Warm Cinnamon Butter Apples

This mouthwatering Southern Fried Apples recipe transforms simple ingredients into a decadent treat that tastes like apple pie filling without the crust. The buttery cinnamon sauce coats each tender apple slice, creating a versatile dish that works equally well alongside savory breakfast items or topped with vanilla ice cream for dessert.

I discovered this recipe during a fall apple-picking adventure when we returned home with way more apples than we could eat fresh. These fried apples became an instant family tradition, and now my children insist we make them every Sunday morning to serve alongside buttermilk pancakes.

Ingredients

• Butter: Provides the rich base for the sauce and gives the apples their signature caramelized edges
• Granulated sugar: Sweetens the dish while helping create the sticky glaze
• Ground cinnamon: Offers that classic warm spice that pairs perfectly with apples look for Saigon cinnamon for the most intense flavor
• Granny Smith apples: Hold their shape well during cooking and their tartness balances the sweet sauce perfectly select firm apples without bruising

Step-by-Step Instructions

Preparation:

Gather all your ingredients and ensure the butter is at room temperature for even melting. Take time to properly peel, core and slice your apples to uniform thickness about 1/4 inch so they cook evenly.

Create The Base:

Melt the butter completely in a large skillet over medium heat until it starts to foam but not brown. Add the sugar and cinnamon, stirring constantly for about 2 minutes until the mixture forms a smooth paste and the sugar begins to dissolve. The aroma should be intensely fragrant.

Cook The Apples:

Add your prepared apple slices to the skillet, gently turning them to coat each piece thoroughly in the butter mixture. Allow them to cook undisturbed for about 2 minutes before gently stirring. Continue cooking for 5 to 8 minutes total, until the apples are tender when pierced with a fork but still hold their shape. The sauce will thicken as it cooks.

Serve And Enjoy:

Remove from heat and allow to cool slightly before serving. The sauce will continue to thicken as it cools. Serve warm for the best flavor experience.

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Cinnamon is truly the star ingredient in this recipe. My grandmother always kept a special jar of high quality cinnamon just for making fried apples. The way it perfumes the entire house as the apples cook reminds me of holiday gatherings when shed make massive batches to feed our extended family.

Make Ahead And Storage

These Southern Fried Apples store beautifully in an airtight container in the refrigerator for up to 5 days. The flavor actually deepens overnight as the apples continue to absorb the cinnamon butter sauce. To reheat simply warm gently in a skillet over low heat or microwave in 30second intervals until warmed through. If the sauce has thickened too much add a tablespoon of water while reheating.

Easy Variations

While this classic recipe is perfect as is there are countless ways to customize it to your taste. Try adding a splash of vanilla extract or bourbon at the end of cooking for depth. Replace half the granulated sugar with brown sugar for a more caramel like flavor. Add a pinch of nutmeg or cardamom alongside the cinnamon. For texture contrast sprinkle with chopped toasted pecans or walnuts just before serving.

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Serving Suggestions

These versatile fried apples shine in so many settings. Serve them warm over vanilla ice cream or pound cake for a quick dessert. Spoon them over oatmeal or yogurt for breakfast. They make an exceptional topping for pork chops or roasted pork tenderloin offering that classic pork and apple pairing. Layer them between pancakes or french toast for a special brunch treat. Or simply enjoy them on their own in a small bowl as a comforting snack.

The Southern Tradition

Southern Fried Apples have deep roots in Appalachian cooking where preserving and making the most of seasonal bounty was essential. Originally they were likely made with apples harvested from backyard trees and stored in root cellars. The simplicity of the dish speaks to its heritage as farmhouse cooking where a few quality ingredients could transform humble apples into something special. Today they remain a staple on Southern tables particularly during fall harvest and holiday seasons.

Frequently Asked Questions About Recipes

→ What type of apples work best for Southern Fried Apples?

Granny Smith apples are ideal because their tartness balances the sweetness of the sugar and their firm texture holds up well during cooking. However, you can also use Honeycrisp, Braeburn, or Pink Lady apples for good results. Avoid softer varieties like Red Delicious as they tend to break down too quickly when cooked.

→ Can I add other spices to Southern Fried Apples?

Absolutely! While cinnamon is traditional, you can enhance the flavor with nutmeg, allspice, cardamom, or even a pinch of cloves. Some cooks also add a splash of vanilla extract or bourbon at the end of cooking for additional depth of flavor.

→ How can I serve Southern Fried Apples?

Southern Fried Apples are incredibly versatile. Serve them as a side dish with pork chops or ham, as a topping for pancakes, waffles, or oatmeal, stirred into yogurt, or as a dessert topped with vanilla ice cream or whipped cream. They're also delicious mixed into bread pudding or spooned over pound cake.

→ How do I store leftover fried apples?

Allow the apples to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan over low heat or microwave in short intervals. They can also be frozen for up to 3 months, though the texture may soften slightly upon thawing.

→ Can I make Southern Fried Apples healthier?

Yes, you can reduce the butter by half and substitute some or all of the sugar with honey or maple syrup. Some cooks use coconut oil instead of butter for a different flavor profile. You can also leave the peels on (just wash thoroughly) for added fiber and nutrients, though this changes the traditional texture.

→ Why are my fried apples too soft or mushy?

This typically happens when apples are cooked too long or at too high a temperature. For tender but not mushy apples, keep the heat at medium and watch them carefully. Different apple varieties also have different cooking times - firmer varieties like Granny Smith need the full 5-8 minutes, while softer apples may need less time.