Description
A swirl of cinnamon-scented steam rises as crisp apple wedges simmer in coconut oil and brown sugar, emerging tender, golden, and perfect for draping over pancakes or enjoying by the spoonful.
Ingredients
- 2 medium apples
- 1 tablespoon coconut oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Peel, core, and slice the apples into 1/4-inch thick wedges.
- Heat coconut oil in a medium skillet over medium heat until melted.
- Add apple slices and toss to coat in the coconut oil.
- Sprinkle brown sugar, ground cinnamon, and salt over the apples and stir gently.
- Pour lemon juice and water into the skillet and bring to a gentle simmer.
- Cook uncovered for 8–10 minutes, stirring occasionally, until apples are tender but not mushy.
- Remove from heat and stir in vanilla extract.
- Serve warm as a topping for oatmeal, pancakes, or enjoy on its own.
Notes
- Choose firmer apple varieties like Granny Smith or Honeycrisp for best texture.
- Adjust sugar amount to taste or substitute with maple syrup for a refined-sugar-free option.
- For added depth, stir in a pinch of nutmeg or ground ginger.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.