Ingredients:

  • 4 large (approx. 2 lbs / 900g) Granny Smith or Honeycrisp apples, peeled, cored, and sliced into 1/4 inch wedges
  • 1 tbsp (15ml) lemon juice
  • 3 tbsp (42g) unsalted butter
  • 1/2 cup (100g) packed light brown sugar
  • 1 tbsp (8g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/8 tsp (0.7g) sea salt
  • 2 tbsp (30ml) water

Instructions:

  1. Peel, core, and slice the apples into uniform 1/4 inch wedges. Toss them immediately with lemon juice in a bowl to prevent oxidation and balance sweetness.
  2. Melt the butter over medium heat in a 12-inch skillet until it begins to foam. Add the apple slices in a single layer and sauté for 5–7 minutes, stirring occasionally, until the edges soften and turn pale gold.
  3. Sprinkle brown sugar, cinnamon, nutmeg, and salt evenly over the apples and stir gently to coat. Lower heat to medium-low and simmer for 5–8 minutes until the sugar melts into a mahogany-colored syrup and apples are tender. Stir in water if a thinner sauce is desired.