- 5-6 medium size apples (Granny Smith, Fuji, or Gala are great choices)
- 1/3 cup butter
- 1/4 cup packed brown sugar
- 1/4 cup granulated white sugar
- 2 tablespoon corn starch
- 1 cup water
- 1/2 teaspoon cinnamon
- Peel and core apples. Then slice or chop in a uniform size. The thinner they are, the more tender they'll be (and cook faster too). You should have about 7 cups of apples sliced up.
- In a large 5 quart pot, mix together sugars and cornstarch. Gradually stir in water and heat over medium-high heat until the mixture starts to turn opaque.
- Add butter and cinnamon, mixing well until it reaches a light boil.
- Add apples and stir, coating apples with sugar mixture. You may be worried that the sauce is too thick, but it will thin out as apples simmer. Cover, simmer, and stir occasionally on low for about 20-30 minutes, or until apples reach desired tenderness.
- Remove from heat and let cool slightly. Serve warm.
- Leftovers should be stored covered securely in the fridge.
Enjoy as a side dish, or serve as an ice cream topping, or as the main dessert with whipped cream on top!