Sauteed Fuji Apples

Sometimes the simplest of recipes truly are the best! If you are a Fuji lover like me, this is the recipe AND the week for you. We will open the Fuji orchards Friday, October 10, 2014, for picking at all three farms (please see our crop update for picking availability after this date).  The Fuji variety boasts a killer crunch and sweet bite making it my favorite choice for sautéed apples. My children, Ella and Theo helped me peel, core and slice the apples with our handy-dandy Apple Machine (available at all 3 Eckert Farms of course). They eagerly volunteered to eat the apple snakes/peels we generated.

coring apples
coring apples

Then, I  placed the butter and the apples in my trusty cast-iron skillet. After 10 minutes of sauté-time, I reduced the heat and stirred in maple syrup and my new favorite cinnamon. *Any cinnamon will do, but if you happen to be a bit of a of spice snob, I highly recommend Penzy’s Ceylon Cinnamon. It is a “softer” cinnamon, making it ideal for fruit pairing.

Sauteed Apples
Sauteed Apples

Once the syrup and cinnamon were well- incorporated, the apples were ready to serve or refrigerate for up to 4 days. Of course, we opted to eat part of our freshly made sautéed apples over  Eckert’s Frozen Custard, and tomorrow morning I will reheat the leftovers and use them as a topping for my kids' pancakes. That should make for a  yummy start to the school day!

ice cream with apples
ice cream with apples

Sauteed apples are a breakfast, lunch, dinner and dessert garnish around our house. We put them on pancakes, waffles, grilled cheese sandwiches, pork tenderloin and frozen custard. The short list of ingredients in this recipe helps highlight the natural sweetness and crunch of Fuji apples. I hope you will give this recipe a try as it is written and then adjust the cinnamon and syrup to your liking!

Eat well this fall, Angie


  • 4 Fuji apples, cored and sliced thin
  • 2 Tbs unsalted butter
  • 2 Tbs Pure Maple Syrup
  • 1 tsp cinnamon*


  1. In a large skillet, sauté apples and butter for about 10 minutes over medium high heat. Reduce heat to low and add cinnamon and maple syrup. Stir until well incorporated.
  2. Note: Add more syrup if you like it sweeter! Add more cinnamon if you are a cinna-lover. Up it a notch by topping with pecan pieces and caramel!
Angie EckertComment