easy sautéed cinnamon apples
Prep time
Cook time
Total time
Feel free to cut the below recipe in half if you're just making this for yourself and don't want leftovers
Serves: 2
  • 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
  1. Warm coconut oil in a skillet over medium heat.
  2. When melted, add the apples and stir to coat.
  3. Sprinkle a pinch of pink Himalayan sea salt over the apples. The salt enhances the flavor of the apples.
  4. 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.
  5. 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).
  6. Sprinkle the cinnamon over all the apples and stir to coat. Make sure all the apples get coated in the cinnamon.
  7. 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.
  8. At this point the cinnamon combined with the apple and coconut oil create this amazing sweet syrup.
  9. 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.
  10. 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.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2021/11/easy-sauteed-cinnamon-apples/