- Yield : 3 cups
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 15m
With fall in the air, apple picking season is arriving. The farmer’s market had Cortlands a few weeks ago with others sure to follow. This is traditional side dish that goes well with pork. Because it is sweet with a hint of cinnamon, it makes a homey dessert after supper.
- 3-4 TB bacon grease (use butter or coconut oil if you don't have the traditional bacon grease)
- 4 large firm apples like Cortland, Macintosh, or Granny Smith, peeled if desired
- 2-1/2 cups water
- 3 TB cornstarch
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Heat bacon grease in a large heavy skillet set over medium high heat.
Cut apples in half and cut out apple cores. Then cut apples into thick slices.
Lay apples in a single layer in the hot grease. Cook for about 5 minutes. Move apples around a little to make sure they aren't sticking. Flip apples over to the uncooked side, cook another 5 minutes. Keep moving apples around to prevent sticking. Continue to cook about 5 minutes longer, or until apples just begin to take on a little light brown color.
Stir in water. Scoot apples to one side of skillet.
Whisk in cornstarch, sugar, and cinnamon Once it becomes a saucy mixture spread out the apples again.
Allow the apples to cook in the sauce a few minutes just to marry all the flavors together.
NOTE: There are many apple varieties out there. Mix up different types of apples to create your own signature dish. Some apples will cook down into a sauce while others will hold their shape. It will taste delicious no matter the texture.