Cinnamon fried apples for crepes, pancakes and apple pies
These cinnamon pan fried apples are soft, fragrant, and they just melt in your mouth. The apple pieces are softened in a mixture of butter, sugar, and cinnamon to create a delicious topping for several Fall desserts. You can use them to season crepes and pancakes or as a filling for puff pastry or apple pie. They are perfect to be enjoyed with porridge for a fragrant and warm breakfast or simply enjoyed as a dessert together with custard or still hot with a spoonful of ice cream.
Soft, sweet and fragrant apples cooked in a pan with cinnamon. Perfect with pancakes, crepes, tarts and autumn desserts.
Ingredients
- 3 apples
- 1 tablespoon of lemon juice
- 30 g of white sugar
- 30 g of cane or brown sugar
- 20 – 30 g of butter
- 2 – 3 teaspoons of cinnamon
- Read the instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions fried apples with cinnamon
Clean, pat dry and peel your apples. Divide them in quarters and remove the core parts. Now divide into smaller pieces and then into cubes. Pour over a large spoonful of lemon juice and stir to keep them from turning dark.
In a non-stick pan place two types of sugar with the butter and cinnamon. The amount of cinnamon used is to your personal taste. If you want your apples to have only a delicate aftertaste add a teaspoon.
In case you use very sour apples, I recommend adding a tablespoon or more of sugar. If you use very sweet and ripe apples you can reduce the amount of sugar used.
Turn on the flame to low, melt the butter and stir. Now add the apple pieces and mix.
Cook over medium heat for 12 – 15 minutes, stirring often. Apples should become soft but not fall apart. The cooking time depend on the type of apple used and how large you have prepared your pieces of fruit.
Apples with cinnamon can be kept in the refrigerator for up to 1 week. If you would like to keep them longer you must proceed with the sterilization of the jars, which, once filled to the brim with the boiling jam, must be hermetically sealed and turned over for 10 minutes to create the vacuum effect. Alternatively once the jars are closed you can cook them in boiling water for 5 – 10 minutes.
lot of love. B.
p.s. If you are looking for some quick and easy marmalade or condiment check my Quick strawberry filling for cakes and creams or Sugar free applesauce (foto below).
