Warm tart apple wedges with their peels intact, coated in a glossy cinnamon-butter syrup and served in a shallow vintage skillet.

Spiced Apple Slices

Apples: Use firm, tart apples such as Granny Smith. Cut all three apples into equal wedges so they cook at the same rate. Leaving the peels on helps the wedges remain intact.
Cooking: Keep the syrup at a gentle simmer rather than a vigorous boil. Begin checking the apples at 10 minutes because apple variety, ripeness, and wedge size affect cooking time.
Flavor: Substitute an equal amount of light brown sugar for the granulated sugar when you want a deeper caramel flavor.
Make Ahead and Storage: These are best the day they are made but may be prepared one day ahead. Cool and refrigerate in an airtight container within 2 hours and use within 4 days. Reheat gently in a covered skillet over low heat or in short microwave intervals until hot.
Serving Suggestions: Serve warm beside Mustard Pork Chops or Peach Glazed Pork Chops , or spoon over vanilla ice cream.

Name: Spiced Apple Slices
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: ⅓ cup granulated sugar; ⅓ cup water; ⅛ teaspoon salt; ¼ teaspoon cinnamon; 1 tablespoon butter; 3 medium tart apples

Tart apple wedges simmer in a buttery cinnamon syrup until tender but still intact. Spoon them beside roast pork or over vanilla ice cream, letting a little of that warm syrup follow.

By Betty Lou Gardner30 minUpdated 2026-08-25

These Spiced Apple Slices are tender, buttery, and coated in a warm cinnamon syrup that clings to every wedge without turning the apples mushy! Simple enough for an everyday supper but cozy enough for holiday meals, they work just as beautifully beside roast pork as they do spooned warm over vanilla ice cream.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I usually leave the apple peels on because the slices hold together better that way while they simmer in the syrup. Sometimes I use brown sugar instead of white because it gives the sauce a deeper flavor, and I think these taste especially good beside roast pork with a little syrup running onto the plate.