Ingredients:

  • 4 large Granny Smith or Honeycrisp apples (approx. 800g), cored and sliced into 1/2-inch wedges
  • 2 tbsp (28g) unsalted grass fed butter
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (25g) dark brown sugar
  • 1 tbsp (15ml) pure Grade A maple syrup
  • 1 tsp ground Saigon cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1 pinch flaky sea salt
  • 2 tbsp (30ml) water or unfiltered apple cider

Instructions:

  1. Prep the fruit. Core and slice the apples into uniform 1/2 inch wedges.
  2. Acidulate. Toss the wedges with the 1 tbsp lemon juice immediately to stop browning.
  3. Heat the pan. Melt 2 tbsp butter in a large skillet over medium heat until it stops foaming and smells nutty.
  4. Sauté. Add the apple wedges in a single layer if possible. Let them sit for 2 minutes until the bottom edges turn golden.
  5. Season. Sprinkle the 2 tbsp dark brown sugar, 1 tsp cinnamon, 1/8 tsp nutmeg, and salt over the fruit.
  6. Deglaze. Pour in the 2 tbsp apple cider or water and the 1 tbsp maple syrup.
  7. Simmer. Cover the pan for 3 to 5 minutes until the apples are tender but not falling apart.
  8. Thicken. Remove the lid and turn the heat up slightly for 2 minutes until the liquid reduces into a thick, syrupy glaze.
  9. Finish. Remove from heat once the sauce coats the back of a spoon.