Easy Apple Topping for Pancakes
This easy apple topping for pancakes combines tender apples with butter, brown sugar, cinnamon and vanilla in a thick, spoonable sauce. It cooks in about 10 minutes and is delicious over pancakes, waffles, French toast or oatmeal.
Servings: 4
Calories: 185kcal
Ingredients
- 3 tbsp salted butter
- 2 medium apples peeled, cored and chopped
- 1/4 cup light or dark brown sugar
- 1/2 tsp ground cinnamon
- 2 tsp cornstarch + 2 tsp water to create a slurry
- 2 tsp water
- 1/2 tsp vanilla extract
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the chopped apples, brown sugar and cinnamon. Stir to coat and cook for approximately 5 minutes, stirring frequently, until the apples are tender but still hold their shape.
- While the apples cook, whisk the cornstarch and water together in a small bowl until completely smooth.
- Stir the cornstarch slurry into the apples and cook for another 1 to 2 minutes, until the sauce has thickened. Remove the saucepan from the heat and stir in the vanilla. Spoon the warm topping over pancakes.
Notes
- Firm apples such as Honeycrisp, Granny Smith, Pink Lady, Fuji, Braeburn or Gala work best.
- For softer apples, cook the mixture for an additional 2 to 3 minutes before adding the cornstarch slurry.
- The sauce will continue to thicken as it cools. Stir in a small splash of water if it becomes too thick.
- If using unsalted butter, add a small pinch of salt.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of water if needed.
- Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.Tip textCook the apples until tender before adding the cornstarch slurry. Adding it too early can make the sauce overly thick before the apples have softened.