Cool fall evenings call for autumnal dishes. This is one of my favorite sides for roasted or grilled pork as well as chicken – and nothing makes the whole house smell better than apples and cinnamon browning in a little butter. You can use any variety of apple you prefer, but this photo gleams with the yellow skins of Ginger Gold apples. Of course you may peel the apples if you wish. Add brown sugar if you want a bit of sweet. You may even decide to use this as a dessert or a wonderful addition to brunch.
3 or 4 apples, cored and sliced. Granny Smith or Ginger Gold work well.
2 Tablespoons butter
1 teaspoon good quality ground cinnamon (I use Penzey’s Indonesian or Vietnamese Cinnamon)
brown sugar (optional)
Heat a 10 inch heavy skillet, melt butter, and add apples, tossing to coat in butter.
Sprinkle cinnamon over apples. Stir gently as apples cook just until softened.