basically apple pie without the crust drama
Table of contents
About this recipe
I made this caramelized apple dish because I wanted something cozy, gut-friendly, and quick. I wanted to eat apples (which aren’t so good for me raw) and was craving something sweet to add to things like yogurt, oats, and more. It’s ready in minutes, uses just a handful of ingredients, and is naturally sweetened with date syrup. Perfect for anyone who craves comfort food without the bloat and needs a fuss-free snack or dessert.
Ingredient Notes & Substitutes
Apples – Pink Lady works best for a sweet-tart flavor, but any other red apple work.
Lemon juice – Balances sweetness and helps the apples keep their color.
Water – Just enough to soften the apples without sticking.
Cinnamon – Adds warmth and depth; feel free to add nutmeg or cardamom too.
Date syrup (silan) – A natural sweetener that gives caramel vibes; maple syrup works as a swap.
Step-by-step short instructions
Recipe card with notes
Caramelized Cinnamon Apples
Equipment
- Medium Pot with lid
- Cutting board
- Sharp knife
Ingredients
- 3 Pink Lady apples (or any other red apple sort)
- ¼ cup lemon juice
- ¼ cup water
- 1 tsp cinnamon
- 1 tbsp date syrup (silan) (or maple syrup)
Instructions
- Chop the apples – Cut into small-to-medium cubes (about 1 cm thick).
- Combine in pot – Add apples, lemon juice, water, cinnamon, and date syrup. Cover with a lid.
- Cook gently – Heat on medium, uncover and stir every 2 minutes. If it boils too strongly, lower the heat.
- Finish cooking – After ~15 minutes, the apples should be golden brown and tender. Move off heat and keep covered for 1 extra minute.
- Serve or store – Enjoy warm, or transfer to a container for later (I eat it both cold and warm).
Video
Notes
- Store in a sealed container in the fridge for up to 1.5 weeks.
- Flavor booster: Add orange zest or a splash of vanilla extract for extra warmth.
