Apples Cooked in Butter and Brown Sugar

Bowl of cooked apples with coconut milk, maple leaves, and apple peel.

I think it’s appropriate to have a warming, sweet interlude when watching tonight’s election coverage in Canada; go Liberal majority and out with Harper! I’m eating these in my pajamas listening to the speeches, so thankful that I’m celebrating the end of the Conservative party as we know it. This recipe basically tastes like ultra-rich apple pie filling without the pastry, I’ve specified one apple per person but to be honest I can easily eat two. I like to use apples that are tartly sweet, think Ambrosia or Honeycrisp if they’re available to you. You could easily add in some rum soaked golden sultanas, salted and roasted chopped nuts, shaved dark chocolate, toasted coconut, or sliced pears. The creamy topping is optional, but I think it adds a pleasing element of richness that highlights the slight sourness of the apples.¬†When you chill coconut milk it develops a texture like that of whipped cream, its delicate sweetness is a natural match for these buttery soft apple slices. Otherwise, go ahead and use freshly whipped cream that has been gently laced with vanilla.

apples cooked in butter and brown sugar:

1 apple per person, peeled, quartered, and sliced into thin half moons

1 Tbsp. butter per apple

1/4 cup of brown sugar per apple


Pinch of salt if using unsalted butter

Chilled coconut milk or whipped cream

Cook the apples in the butter over medium heat, stirring in the brown sugar, cinnamon, and salt if using. After a few minutes reduce the heat to low and cover the pan with a lid. Cook for 15-20 more minutes for very soft apples with a thick caramel sauce. Serve at room temperature with a healthy dollop of chilled coconut milk or whipped cream.

Tonight’s music is CBC election coverage!

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