Another speedy apple dessert: Sautéed Maple Apple Slices

From my book, The Enlightened Eater’s Whole Foods Guide, here’s a quick sauté with the taste of apple pie minus all the work and the fat.  Serve over vanilla frozen yogurt or Greek yogurt.

© Bburgess | Stock Free Images & Dreamstime Stock Photos

© Bburgess | Stock Free Images & Dreamstime Stock Photos


Sautéed Maple Apple Slices

Makes 4 servings

3  Golden Delicious apples
2 tsp  (10  mL)  fresh lemon juice
1 tbsp  (15 mL) soft non-hydrogenated margarine
3 tbsp (45 mL)  maple syrup
2  tbsp (25 mL)  apple juice
1  tsp (5 mL) corn starch
Ground cinnamon, for garnish


In a small bowl, mix together apple juice and corn starch. Set aside.

Peel and core apples and cut into 1/4 in. (0.5 cm) thick slices. Toss with lemon juice.

In a large skillet, heat margarine over medium-high; add apple slices and sauté   about 5 minutes or until tender. Stir in maple syrup, and continue to sauté  for  2 minutes. Stir apple juice and corn starch mixture; pour over apples and stir.  Continue to cook until sauce is thickened and transparent. Serve sprinkled with  cinnamon and serve.

Per serving nutritional information:
Calories:  115
Protein:  less than 1  gram
Fat:   3 grams
Saturated Fat:  1 gram
Carbohydrate: 23  grams
Dietary Fibre:  2  grams
Sodium: 29 milligrams


Do you have any speedy apple dessert ideas to share?

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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3 Comments on “Another speedy apple dessert: Sautéed Maple Apple Slices”

  1. David Pidhirney
    February 12, 2013 at 6:06 pm #

    Hi Roise
    My wife is Type 1 so we don’t do much in the way for dessert and I was wondering if this would be suitable for her

    • February 12, 2013 at 9:06 pm #

      Hi David,
      It’s hard for me to say. Her insulin regime and carb intake would dictate whether it could be suitable as is but I can offer a few suggestions to lower the carbohydrate content. You could use a sugar substitute along with pure maple extract in place of the maple syrup. The apple juice and corn starch would still allow for the sauce. Another alternative, depending on her regime, would be to use less maple syrup combined with a sugar substitute.

      Let me know what you use and whether you enjoyed it!


  2. David Pithirney
    February 14, 2013 at 4:36 pm #

    Thanks for the suggustions, will try it and let you know how it turned out

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