Name: Cast Iron Cinnamon Apples
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Ingredients: ¼ cup butter; ½ cup brown sugar; 1 tsp ground cinnamon; ¼ tsp cardamom; 1 tbsp apple cider vinegar; 3 granny smith apples; 3 gala apples

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Cast Iron Cinnamon Apples is a delicious side dish to your favorite meal or as a dessert over vanilla ice cream.

Are some apples better for cooking?

Absolutely! The different apple varieties are used for three different purposes. Those three purposes include eating, juicing and, the one I will be doing in this recipe, cooking.

How do you tell if an apple is a cooking apple?

Some apples are sweet while others are tart. Some variety of apples may be crisp while other varieties may have a softer texture. My preference is to use both tart and sweet apples when I cook with them. Cooking apples are generally larger and can be more tart than apples that are bred for eating. Enter the Granny Smith Apple and the Gala Apple varieties. The combination of these apples blend a fantastic tart and sweet flavor together for a delicious side dish.

What’s in Cast Iron Cinnamon Apples?

apples
butter
cinnamon
cardamom
apple cider vinegar

There are several ways to prepare apples including: using the slow cooker, baking, and in pies to name a few. I, personally, really enjoy making this delicious side dish in a cast iron skillet.

Here are the steps for how to make Cast Iron Cinnamon Apples.

Peel and slice the Granny Smith and Gala apples. Set aside. Heat a 10″ cast iron skillet on medium heat

Combine the butter, brown sugar, cardamom, apple cider vinegar and cinnamon. Add to skillet and cook until melted together.

Fold apples into the mixture. Stir apples occasionally to fully coat them in the mixture.

Heat apples until they are slightly soft. This should take approximately 10-15 minutes. And that’s it! You can top a bowl of ice cream with the apples and drizzle some caramel sauce on top but I like to eat them as is!

Original picture from May, 2017.

This post has been updated from its original May 2, 2017 publication with new photography, content, and recipe card with updated instructions.

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