Servings: 4

4 large Apples 4 large Apples
4 tablespoons Maple syrup 4 tablespoons Maple syrup
4 teaspoons butter 4 teaspoons butter
¾ cup Water ¾ cup Water
¾ teaspoon Cinnamon ¾ teaspoon Cinnamon
2 teaspoons lemon juice 2 teaspoons lemon juice
1½ teaspoons vanilla 1½ teaspoons vanilla
1 tablespoon brown sugar 1 tablespoon brown sugar
Pinch of nutmeg (not too much) Pinch of nutmeg (not too much)
⅛ teaspoon salt ⅛ teaspoon salt
2 tablespoons water, extra 2 tablespoons water, extra
3 teaspoons cornflour 3 teaspoons cornflour

Peel apple and dice them into uniformly sized pieces.
Combine with syrup, butter, water, cinnamon, lemon juice, vanilla, brown sugar, nutmeg and salt in small saucepan. Cook covered over medium-low heat, stirring occasionally until apple is tender.
Once the apples are done, remove the lid and pour in the mixture of cornflour and extra water. Stir continuously then lower heat to a simmer, and cook for approximately 30 seconds.
Remove from heat and allow to cool slightly, stirring a few times. The apples will continue to thicken up while they are cooling.
If you want them with a less thick texture, add a little more water and stir well.
Now is the best time to taste-test to make sure the cinnamon and/or sweetness is to your liking. If the apples aren't sweet enough add a tablespoon or two of maple syrup. You can also add approximately another ¼ teaspoon of cinnamon if you prefer more of the cinnamon flavour.

I usually use Fuji or Pink Lady apples, but Royal Gala apples are also nice.  I usually use Fuji or Pink Lady apples, but Royal Gala apples are also nice.