Caramel Cinnamon Apples




  • 3 cooking apples
  • squeeze of lemon juice
  • 50g butter
  • 3 tbsp brown sugar
  • ½ tsp cinnamon
  • pinch of salt


Selaks Sparkling Berries & Cream Rose


I make these simple caramel apples most weekends through the cooler months to serve with pancakes or crumpets. They are also delicious spooned warm over vanilla ice cream. I recommend making them with a tart cooking apple such as Granny Smith or Braeburn to balance the sweetness of the caramel. 

Peel, core and slice the apples into thin wedges. Toss them in a squeeze of lemon to prevent them turning brown. 

Over a moderate heat melt the butter in a large heavy-based frying pan. Add the sugar, cinnamon and salt. Stir to combine - it might separate a little to begin with - then add the apple pieces. Continue to cook over the heat using a metal spatula to flip and move the apples around the pan so they cook evenly. Once the apples are tender and coated in the caramel sauce, tip into a bowl. Serve hot alongside pancakes or crumpets.

Nicola Galloway. "Sourdough Crumpets with Berry Prune Jam.” Homegrown Kitchen - Everyday Recipes for Eating Well. Potton & Burton, 2017. Illustrated.