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1
Core and slice apples into eighths (peeling is optional) .
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2
Melt fat over medium heat in a cast iron pan.
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3
Once melted, lay in enough apples to cover the bottom of the pan, then pour in the rest.
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4
You want to do the first layer carefully so the fat doesn't splatter when you dump it all in.
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5
Then stir or toss apples to coat them all evenly.
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6
Add about a half teaspoon of cinnamon, just enough for a light dusting over all the apples.
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7
Plus a table spoon of sugar, and stir it again.
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8
Put a lid on, turn the heat down very low, and leave it covered for about 15 minutes.
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9
Stir once halfway through.
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10
Check to see that they're fork-tender.
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11
(Make sure you let all the steam from the bottom of the lid run back into the pan.
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12
You'll need that liquid later.)
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13
If they're still crunchy in the middle, simmer for another five minutes at a time until they're soft all the way through.
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14
Then taste one.
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15
If it needs more cinnamon, add some.
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16
Add the remaining sugar and stir.
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17
With the liquid that has come out of the apples, plus the sugar you just added, you've got the makings of a nice syrup.
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18
Leave lid off, turn heat up to medium, and stir constantly as the liquid thickens up.
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19
Don't leave it alone, it can burn very easily.
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20
Top with whipped cream, if desired, and drizzle syrup over the top.
