A simple recipe for Fried Apples! This is the perfect way to use up extra apples from apple picking and yields soft, buttery, perfectly seasoned apples! Recipe includes a brief how-to video!
I’m not sure that there’s a better, easier way to prepare apples than by slicing them up and cooking them in butter, sugar, and cinnamon on the stovetop.
It’s officially apple-picking season and I know I’m not the only one who has absolutely NO self control when it comes to this task. Every year I bring home way, way more apples than Zach and I could possibly eat by ourselves and I end up transforming the extras into blog recipes.
We’ve done Apple Crisp and Apple Butter (a popular, easy favorite!) and Apple Fritters (a different kind of fried apple recipe) and this year I’ve been obsessed with Fried Apples! They’re great to enjoy plain, or topped with vanilla ice cream, and they add a great Fall twist to your favorite indulgent breakfast, too. I love serving them warm over Buttermilk Pancakes or French Toast.
What Kind of Apples Should I Use for Fried Apples?
I recommend a firm, tart apple for making fried apples. In this recipe I used Granny Smith apples.
Other apples that would work well include Braeburn, Honeycrisp, and Cortland. If you opt for a sweeter apple you may want to reduce the amount of sugar in the recipe a bit.
How to Make Fried Apples
- Start by melting your butter in a large skillet (make sure it’s a big one, the apples will shrink as they cook but you want to give yourself plenty of space for stirring in the beginning).
- Add apples, sugars, cinnamon, lemon juice, and a pinch of salt.
- Stir well and cook until apples are softened and tender when pierced with a fork and the sauce is thickened.
That’s it, just three simple steps!
Should I Peel My Apples When Making Fried Apples?
I definitely recommend peeling your apples when making fried apples. While the apple slices themselves tend to soften and become juicy while cooking, the peels actually become tough and chewy.
If you opt to not peel your apples, this recipe will still work, and some people may not even mind the texture of the peels. For me though, it’s much better to take the extra 5 minutes to remove the peels.
More Apple Recipes You Might Like:
- 2 lb granny smith apples¹ peeled, cored, and sliced ½” thick.
- ½ cup unsalted butter 113g
- ¼ cup granulated sugar 50g
- ¼ cup light brown sugar firmly packed (50g)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- Melt butter in 10” cast iron skillet over medium heat.
- Add apples, sugars, cinnamon, salt, lemon juice.
- Cook, stirring frequently, until apples are softened and tender when pierced with a fork (about 10 minutes).