Ingredients
- 1 large apple I used Pink Lady or 2 small*, peeled and sliced into 1/4-1/2 inch segments
- 1 large pear or 2 small (not too ripe), peeled and sliced as above
- 2 tbsp coconut oil or possibly more if you need extra towards the end
- 2 tsp ground cinnamon a full 2 if you love cinnamon!
- 1/4 tsp fine grain sea salt
- 3 tbsp coconut butter melted**
Instructions
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Heat a medium, well seasoned cast iron or nonstick skillet over med heat and add 1 Tbsp of the coconut oil***
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Once heated, add the apples and cook/stir one minute, then add the pears and combine
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Sprinkle the salt evenly over the top and stir, continue to cook until softened, about 3 minutes, adding any extra coconut oil and adjusting heat to lower if you need to.
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Lower the heat to low and sprinkle the cinnamon over apples and pears, stir. If mixture is very sticky you can add a drop of water to thin it out. Once fruit is coated with cinnamon, soft and lightly browned, remove from heat.
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Microwave coconut butter in a glass dish in increments of 5 sec until drippy but not too hot** Drizzle over apples and pears to serve. Enjoy!
Recipe Notes
*These are my favorite for sautéing - you can use any that you would typically use for a pie (firm, crisp, sweet/tart) with such as granny smith, jonagold, honeycrisp, etc)
**To melt coconut butter (you'll need to if it's below 70-75 degrees F), place it in a glass container and microwave in 5 second increments, stir to combine. You can also run the jar under very hot water until melted if preferred.
***If using cast iron it should be able to function essentially as a non-stick skillet would. If in doubt, go with a nonstick skillet.
Nutrition
Calories: 240kcal
Carbohydrates: 22g
Protein: 1g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 0mg
Sodium: 200mg
Potassium: 133mg
Fiber: 6g
Sugar: 13g
Vitamin A: 35IU
Vitamin C: 5.6mg
Calcium: 31mg
Iron: 0.8mg