Tender, buttery, and warmly spiced, these glazed cinnamon apples bring together the perfect blend of sweet and tart. I cook crisp Granny Smith apples in a luscious mixture of brown sugar, cinnamon, nutmeg, and vanilla until they’re soft and coated in a glossy glaze. This easy recipe makes for an irresistible side, topping, or dessert.
Why You’ll Love This Recipe
I love how quickly this dish comes together using just a handful of ingredients I usually have on hand. The apples turn out perfectly tender, with just the right bite left in them—not mushy at all. The warm spices and buttery glaze make the house smell amazing, and I can use these glazed apples in so many ways: on pancakes, stirred into oatmeal, or simply in a bowl with ice cream.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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5 Granny Smith apples
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8 tablespoons unsalted butter
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½ cup light or dark brown sugar, packed
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1½ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon fine sea salt
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1 teaspoon vanilla extract
directions
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I start by peeling, coring, and slicing the apples into wedges about ½ inch thick.
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Then, I melt the butter in a large skillet over medium heat.
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I add the apple slices, brown sugar, cinnamon, nutmeg, and salt, and stir everything to coat the apples well.
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I let them cook over medium heat, stirring occasionally, for about 10–15 minutes until the apples are tender but not falling apart.
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After removing the skillet from the heat, I stir in the vanilla extract gently and serve them right away.
Servings and timing
This recipe yields 5 servings and takes only 18 minutes from start to finish—5 minutes of prep and 13 minutes of cook time. It’s the perfect quick treat or side dish when I want something cozy and comforting.
Variations
When I want to switch things up, I sometimes leave the peels on the apples for a more rustic feel—just slicing them a bit thinner so they soften well. Other apple varieties like Honeycrisp, Fuji, or Pink Lady work just as well if I don’t have Granny Smith. For a lighter glaze, I add a few tablespoons of water or apple cider during the last few minutes of cooking.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to enjoy them again, I reheat them gently in a skillet over low heat or pop them in the microwave until warmed through. They hold up well and still taste delicious.
FAQs
What apples work best for glazed apples?
I prefer Granny Smith for their tartness and firmness, but Honeycrisp, Fuji, or Pink Lady are great alternatives.
Can I make this recipe ahead of time?
Yes, I sometimes make it a day in advance and just reheat before serving. The flavors deepen a bit overnight.
How do I serve glazed apples?
I like serving them over pancakes, waffles, oatmeal, or even on toast with nut butter. They’re also great as a simple dessert on their own.
Can I reduce the sugar?
If I want a less sweet version, I cut the brown sugar to ⅓ cup and it still tastes great—especially with sweeter apple varieties.
What can I use instead of butter?
For a dairy-free version, I substitute with plant-based butter or coconut oil, which still gives a nice richness to the glaze.
Conclusion
These glazed cinnamon apples are a go-to comfort dish in my kitchen. With their buttery-spiced flavor and soft texture, they’re perfect for both everyday treats and special occasions. I love how versatile, quick, and satisfying they are—definitely a recipe I keep coming back to.
