Ingredients:

  • 900g tart apples (Granny Smith or Honeycrisp), cored and sliced into 1/2-inch wedges
  • 1 tbsp lemon juice
  • 56g unsalted butter
  • 110g light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp sea salt
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Core and slice the apples into uniform 1/2-inch wedges. Toss them immediately with lemon juice to prevent oxidation and balance the sugar.
  2. The Sugar-Seared Method: Toss the apple slices in the light brown sugar before cooking. This creates a barrier that helps the apples maintain their shape during caramelization.
  3. Melt the unsalted butter in a 12-inch cast iron skillet over medium-high heat until bubbling.
  4. Add the sugar-coated apples to the skillet. Allow them to sear for 2-3 minutes undisturbed to develop a caramelized crust.
  5. Sprinkle the cinnamon, nutmeg, and sea salt over the apples. Fold gently using a silicone spatula to avoid breaking the slices.
  6. Reduce heat to medium and simmer for 8-10 minutes. If a thicker syrup is desired, whisk the cornstarch and water together, then stir the slurry into the pan until the glaze thickens and becomes translucent.