Name: Easy Pan-Fried Apples with Cinnamon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 6 cups peeled and sliced Jonathan apples; 2 tablespoons granulated sugar; 2 tablespoons light brown sugar; ½ lemon (juiced); ¼ teaspoon kosher salt; 1 teaspoon ground cinnamon (optional)

There’s something incredibly cozy about skillet-cooked fruit, and this Easy Pan-Fried Apples with Cinnamon Recipe is exactly that—comfort in a pan. Soft, buttery apples kissed with cinnamon, just lightly sweetened, and ready in about 10 minutes. It’s perfect for bringing that warm, homemade touch to breakfast, snacks, or even as a simple dessert.

The image shows a black cast iron pan filled with cooked apple slices that are soft and golden yellow in color with a light brown cinnamon dusting on top. There are three cinnamon sticks placed on the right side of the pan. The apple slices have different shapes and sizes, some curved and some more angular, all coated in a shiny sauce that pools slightly at the bottom. The pan rests on a white marbled surface with a black and white checkered cloth partly visible underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Pan-Fried Apples with Cinnamon Recipe
Top Tip
How to Serve Easy Pan-Fried Apples with Cinnamon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Pan-Fried Apples with Cinnamon Recipe

Why You'll Love This Recipe

I honestly adore how this Easy Pan-Fried Apples with Cinnamon Recipe turns simple apples into a little pan of magic. It’s quick, fuss-free, and feels fancy without any stress—plus, it fills the kitchen with that irresistible cinnamon aroma.

Speedy and simple: You’ll have tender, tasty apples ready in just 10 minutes flat—no oven required.
Minimal ingredients: Just a handful of pantry staples and juicy apples create a perfect balance of sweet and spice.
Versatile serving: Great by themselves, over pancakes, or alongside pork chops—this recipe adapts to your mood.
Perfect texture: Apples that stay tender but still hold a slight bite, so you get the best of both worlds.

Ingredients & Why They Work

The beauty of this recipe lies in its simplicity—each ingredient plays a crucial role to get that perfect sweet-and-spiced apple goodness. Jonathan apples, with their balance of tartness and sweetness, work brilliantly here. And a mix of brown and granulated sugars combined with cinnamon takes it over the top.

Flat lay of a few thick slices of peeled Jonathan apples, a small white ceramic bowl of unsalted butter cubes, a small white bowl of granulated sugar crystals, a small white bowl of light brown sugar, half a fresh lemon with visible juice droplets, a small white bowl with fine kosher salt, a small white bowl filled with ground cinnamon powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds rich flavor and helps the apples cook evenly without burning.
Jonathan apples: Tart yet sweet, they hold their shape nicely when pan-fried—avoid super soft apple varieties here.
Granulated sugar: Gives a clean sweetness that caramelizes gently on the apples.
Light brown sugar: Brings a hint of molasses warmth and depth to the flavor.
Lemon juice: Brightens the apples and balances the sweetness beautifully.
Kosher salt: Enhances all the flavors and balances the sugar.
Ground cinnamon (optional): Classic warming spice that pairs naturally with apples but feel free to adjust quantity to your taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up depending on the season or my mood. This Easy Pan-Fried Apples with Cinnamon Recipe is super forgiving, so you can really make it your own. Add nuts for crunch or swap the cinnamon for nutmeg if you want a different twist.

Variation: Once, I threw in a splash of maple syrup instead of sugar—it gave such a lovely caramelized flavor that my family still talks about it.
Dietary tweaks: Feel free to sub the butter with coconut oil or vegan margarine to make it dairy-free.
Spice swaps: If cinnamon isn’t your favorite, try ground cardamom or ginger for a fresh twist.
Add-ins: You could toss in a handful of raisins or chopped pecans during cooking for added texture and flavor.

