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My Caramelized Apples recipe is the most delicious caramelized apple topping for pancakes, waffles, pound cake, and more! This is a quick and easy recipe for apples with cinnamon, brown sugar, and a blend of seasonings that give them an extra pop of flavor like you wouldn't believe. Ready in under 15 minutes!
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Caramelized Apple Topping
My family loves sauteed apples. They're a delicious desserts on their own, but what I love to use them for is as a sauce for breakfast and dessert. This is the best apple topping for pancakes, waffles, pound cakes, dump cakes, and more.
The best part about this amazing caramelized apple topping is that it takes only 12 minutes to make. Cut the apples, saute them, and enjoy! It's a perfect breakfast or dessert topping that stores well and adds so much flavor to everything you add it to.
It is an amazing combination of flavors. What's your favorite meal to pair sauteed apples with? Let me know in the comments below - I love to hear from you!
Caramelized Apple Recipe Ingredients
- butter
- granny smith apples
- cup brown sugar
- cinnamon
- nutmeg
- cardamom
- allspice
- kosher salt
- cornstarch
- water
How to Make Caramelized Apples
- Peel and cut the apple into ¼” slices.
- Mix sugar with spices in a small bowl and set aside.
- In another small bowl, dissolve cornstarch in water and set it aside.
- Melt butter in a saucepan over medium heat.
- Add apple to the pan and sauté until almost tender stirring constantly, about 4 – 5 minutes.
- Add the cornstarch mixture and the sugar mixture to the pan and allow to boil for 1 – 2 minutes, stirring constantly.
- Take off the heat and enjoy!
Caramelized Apples Recipe Tips
- Adjust the spices to your taste.
- Store in an airtight container in the refrigerator for 3-5 days.
- Or, freeze in a freezer-safe container after cooling for up to 6 months. Label with the freezing date.
Caramelized Apples FAQs
Granny Smith apples are the best apples for sauteing. They are firm with a crisp texture and tart, subtly sweet flavor. This means they pair well with the sweet flavors of the brown sugar glaze.
Store in an airtight container in the refrigerator for 3-5 days, or in a freezer-safe container in the freezer for up to 6 months.
After cooling, store in a freezer-safe container in the freezer for up to 6 months. Make sure to label it with the freezing date. I like to portion my apples out into individual serving sizes to easily reheat them for my meals. Heat in a skillet over medium-low heat until thawed.
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Caramelized Apples
Equipment
- Saucepan
- Two bowls
- Knife
Ingredients
- 1 oz unsalted butter
- 2 granny smith apples
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt
- 1 teaspoon cornstarch
- ¼ cup water
Instructions
- Peel and cut apple into ¼” slices. Mix sugar with spices in a small bowl and set aside. In another small bowl, dissolve cornstarch in ¼ cup of water and set aside.
- Melt butter in a sauce pan over medium heat. Add apple to the pan and sauté until almost tender stirring constantly, about 4 – 5 minutes.
- Add the cornstarch mixture and the sugar mixture to the pan and allow to boil for 1 – 2 minutes, stirring constantly. Take off the heat and enjoy!
Notes
- Store in an airtight container in the refrigerator for 3-5 days.
- Or, freeze in a freezer-safe container after cooling for up to 6 months. Label with the freezing date.
- Adjust seasonings to your taste.
- Try sauteed apples on waffles, pancakes, pound cake, apple crisp, and even cheesecake!
Nutrition
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Mary Jane Scheff says
I just got this. It sounds scrumptious! I was looking for new things for breakfast. I am for sure going to make this and use it for pancakes, and waffles. I can't wait!
Isabel Laessig says
Thanks so much, Mary Jane! We're so excited to hear what you think!
Kathleen Marme says
I just made this today because I had a craving for some fried apples! This recipe is perfect! I love the addition of the allspice and nutmeg. I didn't have cardamom but I imagine it would make it that much better. I did double the recipe and I probably should've tripled it because these were gone in a flash! I'm so happy to have come across this wonderful recipe! Thanks for sharing it!
Isabel Laessig says
That's so awesome, Kathleen! We're so glad you enjoyed it! Thank you for sharing!