Prep the apples. Core and slice the apples into thin wedges, about 1/4-inch thick. Peel them if you prefer a softer texture, or keep the peel for color and a bit of bite.

Warm the skillet. Place a medium skillet (cast iron works best) over medium heat. Add the butter and let it melt until lightly foamy.

Build the caramel base. Sprinkle in the brown sugar and cinnamon. Stir until the mixture looks glossy and combined, about 30 seconds. You’re making a quick buttery syrup.

Cook the apples. Add the apple slices and toss to coat. Spread them into an even layer. Cook for 6–8 minutes, stirring every minute or so, until the apples are tender but not mushy and the sauce is bubbling.

Add the vanilla. Turn off the heat and stir in the vanilla extract. This keeps the flavor bright and prevents it from burning. Taste and adjust—add a pinch of salt to sharpen the sweetness, or a squeeze of lemon if you want a little tang.

Serve warm. Spoon into bowls and top with a scoop of vanilla ice cream, whipped cream, or a sprinkle of chopped nuts. The warm-and-cold contrast is the best part.