This sweet, cinnamon, apple, golden goodness is exactly what you need to enhance every drink and dessert this fall. Use it in your coffee, replace your syrup on pancakes, or drizzle it over ice cream to make it taste like apple pie. The possibilities are endless! Learn how to make your own easy apple brown sugar syrup from scratch, below!
Easy Apple Recipe for Fall
When I think of fall flavors, I really think of two main things, pumpkin and apple. Whether it’s a warm breakfast, soothing dessert, or a cozy fall coffee drink, pumpkin and apple are my two go-to ingredients. This is why I just had to create a versatile apple brown sugar syrup that could be used to improve endless recipes.
- Measuring cups and spoons: I use these measuring cups and these measuring spoons.
- Spatula: You can use a wood spatula or a silicone spatula, whatever you prefer!
- A small or medium pot: I use a pot from my stainless steel cookware set.
- A storage jar: I use a mason jar for storage, but you can use any jar or container you’d like.
- A funnel: I use a funnel and cheesecloth to strain the syrup.
- Brown sugar
- Pure maple syrup
- Cinnamon: Can be sticks or ground.
- Nutmeg: Can be ground or whole.
- Apple scraps: I prefer to use peels and cores, but you can use any combination of apple scraps, or even a whole apple that’s been sliced up. You can also use any variety of apple, and my favorite is honeycrisp! This is a great opportunity to use up leftover pieces of apple after making apple pie or my Old Fashioned Apple Crisp!
- Vanilla, optional: To give an even further nod to apple pie, you can add vanilla extract, vanilla bean paste, or whole vanilla bean to the recipe.
Place all ingredients into a small or medium saucepan.
Bring to a simmer over low-medium heat, stirring frequently, and using the spatula to squeeze juice out of the apple scraps as they soften.
Allow to simmer until the sugar is melted and the syrup begins to thicken and reduce. This can take anywhere from to 14-18 minutes, depending on your desired consistency. It will thicken more as it cools.
Remove from heat, and use the funnel and cheesecloth to strain the apple scraps out of the syrup.
Tip: Feel free to use these scraps in a stovetop potpourri recipe so they don’t go to waste.
Cool the syrup, and enjoy!
Store in the refrigerator until use. It can be stored for up to 1-2 weeks in the refrigerator in an airtight container.
- Brown sugar: You can substitute white sugar for brown sugar if needed.
- Pure maple syrup: You can omit the maple syrup if you prefer.
- Cinnamon and nutmeg: You can use whole or ground spices.
Ways to Use Apple Brown Sugar Syrup
- Use it in your coffee to make a homemade apple crisp macchiato.
- Use a pastry brush to brush it onto apple cake layers for an extra moist and delicious cake.
- Add it to a vanilla milkshake recipe to make an apple pie milkshake.
- Use it in hot tea or apple cider to sweeten and add flavor.
- Drizzle it over ice cream.
- Use it to top pastries or other desserts, such as my Old Fashioned Apple Crisp.
- Use as an apple slice dip, for even more apple goodness.
- Mix it with softened cream cheese to make an apple cheesecake dip for fruit or pretzels.
- Add to a vanilla frosting recipe, to make a cinnamon apple frosting instead. This is a great option for apple cake.
- Use it in place of maple syrup to top pancakes.
Apple Brown Sugar SyrupCourse: Natural Food
This apple brown sugar syrup with cinnamon is perfect for coffee, on pancakes, or drizzled over ice cream. The possibilities are endless! It’s truly like a liquid apple pie that will improve the flavor of anything!
3/4 cup water
3/4 cup brown sugar
1/4 cup maple syrup
1 tsp. cinnamon
1/4 tsp. nutmeg
Scraps from 2-3 apples of any variety (peels, cores, and/or whole apples)
- Place all ingredients into a small or medium saucepan.
- Bring to a simmer over low-medium heat, stirring frequently, and using the spatula to squeeze juice out of the apple scraps as they soften.
- Allow to simmer until the sugar is melted and the syrup begins to thicken and reduce. This can take anywhere from to 14-18 minutes, depending on your desired consistency. It will thicken more as it cools.
- Remove from heat, and use the funnel and cheesecloth, or fine mesh strainer, to strain the apple scraps out of the syrup.
- Cool the syrup, and enjoy! Store in the refrigerator until use, up to 1-2 weeks in an airtight container.
- Approximate Nutritional Information (Per 1 Tbsp. Serving): 50 calories, 14g carbs, 3mg sodium, 13g sugars
- One batch makes about 16 tbsp., or 1 cup volume.
I can’t wait to try this!
Oh my goodness! I just made this! It is so good! I can’t wait to have it in my coffee in the morning! Thank you for the recipe.