Fried Apples with Cinnamon

This hearty fried apple recipe transforms ordinary apples into a warm, comforting dish that brings all the cozy flavors of fall to your table. The combination of butter, brown sugar, and cinnamon creates a delicious caramel-like sauce that perfectly coats each tender apple slice.

I first made these fried apples during a chilly autumn evening when I was craving something sweet but didn't want to bake. The incredible aroma filled my kitchen, and now my family requests them whenever the temperature drops.

Ingredients

• Butter: 4 tablespoons creates the rich base for your caramel sauce and prevents sticking
• Tart apples: 5 to 6 medium apples Granny Smith or Honeycrisp work beautifully here for their firm texture and ability to hold shape
• Brown sugar: 1/4 cup provides a deep molasses flavor that white sugar simply cannot match
• Ground cinnamon: 1 teaspoon adds that classic warm spice note that pairs perfectly with apples
• Salt: just a pinch enhances all the other flavors and balances the sweetness
• Lemon juice: from 1 fresh lemon prevents browning and adds a subtle brightness to cut through the richness

Step-by-Step Instructions

Prepare the apples:

Peel, core, and slice the apples into 1/2-inch wedges. This thickness is crucial as too thin will make them mushy, too thick and they won't cook through properly. Toss them immediately with the lemon juice to prevent browning and add a subtle tang that balances the sweetness to come.

Melt the butter:

In a cast-iron skillet over medium heat, melt the butter completely until it begins to bubble slightly. The cast iron retains heat beautifully and will give your apples a perfect caramelization. Wait until the butter is fully melted before adding the apples to ensure even cooking.

Add apples and seasonings:

Add the apple slices to the hot skillet, then sprinkle evenly with brown sugar, cinnamon, and salt. The layering of ingredients in this order allows the sugar to start caramelizing quickly while the cinnamon blooms in the heat, releasing its essential oils and maximum flavor.

Cook until tender:

Cover the skillet and cook for about 15 minutes, stirring occasionally every 3-4 minutes. The covered cooking creates steam that helps soften the apples while still allowing them to caramelize. You'll know they're done when they're fork-tender but still hold their shape, with a beautiful golden-brown caramelization.

Serve warm:

Remove from heat once the apples are perfectly tender and coated in the caramel sauce. The sauce should cling to each slice without being too runny. Serve immediately while still warm for the best flavor and texture experience.

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The most important step in this recipe is choosing the right apples. I learned through numerous batches that tart, firm varieties like Granny Smith or Pink Lady hold their shape wonderfully during cooking. My grandmother always said that an apple that stands up to baking will also stand up to frying, and her wisdom has never steered me wrong.

Storage and Reheating

These fried apples store beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen overnight as the apples continue to absorb the cinnamon-caramel sauce. To reheat, simply warm them gently in a skillet over low heat or microwave in 30-second intervals until warmed through. Avoid boiling or high heat which can break down the apples too much and make them mushy.

Perfect Pairings

While traditionally served as a side dish with breakfast foods like pancakes, waffles, or pork breakfast sausage, these fried apples are incredibly versatile. Try them spooned over vanilla ice cream for an easy dessert, or serve alongside roasted pork tenderloin for a delicious sweet-savory dinner combination. They also make a wonderful topping for oatmeal or yogurt in the morning.

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Flavor Variations

The basic recipe is perfect as is, but you can easily customize it to your preferences. Add a pinch of nutmeg or cardamom for more complex spice notes. Stir in a splash of bourbon or apple brandy during the last minute of cooking for an adult version. For texture contrast, sprinkle with chopped toasted walnuts or pecans just before serving. Some of my Southern friends insist on adding a splash of vanilla extract, which adds a lovely aromatic quality.

Frequently Asked Questions

→ Can I use other apple varieties?

Yes, but tart apples like Granny Smith are ideal for their flavor and texture. Sweeter varieties may become too soft when cooked.

→ Is it necessary to peel the apples?

Peeling is recommended for a smoother texture, but you can leave the peel on for added fiber and a more rustic appearance.

→ Can I make this ahead of time?

Yes, fried apples can be made in advance and reheated gently in a skillet or microwave. Add a touch of butter if needed to refresh them.

→ What can I pair fried apples with?

Fried apples are versatile and pair well with breakfast dishes, roasted meats, or as a dessert with ice cream or whipped cream.

→ How can I prevent the apples from browning?

Toss the sliced apples with lemon juice as soon as they are cut to prevent discoloration before cooking.