Cinnamon Apples

This side dish originated with a recipe for baked apples that sounded like too much work to me. Why core and stuff apples when you can get the same flavors with a bit less fuss? I never peel the apples — it’s too much work and Mom says the peels are good for you. This tasty side dish reminds me of apple pie without the crust. I like to serve it with a casserole of eggs with green chilis for brunch or as a side dish to complement a garlicky pork roast.

3-4 Fuji apples, sliced

1/4 C margarine or butter