I always thought of fried apples as a regional dish. A specialty dish that us Kentuckians ate to accompany our typical weekend breakfast fare of biscuits and gravy, fried potatoes, eggs and sausage. Imagine my surprise when I first saw it on Cracker Barrel’s menu! Oh sweet joy to my mouth!! I ordered it and greatly anticipated the warm gooey fruit concoction that I grew up eating. Sadly it was a disappointment to my taste buds. So I did what any respectable girl would do and shoved them down my throat and made a mental note to boycott Cracker Barrel in the future. Waste not want not 🙂
I didn’t enjoy them again until I started fixing them for my own kids. This has always been one of LittleChef2’s favorite foods! He’s not a big sweet eater, but boy can he put these away! I had fried apples growing up at my house frequently, but I didn’t care that much for them. My Mom had 2 seasonings in her kitchen, salt and pepper, beyond pulling out sage for dressing, nothing else was ever there! So cinnamon wasn’t a frequent visitor there and here I put cinnamon in just about every thing I can think of!
- 5 or 6 apples (whichever kind you have on hand I use any, red or green; peeled,quartered
- -6 Tbls butter or you can use the whole stick!
- -1 cup sugar more or less, depending on the sweetness/sourness of your apples
- -1 tsp cinnamon please don't leave out!
- Melt butter and add cinnamon in skillet.
- Add your apples.
- Cover and simmer for about 5 minutes.
- Stir and then add white sugar, cover and cook another 10 minutes. Depending on how soft you like your apples and how thick you sliced them.
- Stir occasionally.
Just a question. This sounds beyond delicious… (can’t wait for our apples)… but why are they called “fried” ???
LOL! I never thought of that before! I guess they called them fried because they are cooked on the stovetop like fried potatoes? Not sure.
Hi, Shirley! I’m not sure really, everyone I know that “cooks” anything in a skillet on the stovetop calls it fried, so I’m assuming it just stuck with this dish too.