Prep 5 mins
Cook 15 mins
Great topper for pancakes, waffles or hot cereal, but equally good as a side dish on its own.
- 1 large granny smith apple (or other firm tart apple)
- 1 tablespoon pure maple syrup
- 1 teaspoon butter or 1 teaspoon margarine
- 3 tablespoons water
- 1 dash cinnamon or 1 dash nutmeg
- Peel apple or if preferred leave peel on.
- Cut apples into quarters and remove the core.
- Slice the quarters into 1/8 inch thick slices the long way, then cut each slice into inch wide slices.
- Combine apple, syrup, cinnamon and water in small saucepan.
- Cook over medium low heat, stirring occasionally until apple is tender.
- If mixture gets too dry before apple get tender all a bit more water.
- Serve warm.
- (If desired add 2 tbs raisins per apple to the mixture when you begin cooking and increase the water to ¼ cup).
I used a combination of granny smith and gala apples. The dish is easy to prepare and makes a wonderful addition to pancakes or waffles. I used the raisins as suggested and think they would be equally good with dried cranberries. I may try these again over frozen vanilla yogurt.
I used two smallish macintosh apples, left the peel on for color, and just barely cooked them. I liked the maple and apple together. We served this with Chef Kate's Ginger Bread Pancakes #138728 which was a fabulous combination. Great tasting, easy recipe, thanks!
I made this as a warm topping to my morning cup of cottage cheese. The dish was easy to prepare and made a lovely autumnal addition as the apples and maple syrup paired quite nicely. I used light butter which I think worked fine in this recipe. Thanks Laurie.