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Sliced apples coated in a glossy brown cinnamon syrup, cooking in a black skillet with red handles, placed on a wooden board next to a white and red striped kitchen towel.

Fried Apples Recipe

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This fried apples recipe cooks firm apples low and slow in butter, cinnamon, and brown sugar until they're tender with a little bite left, just like the fried cinnamon apples at Cracker Barrel.
Course Dessert
Cuisine American
Keyword comfort food, easy, fruit, sweet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 1/2 cup servings
Calories 176
Author Gina Dickson

Ingredients

  • 1/2 cup butter unsalted
  • 4 apples large, peeled, cored, and sliced (Granny Smith, Honeycrisp, Braeburn, or Pink Lady) 
  • 1/2 cup granulated white sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt

Instructions

Prepare the Apples

  • Peel, core, and slice the apples into even, fairly thick slices so they cook evenly and hold up without turning mushy.
    4 apples

Cook the Apples

  • Melt the butter in a large skillet over medium heat.
    1/2 cup butter
  • Add the sliced apples, stir to coat, then reduce the heat to low and cook for 15 to 20 minutes, stirring frequently. The apples should be soft enough to give when pressed but still hold their shape.
    A black skillet with a red handle sits on a wooden board, filled with sliced apples cooking in a light syrup or sauce on a white background.

Add the Sugars and Spices

  • In a small bowl, mix the white sugar, brown sugar, cinnamon, nutmeg, and salt.
    1/2 cup granulated white sugar, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1 pinch ground nutmeg, 1 pinch salt
    A white bowl filled with a cinnamon and sugar mixture, with a black plastic tablespoon resting inside the bowl.
  • Add the sugar mixture to the cooked apples and stir to coat evenly.
    Sliced apples in a black skillet with melted butter, topped with a cinnamon-sugar mixture. A white spoon rests in the skillet, which sits on a wooden cutting board.
  • Continue cooking for 5 to 10 more minutes, until the sugars melt into a thick, syrupy glaze that clings to the apples rather than pooling thin in the pan.

Serve

  • Serve warm as a side dish, over French toast or oatmeal, or spooned over vanilla ice cream.

Notes

  • Make Ahead: Apples can be peeled and sliced ahead of time and stored in a bowl of lemon water in the refrigerator until ready to cook.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Warm gently on the stovetop or in the microwave, just until heated through. Don't overheat; cooking them longer will make them softer than you want.
  • Freezing: Freeze in a sealed freezer container for up to 6 months. Thaw in the refrigerator overnight before reheating.
  • Substitutions: Apple pie spice can be used in place of the cinnamon and nutmeg. Coconut oil or a neutral cooking oil can replace the butter for a dairy-free version.
  • Variations: Swap part of the sugar for honey or maple syrup, or add a splash of vanilla extract for more depth. Stir in chopped pecans or walnuts for crunch, or drizzle with caramel sauce. All-white or all-brown sugar both work if you'd rather not use the combination.

Nutrition

Serving: 11/2 cup | Calories: 176kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 31mg | Potassium: 171mg | Fiber: 3g | Sugar: 39g | Vitamin A: 100IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 0.3mg
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