Skillet Maple Cinnamon Sauteed Apples Recipe

Quick and EASY Maple Cinnamon Sautéed Apples are a versatile treat—perfect as a warm dessert with ice cream, a simple snack on their own, or a flavorful topping for oatmeal, waffles, and pancakes.

I love recipes that come together quickly, and these maple cinnamon sautéed apples are one of my favorites for exactly that reason. I’ve been making stovetop apples since my daughter started solids, and she adores them lightly spiced with cinnamon. Those early batches inspired this skillet recipe: tender apple slices simmered in apple cider, sweetened with pure maple syrup, and finished with warm spices. It takes under 10 minutes to make and uses just a handful of simple ingredients.

Beyond being simple, this recipe fills the kitchen with an irresistible aroma. It’s naturally sweetened with 100% pure maple syrup, gluten-free, and contains no refined sugar. Think of it as apple pie filling without the crust—ready fast when you want that comforting pie flavor without the time commitment.

Here’s What You’ll Need

• Apples – I used Honeycrisp for their balance of sweet and tart and because they hold up well while sautéing. You can peel them or leave the skins on; peeling gives a smoother texture, which is often preferred for children.
• Butter or coconut oil – Both work well. Coconut oil is a good plant-based option, while butter adds rich flavor.
• Maple syrup – Pure maple syrup naturally sweetens the apples and complements the spices. Honey, coconut sugar, or brown sugar can also be used if needed.
• Vanilla extract – A touch of vanilla deepens the flavor.
• Apple cider – Use apple cider (not apple cider vinegar) to simmer the apples; it enhances the apple flavor. Water can be substituted if needed.
• Cornstarch – Mixed with the cider to make a slurry, cornstarch thickens the sauce into a glossy, spoonable coating. Arrowroot powder is an okay substitute.
• Spices – Cinnamon and apple pie spice plus a pinch of salt. A little nutmeg is optional and tastes great.

How to Make Maple Cinnamon Sautéed Apples

1. Peel and slice the apples. Slice them to roughly the same thickness so they cook evenly. Peeling is optional but makes for a smoother final texture.
2. Sauté the apples. In a large skillet over medium heat, melt the butter or warm the coconut oil. Add the apple slices and spices, toss to coat, and sauté 4–5 minutes until they begin to soften.
3. Thicken the sauce. Whisk together the apple cider (or water) and cornstarch in a small bowl to make a slurry. Pour it into the skillet along with the vanilla and maple syrup. Cook 3–4 more minutes, stirring, until the sauce thickens and the apples are tender and glossy.
4. Serve warm. Spoon the apples immediately over ice cream, yogurt, oatmeal, pancakes, or waffles—or enjoy them straight from the spoon.

How to Serve Maple Cinnamon Apples

• As a warm topping for oatmeal, waffles, pancakes, or French toast
• With a scoop of vanilla ice cream or a dollop of yogurt
• Sprinkled with chopped pecans, walnuts, or toasted almonds for crunch
• Finished with whipped cream or a smear of nut butter for added richness
• Served simply as a side or a cozy snack—delicious on their own

What Apples Should I Use?

Honeycrisp is my go-to because it offers a pleasant sweet-tart balance and holds its shape well when cooked. Other good choices include Braeburn, Cortland, Pink Lady, and Golden Delicious. If you prefer tart apples, Granny Smith works, though it will produce a tangier result.

Avoid varieties that become mushy quickly when cooked—McIntosh, Gala, Fuji, and Red Delicious are better saved for applesauce or fresh snacking.

Prepping and Storing

These apples reheat beautifully. Store leftovers in an airtight container in the refrigerator for up to 5 days. Rewarm gently in a skillet with a tablespoon or two of water or apple cider to loosen the sauce, or microwave until heated through.

Recipe Card

Maple Cinnamon Sautéed Apples

Quick and easy skillet apples sweetened with maple syrup and spiced with cinnamon—great as a topping or a warm snack.

Ingredients

• 3–4 apples, peeled and sliced (or leave skins on)
• 1 tbsp butter or coconut oil
• 1 tsp cinnamon
• 1/2 tsp apple pie spice
• Pinch of salt
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 1/4 cup apple cider (not apple cider vinegar) or water
• 2 tsp cornstarch (or arrowroot powder)

Instructions

1. Peel and slice apples to uniform thickness.
2. Heat a large skillet over medium. Melt butter or warm coconut oil, add apples, cinnamon, apple pie spice, and a pinch of salt. Sauté 4–5 minutes until they begin to soften.
3. Whisk apple cider and cornstarch in a small bowl to form a slurry. Add the slurry, vanilla, and maple syrup to the skillet. Continue cooking and stirring 3–4 minutes until the sauce thickens and apples are tender and coated.
4. Serve warm over pancakes, waffles, oatmeal, ice cream, or enjoy on their own.

Nutrition (per serving)

Serving: 1/4 of recipe · Calories: 166 kcal · Carbohydrates: 25.6 g · Protein: 0.4 g · Fat: 3 g · Saturated Fat: 1.8 g · Sodium: 36.5 mg · Fiber: 2.8 g · Sugar: 18.3 g

Nutrition information is an approximation.

More Apple Recipes You’ll Love

• Apple Pie Overnight Oats
• Apple Cinnamon Thumbprint Cookies
• Harvest Apple Cider Punch
• Apple Cinnamon Baked Oatmeal

If you try these Maple Cinnamon Sautéed Apples and enjoy them, please leave a rating and share your photos on Instagram with #eatyourselfskinny — I love seeing your recreations!