Nutrition per serving may change if servings are adjusted.
5 medium red-skinned cooking apples, such as Jonathon or Rome, cored, quartered, and thinly sliced (about 7 cups slices)
¼ cup water
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons honey
Combine apple slices and the water in a large skillet. Sprinkle with cinnamon and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for about 3 minutes or until the apples are just tender, stirring once or twice. Drizzle with honey and toss to coat. Serve warm in six individual serving bowls.