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.