6large tart apples such as Granny SmithHoney Crisp or Pink Lady, peeled, cored and sliced (can be a mix)
Peel and core apples then slice thinly, making sure the slices are the same size so they cook evenly. Sprinkle with a little lemon juice to prevent browning.
In a large skillet, heat butter over medium-high heat.
Place apples in melted butter and sauté for 6-8 minutes or until almost tender.
Add brown sugar, cinnamon and cornstarch that has been dissolved in 1/4 cup water to the pan.
Boil for 2 minutes or until apples are tender with a slight crispness. You don’t want them mushy.
Serve immediately or let cool and store in the refrigerator.
Staying away from processed sugar? Opt for maple syrup in place of the brown sugar.
Want a little more caramel flavor? Use dark brown sugar in place of the light brown sugar.
Change out the cinnamon for apple pie spice.
Apple suggestions for this recipe include any tart apples such as Granny Smith, Honey Crisp and Pink lady. If using Fuji or other sweeter apples, cut down the cooking time by several minutes as they are a softer apple and will cook up much faster.