Southern Fried Apples

I’d like to start by saying, I’m not really sure why they are called “fried” apples.  They’re not actually fried. They are cooked on top of the stove in a skillet or pot without any oil.  

If you’ve ever been to Cracker Barrel you may be familiar with Fried Apples.  Cracker Barrel serves them as a side dish or as a pancake topping.  That’s what’s so great about Fried Apples… they’re versatile.  These are great for breakfast, lunch, dinner or dessert (especially with ice cream)  They complement pork, chicken or beef. Canning them in the fall, when apples are plentiful, would be a great way to have them all year round.  Like most of my recipes, this one uses simple ingredients that are probably kept on hand. 

Here’s the Recipe: 

(printable recipe card below)

4 medium red apples

1/2 teaspoon cinnamon

2/3 cup brown sugar (more if your apples are a little tart)

3 tablespoons butter

1/4 cup water

Peel, core and cut apples into eight slices each

Place apples in a medium size skillet or pot over high heat

Add water, sugar, butter and cinnamon

When butter has melted, toss to coat apples

Bring to a boil, cover and simmer until apples are tender-about 15-20 minutes

If apples have too much water, uncover and allow some of the moisture to boil out and syrup to thicken

Serve warm

The best part….if you serve them as a “side” you can still have dessert!

Southern Fried Apples

2013-09-27 00:55:18

Serves 4

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 4 medium red apples
2. 1/2 teaspoon cinnamon
3. 2/3 cup brown sugar (more if your apples are a little tart)
4. 3 tablespoons butter
5. 1/4 cup water

Instructions

1. Peel, core and cut apples into eight slices each
2. Place apples in a medium size skillet over high heat
3. Add water, sugar, butter and cinnamon
4. When butter has melted, toss to coat apples
5. Bring to a boil, cover and simmer until apples are tender-about 15-20 minutes
6. If apples have too much water, uncover and allow some of the moisture to boil out and syrup to thicken

Notes

1. To keep peeled apples from turning brown before cooking, fill a large bowl about half full of water, add a squirt of lemon juice and place apple slices, fully submerged in lemon water.

O Taste and See https://otasteandseeblog.com/

 This post linked with Cooking with Curls, Love Bakes Good Cakes, Lemons for Lulu, With a Blast , Frugal Foodie Mamma and Tumbleweed Contessa

A huge “THANKS” to Stacy at This Mamma’s Ramblings for choosing this post to be featured on Turn It Up Tuesdays!