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Warm Apples

Granny Smith apples in an East Fork Lapis bowl

These delicious, cinnamon scented apples are cooked on the stove top and make a great topping to my granola. Save some of the cooking liquid to use the next time you make oatmeal!

Scale

Ingredients

3 lbs of firm apples (Johnathan or Honeycrisp) peeled, cored and diced

1-2 cinnamon sticks

Squeeze of lemon juice from ½ a lemon

A splash of apple cider if you have some

2 cups of water

Instructions

  • Peel, core and dice the apples
  • Place them in a medium saucepan with enough water to cover them. Add 1-2 cinnamon sticks depending on whether you want a subtle or prominent cinnamon flavor. 
  • Add the lemon juice and apple cider (if you have some).
  • Bring to a boil over medium high heat. Once the liquid comes to a boil, turn the heat down to medium low and allow the apples to simmer until they’re just cooked and still hold their shape.
  • If you prefer the apples to break apart, you can cook them longer. 
  • Remove the apples from the liquid and allow them to cool.
  • Keep the cooking liquid and use it for cooking oatmeal.