Cinnamon Apple Skillet Bites with Vanilla Yogurt

Why You’ll Love This Recipe

• Fast, cozy stovetop dessert or snack that’s ready in under 20 minutes.
• Simple ingredients you likely have on hand—no oven required.
• Buttery, cinnamon-sugar glaze meets cool, creamy vanilla yogurt for perfect balance.
• Equally great on its own or spooned over pancakes, oatmeal, or ice cream.

Grocery List

• Produce: 2 medium apples, 1 lemon (optional)
• Dairy: Unsalted butter, vanilla yogurt
• Pantry: Light brown sugar, ground cinnamon, fine sea salt

Full Ingredients

For the skillet bites

• 2 medium apples (about 1 lb / 450 g), cored and cut into 1/2-inch cubes (peeling optional)
• 1 1/2 tbsp (21 g) unsalted butter
• 2 tbsp (25 g) packed light brown sugar
• 1 tsp (2 g) ground cinnamon
• 1 tbsp (15 ml) water

To finish

• Tiny pinch fine sea salt (about 1/16 tsp)
• 1/2 cup (120 g) vanilla yogurt, cold

Optional (but helpful)

• 1 tsp (5 ml) lemon juice, to prevent browning while you prep

Step-by-Step Instructions

Step 1: Prep the apples

Core the apples and cut into even 1/2-inch cubes so they cook uniformly. Peeling is optional—leave skins on for color and texture or peel for extra tenderness. If you like, toss the cubes with 1 teaspoon lemon juice to slow browning while you heat the pan.

Step 2: Warm the skillet and melt the butter

Set a medium skillet (8–10 inches; cast-iron or nonstick) over medium heat. Aim for about 350°F/175°C surface temperature if you have an infrared thermometer. Add 1 1/2 tablespoons butter and let it melt until foamy and fragrant, 30–45 seconds.

Step 3: Sauté the apples

Add the apple cubes in a mostly single layer. Cook for 2–3 minutes, stirring once or twice, until the edges start to turn translucent and the apples pick up a little golden color. Keep heat at medium; if the butter starts to brown too quickly, reduce heat slightly.

Step 4: Add cinnamon-sugar and make the glaze

Sprinkle the brown sugar and cinnamon evenly over the apples and add the 1 tablespoon water. Toss to coat. Cook, stirring gently, for 3–4 minutes until the sugar dissolves, bubbles, and thickens into a glossy glaze, and the apples are tender but still hold their shape. If the syrup darkens too fast, lower heat to medium-low (about 300°F/150°C).

Step 5: Finish with salt and yogurt

Take the pan off the heat. Spoon the apples and their syrup into two small bowls or keep them in the skillet for rustic serving. Sprinkle a tiny pinch of fine sea salt over the apples to brighten the flavors. Top each portion with a cool dollop of vanilla yogurt.

Step 6: Serve

Serve immediately while warm and glossy. The contrast of hot, buttery apples and cold, creamy yogurt is the magic here. If desired, dust lightly with a pinch more cinnamon.

Pro Tips

• Dice evenly for even cooking. Smaller cubes (1/2 inch) glaze quickly and stay tender, not mushy.
• Choose apples with some snap: Honeycrisp, Pink Lady, or Gala hold shape; Granny Smith will be more tart—adjust sugar to taste.
• Use a wide skillet so apples can sit in a single layer; overcrowding steams instead of sautés.
• A tiny pinch of salt is key—it makes the cinnamon and brown sugar pop without tasting salty.
• Dairy-free? Swap butter for coconut oil and use a dairy-free vanilla yogurt.

Variations

• Maple version: Replace brown sugar with 2–3 tbsp pure maple syrup; cook until syrup thickens.
• Nutty crunch: Stir in 2 tbsp toasted chopped walnuts or pecans at the end for texture.
• Spice it up: Add a pinch of nutmeg or cardamom with the cinnamon for a warming twist.

Storage & Make-Ahead

Cool leftover apples (without yogurt) completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over low heat with a splash of water until warmed and glossy, or microwave in 20–30 second bursts. Add the yogurt just before serving. The cooked apples can be frozen for up to 2 months; thaw overnight in the refrigerator and rewarm gently.

Nutrition (per serving)

Approximate: 280 calories; 46 g carbs; 10 g fat; 6 g saturated fat; 3 g protein; 5 g fiber; 38 g sugars; 120 mg sodium.