Small Batch Fried Apples
This small batch fried apples recipe makes tender, buttery apple slices in a skillet with brown sugar and cinnamon. A classic Southern side dish or dessert ready in 15 minutes.
Servings: 2 servings
Equipment
Ingredients
- 2 cups sliced or chopped apples (about 2 medium-sized apples)
- 1 teaspoon lemon juice
- 3 tablespoons salted butter
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Peel, core, and slice the apples. Toss with lemon juice in a bowl to prevent browning.
- Melt the butter in a 10-inch skillet over medium heat.
- Stir in the brown sugar, cinnamon, and nutmeg. Cook for 30 seconds.
- Add the apples and stir to coat.
- Cook for 12 to 15 minutes, stirring occasionally, until the apples are tender and the sauce has thickened into a glaze. Cook longer if you prefer softer apples, less if you want them to hold their shape.
- Remove from heat and serve warm.
Notes
Slice the apples evenly. Pan fried apple slices cook more uniformly when they're the same thickness. Aim for 1/4 to 1/2-inch slices. Thinner slices cook faster and soften more; thicker slices hold their shape better and take longer to tender.
Don't overcrowd the skillet. A 10-inch skillet gives the apples room to caramelize. Too many apples in too small a pan will steam rather than fry, and you'll lose that buttery, glossy finish.
Peel or leave the skin on. Peeling gives a smoother, more uniform texture. Leaving the skin on adds a little chew and keeps more of the apple's natural nutrients. Both work for fried apples with brown sugar, so it's personal preference.
Prevent browning if slicing ahead. Apples oxidize quickly once they are cut. A quick toss with lemon juice keeps them from turning brown before they hit the skillet.
Use medium heat, not high. High heat burns the butter and scorches the sugar before the apples have time to soften. Medium heat lets everything cook together into a proper caramel-like sauce.
Store homemade fried apples properly. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or butter to revive the sauce.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 29g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 158mg | Fiber: 3g | Sugar: 25g | Vitamin A: 593IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
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