Caramel Apple Cinnamon Sauce

By Yankee Magazine

Aug 08 2007

I moved into a home that has two apple trees in the backyard that produce many apples. I gave some to friends and neighbors and still had too many for eating as whole apples or just making pies. So I try to add them to regular daily meals without getting tired of it. I think they are MacIntosh apples but I am not certain. I only know they look like them and they are very juicy like them. One morning, while making buttermilk pancakes (from a mix), I thought about adding chopped apples to the batter, but worried the juice might ruin the texture. Then I thought about topping and how caramel apples and cinnamon have long been a favorite of mine. I receive requests for this sauce again and again at home, so I thought it’s time to share this. Enjoy!


2 to 3 toppings


1 tablespoon butter
1 teaspoon cinnamon
1/3 cup brown sugar
1/4 cup chopped walnuts or pecans, optional
2 Macintosh apples, peeled, cored and chopped about 1/4-inch-thick


1. Melt the butter in a 10-inch skillet over medium-low heat.

2. Mix together the brown sugar, nuts, and cinnamon to make a brown sugar mixture.

3. Add the brown sugar mixture, stirring for about five minutes until it melts into the butter and is looking fairly smooth (except for the nuts).

4. Fold in the apple wedges. The apples are cooler than the syrup in the pan, so the sugar may start to seize and harden unless you keep stirring it with the apples. When the apples warm up, the caramel sauce will be smooth again.

5. Lower the heat. Keep an eye on the caramelizing apples.

6. Stir off and on and simmer for about 7 minutes (until the apples are fork tender).

7. Take the pan off of the heat, but keep it warm until you are ready to serve.

8. Spoon a lot over the pancakes, french toast, ice cream and/or pie, or whatever you have to serve it with and enjoy!