You guys. Got some apples? And cream? If you don’t, get some. You HAVE to try this. It’s even more delicious than it looks, and it’s incredibly easy and healthy too!
Sautéed Apples is found on page 540 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.
- 6 apples, peeled and cut into chunks
- 4 tablespoons butter
Okay, this recipe is pretty advanced and the directions get really tricky, so pay attention. Ready?
Step 1: Saute the apples in butter.
Um, that’s the end.
Really. Just cook ’em til their golden. They go from this:
And then you serve and plop a nice heaping of homemade whipped cream on top! There’s a recipe in NT, of course. Page 541.
But I usually just whip up cream with a bit of either cane sugar or honey to taste, and tiny splash of vanilla. It’s super easy.
How’d it go?
Well, it took a little longer than I had expected for the apples to caramelize and brown, but other than that, the hardest part was whipping my cream by hand with a whisk! Definitely don’t skimp on the whipped cream, by the way.
How we liked it
Holy amazingness with cream on top. Literally. I couldn’t believe how good this was and that I had gone my whole life without eating it. I grew up in Washington state where apples abound, yet I had never had them cooked, except for in apple pie. Sauteed apples are so delicious, and with only two ingredients! I was so tempted to add some cinnamon, or honey, or something else to make it a little more interesting, but it really doesn’t need it. This is a fantastic dessert you can feel good about eating — no added sugar, just fruit and the healthy saturated fats you need (as with any fruits or vegetables) to help assimilate all the nutrients! You HAVE to try this!
Be sure to check out the other installments of our 25 Days of Nourishing Traditions series:
- Onion-Cranberry Compote
- Sweet Potato Puree
- Ginger Carrots
- Stuffed Peppers
- Turkey Stock
- Coconut Turkey Soup
- Carrots Vichy
- Breaded Whitefish
- Moussaka Eggplant Casserole
- Breaded Chicken Breasts
- Baked Custard
- Basic Dressing
- Crispy Walnuts
- Zucchini Cakes
- Roman Egg Soup
- Pineapple Vinegar
- Raisin Nut Cookies
- Roast Chicken
- Fruit Custard Cake
- Beurre Blanc
- Fermented Fish Sauce
- Fruit Spice Muffins
- Ginger Tea
- Potato Cheese
Can this be done with green apples as well? (granny smith)
Heba @ My Life in a Pyramid says
Looks uber yummy!! And easy too – no excuse not to try it 😉
Ruth @ Ruth's Real Food says
This looks fabulous! I love recipes like this with so few ingredients. I saw a recipe somewhere for maple whipped cream – I think I have to try them together.
Mindy @ Too Many Jars in My Kitchen! says
I love making sautéed apples! They are also really good to put on top of little grain-free pancakes made from peanut butter, eggs, & bananas. With lots of ghee, too, of course!
The directions say peeled but the picture shows the peel. Just a making sure they should be peeled.
Oh how funny! I hadn’t noticed that. I think I wrote peeled because that’s what the directions in Nourishing Traditions say, but I didn’t bother to peel them myself. Usually I don’t care for un-peeled cooked apples in pies and stuff, but I don’t mind the peels on for sauteed apples. Personal preference, I guess!
We make peeled sautéed apples for a side dish at Thanksgiving or with any chicken or pork/pork chop dish. During the holidays, add a few fresh cranberries along with the apples – might need to adjust the sweetener of choice. The golden delicious apples can be unpeeled.