Sauté apples in butter, brown sugar, and cinnamon over medium heat for 4–5 minutes until tender. I stir so they don't burn.

Scoop ice cream into four small bowls or glasses. I use my coffee mugs when dishes pile up.

Spoon warm apples over the ice cream. Divide evenly.

Pour hot espresso over each serving right before eating. Serve with biscotti or granola if you want crunch.