Ingredients:

  • 2 lbs Granny Smith or Honeycrisp apples, peeled, cored, and sliced into 6mm wedges
  • 1 tbsp lemon juice
  • 4 tbsp unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp water

Instructions:

  1. Peel and core the apples, slicing them into uniform 6mm wedges.
  2. Toss the apple slices with 1 tbsp lemon juice in a bowl to prevent oxidation.
  3. Place a 12-inch cast iron skillet over medium heat and melt 4 tbsp unsalted butter until it begins to foam.
  4. Add the apple slices in a single layer, cooking in batches if they do not fit in one layer.
  5. Cook for 5–7 minutes, stirring occasionally, until the edges are lightly browned and the apples are slightly softened but still firm.
  6. Sprinkle 1/2 cup light brown sugar, 1 tsp ground cinnamon, and 1/4 tsp salt evenly over the apples.
  7. Stir in 2 tbsp water to help the sugar dissolve.
  8. Lower the heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the liquid reduces into a thick, velvety syrup that clings to the fruit.