These quick and easy Stovetop Cinnamon Apples taste like apple pie filling and they’re ready in under 15 minutes! They’re delicious over oatmeal, pancakes, ice cream, or just eat them with a spoon!
Saucy, sweet, and oh so tasty! These stovetop cinnamon apples are perfect for breakfast over waffles, pancakes, or oatmeal. And, of course, they’re perfect for a fall dessert over ice cream or sprinkle them with granola for an apple crisp vibe.
They’re vegan and gluten-free and no matter how you serve them, you’re gonna love them!
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.
Butter ~ A pat of vegan butter brings richness. You could also use coconut oil.
If you truly don’t want to use any butter or oil, you could just use extra water when simmering the apples. However, these cinnamon apples aren’t really meant to be health food…it’s dessert, which is a once in awhile treat…so I say go for it!
How to make the recipe
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 tender, but not mushy.
Sprinkle the cinnamon and salt over the apples. Pour in the maple syrup and vanilla.
Stir well to combine and simmer another 2 to 3 minutes, stirring frequently, until thick and bubbly
Besides the usual breakfast or dessert option, try these cinnamon spiced diced apples over Breakfast Stuffed Sweet Potatoes!
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.
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.
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Stovetop Cinnamon Apples
- 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.