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–+ servings
closeup of caramel sauce drizzling off spoon onto bowl of diced caramelized apples
Melanie Lorick

Caramelized Apples Recipe

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Easy, vegan caramelized apples capture the essence of fall. Ripe apples are the perfect fall fruit to coat in caramelized light brown sugar, rich vegan butter, and a subtle spice from ground cinnamon. Perfect as a topping for your vegan ice cream or morning oats.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Dessert
Cuisine: American
Calories: 68
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 apple 205g, medium or large in size, diced, see notes for sustainability
  • 2 tablespoon light brown sugar 23g, organic, sourced from regenerative farm
  • 1 tablespoon vegan butter 16g, salted or unsalted
  • 2 teaspoon lemon juice 9g, fresh preferred, see notes for sustainability
  • ½ teaspoon ground cinnamon 1g

Equipment

Method
 

  1. In a medium bowl, add diced apples and ground cinnamon. Stir to evenly coat the apple pieces in cinnamon.
    1 apple, ½ teaspoon ground cinnamon
  2. Add organic light brown sugar to the skillet and gently shake to create an even layer of sugar. This will help prevent uneven cooking.
    2 tablespoon light brown sugar
    overhead image of light brown sugar granules coating the bottom of skillet before melting and number two in the bottom right corner
  3. Once the sugar starts to melt and bubble at the edges, add butter and turn the pan so it coats the sugar and pan. Use spatula to stir if you feel any of the melted sugar is starting to burn.
    1 tablespoon vegan butter
  4. Add diced apple and stir to coat. Allow to cook in the caramel sauce for 3-5 minutes, or until apples are fork tender and the sauce is a syrupy consistency.
  5. Pour the lemon juice over the caramelized apples and allow to cook for a few more minutes before removing from heat and enjoying.
    2 teaspoon lemon juice

Nutrition

Serving: 0.25cupsCalories: 68kcalCarbohydrates: 13gProtein: 0.2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 25mgPotassium: 61mgFiber: 1gSugar: 11gVitamin A: 159IUVitamin C: 3mgCalcium: 10mgIron: 0.1mg

Notes

Sustainability Notes: 
Apple:
  • Recommended to source organic apples 
  • Save apple cores for homemade apple cider vinegar 
Lemon:
  • Zest prior to juicing and freeze for future use
  • Save seeds to use as pectin replacement in fruit jam recipes 
Brown Sugar: 
  • Pay attention to the brand. Look for labels that support regenerative agriculture, fair trade, and more. Consider using coconut sugar as an alternative, if desired.

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