These sauteed apples are lightly sweetened with maple syrup and are quick and easy to prepare! They also happen to be gluten-free, vegan, paleo and dairy-free.
I know stewed apples aren’t the most exciting or most popular Thanksgiving side dish, but I’m always happy when I see them on the table. If you’re looking for some more standard recipes, try this gluten-free vegan cornbread or my cranberry sauce with orange juice.
I absolutely love stewed apples but I don’t love how sugary and gloppy they are. Yuck. I want to taste the apples and not a bunch of sugar.
These sauteed apples only use 1 tablespoon of maple syrup per serving (which according to my love of cinnamon apples, is a generous 1 apple per person!) But if we’re being realistic, and this is being served at Thanksgiving, I bet this recipe would be enough for 8 people.
I did want the slightly molasses-y taste that brown sugar adds, so I added a teaspoon of molasses to the apples. It was just enough! You can omit it if you don’t have any on hand.
I used Elstar apples, which are really common over here in Germany, but I think any sweet apple would do. Except Red Delicious, because like I’ve said before in this apple butter post, those are just useless. ;)
Do note that if you use a tart apple, your sauteed apples are going to be tart because there’s not very much sweetener in this recipe.
You can also add more spices like nutmeg, allspice, and cloves – or just make it simple and add apple pie spice to taste. I didn’t add any more spice because Mr. Texanerin is very picky when it comes to fall spices, but he’s always down for cinnamon. I wanted some help eating these so I made them Mr. T friendly.
And these cinnamon apples fit pretty much every diet! They’re naturally gluten-free, dairy-free, and vegan. I used coconut oil just because I like coconut oil, but you could also use regular butter if you prefer. Bring these to Thanksgiving dinner and everyone will be able to enjoy them! :D
Sauteed Apples (naturally vegan, paleo, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 4 – 8 servings
- 2 tablespoons coconut oil1
- 1/4 cup (60 milliliters) maple syrup
- 1 teaspoon molasses, optional
- 2 teaspoons ground cinnamon
- 4 sweet apples (810 grams), unpeeled, cored and sliced into 1/8" slices
- 2 teaspoons vanilla extract
- In a large pan over medium heat, mix together the first four ingredients (coconut oil through cinnamon).
- Once the oil is melted, add the apples and mix to cover the apples thoroughly in the liquid mixture.
- Cover and simmer the apples for 7 – 10 minutes or until the apples are soft enough for your liking. I did mine for 10 minutes so that they were super soft.
- Add in the vanilla and stir.
- Remove the apples from the heat and let them sit for 10 minutes and then serve. The liquid will gel a little as it cools. Can also be served at room temperature.
- Store the leftovers in an airtight container in the refrigerator for up to 5 days.
- I used refined coconut oil, which has no coconut oil taste. If you use unrefined coconut oil (which does have a coconut taste), these sauteed apples might have a slight coconut taste to them. If you're worried about that - use butter! It's delicious in this recipe.