These yummy sautéed apples provide a "sauce" for pudding, etc., can be eaten as-is, or, as I did, made into a sort of mock apple crisp by piling them on top of a food-processed mix of dates and toasted walnuts. This is another recipe from dear Shirley Gong, an Elder at the Port Alberni BC Adventist Church. I hope you enjoy! The recipe from Shirley makes 10 servings @1/3cup each.
- 2T. TO 1/4 C. Butter (for vegans, use Coconut Oil)
- 4 pounds firm Apples (Spartan, Delicious, Granny Smith)- peeled, cored, sliced 1/4" thick
- 1/2 C. Cold Water or Apple Juice
- 1/4 to 1/2 C. Brown Sugar (or Coconut Palm Sugar)
- 1/2 tsp. ground Cinnamon
- 2 tsp. each: Cornstarch, Lemon Juice (Optional)
- In a large skillet or saucepan, melt butter or coconut oil over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 - 7 minutes.
- Dissolve cornstarch in water; add to skillet, or omit. Stir in sugar and cinnamon. Cook for 2 minutes, stirring occasionally. Let sit for 2 or 3 minutes to apples to absorb the liquid. Remove from heat and serve warm.