Dessert · Garnish
Butter-Sautéed Speculoos Apples
Keep the apple pieces a similar size and cook them until tender, with enough bite to hold their shape. Their natural sweetness is the starting point; this topping has no added sugar.
- Yield
- 4 topping portions
- Cuisine
- French-inspired
Bring it to the table
Use a wide pan
Give the diced fruit space in the pan. If the pan is crowded, cook in two batches so you can stir the apples without crushing them.
At the table
Spoon warm or cooled apples over a separately prepared crêpe, yogurt or dessert. This page makes the apple topping only.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 500 g apples — Golden Delicious or Fuji; peeled, cored and diced, prepared weight
- 1 tbsp lemon juice
- 50 g unsalted butter
- 1.5 g speculoos spice blend — a ground baking-spice blend, not cookie butter
A few useful notes.
Four topping portions are a serving suggestion rather than a measured finished yield.
Use a ground speculoos baking-spice blend; individual brands vary in flavor.
This is not a complete tart recipe and includes no crust or pecan topping.
The cooking plan
How to make Butter-Sautéed Speculoos Apples.
Peel and core the apples, then dice into even pieces about 1/2 inch across. Weigh the prepared fruit and toss with the lemon juice and speculoos spice blend.
Melt the butter in a wide skillet over medium heat. Add the apples and cook, stirring gently and adjusting the heat so the butter does not burn.
Continue until the apples are tender and any loose juices have reduced, checking a piece for doneness. Stop before the fruit breaks down into a puree.
Serve warm, or transfer to a shallow container to cool and refrigerate within 2 hours. Keep covered at 40°F or below and use within 3–4 days.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Butter-Sautéed Speculoos Apples
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Ingredients
- 500 g apples Golden Delicious or Fuji; peeled, cored and diced, prepared weight
1 tbsp lemon juice- 50 g unsalted butter
- 1.5 g speculoos spice blend a ground baking-spice blend, not cookie butter
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Peel and core the apples, then dice into even pieces about 1/2 inch across. Weigh the prepared fruit and toss with the lemon juice and speculoos spice blend.
- Melt the butter in a wide skillet over medium heat. Add the apples and cook, stirring gently and adjusting the heat so the butter does not burn.
- Continue until the apples are tender and any loose juices have reduced, checking a piece for doneness. Stop before the fruit breaks down into a puree.
- Serve warm, or transfer to a shallow container to cool and refrigerate within 2 hours. Keep covered at 40°F or below and use within 3–4 days.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Which apples work here?
Golden Delicious and Fuji are suitable choices from the recipe; dice evenly and stop cooking while the pieces still hold their shape.
Is this a finished apple tart?
No. It is the cooked apple component, ready to pair with a separate complete dessert recipe.
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