Published in deepsouthdish.com on December, 2012
- 3 large apples, cored, and cut into eight to ten wedges
- 1/4 cup (1/2 stick) butter or bacon drippings, or a combination
- 1/4 cup light brown sugar, well packed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
In a skillet over medium heat, melt the butter or bacon drippings with the brown sugar. Add the apples and cook over medium until apples begin to release juices. Reduce to medium low, cover and simmer for about 15 minutes or until apples reach desired tenderness. Sprinkle spices on top and toss until well blended.
Cook's Notes: When I use a more firm apple, like Granny Smiths, I prefer to peel them. When using a more tender skinned apple like Gala, Honeycrisp, Red or Yellow Delicious, or if you don't mind the peel, leave them unpeeled. May also cut apples into chunks. Okay to substitute apple pie or pumpkin pie spice for the individual spices, so if you have those in your pantry by all means use them here.
Stewed Apple Variation: For stewing, apple cider is my own little twist to these skillet apples but is absolutely non-traditional. I just like the extra flavor from the cider but even I admit I don't always have apple cider in the house. You can certainly substitute plain water. Cook the butter and brown sugar until melted. Measure 2 cups of apple cider and make a slurry of 2 tablespoons of cornstarch or flour with a splash of the cider. Add the remaining apple cider and the slurry to the pan with the brown sugar. Bring to a boil. Boil for 5 minutes, add the apples, bring back to a boil, then reduce heat and simmer for about 10 minutes longer, or until apples are tender. Add the spices and stir to blend in well.