Ingredients:

  • 4 Large Apples (Firm, ripe), peeled, cored, and sliced 1/2-inch thick
  • 2 Tbsp Unsalted Butter
  • 1/3 cup Light Brown Sugar, packed
  • 2 Tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • Pinch Fine Sea Salt
  • 2 Tbsp Water or Apple Cider
  • 1/2 tsp Vanilla Extract

Instructions:

  1. Peel, core, and slice the apples into uniform 1/2-inch (1.25 cm) thick wedges. In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Set aside.
  2. Place a medium skillet over medium-high heat. Add the unsalted butter and allow it to melt completely. Continue cooking until the butter foams, subsides, and develops a nutty, brown aroma (brown butter).
  3. Add the sliced apples to the skillet. Sauté the apples, stirring occasionally, for 3–4 minutes until the edges begin to soften and turn translucent.
  4. Reduce the heat to medium-low. Sprinkle the reserved sugar and spice mixture evenly over the apples. Toss gently to coat fully. Continue cooking for another 2–3 minutes, allowing the sugars to melt into a thin, bubbly caramel.
  5. Pour in the water or apple cider. Scrape up any caramelized bits stuck to the bottom of the pan (deglazing). Bring the liquid to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the apples are tender-crisp. The liquid should reduce to a thick, glossy syrup.
  6. Remove the skillet from the heat. Stir in the vanilla extract. Taste the apples and adjust the seasoning if necessary. Serve immediately while warm.