Skillet Apple & Strawberry Sauté with Toasted Walnuts and Cinnamon Cream

Thin Granny Smith slices caramelized in butter with toasted walnuts and warm strawberries, topped with a cloud of cinnamon whipped cream.

dessert · 1 servings · per serving: 270 cal, 3 g protein, 11 g carbs, 25 g fat

Ingredients

• ½ Granny Smith apple, cored and thinly sliced, skin on
• ⅓ cup strawberries, hulled and quartered
• 2 ⅓ tbsp heavy whipping cream, well chilled
• 1 ½ tbsp walnuts, roughly chopped
• 1 tsp salted butter

Steps

1. Whip 2 ⅓ tbsp cream in a chilled bowl with a pinch of cinnamon and a drop of vanilla until soft peaks form, about 2 minutes, then refrigerate.
2. Toast 1 ½ tbsp walnuts in a dry 8-inch skillet over medium heat, stirring often, until fragrant, 3 to 4 minutes, then transfer to a plate.
3. Melt 1 tsp butter in the same skillet over medium heat, add ½ medium apple slices in a single layer, and cook until golden on both sides, 2 to 3 minutes per side.
4. Sprinkle the apples with cinnamon and a pinch of salt, add ⅓ cup strawberries, and cook just until warmed and slightly juicy, about 1 minute.
5. Remove from heat, stir in the toasted walnuts and a little lemon zest, then spoon into a bowl and top with the cinnamon cream.

Shared by Matthew on 2026-10-11