Cinnamon Spiced Apples
I have seen these called stewed apples, or fried apples, or just spiced apples. It’s a classic Midwestern side dish (and maybe southern too). The basics tend to be similar, and here is how I make mine.
6 apples – need to be firm so they do not break down. I used a combination of Granny Smith and Winesap. Braeburn and Golden Delicious would be good too.
1 tablespoon lemon juice
1 tablespoon butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Peel, core, and slice the apples. I want these apple wedges thicker, so after peeling I use the handheld apple corer/slicer kitchen gadget to make even wedges. Toss with lemon juice.
Put into a Dutch oven or large pan with a lid, add the butter and heat over medium high heat until the butter is melted. Add the sugar and spices. Stir and cook about two minutes until the apples start to release their juices.
Reduce the heat to medium low and cook until the apples are tender but not mushy.
Cover during the cooking period, but stir occasionally. Be sure not to overcook, you don’t want apple sauce.
And serve.