Southern-Style Fried Apples
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When it comes to fried apples, this recipe is nothing short of amazing. It’s got a burst of apple flavor with the perfect balance of sweet and tangy notes. Serve them as a side with your favorite savory meat, or use them to top off desserts that needs that little extra something.
One of the highlights of cinnamon fried apples is their texture. The apples soften just enough to retain a pleasant bite as they cook, striking just the right balance between tender and firm. Whether you prefer a firmer texture or a softer bite, the choice is yours.
Ingredients
Apples – I use Granny Smith apples. You can use whatever you prefer, but ones like Honeycrisp, Fuji, Golden Delicious, and Gala apples will hold their shape rather than disintegrate.
Butter – As always, I’m using salted butter. Unsalted butter can be used; add a pinch of salt.
Brown sugar – I prefer light brown sugar. Dark brown sugar can be used to give a deeper molasses flavor. White sugar can also be used, and it won’t have the same caramelized flavor and will be more like the pale-colored fried apples you get at Cracker Barrel.
Cinnamon
How to Make Fried Apples
Peel, core, and slice the apples if you haven’t already.
1 – Begin by placing the butter and brown sugar in a large skillet.
2 – Heat the skillet over medium-high heat until the butter melts and the sugar mostly dissolves, typically takes about 2 to 3 minutes.
3 – Next, drain the apples if necessary and add them to the skillet and spread them out.
4 – Sprinkle the cinnamon over the apples and gently stir them into the butter and sugar.
5 – Keep the skillet over medium-high heat and continue cooking until the apples reach your desired level of tenderness. Depending on how thickly you’ve sliced the apples, this process could last up to 15 minutes. Add 1/4 of water if the sugar starts to get too thick too soon.
6 – As soon as the apples are cooked to your liking and the syrup has thickened enough to coat the apples they are ready to be served.
7 – Serve hot.
How to Store Fried Apples
Fried apples can be stored in a sealed container for up to 3 days in the refrigerator.
To reheat, warm them in the microwave or on the stovetop in a skillet using medium-high heat.
Pro Tips
- To prep apple slice early, toss them with fresh lemon juice or place into a bowl of water with a splash of vinegar or lemon juice.
- Add 1/4 of water, apple cider (NOT VINEGAR), or apple juice to the pan if the liquid gets too thick before the apples are cooked.
- Rinse your pan as soon as you can after making this. Any caramel syrup left in the pan may harden. If that happens, soak your pan in warm, soapy water for a few minutes and try washing again.
- Keep the slices the same thickness to avoid mushy and undercooked apples in the same dish.
What are the Best Apples for Cooking?
- Granny Smith – Known for their tartness and firm texture, Granny Smith apples hold up well when cooked, making them a popular choice for pies, sauces, and baked dishes.
- Fuji – Fuji apples are crisp, juicy, and sweet, making them a versatile apple for cooking. They work well in sweet and savory recipes like pies, sauces, and baked apples.
- Gala – Galas have a mild, sweet flavor and a slightly softer texture, making them perfect for applesauce, desserts, and baking. They add a pleasant sweetness to cooked dishes.
- Golden Delicious – With a crisp texture and a balanced sweet-tart flavor, Golden Delicious apples are suitable for a variety of cooking applications, including pies, cakes, and sautéed dishes.
- Honeycrisp – Honeycrisp apples are known for their exceptional crunch and sweet, juicy flavor. They are excellent for baking, as they hold their shape and add a natural sweetness to dishes.
- Braeburn – Braeburn apples offer a slightly tart taste, a firm texture, and holds up well when cooked. They are ideal for pies, crisps, and baked treats.
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What Should I Serve with Fried Apples
I absolutely adore these fried apples as a side dish with breaded pork chops! It’s better than applesauce any day. It also goes well with ham.
You can serve fried apples at breakfast as a topping for pancakes, French toast, and waffles, and even add it to oatmeal or yogurt. Baked brie topped with fried apples would be amazing for an appetizer or brunch.!
Get creative; add some to sandwiches, grilled cheese, burgers, or anywhere else you want to add a layer of sweetness.
If you wanted to serve this with vanilla ice cream, I have a caramel apple ice cream topping recipe that is more suited. You’ll need more sugar and butter, then toss in some nuts.
It’s time to treat yourself to the irresistible calling of fried apples. Their mouthwatering taste and delightful texture make them a crowd-pleasing favorite for all occasions. From cozy family gatherings to lazy Sunday brunches, these versatile gems will elevate any dish they grace. So grab a skillet, choose your favorite variety of apples, and see if you can’t start your own Southern tradition.
More Delicious Side Dishes
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Fried Apples
Ingredients
- 8 cups apple slices About 5 apples peeled and cored
- 1/4 cup salted butter
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Add the butter and brown sugar to a skillet.
- Set it over medium-high heat and cook until the butter has melted and the sugar has mostly dissolved, about 2 to 3 minutes.
- Add the sliced apples to the pan.
- Sprinkle the cinnamon over the apples and stir into the butter and sugar.
- Continue heating over medium high heat until the apples reach your preferred texture. The thickness of the apple slices will determine how long it takes to cook and could take up to 15 minutes.
- Serve immediately.
Notes
- If the liquid in the pan gets too thick before the apples are done, add 1/4 cup of water and reduce the heat. Continue cooking until the apples are done.
- Whether you choose thick or thin slices, try to keep the apple slices the same thickness. This will avoid having some that are too done and some that are too crunchy.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
This article first appear on Pear Tree Kitchen
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.