Apple Spice Recipe

Prepare apples

Peel, core, and slice the apples into 1/4-inch thick wedges. You should end up with about 4 cups packed slices. Place slices in a large bowl and toss immediately with the 1 tablespoon lemon juice to prevent browning.

Combine dry spices and sugars

In a small bowl, whisk together granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground allspice, and salt until evenly mixed.

Cook apples

Heat a medium skillet or saucepan over medium heat and add the 1 tablespoon unsalted butter. Once melted and foaming slightly, add the apple slices and cook, stirring occasionally, for 4–6 minutes until they begin to soften and release juices but still hold shape.

Add sugars and finish cooking

Sprinkle the sugar–spice mixture evenly over the apples. Stir to coat and cook for another 2–3 minutes so the sugars dissolve and the spices bloom. If the pan becomes dry, add a splash (about 1 tablespoon) of water to prevent sticking.

Thicken and flavor

In a small ramekin, whisk the cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the skillet and stir constantly for 1 minute; the juices should thicken slightly into a glossy sauce that coats the apple slices. Remove from heat and stir in vanilla extract.

Finish

Taste and adjust: add a pinch more salt or 1/2 teaspoon brown sugar if you prefer sweeter. Let the apple spice cool 5 minutes before serving so the sauce sets slightly.

Plate warm apple spice in shallow bowls or over pancakes, waffles, oatmeal, or vanilla ice cream. Sprinkle with toasted chopped walnuts or pecans and dust lightly with powdered sugar if desired. Serve with whipped cream or a scoop of ice cream (about 1/2 cup per 2 servings).

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm gently in a skillet over low heat or in the microwave in 20–30 second bursts, stirring between, until heated through.