Gather all your ingredients so that you have everything close at hand on the counter or table.
Slice and core the apples. I like to leave the peel on for added color and vitamins.
In a medium skillet, combine 1 1/3 cups apple juice and the sliced apples. Cook on medium-low heat until the apples are fork tender but not mushy, stirring frequently, about 15-18 minutes. Remove apples from juice and place in a glass bowl or serving dish.
Meanwhile, in a small bowl, combine the remaining 1/3 cups apple juice, cornstarch, brown sugar, ground cinnamon and allspice. Whisk together until smooth.
Stir this mixture into the hot apple juice and cook in skillet on medium-high heat, stirring constantly to a rolling boil until smooth and thickened. Remove from heat.
Add butter and stir in until melted. Pour sauce over apples and serve warm. If desired, sprinkle freshly grated nutmeg over each serving. Serves 4-6.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.