Sautéed Apples
Delicious over yogurt or oatmeal, as a rustic option to applesauce, or topped with granola for an easy option to apple crisp. Your favorite apples--sweet, tart, or a combination--may be used. I have used Golden Delicious, Gold Rush, Honey Crisp, Stayman Winesap and more. The only apple variety I would recommend against is Red Delicious. I leave the peels on, but you may peel if preferred.

Yields 6-8 servings.


  • 2 tablespoons extra virgin coconut oil (may substitute butter)
  • 1/4 cup apple cider (could substitute apple juice)
  • 1/4 cup pure cup maple syrup
  • 1 teaspoon molasses
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 medium or 3 large apples (810 grams), unpeeled, cored


  1. According to preference, chop or dice the apples or cut them into 1/8 to 1/4-inch slices.
  2. Add all of the ingredients except the apples to a large pan with a lid. (A 10-inch diameter works well.) Place over medium heat, and stir to combine as the mixture heats.
  3. When the mixture is just about to simmer, add the apples and gently toss to coat them with the liquid mixture.
  4. Cover the pan and simmer the apples for 6-10 minutes, stirring occasionally, or until the apples are cooked to your liking. I like to remove the lid for the last couple of minutes to thicken the liquid mixture a little bit. (We enjoy the apples soft but not mushy; taste after the first 5-7 minutes to see for yourself.)
  5. Remove the pan from the heat and let the apples sit for 10 minutes. The liquid will gel a little as it cools. The apples may be served hot, at room temperature, or cold. They may also be prepared ahead and gently reheated.
  6. The apples will keep for up to a week store in an airtight container in the refrigerator. Freeze if desired.

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