Fried Apples
These Fried Apples are so simple, and the perfect sweet treat! This easy recipe transforms fresh apples into the best fried apples with only 4 ingredients and one skillet!
Looking for more Apple Recipes? Try our Applesauce Fritters, Apple Pie, or Applesauce Crisp.
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During apple picking season, when you have an abundance of apples, this recipe is exactly what you need! I love using different types of apples in recipes, but this combo is one of my personal favorites. I use it in my apple cake, apple crisp, and apple cobbler, and it also makes a great apple pie filling!
These tender apples are even better than Cracker Barrel fried apples. They make a delicious side dish and are incredibly easy to make at home. You’ll never want to order them at a restaurant again!
What you’ll love about this Fried Apples Recipe:
- QUICK SIDE DISH – Ready in just 25 minutes with minimal prep work, making this an easy side dish.
- SIMPLE INGREDIENTS – Uses basic pantry staples you probably already have on hand.
- BETTER THAN CRACKER BARREL – These tender apples are so much better than Cracker Barrel fried apples and way easier to make at home.
Recipe Ingredients:
You’ll need the following ingredients to make these cinnamon apples.
- Medium apples, peeled and cut into wedges (I use an apple corer/slicer tool).
- Butter- I use salted, but unsalted butter can be used instead.
- Granulated sugar
- Ground cinnamon
Ingredient Notes:
- Apples: A mix of Granny Smith apples and Gala apples work great! Granny Smith apples are a tart apple that holds its shape, while Gala apples add sweetness. Honeycrisp or Pink Lady apples are another great option. The best apples for cooked apples are firm varieties that won’t turn to mush during the cooking process.
- Apple Prep: An apple slicer makes quick work of creating uniform apple slices. I love the one Pampered Chef sells, but any brand will work. You want evenly sized sliced apples for the best chance at even cooking.
- Sugar: Regular granulated sugar works great, but you could substitute white sugar with dark brown sugar for deeper molasses notes.
How to make Fried Apples step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at bottom of the post.
STEP 1: Melt butter in a large skillet, or iron skillet over medium heat.
STEP 2: Stir in cinnamon until combined with the melted butter.
STEP 3: Add apple wedges to the skillet and toss to coat with butter mixture.
STEP 4: Cover and cook for 5 minutes, allowing apples to soften.
STEP 5: Remove lid and stir apples gently.
STEP 6: Add sugar and stir to combine with apples.
STEP 7: Cook uncovered for 8 to 10 more minutes, stirring occasionally, until apples are tender and sauce is thickened.
PRO TIP
Don’t stir the apples too often during the final cooking stage. Let them caramelize slightly between stirs to develop deeper flavor and color. This is a great way to get that perfect caramelized finish!
Storage and Reheating:
Storage: Store leftovers in the refrigerator for up to 3-4 days in an airtight container.
Reheating: Reheat gently in a skillet over medium-low heat or in the microwave for 30-60 seconds until warmed through. Leftover apples taste just as good the next day!
Freezing: Store frozen fried apples in a freezer-safe container for up to 3 months, though the texture may be slightly softer after thawing.
Additions & Substitutions
ADDITIONS:
- Spices: Add other warm spices like nutmeg, allspice, or apple pie spice for extra flavor.
- Liquid: A splash of apple juice, maple syrup, or even apple cider vinegar adds depth of flavor.
- Texture: Chopped walnuts or pecans make a nice crunchy addition.
- Lemon: A squeeze of lemon juice helps prevent browning and adds brightness.
SUBSTITUTIONS:
- Sugar Types: Dark brown sugar can replace granulated sugar for deeper molasses flavor.
- Apple Varieties: Try different varieties or types of apples, a mix of apples creates complex flavors. A sweeter apple pairs well with tart apple varieties. I have fixed it many times with all Granny Smith apples, just taste and add some more sugar if needed. But a variety of apples is the best mix.
FAQs about this Southern Fried Apples Recipe:
What kind of apples work best?
The best apples are firm varieties that hold their shape. Granny Smith apples are perfect, and mixing different varieties gives you the best flavor. Avoid soft apples that will turn to mush during the cooking time.
Can I make a large batch?
Absolutely! This easy fried apple recipe doubles easily. Just use a really large pan and you might need to extend the cooking time slightly for a large batch.
Can I make these without peeling the apples?
You can leave the peels on if you prefer, though they may be a bit tougher. Make sure to wash the fresh apples thoroughly first.
What to Serve with these Cinnamon Apples?
This recipe for fried apples makes a delicious side dish for pork chops, chicken. Or serve with breakfast dishes like pancakes and French toast. They’re also amazing on their own with a big scoop of vanilla ice cream! They make a perfect fall treat!
I’m excited for you to try this Fried Apples Recipe! After you make it, please leave a star rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Fried Apples
Equipment
Ingredients
- 6 medium apples peeled and quartered
- 6 Tablespoons butter or you can use the whole stick!
- 1 cup white sugar more or less, depending on the sweetness/sourness of your apples
- 1 teaspoon cinnamon
Instructions
- Melt butter in a large skillet, or iron skillet over medium heat.
- Stir in cinnamon until combined with the melted butter
- Add apple wedges to the skillet and toss to coat with butter mixture
- Cover and cook for 5 minutes, allowing apples to soften.
- Remove lid and stir apples gently; Add sugar and stir to combine with apples.
- Cook uncovered for 8 to 10 more minutes, stirring occasionally, until apples are tender and sauce is thickened.
Notes
Nutrition
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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.