Looly's Extra-Fancy Vietnamese Cinnamon Apples

After much anticipation, Looly finally got to put her Extra-Fancy Vietnamese Cinnamon to the test. Did I mention this is no ordinary cinnamon. It's extra-fancy. What separates extra-fancy cinnamon from regular cinnamon, you ask? A mini-tuxedo and top hat perhaps? Sadly no. But Penzeys claims their Vietnamese Cinnamon is the strongest, richest, and sweetest cinnamon around, so hold onto your top hats, people. Looly is understandably impressed.

Personally I've been craving rot your teeth, chisel out of the pan cinnamon rolls with cream cheese icing, but always the picture of moderation, Looly chose simple warm cinnamon apples instead. She is like her mother in other ways.

Hacking Peeling some apples

Grating the nutmeg

Go time!

Looly's Extra-Fancy Vietnamese Cinnamon Apples

6 Granny Smith (or other tart) apples, peeled, cored, and sliced into wedges
1/2 cup brown sugar
2 tsp. Penzeys Extra-Fancy Vietnamese Cinnamon
1 Tbsp. lemon juice
1/8 tsp. nutmeg
1/8 tsp. salt
2 Tbsp. butter

1. Combine apple slices, brown sugar, cinnamon, lemon juice, nutmeg and salt in a large bowl. Toss to coat.

2. Melt butter in a large pan over medium heat. Add apple mixture and cook until soft, about 10-12 minutes.

3. To make them extra-fancy, top with a dollop of whipped cream, sprig of mint and a bit of lemon zest. Dig in!

Pretty fancy, eh?