Wash apples well, pat dry in a kitchen towel.
It’s a personal choice to peel the skin or leave the skin on. If you are feeding kids, it’s best to peel the skin and chop it into smaller pieces to make it easy for them to eat. I prefer to peel the skin.
Cut 8 equal-sized slices from each apple.
Add lemon juice and salt and toss well to coat. This will prevent apples from browning.
Melt butter in a skillet, and add apple slices to the pan.
Add all ingredients – brown sugar, cinnamon powder, nutmeg powder, ginger powder.
Allow apple slices to cook for a minute. Cover with a lid and simmer on medium-low heat for about 4 minutes.
Remove lid and toss well.
Adding cornstarch is optional. Arrowroot powder can also be used in place of corn starch for thickening.
Mix corn starch in 1 tablespoon water making sure no lumps are left. Pour it over sautéed apples.
Alternatively, directly sprinkle corn starch over the apples. Stir and cook for 2 minutes until the sauce begins to thicken.
Remove from heat.
Note: at this stage, you can add flavors to your dish like vanilla extract or maple syrup.
Serve immediately.