Ingredients:

  • 6 cups peeled, cored, and sliced apples (mix of Granny Smith and Honeycrisp)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 2 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp cold water

Instructions:

  1. Place the sliced apples, lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, and salt into a large heavy bottomed pot or Dutch oven. Toss well to ensure every slice is coated.
  2. Set the heat to medium and cook for 5–7 minutes until the apples release their juices and become aromatic, while still holding their shape.
  3. Add the unsalted butter to the center of the pot. Stir gently until the butter is completely melted and emulsified with the apple juices, creating a glossy coating.
  4. In a small bowl, whisk the cornstarch with 2 tbsp of cold water to create a smooth slurry. Note: Cold water prevents the starch from clumping
  5. Pour the slurry into the simmering apples. Stir constantly for 2–3 minutes until the sauce transforms into a thick, translucent glaze that coats the back of a spoon.
  6. Remove from heat immediately.