Fried Apples

Southern Fried Apples

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

fried apples 1

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

fried apples 2

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

fried apples 3

Serve warm

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

Southern Fried Apples
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!

15 Responses

  1. janetvinyard

    Hi Danita, My Mom used to serve apples like this on top of buttered toast when I was a kid! We called it Apple Toast (for obvious reasons!) and it was a favorite fall/winter breakfast for us! Thanks for sharing your recipe! Blessings, Janet

  2. Oh my heavens! These fried apples sound amazing!! I’ve never thought of cooking them like that before – YUM! Thanks so much for sharing this on Saturday Night Fever! Pinning now…See you this Saturday!

  3. My grandma used to make these all the time when we were kids. We all loved them, but even better was when she used them to make fried apple pies. Thanks for reminding of how much I loved these!

    1. Danita

      Thanks for stopping by Sarah. Reading back over all the comments, I’m thinking it might be time for a Cracker Barrel visit. Have a great week

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