Easy Caramelized Apples (Without Brown Sugar)
Easy caramelized apples made on the stovetop in under 20 minutes! They make for a great addition to a variety of dishes, from a caramelized apple topping for cakes and crepes to serving alongside roast pork.
Equipment
- non-stick pan
Ingredients
- 3 medium apples cored & sliced (~1lb.)
- 2 Tablespoons salted butter
- 2 ½ Tablespoons coconut sugar
- ½ teaspoon cinnamon optional
- ⅛ teaspoon vanilla powder optional
Instructions
- Carefully wash and core each apple, cutting them into slices ~⅛" thick on the outer edge.
- In a large nonstick pan over low heat, add the butter. While it melts, mix the sugar, cinnamon (if using), and vanilla together in a small bowl.
- Then arrange the apple slices in a single layer in the pan, then raise the heat to medium-low for 5 minutes (6 if considering the time spent layering the apples), until the apple juices have mostly dissipated.
- Then sprinkle half the sugar mixture over the apple slices, flip the slices over and turn the heat down to low, then cook for 3 more minutes.
- Flip the apple slices one more time and then sprinkle on the rest of the sugar mixture and cook for 7-10 more minutes, keeping heat low, until the apple slices finish browning.
Notes
Caramelized Apple Topping: if you want a more saucy caramelized apples topping, swap the sugar for maple syrup, adding it at the same time as you would have added the sugar, though keep in mind that once it's refrigerated, the caramely apple topping will be way thicker than when it's still hot and fresh.
Browned Not Brown: because apples oxidize pretty quickly, I recommend hurrying your apples into the pan once sliced.
Batching: to make more than a pound of apple caramelized, you need to either use a much larger pan or cook just a pound at a time. This is becaise it's the apple slices' contact with the browned butter in the bottom of the pan that helps make the apples caramelize.
Let Them Cool: make sure the apples have come to room temperature before adding them to any uncooked dough or pie crust, otherwise the residual heat from the caramelized apples may cause your dessert to cook unevenly.