1/4 teas. cinnamon 2 - 4 Tbls. brown sugar 2 - 4 Tbls. butter 4 Granny Smith Apples Slice and core apples into 12 slices per apple. Smaller slices cook quicker. Melt butter in skillet on low-medium heat, add apples and cook slowly until they start to look translucent. Cook less if you like the apples crispy, or more if you like them softer. Add cinnamon. Cook to your taste, add brown sugar and let butter and brown sugar caramelized. In the Old South, bacon fat was used instead of butter and molassas was substituted for brown sugar.