Sous Vide Apples in Vanilla Cinnamon Butter

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These ultra easy, set-it-and-forget-it sous vide apples are one of the best fall apple recipes you can make!

The apples come out perfectly cooked (as always thanks to sous vide) and flavored to perfection with all the warm spices and buttery goodness we add.

I can honestly say I wasn't ultra excited about making this recipe. Apples are pretty easy to cook using regular methods, and fall recipes have not always been my favorite.

Plus the boyfriend has been telling me for the last 10 years that he hates "hot" apples (even though he devours them every year and proclaims that maybe he wrong).

BUT...then I made these and they came out so so so well. I loved the intense apple flavor, the mild cinnamon vanilla flavor and the butter...of course all the butter.

We (yes, we - he ate them proclaiming that perhaps he was wrong...again) ate them over ice cream and they were incredible!

Jump to:

• More Fall Apple Recipes
• Why This Recipe Works
• What is Sous Vide?
• Ingredients
• Step By Step Instructions
• Expert Tips
• Serving Options
• Frequently Asked Questions
• Storage and Reheating Instructions
• Recipe
• 💬 Comments

More Fall Apple Recipes

Because who can have just one?

• Apple puff pastry
• Salted caramel apple galette
• Apple crisp
• Apple chutney

Why This Recipe Works

• The sous vide helps prevent the apples from becoming mushy - they are cooked perfectly!
• The apples get infused with cinnamon, vanilla, and nutmeg flavors - all the good stuff fall is made of.
• They are the perfect topping for ice cream, served warm with whipped cream, or just eaten out of the bag (yes, you can do that).
• Because they cook in their own juice, the flavor is super apple-ly (this is not a word but I am making it one).
• They can easily be made in advance and served when you're ready, which is perfect for the busy holiday season.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

I use Granny Smith apples in this recipe because that is what we have, but any baking apples like Braeburn, Honey Gold, Fuji, Gala, Jonagold or Pink Lady's will work just fine.

Use a fresh cinnamon stick for the best results If you sniff it and can't smell cinnamon, it's old and you need new cinnamon sticks!

I LOVE using fresh vanilla bean in desserts, but it can be pricey. Substitute vanilla extract for a more frugal option.

Fresh lemon zest is key to get a pop of freshness and citrus flavor.

Cloves, nutmeg and brown sugar help to provide a warm, sweet flavor.

Step By Step Instructions

Heat a sous vide water bath to 183°F (84°C).

Place the apples in the bag with the remaining ingredients and seal.

Cook for 1 ½ to 2 hours.

Remove from bag and serve immediately over ice cream with sauce.

Can also be placed in an ice bath for 20 minutes and stored in the fridge for 3-5 days until ready to use.

Expert Tips

1. To make in advance, place in an ice bath for 20 minutes and stored in the fridge for 3-5 days until ready to use.
2. Add ¼ cup brandy to make these apples boozy apples.
3. For crisper apples, cook for 45 minutes instead.
4. For even crisper apples, lower the temperature to 175°F (80°C) and cook for 1 to 1 ½ hours.
5. You can peel the apples or leave the peel on depending on your preference.
6. Cook the apples whole by coring them, peeling them and cooking them for the max 2 hours.

Serving Options

• Serve them warm over vanilla ice cream - make it like a crisp by sprinkling crunchy granola on top!
• Serve warm or cold with fresh whipped cream and a sprinkling of grated cinnamon.
• Drizzle them in caramel sauce or dulce de leche.
• Place dried fruits in the bag while cooking for added flavor and texture.
• Sprinkle with toasted pecans or any toasted nut.
• Serve in yogurt, on pancakes/waffles, oatmeal, or with granola.
• Omit the sugar and serve the apples with these sous vide pork chops.

Frequently Asked Questions

Storage and Reheating Instructions

To make in advance, place in an ice bath for 20 minutes and stored in the fridge for 3-5 days until ready to use. Reheat in a skillet or serve them cold (I prefer them slightly warmed).

Store leftovers in a covered container in the fridge for 3-5 days. Reheat in the microwave until butter has softened/melted for serving.

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