What kind of apples should I use?

I would use a firm (not mealy) and sweet apple. I think this recipe might be more tart if you use a granny smith apple, however if that’s what you’re going for, be my guest. I like to use gala, fuji, rave, or honeycrisp for this recipe.

Do I have to peel the apples?

Nope. I don’t unless I’m serving them on a cake and I want the appearance to be delicate and pretty. The color of the skin doesn’t stay (it turns brown like the rest of the apple in the caramelization process).

Can I use a liquid sweetener like maple syrup or agave?

Yes, but your caramelized apples will be a little more liquidy and less sticky, if you know what I mean. They should still taste good. I would skip the lemon juice/water if using a liquid sweetener.

Can I use a zero calorie sweetener like stevia?

No, I have not tested this and I’m not sure it will work. It’s the sugars that actually caramelize. You’re welcome to try it, but please do not come say my recipe doesn’t work if you’re not using real sugar. This is meant to be a treat, not a diet food.

Can I make caramelized apples in advance?

I think they’re best fresh, and since they take less than 10 minutes to make, I do not recommend making them in advance. If you absolutely have to, make them no more than 1 day in advance, and when you’re ready to serve them either let them come to room temperature or reheat gently in the microwave or over a medium low flame in a nonstick skillet.

Caramelized Apples

Name: Caramelized Apples
Cook time: 5 min
Total time: 5 min
Cuisine: Ingredient
Ingredients: 1 medium apple (about 1 ¼ cups chopped); 2 tablespoons lemon juice or water (see note 2); 2 to 4 tablespoons coconut sugar or other solid sugar (see note 3); ¼ teaspoon ground cinnamon, or more to taste

Description

Soft, sweet, and the perfect addition to any dessert (or breakfast!), these 5-minute caramelized apples are delicious and easy to make.

Ingredients

Scale

1 medium apple (about 1 1/4 cups chopped)
2 tablespoons lemon juice or water (see note 2)
2 to 4 tablespoons coconut sugar or other solid sugar (see note 3)
1/4 teaspoon ground cinnamon, or more to taste

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Instructions

Note about prep: Because apples oxidize (brown) quickly, I recommend getting all your other ingredients out first.
Note about apple cuts: Depending on how you want to serve your caramelized apples, you can chop them how you like. On top of a cake? Try peeling it and thinly slicing the wedges after coring it. On top of oatmeal or another item in a bowl or jar? Try dicing it. For this I left the skins on, but you can peel if you want to. I would use a sweet, firm apple variety.
Add apples: Heat a large nonstick skillet over medium heat. Add the chopped apples and spread them out in a single layer (but they can be close together) with a spatula.
Add liquid: Pour the lemon juice or water over the apples and stir so they all get coated.
Sprinkle on the sugar and cinnamon, and stir again so all the apple pieces are coated.
Cook over medium heat for around 5 minutes, stirring frequently (at least once a minute, but preferably twice). Depending on the size of the chopped apples, they make take more or less time to cook.
How to know they’re done: Caramelized apples are done when they are soft, browned, and coated with a thick and sticky syrup like sauce.
Serve immediately (best), or let cool slightly if topping a cake.
Storage option: You can store leftover caramelized apples in the refrigerator in an airtight container for 1-2 days, but any more than that and they start to degrade. I recommend eating up the leftovers on oatmeal, apple pie chia pudding, vegan yogurt, or with a spoon as we like to do. If warming the leftovers, I recommend gently microwaving in the dish (uncovered) for 20-30 seconds or in a nonstick skillet over medium low heat.

Notes

Note 1: I would use a firm (not mealy) and sweet apple. I chose gala apples, however fuji, rave, honeycrisp, etc. are all good options. If your apple is very large you may need more sugar. I think this recipe might be more tart if you use a granny smith apple, however if that’s what you’re going for, be my guest.
Note 2: A little liquid helps keep the apples from burning or drying out while they caramelize. The lemon juice really balances out the sweetness of all the sugar without making the caramelized apples taste tart or sour. However, water will also work.
Note 3: Depending on how much syrup you want at the end (the sauce around the caramelized apples), you can use between 2 and 4 tablespoons of sugar. I prefer to use coconut sugar for this recipe because the warm and toasty flavor of it goes so well with the caramelized apples. Organic or brown or cane sugar will also work (I recommend brown sugar). Liquid sugars like maple syrup or agave will work but will make your apples less caramelized. Avoid sugar substitutes as I have not tested them and cannot recommend them.

Cook Time: 5 minutes
Category: Topping
Method: Stove Top
Cuisine: Ingredient

Keywords: Caramelized Apples, Dessert Toppings