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If you’ve ever scraped the filling out of an apple pie and eaten it straight — no judgment, same — this recipe is for you.
These Stovetop Cinnamon Apples taste exactly like warm apple pie filling, and they come together in a single skillet in under 15 minutes. Tender, sweet-tart apple pieces simmered in (vegan) butter, maple syrup, cinnamon, and a squeeze of lemon until thick, glossy, and completely irresistible.
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The uses are almost endless. Spoon them over your morning bowl of oatmeal or fluffy vegan pancakes. Pile them on top of waffles or vanilla ice cream for a five-minute dessert that tastes wildly impressive. Stir them into yogurt, layer them over Breakfast Stuffed Sweet Potatoes, or top a bowl of granola for an apple crisp vibe without turning on the oven. Or honestly — just eat them with a spoon straight from the pan, like reader Alex, who couldn’t stop eating them out of the saucepan.
They’re vegan, gluten-free, and ready in the time it takes to make your morning coffee.
Ingredients you need
Ingredient notes and substitutions
- Apples ~ I like to use tart apples to balance out the sweetness. Granny Smith are my favorite grocery store staple, but if I’m going apple picking, I’ll choose Empire or Cortland. Any tart crisp apple will do. Be sure to peel and core the apples before adding to the recipe.
- Lemon ~ A squeeze of fresh lemon juice brightens the flavors
- Sweetener ~ I always reach for pure maple syrup, but brown sugar or coconut sugar would also work. Add extra water, if needed, to create a saucy consistency.
- Flavor ~ Cinnamon is a natural pairing for apples and vanilla makes everything better.
If you love cinnamon as much as I do, you’ll love these Vegan Cinnamon Cookies, Cinnamon Dairy-Free Truffles, Cinnamon Chickpea Blondies, and Cinnamon Streusel Pumpkin Coffee Cake! - Butter ~ A pat of vegan butter brings richness and helps create that glossy, saucy consistency that makes these cinnamon apples so irresistible. Coconut oil works as a substitute. If you’d prefer to skip the butter entirely, you can use a little extra water instead — the apples will be slightly less rich but still delicious.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions. The most important thing to remember: once the maple syrup goes in, don’t walk away. The sugars can burn quickly, so keep stirring and keep the heat at medium.
- Step 1: Melt the butter in a non-stick skillet over medium heat.
- Step 2: Add the diced apples, lemon juice and water. Simmer until the apples are tender, but not mushy.
- Step 3: Sprinkle the cinnamon and salt over the apples. Pour in the maple syrup and vanilla.
- Step 4: Stir well to combine and simmer, stirring frequently, until thick and bubbly
Serving suggestions
The obvious choices are breakfast and dessert — but honestly, these cinnamon apples work in more places than you’d think. Here are our favorite ways to use them:
- Over oatmeal or steel-cut oats for a cozy fall breakfast — reader Donna has been doing this every morning
- On top of oat flour pancakes or waffles in place of maple syrup
- Spooned over vanilla vegan ice cream for the easiest dessert you’ll ever make
- Stirred into plain vegan yogurt with a handful of granola
- Over Breakfast Stuffed Sweet Potatoes for a sweet and satisfying brunch
- Layered on top of granola for an apple crisp effect without turning on the oven
- Eaten straight from the skillet with a spoon — reader Alex can confirm this is an entirely valid choice
Storage
Fridge: Store these stovetop cinnamon apples in an air-tight container in the fridge for up to one week. Eat them cold or warm them in the microwave for 20 to 30 seconds or so.
Freezer: I do not recommend freezing this recipe. The apples will turn mushy upon thawing.
Pro tips & tricks
~ Choose tart, crisp apples. The sweetness from the maple syrup and the natural sugar in the apples builds as they cook — starting with a tart apple keeps everything balanced. Granny Smith are the most widely available tart apple at any grocery store. If you’re apple picking in the fall, Empire and Cortland are wonderful choices.
~ Dice the apples evenly. Aim for pieces roughly the same size — about ½ inch — so they cook at the same rate. Uneven pieces mean some will be mushy while others are still firm.
~ Don’t skip the lemon juice. It brightens the flavor and keeps the apples from tasting one-dimensionally sweet. It also helps prevent the apples from browning as you prep them.
~ Watch the heat once the maple syrup goes in. The natural sugars in the maple syrup can burn quickly. Keep the heat at medium, stir frequently, and don’t leave the skillet unattended for the last 2 to 3 minutes of cooking.
~ This recipe doubles or triples easily. Use a larger skillet so the apples have room to cook evenly rather than steaming. Great for making a big batch at the beginning of the week and eating from the fridge all week long.
~ Add a pinch of nutmeg or cardamom alongside the cinnamon for a slightly spicier, more complex flavor — especially nice as a dessert topping.
FAQs
Tart, crisp apples work best for flavor and texture. Granny Smith, Cortland, or Empire are all good choices, but use your favorite.
No, you don’t have to peel them, but I prefer the texture if they’re peeled. Personal choice.
Yes — brown sugar and coconut sugar both work well in place of maple syrup. Use about 2–3 tablespoons and add a splash more water as needed to create a saucy consistency, since maple syrup adds more liquid than dry sugar. You can also reduce the sweetener entirely if your apples are particularly sweet and ripe.
Yes. Replace the vegan butter with an extra tablespoon or two of water. The apples will be slightly less rich without the butter, but will still be delicious. The sauce may be a little thinner — simmer for an extra minute or two to reduce it to your preferred consistency.
Yes — store-bought sliced apples (like the kind sold in snack packs) work fine if you want to save prep time. Just chop them into smaller pieces for more even cooking.
More sweet vegan apple recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Stovetop Cinnamon Apples
Recommended Equipment
- Silicone spatula
Ingredients
- 1 tablespoon vegan butter
- 3 crisp, tart apples peeled, cored, and diced
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3-4 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
Instructions
- Melt the butter in a non-stick skillet over medium heat.
- Add the diced apples, lemon juice, and water. Simmer for 5 to 7 minutes until the apples are fork tender, stirring occasionally.
- Add the cinnamon, salt, maple syrup and vanilla. Stir well and cook another 2 to 3 minutes until thick and bubbly, stirring frequently. Do not walk away as the sugars can burn easily.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Ksenia @ At the Immigrant's Table
This was easy and super delicious! Loved the texture and flavors. Like baked apples, but easier
Alex Bala
Now I know what to do with all of the apples my neighbor gave me! I love this simple recipe and couldn’t stop eating it out of the saucepan!
Donna
We have been loving these on our morning oats!
Mandy
It’s getting to that time of year that these go down a treat and I have to say everyone enjoyed them!
Jennifer
What a treat! I got a bunch of cooking apples in this week’s veggie box and they worked out fabulously in this recipe!
Gina
Love the sound of this recipe, which is a good reminder that simple is best (and healthiest). Can’t wait to make it this weekend. Thanks!
Jenn Sebestyen
I agree! I hope you enjoy it!