As a kid, I used to love when my family would make a rare stop at Boston Market for dinner, whether after a mall excursion or a busy day of extracurricular activities. We didn’t go out to eat that much, so any chance to get their spiced apples and mac n’ cheese was highly coveted. I wasn’t a vegetarian (or vegan) then, so I took full advantage of all their yummy side dishes, especially the cooked apples.
There is something so decadent about cooked spiced apples because they’re basically apple pie filling but without the crust and acceptable to eat at times other than dessert. And at this time of year, you can get freshly picked apples that are crisp and tart, perfect for this sweet and warmly spiced dish.
Because this is such a sweet and silky dish, we paired it with some crispy roasted Brussels sprouts and warm crumbly cornbread. It was a delicious balance of textures and sweet + savory!
4 Tbsp vegan butter
6 apples, cored, peeled, and sliced thin
2/3 cup water, separated
1/3 cup sugar
2 1/2 tsp cinnamon
1/4 tsp ground ginger
1 tsp vanilla extract
1 1/2 tsp arrowroot powder (or cornstarch)
In a large and deep skillet, melt butter over medium high heat. Add apples and saute for 6-8 minutes or until mostly softened. Add 1/3 water, sugar, cinnamon, ginger, and vanilla to the apples, stir, and let simmer for about 5 minutes. Meanwhile, dissolve arrowroot powder in remaining 1/3 cup water. Pour the arrowroot mixture into the apples, stir, and bring up to a boil. Allow to thicken at a boil for about 3 minutes. Remove from heat and serve immediately.