Prep 8 mins
Cook 5 mins
This sauté has some of the same flavorings of an apple crisp, but it's not nearly as heavy, and it doesn't leave me with a sense of guilt because it has less sugar and fat than traditional apple crisp. I love apple crisp - so I decided to create this dish: a lighter, easier version that I could cook for one (I'm a college student). Enjoy!
- 1 tablespoon canola oil
- 1 rome apples or 1 gala apples, cored and sliced
- 1 teaspoon cinnamon sugar
- 2 teaspoons chopped pecans
- 2 tablespoons raisins (optional)
- 1 teaspoon butter (unsalted preferred)
- 2 dollops French vanilla ice cream (optional) or 2 whipped cream (optional)
- Heat oil over medium heat in a 10" skillet.
- Add apples, cinnamon-sugar, pecans, and raisins. Sauté until apples near tender.
- Add butter, melt, and toss to coat apples. Cook until apples tender and fragrant.
- Serve hot with a couple dollops of French vanilla ice cream or whipped cream.
Super easy recipe, which I appreciate. Instead of cooking the apple in canola oil, I cooked it in 1 T. water. I also did not add the raisins as we don't care for them. Served on top of my breakfast oatmeal and it was very good.