Saturday, September 15, 2012

Brown Sugar Skillet Apples



The refreshingly brisk, apple-picking days of autumn are plentiful in New England. Apple orchards are bursting with fruit filled trees. My cinnamon sugar skillet apples are the perfect way to use up the abundant harvest. 

Not sure what to do with all the apples you just picked? Try this recipe. It's ridiculously easy to prepare and deliciously warm and sweet...think tart apples with just a hint of spicy cinnamon, coated with a sugar glaze. 




Brown Sugar Skillet Apples Recipe

Some Notes:

So let's discuss the sugar... You can use either natural turbinado sugar or dark muscovado sugar in this recipe. Either choice is the magic ingredient, helping to create a light glaze without much effort. I suppose regular dark brown sugar will work too, but I've never tried it. Readers tell me they've had good results with regular brown sugar.  

Turbinado sugar is a brown sugar taken straight from the sugar cane without full refining. I get it from Trader Joe's. Here's the link.

Dark muscovado sugar is also a minimally processed cane sugar that has a high molasses content. It has a high moisture content too. It's great for gingerbread and all kinds of holiday spice breads and quick breads. I imagine it would be wonderful in oatmeal cookies too.

Penzeys Extra Fancy Vietnamese Cinnamon is the strongest, richest, boldest cinnamon I've tasted so far. It takes this and any recipe to new heights. I love it in oatmeal, baked goods and even coffee. Once you've tasted this cinnamon, you'll be hooked too. I start with a small pinch and add more if needed. Try this cinnamon and you'll see why I love it so much.

Serve this dish with roasted chicken or pork chops for a homey fall meal. The apples are also delicious on ice cream, oatmeal, pancakes or crepes. 

If making this recipe for 4 or more allow one apple per person. It can be stored in an airtight container in the refrigerator overnight. Just heat and eat the next day. But they're best served the same day straight from the pan.

Serves 2 

 You'll Need:
  • 2 Macintosh or granny smith apples, peeled, cored and sliced into wedges
  • 2 tablespoons of unsalted butter (or more if you're feeling decadent)
  • 1 heaping tablespoon of turbinado sugar or dark brown muscovado sugar. My apples were sweet and ripe. Add more sugar if needed. (see notes)
  • A pinch or two of Vietnamese cinnamon or regular ground cinnamon.    
  • A tiny pinch of sea salt

The Rundown:

Any nonstick pan or even a well seasoned cast iron skillet will work in this recipe. But I like using my non-stick Scanpan.

Heat pan on medium heat and melt the butter. Add the sliced apples and a teeny pinch of salt and cook them until desired texture. I like them soft, but still holding their shape with a slight bite. When they're close to being done, add the sugar. The sugar will melt very quickly. Stir it around and keep a close eye on it. It will thicken and coat the apples. Don't let the sugar burn. It can burn very quickly. Add a dash or two of cinnamon and enjoy!

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Try the skillet apples on my favorite easy, fluffy & light buttermilk pancakes: http://jillyinspired.blogspot.com/2013/03/scrumptious-blueberry-flax-pancakes.html



In the mood for tasting the best brownies I've ever made in my life?! Be a rock star at your next bake sale, hen party or holiday get together by serving these! Click here for the recipe: http://jillyinspired.blogspot.com/2012/10/brownies-for-brownie-addict-deep-dark.html 


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