Restaurant Apples

 Derrick and I both LOVE the skillet apples at restaurant like Chilis and Cracker Barrel. This year I decided to make our own with some of our tree-picked apples. I usually make batches of applesauce to freeze, but after making these a couple of months ago, I haven't even broken out my kitchenaid attachments for applesauce. These are so much better! And they are very simple to make. You can vary the recipe and spices as much as you like, but here is how I make them.

Restaurant Apples

6-8 apples

2 1/2 c. apple juice (divided)

2 T. sugar

1/2 tsp. cinnamon

3 T. cornstarch.

Peel and chop your apples into desired size. I like them a bit smaller than the ones in the restaurants, but you can also just slice the apple into eighths and cook them that way.

Depending on how large your apples are will determine how many you can do in a batch. You'll want a nice layer of chopped apples in a single layer of a large skillet. The skillet I use covers the largest burner on my stove. Sprinkle with cinnamon and sugar.

Pour 1 c. apple juice over your apples and bring to a simmer on med-high heat. Continue to simmer on medium heat for 6-8 minutes, or until almost fork tender.

Combine (with a whisk) cornstarch and remaining juice. Once apples are tender, pour cornstarch mixture over apples and stir until thickened. Remove from heat.

These keep well for at least a week in the refrigerator and 6 months in the freezer.