Ingredients:

  • 4 large Granny Smith apples (approx. 800g), cored and sliced into 1/2-inch wedges
  • 1 tbsp fresh lemon juice
  • 4 tbsp unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Peel the apples (optional) and slice them into uniform 1/2-inch wedges. Immediately toss the slices with 1 tablespoon of lemon juice to prevent oxidation and balance the sweetness.
  2. Melt the 4 tablespoons of unsalted butter in a large cast iron skillet over medium-high heat. Wait until the butter begins to foam and develops a slightly nutty aroma.
  3. Add the apple wedges to the skillet in a mostly single layer. Sear undisturbed for 2-3 minutes until the edges turn golden and slightly translucent to set the exterior pectin.
  4. Lower the heat to medium. Sprinkle the brown sugar, cinnamon, nutmeg, and fine sea salt evenly over the apples. Stir gently with a silicone spatula to coat the fruit as the sugar melts into a syrup.
  5. Stir in the vanilla extract. Cover the skillet and simmer for 3-5 minutes, allowing the apples to become tender to the core while the sauce emulsifies into a thick, glossy glaze.