The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Cinnamon Skillet Apples

A holiday recipe contributed by Carolyn Finnerty.

Jump to Ingredients

Ingredients

  • ⅓ cup butter (fraction is faint; verify from original)
  • ⅓–½ cup sugar (fraction is faint)
  • 2 tablespoons cornstarch
  • 1½ cups water
  • ¼–½ teaspoon cinnamon
  • 4 medium cooking apples, cored, unpeeled and halved

Directions

  1. In a 10-inch skillet, melt butter over medium heat, 3–4 minutes.
  2. Stir in sugar and cornstarch until mixed.
  3. Add remaining ingredients. Cover and cook over medium heat, spooning sauce over apples occasionally, until fork tender and sauce thickens, 12–15 minutes.
  4. Serve two apple halves per individual dessert dish with sauce spooned over them.

Kitchen Notes

Original yield: four servings and approximately two cups sauce. Some fractions are faint, so the ingredient amounts are provisional until rechecked.

Archival recipe; not independently kitchen-tested for The Hungry Canary.

Historical Source

Submitted by Carolyn Finnerty, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 19. From Mother's cookbook collection.