In the South, fried apples were one of those sides that showed up just as often as biscuits or cornbread. Sweet, buttery, and kissed with cinnamon, they’re the kind of dish that blurs the line between comfort food and dessert. This recipe keeps it simple, just a skillet, fresh apples, and a few pantry staples, and you’ll have tender, caramelized apples that taste like home.
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Fried Apples Ingredients
- Butter
- Apples: You'll want to choose apples that hold up well during cooking and offer a balanced flavor. Here are some options:
- Granny Smith: These are known for their tartness and firm texture. They hold their shape well and provide a nice contrast to the sweetness of the dish.
- Honeycrisp: Honeycrisp apples are crisp and juicy, with a nice balance of sweet and tart flavors. They can add a pleasant texture.
- Golden Delicious: These are sweet with a mild flavor and a slightly softer texture.
- Jonagold: Jonagold apples offer a blend of sweetness and tartness. They're firm enough to withstand cooking and can contribute to a well-rounded flavor profile.
- Fuji: Fuji apples are sweet and crisp, but they can soften more quickly during cooking. While they might not retain their shape as well as other varieties, they can still be used if you prefer a softer texture.
- Sugar or Sweetener
- Brown Sugar or Sweetener
- Lemon Juice
- Cinnamon and Nutmeg: Cinnamon is a classic spice that pairs perfectly with apples. Its warm and sweet flavor complements the natural sweetness of the fruit. Nutmeg adds a slightly nutty and earthy flavor that works well with the sweetness of the apples. A little goes a long way, so you definitely won't need much.
- Salt
What Are Fried Apples
Fried apples are one of those simple Southern comfort foods that never disappoint. All you do is sauté fresh apple slices in butter with a little sugar and warm spices until they’re soft, caramelized, and full of flavor. The result? Sweet, tender apples that taste like cozy in a skillet.
If you’re a fan of the Cracker Barrel version, you’re going to love these even more. They’ve got that same spiced sweetness, but made right at home. You can serve them as a side with breakfast, lunch, or dinner, or just eat them straight from the pan like I do. Either way, they add a little warmth and sweetness to any meal.
How to Make Southern Fried Apples
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Melt the Butter: Place a large skillet over medium heat and melt the butter until it’s bubbly and coats the bottom of the pan.
- Add the Apples: Toss the sliced apples into the skillet. Stir them around so every piece gets coated in that melted butter.
- Sweeten and Season: Sprinkle in the sugar or sweetener, lemon juice, cinnamon, nutmeg, and salt. Stir well so the apples are evenly coated.
- Cook Until Tender: Let the apples cook, stirring occasionally, until they’re soft and caramelized but not falling apart. If you like them saucier, cover the skillet for part of the cooking time to trap the steam.
- Taste and Serve: Give them a quick taste, add a little more cinnamon or sugar if you like. Serve warm as a side, topping, or straight from the skillet.
Frequently Asked Questions and Recipe Pro Tips
You'll want to use a pan or skillet that provides even heat distribution and allows you to easily sauté the apple slices without overcrowding. Here are some options:
Cast Iron Skillet: Cast iron skillets are known for their excellent heat retention and even heating. They can create a beautiful caramelization on the apples due to their ability to hold and distribute heat effectively.
Stainless Steel Skillet: Stainless steel skillets also offer even heating and are durable. They are less nonstick than other options, so you might need to use a bit more oil or butter to prevent sticking.
Sauté Pan: A sauté pan has straight sides and a larger cooking surface, making it suitable for cooking larger batches of fried apples.
You can use a nonstick pan if you wish. I typically don't recommend them because most aren't good with heat distribution and even cooking.
You can store leftovers tightly covered and sealed for 3-4 days in the fridge. You can reheat these in the microwave, on the stove, or in the slow cooker until warm.
You can freeze leftovers tightly covered and sealed for 6-8 months. Defrost overnight in the fridge.
I prefer to peel the apples beforehand. The apple peel can add a slightly chewy texture to your fried apples. If you prefer a smoother texture, you might want to peel the apples. Peeled apples are also usually more visually appealing.
If you want to keep the peels on, it's totally fine. A significant amount of the nutrients and fiber in apples are found in the peel. If you're aiming to maximize the nutritional content of your dish, leaving the peel on can be beneficial.
How to Peel and Core the Apples
- Hold the apple firmly in one hand.
- With the other hand, use a vegetable peeler to start peeling the skin away from the top of the apple, moving in a downward motion. Rotate the apple as you go to remove the skin in a spiral fashion.
- Continue peeling until all the skin is removed. Try to remove as little of the flesh as possible while taking off the skin.
- If you don't have an apple corer, you can use a knife to core the apple.
- Place the apple on a cutting board horizontally.
- Use a sharp knife to carefully cut a circular incision around the stem, creating a guide for coring.
- Then, make downward-angled cuts on all four sides of the apple around the core, creating a square shape. Cut just deep enough to remove the core and seeds while keeping as much of the usable flesh as possible.
Pair With These Recipes
Soul Food Pork Chops
Dry Rub Chicken Wings
Steamed Lobster Tail
Southern Fried Chicken
Southern Fried Shrimp
More Apple Recipes
Caramel Apple Cider
Sugar Free Apple Pie
Sugar Free Apple Butter
Sugar Free Apple Crisp
Slow Cooker Crockpot Apple Oatmeal
Cranberry Sauce with Apples
Slow Cooker Crockpot Apple Crisp
Southern Fried Apples Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ pounds apples Peeled and cored and sliced into wedges. See notes for the type of apples to use.
- ¼ cup sweetener or sugar Use more or less to suit your taste.
- 2 tablespoons brown sweetener or sugar Use more or less to suit your taste.
- 1 teaspoon fresh lemon juice
- ¼ teaspoon ground cinnamon Adjust to suit your taste.
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Place a skillet on medium-high heat and add the butter. I use a 10 inch cast iron skillet.
- When melted add in the remaining ingredients and stir.
- Adjust the heat on the stove to low and place a lid on the skillet.
- Simmer the apples for 8-10 minutes or however long it takes for the apples to soften.
Air Fryer Apples
- Melt the butter in a bowl large enough to coat the apples.
- Add all of the remaining ingredients to the bowl and stir.
- Place the coated apples in the air fryer basket.
- Air fry at 380 degrees for 10-14 minutes, flipping halfway through.
Notes
-
- Granny Smith: These are known for their tartness and firm texture. They hold their shape well and provide a nice contrast to the sweetness of the dish.
-
- Honeycrisp: Honeycrisp are crisp and juicy, with a nice balance of sweet and tart flavors. They can add a pleasant texture.
-
- Golden Delicious: These are sweet with a mild flavor and a slightly softer texture.
-
- Jonagold: Jonagold apples offer a blend of sweetness and tartness. They're firm enough to withstand cooking and can contribute to a well-rounded flavor profile.
-
- Fuji: Fuji apples are sweet and crisp, but they can soften more quickly during cooking. While they might not retain their shape as well as other varieties, they can still be used if you prefer a softer texture.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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