5large Pippin applespeeled, cored, and thinly sliced
1large lemon
½cupsalted butter
½cupgranulated sugar
1teaspooncinnamon
1tablespoonall-purpose flour
Instructions
As you peel, core, and slice the apples, toss them into a bowl and squeeze lemon juice over them.
Melt the butter in a skillet over medium heat.
When the butter is melted, add apples to the skillet. Saute over medium-high heat until the apples begin to soften (about 5 minutes).
Sprinkle the sugar and cinnamon over the apples, stir and continue cooking until the sugar dissolves into the butter and forms a sauce.
Sprinkle the flour over the apples and stir to combine.
Bring the apple mixture to a low boil and simmer over low for a few more minutes until the sauce thickens.
Serve immediately!
Storage:
Store in the refrigerator in an airtight container for 2-3 days. Or make the leftovers into a crisp.
Notes
As the apples cook, they will break down into mush (like making applesauce). If you slice them thin, they only need 5 -10 minutes total to cook through, but will still have a little structure to them.The apples usually release liquid while cooking. If there is not enough liquid after dissolving the sugar into the cooking apples, you can add a little water to make more sauce. It will thicken with the flour.I used a full lemon over the apples as I was slicing them. Mostly, this helps to prevent browning on the apples, but it also adds another level of flavor and tartness to offset the sweet sugar.You can also/alternately use maple syrup, honey, and/or brown sugar to sweeten the apples.