• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nourished Kitchen
  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    » Home » Recipes » Fall Fruit Recipes » Sautéed Apples

    Sautéed Apples

    Posted: Sep 27, 2008 · Updated: Oct 22, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Autumn is here and both the apple and pear harvests are in full swing.   While apple pies and crumbles grace many a table, we settle for an even simpler dish here: apples sautéed in butter and served with tangy kefir.   This dessert lacks the cloying sweetness of most sweetened varieties as it's made without sugar or other sweeteners; rather, the natural sugar of the fruit shines through.

    Jump to Recipe

    sauteed apples in a ceramic bowl on concrete
    Rate this Recipe
    6 servings

    Sautéed Apples

    Sautéing apples in butter gives them a the lightest touch of caramel flavor and helps to heighten their sweetness. This makes an easy autumn dessert that's naturally low in sugar, or you can serve it as a side dish with roast pork.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • ¼ cup salted butter
    • 6 medium apples cored, peeled and sliced ½-inch thicl
    • 1 tablespoon ground ceylon cinnamon
    • ¼ teaspoon fine sea salt
    • ¼ cup soft apple cider

    Instructions

    • Heat the butter in a pan until it’s foamy. Add the fruit to the pan and allow it to cook until just tender, about 8 minutes.  Stir in the cinnamon, sea salt and apple cider and continue cooking until softened.  Serve warm.

    Primary Sidebar

    Black and white image of jennifer mcgruther

    Hi, I'm Jenny. I'm a nutritional therapist, herbalist, and author of three cookbooks. I specialize in heritage cooking techniques, and you'll find loads of recipes for fermented foods, slow-simmered broths, sourdough bread, and seasonal vegetables on Nourished Kitchen.

    More about me →

    Popular Recipes

    • Bone Broth in a white bowl garnished with bay leaf
      Bone Broth
    • Homemade sauerkraut
      Homemade Sauerkraut Recipe
    • fermented hot sauce
      Easy Fermented Hot Sauce
    • bottles of real root beer
      Homemade Root Beer

    Thanksgiving Favorites

    • Fresh cranberries and sliced fresh ginger in a honey-filled fido jar on a marble surface
      Honey-Fermented Cranberries
    • spiced cider with cinnamon and orange
      Mulled Cider
    • cranberry compote with ginger
      Cranberry Compote
    • turkey bone broth garnished with herbs and lemon
      Turkey Bone Broth

    In Season Now

    • Cauliflower tabbouleh in a white bowl, garnished with mint, lemon and parsley
      Cauliflower Tabbouleh
    • Brussels Sprout Slaw in White Bowl Garnished with Pomegranates
      Brussels Sprout Slaw
    • Wild mushroom risotto made with thyme, chanterelles and pine mushrooms
      Wild Mushroom Risotto
    • Celery salad with apples, shallots, parsley and walnuts on a flat plate
      Celery Salad with Apples
    • Einkorn apple cake
      Einkorn Apple Cake
    • Pomegranate Spritzer
    • pear applesauce with cinnamon on a white background
      Pear Applesauce
    • wassail with apple and star anise
      Wassail

    Footer

    ↑ back to top

    Cooking Club

    • Join the Club
    • Bonuses
    • Sign-in/Sign-out

    Connect

    • Facebook
    • Pinterest
    • Instagram

    About

    • About
    • Start Here
    • FAQ
    • Contact

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.