Fall is apple picking season, and this delectable Fried Apples recipe is just what the doctor ordered. It takes less than 20 minutes and has five simple ingredients you may already have. Fresh apple slices cook until soft in a buttery cinnamon sauce. Prepare to be dazzled with some good ole Southern home cooking.
Enjoy this as a dessert with a scoop of vanilla ice cream, as a side dish with chicken fried chicken, ham steak, or pan-fried pork chops, or spoon the fried apples over pancakes or waffles.
Fall is my favorite time of the year! I love everything about it, from the bonfires to the brightly colored mums and cool, crisp nights. Fall wouldn’t be the same without picking a peck or 1/2 bushel of apples. With this scrumptiously easy recipe, you will have those apples eaten up quickly. You may find yourself going back for some more apple picking.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Apples: I like to use Granny Smith Apple, but Honeycrisp, Braeburn, or Pink Lady are also good.
- Butter: salted or unsalted
- Spices: such as ground cinnamon, nutmeg, ginger, or cloves.
How to Make Fried Apples
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Grab a large nonstick pan or cast iron skillet and melt a stick of butter in it over medium heat. You don’t want that butter to burn. Once the butter is melted, stir in the sugar, cinnamon, and nutmeg. I like to add a dash of nutmeg or sometimes a couple of pinches of ground cloves. Think apple pie spice, and you can’t go wrong.
Stir the mixture so the sugar dissolves in the butter over the heat. Add the apples and continue cooking and stirring several times for about 7-10 minutes. Don’t overcook the apples; they will break down and get mushy. You still want them to have a little firmness. Cook just until fork tender. That is a big part of what makes them so yummy.
Preparation Tips and Storage
- If you peel and cut your apples more than a few minutes before starting this recipe, spritz the apple slices with lemon juice.
- For optimal flavor, use real unsalted sweet cream butter. It is the proper Southern way.
- If you don’t like nutmeg (believe me, I have readers who do), try other spices, like a couple of pinches of ground cloves or apple pie spice, to taste.
- For more texture, top with chopped pecans or walnuts.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Yes, you most certainly can. The apples will lose a bit of their firmness, but sometimes, you need to freeze some leftovers. Let the apples cool to room temperature and seal them in Ziploc freezer bags or containers. Store for up to two months. Thaw in the refrigerator overnight.
The best apples for this recipe are Granny Smith apples, Honey Crisp apples, Braeburn apples, or Pink Lady apples. Use a variety for the perfect balance of sweetness and tartness.
To reheat leftover fried apples, place them in a large skillet over low heat and warm, stirring gently several times. Alternatively, you can reheat them in the microwave for short intervals at a reduced power.
Easy Southern Fried Apples Recipe
Ingredients
- 6 medium Granny Smith apples peeled cored and sliced (see notes)
- 1/2 cup unsalted butter 1 stick
- 3/4 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1/8 teaspoon nutmeg see notes
Instructions
- In a large nonstick skillet or cast iron skillet, melt the butter over medium-low heat. Stir in sugar, cinnamon, and nutmeg, stirring continuously until the sugar is dissolved.
- Add apples and cook just until the apple begins to break down and starts to become a little fork tender, stirring several times. This usually takes between 7-10 minutes.
- Serve immediately.
Notes
- If you peel and cut your apples more than a few minutes before starting this recipe, spritz the apple slices with lemon juice.
- For optimal flavor, use real unsalted sweet cream butter. It is the proper Southern way.
- If you don’t like nutmeg (believe me, I have readers that do), try other spices like a couple of pinches of ground cloves or apple pie spice to taste.
- For more texture, top with chopped pecans or walnuts.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Gina
Love how easy these are to make and how they’re great for both savory and sweet meals!
Catherine
I love sautéing apples like this sometimes for an easy side or dessert. Delicious!
Jenn
Oh wow, I ate a few too many of these! This is such a delish recipe – we all loved it! And, the cinnamon was just right! Yum!
Rebecca Hubbell
These were so good, my kiddo loved them and we served them with pie crust chips!
Beth Pierce
So glad that you liked them! What a great idea!
Natalie
The smell alone is amazing! Made these & added a little scoop of ice cream & caramel…so delicious!!
Nancy
We made these often and they are such a hit with the family! So tasty!
Kathryn Donangelo
I love the combination of cinnamon and apples! This is one of my favorite treats year round, thank you for the delicious recipe!
Claudia Lamascolo
Not only are these making my mouth water thinking how they taste the smell must be fabulous while making these!
Suzy
We make these all of the time! They go perfectly over pancakes or just on their own!
Linda
These are one of my favorite sides! I love the still crunchy apples with the delicious cinnamon flavor. They’re perfect for this cold winter weather too. And I would never serve my southern barbecue without them!
Shadi Hasanzadenemati
My family is going to love this, thank you for the recipe!
Melissa
Simple and quick and soooooo delicious!
Suzy
We did a whole bunch of apple picking and this was the best way to use them up! Loved how this turned out!
Eden
Oh my goodness these were GOOD!! Can’t wait to make them again. I want to add them to my apple pie!! These were easy to make too 🙂
Sara Welch
Not only were these delicious, but my house smelled amazing too! Such a great recipe for fall!
Stephanie
These were amazing! I made a big batch and had them with our pancakes last weekend…yummy!