Fried Apples Recipe – Recipes From A Pantry

Jump to Recipe

I’ve been making these Cinnamon Fried Apples on repeat lately. They’re soft, buttery, and cooked in a simple brown sugar cinnamon sauce that tastes just like an easy apple pie filling. They are perfect for dessert, breakfast, or even as an easy side.

This recipe makes the whole kitchen smell incredible and always feels a little cozy. It’s one of those simple treats I can throw together without much effort. Whenever I’m craving something sweet but don’t want to mess around with pastry, chilling, or waiting for dessert to set, these Copycat Cracker Barrel Fried Apples are what I make.

Here Is What Makes This Cinnamon Fried Apples Recipe Great

This is why I keep this recipe in my back pocket.

• Quick and easy: These skillet apples are ready in about 20 minutes, even with peeling and slicing. The recipe is really straightforward, so it’s great if you’re new to cooking.
• Budget-friendly: You only need a handful of everyday ingredients, and there’s a good chance you already have most of them in the kitchen.
• No oven required: Everything cooks in one skillet on the stovetop, so there’s no need to heat up the oven.
• A great way to use up apples: If you’ve got a few apples that are getting a little too ripe, this recipe is the perfect excuse to use them.
• Easy to make more or less: Making dessert for one or feeding a crowd? It’s easy to halve the recipe or double it, depending on how many apples you have.

Key Ingredient Notes, Swaps And Budget Tips

Here are the simple ingredients that make this recipe good, plus a few easy ways to use what you have.

• Apples: You can use just about any apples you have, but I like firmer ones because they turn tender without falling apart. Honeycrisp, Granny Smith, Pink Lady, Gala, Fuji, Braeburn, and Golden Delicious all work well. Mixing a sweet apple with a tart one gives you even better flavor. If your apples are really sweet, cut back on the sugar a little.
• Lemon juice: Lemon juice keeps the apples from tasting too sweet. Fresh is my first choice, but bottled works just fine. I tend to grate in a little orange zest too.
• Butter: I usually use salted butter because it’s one less thing to think about. If you’re using unsalted butter, just add about ⅛ teaspoon of salt. For an even creamier sauce, stir in a tablespoon of heavy cream right at the end.
• Brown sugar: Light or dark brown sugar both work here. I use whichever is in the cupboard. Dark brown sugar gives the sauce a deeper, richer flavor.
• Cinnamon: Cinnamon is the classic choice, but don’t be afraid to raid the spice cupboard. Nutmeg, apple pie spice, ginger, a pinch of cloves, or even a splash of vanilla all work really well.
• Budget tip: Grab whichever apples are on offer or use up the ones already sitting in your fruit bowl. As long as they’re still firm, they’ll work beautifully.

How To Make Fried Apples

These cook quickly, so have everything sliced and ready before the skillet gets hot. Get the complete ingredients list and instructions from the recipe card below.

• Prep the apples: Peel, core, and slice the apples into ½ inch thick slices. Add to a mixing bowl, squeeze lemon juice over the top, and toss to coat.
• Cook the apples: Melt butter in a cast iron skillet over medium heat. Add the apples and stir to coat in the melted butter. Cook for 5-7 minutes, stirring occasionally, until softened.
• Add the cinnamon sugar: Stir in brown sugar and cinnamon until the apples are coated. Cook for another 3-5 minutes, until tender and glossy with a caramel-like sauce.
• Serve: Enjoy warm over ice cream or as a side dish with chicken or pork.

Bintu’s Tips For Success

A few small details make the difference between tender apples and mushy apples. I got you.

• Slice the apples evenly so they cook at the same speed. I suggest you keep slices around ½ inch thick as thin slices can turn mushy pretty quickly.
• Once the apples start to soften, give them a gentle stir. They’re more delicate at this point, so a light touch helps keep the slices together.
• Stick with medium heat. It gives the butter and brown sugar time to melt into a sauce instead of scorching.
• Cook just until fork tender. The apples should be soft but still hold their shape.
• If the sauce is too thick, add a bit of water or apple juice and stir.
• I usually reach for my Dutch oven or ceramic skillet instead of cast iron. The apples don’t stick as much, and it’s much easier to clean afterward.

Meal Prep And Storage

These are best served warm, but leftovers are still delicious.

• Prep Ahead: Peel, core, and slice the apples a few hours ahead. Toss them with the lemon juice, cover, and refrigerate till you are ready to cook.
• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over low heat or microwave in short bursts until heated through.
• Freeze: Freeze cooled apples in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. They will be softer after freezing, but still tasty over oatmeal, pancakes, or ice cream.

Serving Suggestions

Best news is that these restaurant-style fried apples work for both sweet or savory. I like to serve these with vanilla ice cream or whipped cream and toasted pecans or walnuts, as well as for breakfast or brunch with Buttermilk Pancakes, Buttermilk Waffles, French Toast Casserole, Oatmeal, Yogurt and Granola.

I find these also go well or as a delicious side for Southern Fried Pork Chops, Baked Pickic Ham, Grilled Whole Chicken or Roast Chicken.

More Apple Recipes Recipes You May Like

Here are a few recipe ideas to you’ll like

Thank you for reading my Cinnamon Fried Apples recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more.

Get The Cinnamon Fried Apples Recipe: