Raw: Roasted

The biggest hurdle to roasting most fruit is the amount of liquid released. When exposed to heat, the cells in fruit break, causing juice to rush forth. Apples are drier in texture than berries, so juicing is less of an issue. That said, a very hot pan will encourage the apples to brown more quickly, making it more likely that the texture will stay mostly intact. Get that pan very hot and then hold your nerve before stirring. Allow the apples to really sear and darken, even burn a touch.