I start by peeling, coring, and slicing the apples into thick wedges. You want even slices so they cook uniformly and stay tender.

In a large saucepan over medium heat, I add water, granulated sugar, brown sugar, and cinnamon. Stir until the sugars dissolve and the mixture begins to simmer.

I gently add the apple slices to the saucepan and stir to coat them in the syrup. Cover and let them cook for about 25–30 minutes, stirring occasionally.

In a small bowl, I mix cornstarch with a little water to form a slurry. Stir this into the apples and cook for another 3–5 minutes until the sauce thickens.

Finally, I stir in butter and vanilla extract. This gives the apples that rich, signature Cracker Barrel flavor you know and love.