Step-by-Step: How I Make Easy Pan-Fried Apples with Cinnamon Recipe

The image shows a black cast iron skillet filled with sliced cooked apple pieces, which are light yellow and soft-looking, mixed with a syrupy liquid that gives a shiny texture. On top, there are three brown cinnamon sticks placed together. The skillet is on a white marbled surface next to a white cloth with blue checks draped casually. The overall colors are warm and inviting, with the skillet black color contrasting with the light tones of the apples and the white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt the Butter & Prep Your Pan

First things first—grab your favorite heavy skillet and melt that butter gently over medium-low heat. Don’t rush this part; letting the butter melt slowly means it won’t burn and will coat your apples perfectly. I use a cast iron, but any sturdy pan works fine.

Step 2: Add Apples and Flavorings

Now toss in your sliced Jonathan apples, sugars, lemon juice, salt, and cinnamon. Stir gently to combine everything so the apples are evenly coated. The lemon juice prevents browning and balances the sweetness—a little trick I always swear by.

Step 3: Cook and Flip Carefully

Let the apples cook uncovered for 8–10 minutes on medium-low heat. Every 2 minutes or so, I carefully flip the apples with a spatula. You want them tender but still with a slight bite—not mushy. This flipping keeps them cooking evenly and helps develop that lovely caramelized coating.

Top Tip

From my experience making this Easy Pan-Fried Apples with Cinnamon Recipe dozens of times, it’s the little details during cooking that really bring out the best. Here are a few tips I learned the hard way:

Low and slow: Cooking the apples at medium-low heat gives them a chance to soften evenly without burning the sugars.
Don’t overcrowd the pan: Give your apple slices some room—too many at once causes steaming instead of a nice pan-fry.
Use a sturdy spatula: It helps flip the apples gently so they hold their shape and don’t break apart prematurely.
Watch your sugars: Stir it just enough to coat but not so much that the sugar burns or clumps.

How to Serve Easy Pan-Fried Apples with Cinnamon Recipe

Garnishes

I love topping these pan-fried apples with a sprinkle of chopped toasted pecans or walnuts for some crunch. A dollop of vanilla yogurt or a scoop of creamy vanilla ice cream on the side takes it from simple to special instantly.

Side Dishes

These apples are fantastic next to sausage or pork chops because they add the perfect balance of sweetness and spice. I’ve also paired them with oatmeal or pancakes for an easy but elegant breakfast.

Creative Ways to Present

At holiday dinners, I’ve served these apples warm in small ramekins, topped with a crumble of granola and a drizzle of honey—guests always love the cozy presentation. You could also spoon them onto toasted brioche for a quick treat.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover pan-fried apples to an airtight container and refrigerate. They keep well for up to 3 days and still taste great reheated gently in a skillet or microwave.

Freezing

Freezing works okay if you’re in a pinch, but the texture changes a bit after thawing. I recommend freezing only if you plan to use them in baking or smoothies later rather than served fresh.

Reheating

To reheat, I warm the apples gently on the stovetop over low heat so they don’t break down more. Adding a small pat of butter refreshes the flavors and keeps the texture silky.

Frequently Asked Questions:

Can I use other types of apples for this recipe?

Yes! While Jonathans hold their shape nicely and offer great tartness, you can use Granny Smith, Fuji, or Honeycrisp. Just avoid super soft varieties that might turn mushy. Adjust cooking time accordingly.

Is this recipe suitable for a dairy-free diet?

Absolutely! Swap the unsalted butter for coconut oil or a plant-based margarine for a delicious dairy-free version without compromising flavor.

Can I make this recipe without cinnamon?

Yes, cinnamon is optional but recommended since it complements the apples so well. If you prefer to skip it, you might try warming spices like nutmeg or cardamom instead.

How do I prevent the apples from becoming too mushy?

Cook on medium-low heat and flip gently every couple of minutes. Using firmer apples like Jonathan helps, too. Avoid overcrowding the pan so apples can cook evenly without steaming.

Final Thoughts

This Easy Pan-Fried Apples with Cinnamon Recipe brings back warm memories of chilly mornings and cozy kitchens. It’s one of those simple, comforting dishes that feels like a hug in food form, yet it’s so effortless you’ll wonder why you haven’t made it sooner. Give it a try—you’ll find that a few humble ingredients and a skillet can create something truly special to enjoy any time of day.