Ingredients:
- 4 large firm, slightly tart apples (e.g., Gala, Honeycrisp, Braeburn), peeled, cored, and sliced 1/4 inch thick
- 4 tablespoons unsalted butter, cold
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
Instructions:
- Prep the Apples: Peel, core, and slice the apples into uniform 1/4 inch (6mm) thick wedges. Uniformity is key for even cooking.
- Mix Dry Ingredients: In a small bowl, combine the brown sugar, cinnamon, and salt. Set aside.
- Melt the Butter: Place a large skillet (cast iron is ideal) over medium-low heat. Add the unsalted butter and allow it to melt completely until foaming subsides.
- Add Apples: Add the sliced apples to the skillet. Toss gently with a wooden spoon to fully coat them in the melted butter.
- Sweeten the Deal: Sprinkle the brown sugar and spice mixture evenly over the apples. Stir carefully to distribute the mixture without breaking the apple slices.
- Initial Cook (Moisture Release): Cook uncovered for 5–7 minutes, stirring occasionally (every 2 minutes). The sugar will dissolve, and the apples will begin releasing moisture, creating a thin syrup.
- Softening Stage: Reduce the heat to low. Cover the pan loosely with a lid or foil. Cook for 8–10 minutes, or until the apples are fork-tender.
- Reduce the Syrup: Remove the cover completely. Increase the heat to medium-high.
- Concentrate the Flavour: Cook the apples rapidly for 3–5 minutes, stirring continuously and scraping the bottom of the pan. The liquid should bubble vigorously and reduce, thickening into a rich, dark caramel glaze.
- Finish and Season: Remove the pan from the heat. Stir in the tablespoon of lemon juice—this cuts the richness beautifully and brightens the flavour.
- Serve: Transfer immediately to a warm serving dish.