Southern Fried Apples Recipe

This recipe was super easy and delicious. I used a variety of apples (Red Delicious, Granny Smith and Mackintosh) and left a little skin to identify the apple and this works for any type of apple. I instead of 2 tablespoons of cinnamon, I used 1 1/2 tablespoon of cinnamon and with the remaining 1/2 tablespoon, I was little nutmeg, allspice and ginger. My husband and kids loved it as a side for breakfast.

I would highly recommend a particular type of cinnamon. It is called Ground Saigon Cinnamon. It has a strong cinnamon flavor. If this is to strong try Ground Ceylon cinnamon, from Sri Lanka. It is awesome as well. I didn't realize what a difference these could make in traditional dishes.

I just tried this tonight and it was fabulous. So easy. So few ingredients. So delicious! I followed the recipe pretty much to the letter but used a bit less butter and also a little less sugar. I think it would be just as good if not better with half the sugar. I also added less cinnamon, added a few shakes of salt, and just a tad of cornstarch/water mixture... about a teaspoon cornstarch to about a tablespoon water, and this thickened the mixture a bit without making it gloppy or pasty. I want to make this every day for the next few weeks it was so good!

I came, I cooked, I’m full.

Not bad. I make mine different I used to watch my grandmother make hers so I can only guess at amounts 4 granny smith apples barely ripe she always said About 2/3 cup brown sugar Pinch carraway seeds Couple pinches nutmeg 1.5 teaspoons cinnamon 1 stick butter So butter in pan till melted then add sugar. Add apples. She always said to add.spices after you add the apples so thats how i do it. Cook for about twelve minutes Take off heat add 3 tablespoons half and half then she would add vanilla extract. Stir then she would aerve on home made Belgian wafftes. Man I miss my grandma. Oh and go easy on the carraway seeds a little goes a long way. If you can grind them I found its the way I like them best. I will say if you want simple which is why I made these apples. I didnt have the half and half.. They turned out great. I liked the heavy cinnamon.

Made this last night, but compiled differently. Melted the butter and fried the apples till roughly half tender, added cinnamon, continued frying, added half the amount of sugar and mixed around, then added 1 cup Chardonnay wine a cooked till slightly thickened. Over the top flavor not terribly sweet! Leftovers will go into pancake batter and breakfast will be delicious!!!

This was easy and absolutely delicious. I do recommend covering your pot or pan so the apples will soften a little more quickly. I also added a tsp of vanilla, a smidge of brown sugar, and a few dashes of nutmeg, they took this already amazing dish to the next level. Highly recommend making this!!

To make this recipe more diabetic friendly, I used Splenda instead of the sugar, and increased the butter by 2 tablespoons, and cinnamon by 2 teaspoons. When subbing Splenda, add a little at a time, and stir it in after each addition. Otherwise it will clump into a mass that can’t be incorporated. It was absolutely delicious.

Great base for personalizing fried apples! Tweaks: 3Tb white sugar; 3Tb brown sugar; generous squirt of agave, apple pie spice, a turn of pink salt & 1/3 c calvados. 5 c of chopped heirloom apples (Paradise) which were mild & sweet. Cooked until all liquid absorbed. Heavenly!!

Turned out great will definitely make again. My sauce was slightly caramelized which was beautiful. I toasted some tortillas in a pan with some butter and drizzled mascarpone cheese on my tortilla and topped with the apples.

I varied the recipe slightly 1/2 c+ 1 T butter 1/2 c white sugar 1/2 c brown sugar 1 T Cinnamon 1/2 T Nutmeg I used a little extra butter because one of my apples was quite a bit larger than the rest. By NO stretch of the imagination am I a cook, so if I can do it, literally anyone can! It turned out fantastic. I'll definitely make this again!

It came out great. Easy recipe to fallow. Everyone loved it.

So good, used brown sugar, served with smoked pork chops!

Tasty, easy and was a perfect side for the roasted Boston Butt I made for dinner. GREAT recipe! I simmered the apples much longer than suggested in this recipe because my husband only eats very soft apples.

I made the fried apples as a filling for a caramel fried apple pie, and used 1/8 white sugar and 1/8 light brown sugar (1/4 cup total), about a tablespoon of cinnamon, 10 small peeled granny-smith apples, and 1 stick of butter because I think 2 is overkill. (2? In this economy?) I burnt the first pot because it didn't look dark like in the picture and spent an eon (>=35 mins) of low-heat apple-folding until flaccid, moist, and light-gold in color. They held their own after baking (at 375°F/17 mins) and came out as delicious as expected.

I use stevia granules instead of sugar

I made them exactly like it said and wala So good

Good recipe, but the next time I make it, I will add less cinnamon.

I had 2 big apples I needed to use and this idea appealed. I didn't peal my apples,as they have lots of nutrients. I did add some nutmeg and cloves to my recipe. I also cooked them a little longer, maybe 10 minutes. I think any type of apples work for this recipe. Enjoy!

Quick and simple dish. I find that 4 tsp. of cinnamon is plenty.