Happy fall back Sunday! I hope you all took advantage of that extra hour today. Maybe you got up earlier and were productive, or you took advantage of the extra hour and slept in. I took advantage of that extra hour and slept in, and I don’t have any guilt about it. I look forward to this day all year! I even had a bit more kick in my step because there was actually a bit of light outside my window. It’s been rough getting up at 6:00 and having it be pitch black until after 7:00, so I welcome this change. I won’t be happy when it gets dark at 5:00 though. That’s rough.
I’m posting this recipe for you all because I’m a bit obsessed with these sautéed cinnamon apples. This recipe came to me as I was craving a fall fruit to top my overnight steel cut oats, as berries are unfortunately out of season, so apples came to mind. When you think of fall, you think of apples and apple pie, right?
These sautéed cinnamon apples taste like the center of an apple pie. The apples get a bit tender and browned, and the cinnamon combined with the apple and coconut oil create this amazing sweet syrup, so you don’t need to add any extra sugar. The extra bonus is that this can all be made in under 10 minutes.
All you need for this recipe are 4 simple ingredients.
- apples
- coconut oil
- cinnamon
- pink Himalayan sea salt
I bet you have everything on hand and can whip these up tomorrow morning. Your family will thank you, as they will wake up to a house smelling like apples and cinnamon.
There is so much you can do with these apples. Top them on your next bowl of oatmeal, pancakes, yogurt or ice-cream. You can even just eat them on their own as a snack. Come to think of it, these would be amazing inserted in middle of some warm popovers, or better yet sugar-crusted popovers for a real treat.
I’ve been topping them on my overnight steel cut oats, paired with some walnut butter for a healthy fat and some goji berries! The combination is delish! 
easy sautéed cinnamon apples
Feel free to cut the below recipe in half if you’re making this for yourself and don’t want leftovers
- 2 tablespoons extra virgin coconut oil
- 2 apples, cored and chopped – I love granny smith and honey crisp – it’s best to use a firmer apple, as softer apples may get mushy
- Optional – Pinch of pink Himalayan sea salt – this enhances the flavors of the apples
- 1/2 teaspoon cinnamon
Warm coconut oil in a skillet over medium heat.
When melted, add the apples and stir to coat.
Sprinkle a pinch of pink Himalayan sea salt over the apples. The salt enhances the flavor of the apples.
Sauté apples making sure to stir them around often, so that all sides get slightly browned. If you hear some pops of oil, or the apples brown too quick, then turn down the heat to medium low.
Cook the apples until they are slightly soft (you don’t want them mushy) when pierced with a fork and browned a bit (roughly 5-8 minutes depending on the apple you use).
Sprinkle the cinnamon over all the apples and stir to coat. Make sure all the apples get coated in the cinnamon.
Sauté and stir the apples for another 30-60 seconds until the apples are softened to your liking, but not too soft that they are falling apart.
At this point the cinnamon combined with the apple and coconut oil create this amazing sweet syrup.
Scrape the apples into a bowl making sure to use a spatula to get out all the extra coconut oil. Serve warm. Top them on a bowl of oatmeal, pancakes, yogurt or ice-cream. Come to think of it, these would be amazing inserted in middle of some warm popovers or better yet, sugar-crusted popovers for a real treat. You can even just eat them on their own as a snack.
Apples can be stored in an airtight container in the fridge for up to 5 days. Re-heat and serve warm, or eat them cold. I personally prefer them warmed up.
If you give these a try, please comment below and let me know! Also, let me know what you paired them with. I love hearing from you all!
xoxo, Jackie
- 2 tablespoons extra virgin coconut oil
- 2 apples, cored and chopped - I love granny smith and honey crisp - it's best to use a firmer apple, as softer apples may get mushy
- Optional - Pinch of pink Himalayan sea salt - [I]this enhances the flavor of the apples[/i]
- ½ teaspoon cinnamon
- Warm coconut oil in a skillet over medium heat.
- When melted, add the apples and stir to coat.
- Sprinkle a pinch of pink Himalayan sea salt over the apples. The salt enhances the flavor of the apples.
- Sauté apples making sure to stir them around often, so that all sides get slightly browned. If you hear some pops of oil, or the apples brown too quick, then turn down the heat to medium low.
- Cook the apples until they are slightly soft (you don't want them mushy) when pierced with a fork and browned a bit (roughly 5-8 minutes depending on the apple you use).
- Sprinkle the cinnamon over all the apples and stir to coat. Make sure all the apples get coated in the cinnamon.
- Sauté and stir the apples for another 30-60 seconds until the apples are softened to your liking, but not too soft that they are falling apart.
- At this point the cinnamon combined with the apple and coconut oil create this amazing sweet syrup.
- Scrape the apples into a bowl making sure to use a spatula to get out all the extra coconut oil. Serve warm. Top them on a bowl of oatmeal, pancakes, yogurt or ice-cream. You can even just eat them on their own as a snack.
- Apples can be stored in an airtight container in the fridge for up to 5 days. Re-heat and serve warm, or eat them cold. I personally prefer them warmed up.
say something to Marin mama...