These sauteed apples are lightly sweetened with maple syrup and are quick and easy to prepare! They’re also gluten-free, vegan, paleo and dairy-free.
I’ve tried and tried at making a healthy pecan pie (check out these pecan pie bars or mini caramel pecan tarts for some unhealthy options) but it’s not happening this year. Here’s something easier! Boring, yes, but still delicious. :)
I know sauteed 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 sauteed 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 basically 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 paleo, 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!
And if you’ve never made cranberry sauce before, be sure to check out this post on how to make cranberry sauce! It’s so very easy.
I’m not going to start regularly sharing Björn photos but I just had to share this one! We celebrated Thanksgiving a little early this year while my parents were visiting and loved this little turkey hat. Here’s where I got the pattern. We wish you a wonderful Thanksgiving (or a great Thursday if you’re not in the US!).
Sauteed Apples (naturally vegan, paleo, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 4 – 8 servings
- 2 tablespoons (28 grams) coconut oil1 or butter for a non-vegan version
- 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 1/4" 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 – 15 minutes or until the apples are soft enough for your liking.
- 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.