The Best Fried Apples Recipe
I’m not sure that there’s a better, easier way to prepare apples than by slicing them up and cooking them in butter, sugar, and cinnamon on the stovetop. This fried apple recipe is one of my favorite ways to use up excess apples, a predicament I find myself in year after year (I’ve accepted that I simply have no self-control when apple picking). I’ve been tweaking this recipe over the years and found that I actually like it with less butter than when I first published it. Sounds crazy, but using less butter actually gives us a more flavorful sauce that thickens nicely. In this updated recipe, we use 3 Tbsp butter (instead of ½ cup), a bit more cinnamon, and a bit more lemon juice. If you were a fan of the old version, don’t panic! I’ll still link to it in the recipe card below.
Why You’ll Love This Recipe
Makes a quick side dish, just like the cinnamon apples they serve at Cracker Barrel. Incredible flavor despite taking just a few minutes to prepare on the stovetop. Easily satisfies an apple pie craving without needing to pull out the rolling pin. This recipe truly tastes like apple pie without the crust! Can be enjoyed plain but tastes divine with vanilla ice cream. Or add a fall twist to your favorite indulgent breakfast; we love serving them warm over buttermilk pancakes or brioche French toast.
What You Need
My fried apples recipe requires just seven ingredients. I’ll briefly review them before we get started.
Apples. I recommend a firm, tart apple for this recipe. I use Granny Smith apples, but Braeburn, Honeycrisp, and Cortland would also work. If you opt for a sweeter apple you may want to reduce the amount of sugar in the recipe. Sugar. We’ll use a blend of light brown and granulated sugar for a touch of sweetness and depth of flavor. Dark brown sugar could also work, but it will be richer. Butter. We’ll use just a few tablespoons of butter to create a lovely sauce with lots of flavor. I used to use ½ cup of butter in this recipe, but I’ve recently discovered that I prefer it with less butter (so the apple flavor can shine and so the sauce is thicker!). I use salted in this recipe, but unsalted will work so long as you add a pinch of salt. Lemon juice. This brightens our apples and keeps them from being too rich. I always recommend fresh lemon juice, but since we are using such a small amount, bottled will work too. Cinnamon. Of course! Apples and cinnamon go together so nicely. You could even add a pinch of nutmeg too, if you want even more spice.
SAM’S TIP: Try not to cut your apples too thin, or they will become mushy. I aim for about ½” thickness! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
SAM’S TIP: Your apples will cook evenly if you cut them all to be about the same thickness; otherwise you may be left with some that are still too firm while the rest are tender. Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜 This recipe was originally published September of 2019, I’ve since updated it to improve the recipe and provide more helpful information.
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