the sugar and cinnamon coat each piece. As the sugar begins to melt, it will blend with the butter and apple juices, creating a rich, golden syrup. Keep the heat on low to medium and continue cooking, stirring frequently.
- Caramelize and coat the apples: After about 5 to 7 more minutes, you’ll notice the sugar turning into a beautiful caramel sauce. Make sure to keep stirring gently so that the caramel coats each apple piece evenly without burning. Watch the heat carefully—caramel can go from golden to scorched very quickly.
- Cool and serve: Once the apples are fully caramelized and coated in the delicious, buttery cinnamon sauce, remove the pan from the heat. Let them cool slightly before serving.
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