Black Pepper Free Cinnamon Stewed Apples
Warm, tender apples simmered in butter, maple syrup, and fragrant Ceylon cinnamon — this is the kind of simple, soul-satisfying dish that makes your whole kitchen smell incredible. Ceylon cinnamon brings a delicate, almost floral warmth that's noticeably softer than the more common cassia variety, and it pairs beautifully with the gentle sweetness of pure maple syrup and a whisper of vanilla powder. For anyone navigating a sensitivity to black pepper, this recipe is a genuinely safe and satisfying option — there's nothing hidden here, just clean, whole ingredients that speak for themselves. The butter melts down into a light, glossy syrup that clings to every apple slice, making each bite rich without being heavy. It comes together in one saucepan with minimal effort, and the result is versatile enough to spoon over oatmeal, serve alongside pork, or enjoy on its own as a cozy dessert. Leftovers keep well in the fridge for a couple of days, so it's worth making a full batch to have on hand throughout the week.
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Learn more →Ingredients
4 servings
- 4 medium apples (about 1 ½ lb), peeled, cored, and sliced ¼-inch thick
- 2 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 tsp ground ceylon cinnamon
- ¼ tsp pure vanilla powder
- ¼ cup water
- 1 pinch salt
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the apple slices, maple syrup, Ceylon cinnamon, vanilla powder, water, and salt. Stir to coat the apples evenly.
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