This is a versatile recipe, it can be used in so many ways. In pies, on tarts, with yogurt and granola, with ice-cream, pop tart filling, porridge, with crepes and pancakes or on French toast, the list goes on. Make up batch and keep in the fridge to eat over the week, or even try freezing it.
3-4 depending on size apples (preferable seasonal and local) peeled cored and cut into wedges.
1 cinnamon stick
1 tsp ground cinnamon
juice half a lemon
2-3 tsp maple syrup
1 tsp neutral oil like ground nut
2 tsp vanilla extract, or bean paste
Heat up a heavy bottom pan on medium and add the oil cinnamon stick and the apples. Allow to cook and start to soften, maybe 5 minutes.
Add in the all the other ingredients and continue to cook until the apples start to lightly caramelise and go a little sticky.
I like mine with a little bite. Serve immediately as you wish or allow to cool and store in an airtight container in the fridge, for up to a week.
I think this would freeze very well, but I haven’t actually tried.
This can easily be doubled up