Pioneer Woman Cinnamon Apples

Pioneer Woman Cinnamon Apples is made with Granny Smith apples, cinnamon candies, brown sugar, butter, and a store-bought pound cake.

This easy Cinnamon Apples recipe creates a sweet dessert served with vanilla ice cream, perfect for any occasion. It takes about 30 minutes to prepare and serves 8 people.

Ingredients Needed:

• 3/4 cup cinnamon candies (such as Red Hots)
• 1/2 cup light brown sugar
• 4 large Granny Smith apples (peeled, cored, and cut into eighths)
• 1 stick (8 tablespoons) salted butter
• 16-ounce store-bought pound cake (cut into 8 slices)
• Vanilla ice cream (for serving)
• Mint leaves (for garnish)

How To Make This Cinnamon Apples:

1. Melt the candies and sugar: In a large saucepan, combine the cinnamon candies, brown sugar, and 2 1/2 cups of water. Place the pan over medium-high heat and stir until the candies and sugar have melted about 10 minutes.
2. Cook the apples: Add the apple slices to the saucepan and bring the mixture to a boil. Cook for about 5 minutes, until the apples are tender but not mushy. Remove the apples with a slotted spoon and transfer them to a heatproof dish.
3. Thicken the syrup: Let the syrup in the saucepan boil for an additional 5 minutes to thicken. Pour the syrup over the apples and allow them to cool. Transfer the apples to the fridge and chill for at least 4 hours.
4. Toast the pound cake: When ready to serve, heat a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter if needed.
5. Serve: Place a slice of pound cake on each plate. Top with a scoop of vanilla ice cream and 4 apple slices. Drizzle with extra syrup and garnish with mint leaves.

Recipe Tips

• Use tart apples: Granny Smith apples work best for this recipe as their tartness balances the sweetness of the syrup.
• Cook apples carefully: Don’t overcook the apples. They should be tender but still hold their shape for the best texture.
• Thicken the syrup: Allow the syrup to boil for an extra 5 minutes after removing the apples to get a thicker, more flavorful syrup.
• Chill the apples for best flavor: Letting the apples chill in the syrup for at least 4 hours enhances the flavor and texture.
• Toast pound cake for crunch: Toasting the pound cake adds a delightful crunchy contrast to the soft apples and creamy ice cream.

How To Store Leftovers

Store the cooked apples and syrup in an airtight container in the fridge for up to 4 days.

Nutrition Facts

• Calories: 491
• Total Fat: 25 g
• Saturated Fat: 13 g
• Carbohydrates: 66 g
• Dietary Fiber: 4 g
• Sugar: 48 g
• Protein: 4 g
• Cholesterol: 72 mg
• Sodium: 317 mg

Try More Pioneer Woman Recipes:

• Apple Cinnamon Baked Oatmeal
• Cinnamon Streusel Bagels
• Cinnamon Roll Casserole

Pioneer Woman Cinnamon Apples

Author: Mohamed Shili Cooking Method:Stovetop And Griddle Cuisine:American Courses:Dessert Recipe Keys: C Cinnamon Apples

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time:4 hours Total time:4 hours 30 minutesServings:8 servingsCalories:491 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Cinnamon Apples is made with Granny Smith apples, cinnamon candies, brown sugar, butter, and a store-bought pound cake.

This easy Cinnamon Apples recipe creates a sweet dessert served with vanilla ice cream, perfect for any occasion. It takes about 30 minutes to prepare and serves 8 people.

Ingredients

• 3/4 cup cinnamon candies (such as Red Hots)
• 1/2 cup light brown sugar
• 4 large Granny Smith apples (peeled, cored, and cut into eighths)
• 1 stick (8 tablespoons) salted butter
• 16-ounce store-bought pound cake (cut into 8 slices)
• Vanilla ice cream (for serving)
• Mint leaves (for garnish)

Instructions

1. Melt the candies and sugar: In a large saucepan, combine the cinnamon candies, brown sugar, and 2 1/2 cups of water. Place the pan over medium-high heat and stir until the candies and sugar have melted about 10 minutes.
2. Cook the apples: Add the apple slices to the saucepan and bring the mixture to a boil. Cook for about 5 minutes, until the apples are tender but not mushy. Remove the apples with a slotted spoon and transfer them to a heatproof dish.
3. Thicken the syrup: Let the syrup in the saucepan boil for an additional 5 minutes to thicken. Pour the syrup over the apples and allow them to cool. Transfer the apples to the fridge and chill for at least 4 hours.
4. Toast the pound cake: When ready to serve, heat a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter if needed.
5. Serve: Place a slice of pound cake on each plate. Top with a scoop of vanilla ice cream and 4 apple slices. Drizzle with extra syrup and garnish with mint leaves.

Notes

• Use tart apples: Granny Smith apples work best for this recipe as their tartness balances the sweetness of the syrup.
• Cook apples carefully: Don’t overcook the apples. They should be tender but still hold their shape for the best texture.
• Thicken the syrup: Allow the syrup to boil for an extra 5 minutes after removing the apples to get a thicker, more flavorful syrup.
• Chill the apples for best flavor: Letting the apples chill in the syrup for at least 4 hours enhances the flavor and texture.
• Toast pound cake for crunch: Toasting the pound cake adds a delightful crunchy contrast to the soft apples and creamy ice cream.

Keywords:Pioneer Woman Cinnamon Apples