4 medium Fuji apples (cored and sliced)

1 2/3 cups apple juice (divided)

2 tablespoons cornstarch

3 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground allspice

3 tablespoons butter

Nutmeg (freshly grated for serving)

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Prepare the apples: Core and slice the apples into thin, uniform pieces. Set them aside.
Make the thickening mixture: In a small bowl, whisk together 1/3 cup of the apple juice and the cornstarch until smooth. Set aside.
Cook the apples: In a large skillet or frying pan, melt the butter over medium heat. Once melted, add the sliced apples to the pan and sauté for 3-4 minutes, stirring occasionally, until they begin to soften slightly.
Make the syrup: In a separate bowl, combine the remaining 1 1/3 cups of apple juice, brown sugar, cinnamon, and allspice. Pour this mixture over the apples in the skillet, stirring to combine. Let the mixture cook for another 3-4 minutes until the apples are tender and the juice starts to bubble.
Thicken the sauce: Stir in the cornstarch mixture and cook for an additional 1-2 minutes, or until the sauce thickens to a syrupy consistency, coating the apples nicely.
Serve: Remove the skillet from the heat. Serve the fried apples warm, sprinkled with freshly grated nutmeg for an added burst of flavor.

If you prefer a crunchier texture, avoid overcooking the apples and sauté them only until tender but still holding their shape.

Adding chopped nuts like pecans or walnuts during the final cooking step will add a delightful crunch to the dish.

If you want a richer flavor, substitute apple juice with fresh apple cider.

For a dairy-free version, you can replace butter with plant-based butter or coconut oil.