Cinnamon Apple Sauté (For One!)
"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!"
- Ready In:
- 13mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 1
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Undergraduate student in Virginia studying biology (pre-vet). I've always loved cooking, and am very proud that I have gotten to the point where I can make-up my own recipes and don't have to use measuring cups except on new and difficult recipes. Good cooking is important on campus as the dining hall's food is not so great (I hate that they use WAY too much soy sauce on oriental dishes). My passion for cooking began with a kid's cookbook made by kids. I love to read nonfiction (and some fiction), volunteer at the local SPCA, stay fit, and hang-out with friends when not studying biology.
