The refreshingly brisk, apple-picking days of autumn are plentiful in New England. My cinnamon sugar skillet apples are the perfect way to use up the abundant harvest. They're easy to prepare, deliciously warm and sweet...think tart apples with just a hint of strong Vietnamese cinnamon, coated with a sugar glaze.
|Vintage Silverware ~ My Favorite|
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.
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: http://www.traderjoes.com/fearless-flyer/article.asp?article_id=446
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.
Here is the link to an on line source for it. I also find it at Whole Foods. http://www.deandeluca.com/pantry/baking-ingredients/dark-muscovado-sugar.aspx?ref_code=GoogleMerchant&gclid=CO6X7KL7t7ICFcHe4Aod9FEA1A
I use Penzeys Extra Fancy Vietnamese Cinnamon almost exclusively in my recipes. It's the strongest, richest, boldest cinnamon I've tasted so far. It takes this recipe to new heights. 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. Great for cinnamon buns too! Here is the link....http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvietnamesecinnamon.html
Serve them with roasted chicken or pork chops for a homey fall meal. They're also great on ice cream, oatmeal, pancakes or crepes too.
- 2 Macintosh or granny smith apples, peeled, cored and sliced into wedges
- 2 tablespoons of unsalted butter
- 1 heaping tablespoon of turbinado sugar or dark brown muscovado sugar(see above) My apples were sweet and ripe. Add more sugar if needed.
- A pinch or two of Vietnamese cinnamon. I use Penzeys Vietnamese Cinnamon(see above) This cinnamon is very strong so start with 1/8 of a teaspoon or a teeny pinch and add more as needed.
- A tiny pinch of sea salt
Any nonstick pan or even a well seasoned cast iron skillet will work in this recipe. But I like using my nonstick 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!NOTE: If making this recipe for 4 or more allow one apple per person. It can be stored in an airtight container in the refrigerator over night. Just heat and eat the next day. But they're best served the same day straight from the pan.
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: