Fried Apples
These Southern Fried Apples are a comforting side dish made by slowly cooking fresh apple slices in butter, brown sugar, apple juice, and warm spices until they're tender and coated in a rich, buttery syrup. They're perfect served with breakfast, alongside pork chops, or spooned over your favorite desserts.
Servings: 5 servings
Equipment
- vegetable peeler
- large skillet
- small bowl (for cornstarch slurry)
Ingredients
- 5 large Honeycrisp apples peeled and sliced
- Juice from 1 lemon
- 4 tablespoons salted butter
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ cup apple juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Peel the apples and slice them into even wedges about ¼-inch thick. Place the slices in a bowl, adding a little lemon juice as you work to help prevent browning.5 large Honeycrisp apples, Juice from 1 lemon
- Melt the butter in a large skillet over medium heat.4 tablespoons salted butter
- Add the apples and cook for about 5 minutes, gently turning halfway through, until they begin to soften.
- Sprinkle the brown sugar, granulated sugar, cinnamon, allspice, and ginger over the apples. Stir carefully until everything is evenly coated.⅓ cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, ¼ teaspoon ground ginger
- Pour in the apple juice and simmer for 3 to 4 minutes.¼ cup apple juice
- Stir together the cornstarch and water. Add the slurry to the skillet and continue cooking over low heat for 1 to 2 minutes, or until the sauce thickens into a glossy syrup.1 teaspoon cornstarch, 1 tablespoon water
- Remove the skillet from the heat and stir in the vanilla extract.1 teaspoon vanilla extract
- Serve warm with an extra sprinkle of cinnamon, if desired.
Notes
🥡 Storage
Store cooled fried apples in an airtight container in the refrigerator for up to 4 days.♨️ Reheating
- Microwave individual portions in 20- to 30-second intervals until warmed through.
- Reheat in a skillet over low heat, stirring gently until hot.
- Add a small splash of apple juice if the sauce becomes too thick during reheating.
❄️ Freezing
- Allow the apples to cool completely before transferring them to a freezer-safe container or freezer bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating. The apples may soften slightly after freezing but will still be delicious.
💡 Tips for Best Results
- Use firm apples that hold their shape during cooking.
- Slice the apples evenly for consistent cooking.
- Toss the apples with lemon juice immediately after slicing.
- Stir gently so the apple slices stay intact.
- Do not overcook the apples. They should be tender but not mushy.
- Add the vanilla after removing the skillet from the heat for the best flavor.
- If using sweeter apples, start with less sugar and add more to taste.
🍳 Alternate Cooking Methods
- Slow cooker: Combine all ingredients except the vanilla and cornstarch slurry. Cook on LOW for 2 to 3 hours, stirring once or twice if possible. Stir in the slurry during the last 20 minutes of cooking. Finish with the vanilla after cooking.
♻️ Leftovers
Use leftover fried apples to:- Spoon over pancakes or waffles.
- Top oatmeal or yogurt.
- Fill crepes.
- Layer into parfaits.
- Spoon over vanilla ice cream.
- Serve with pound cake or cheesecake.
- Add to baked brie.
- Use as a topping for pork chops or ham.
📝 Notes
- Honeycrisp apples are my favorite because they stay slightly crisp while becoming perfectly tender.
- Fuji, Pink Lady, and Golden Delicious are also excellent choices.
- Softer apples like McIntosh tend to break down too quickly.
- If using naturally sweet apples, reduce the sugar to taste.
- If using unsalted butter, add a pinch of salt with the spices.
- The apples should remain tender while still holding their shape.
Nutrition
Calories: 282kcal | Carbohydrates: 52g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 79mg | Potassium: 280mg | Fiber: 6g | Sugar: 44g | Vitamin A: 403IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 0.5mg
