Tuesday, October 2, 2012

Maple Apple Sauté

One of the best pancake and waffle toppings in the fall is sautéed apples. 

These also double as a great topping to oatmeal, mixed into baked oatmeal, or tossed with granola & vanilla ice cream for an apple crisp ready in minutes.   

Or, use them in these amazing caramel apple cheesecake bars!

We’ve been making a version of these apples for years, but I decided to swap the brown sugar for maple syrup. 

We LOVED the result.  I’m guaranteeing you will too. 

Maple Apples


  • 3-4 medium apples (about 1 apple per person)
  • 1 T butter
  • 1 T maple syrup
  • Cinnamon, to taste


Wash {to remove the wax}, and slice your apples.  If desired, you can peel them (we usually do, as the peels don’t cook down like the fruit does). 

Then, melt 1 T butter in a large skillet. 

Add the apple slices and sauté over medium-high heat for 5-7 minutes, stirring frequently. 

Reduce heat to low, and continue cooking the apples until crisp-tender. 

Then, drizzle over the maple syrup. 

Season with cinnamon and serve warm. 

Add a dollop of ice cream for a real treat. 


Note: You can easily make this using frozen apples; simply add the apples to the pan first, cook until the liquid/water is evaporated and apples are tender.  Then, add the butter, maple syrup and cinnamon. 


  1. I love the idea of using these as pancake toppers! Delicious.

  2. I know zucchini season is ending but I just saw this recipe and thought of all your success with zucchini. Thought you might enjoy it! http://www.laurenslatest.com/zucchini-pizza-casserole/

    1. we do love zucchini, and we've actually made a dish very similar to this one --


  3. cheescake bar pic has me drooling...

  4. Thanks for the recipe. I used pears and served them on a Dutch Baby pancake... So delicious :)


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