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If you’re a fan of the fried apples from Cracker Barrel Restaurant, you might be wondering how to make them at home. Fortunately, you only need basic pantry ingredients to make this delicious treat! This versatile side dish can be served with biscuits at breakfast, pork at dinner, or on its own for dessert.
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What are the best apples to fry?
Tart ones, such as Granny Smith, is the best kind because they hold their shape very well when cooked. Softer ones like McIntosh and Fuiji will break down much more quickly.
What do you serve them with?
A lot of people enjoy them with a fried pork chop, but I enjoy eating them just by themselves.
Can you freeze them?
Yes, you can freeze them. Just put them in an airtight container or a zip-top freezer bag and use within 3 months.
How to Make
Gather all the ingredients: apples, lemon juice, butter, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
Peel, core, and slice the apples and toss them with 2 tablespoons of lemon juice to keep them from turning brown.
Melt the butter in a large skillet over medium high heat.
Add the slices and cook until the butter has thickened and the slices begin to soften.
Stir in the sugars, cinnamon, nutmeg, and salt and cook until everything is fork tender. Taste and adjust spices as desired.
- Choose the apples wisely. Granny Smiths hold their shape when cooked, which makes them the best choice for this recipe.
- Peel them. The skins will affect the texture and will make them harder to eat.
- Cut the apple slices the same thickness. This will ensure that the apple slices cook evenly.
- Use real butter for the best flavor. Oil or butter spreads won’t have the beautiful flavor of real butter.
- Be careful not to overcook them.
- Adjust the amount of spices to taste.
Other Fall Desserts You’ll Love
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Southern skillet fried apples is an easy, old fashioned soul food that’s often served at breakfast. Butter, cinnamon, and nutmeg are cooked in a skillet with Granny Smith apples to create this mouthwatering treat—just like Grandma used to make.
- 3 large Granny Smith apples (1 1/2 lbs or 680g)
- 1 large Fuji apple (5–6 oz or 141-170g)
- 2 tablespoons freshly squeezed lemon juice (30 ml)
- 1/2 cup unsalted butter (115g)
- 3/4 cup light brown sugar, packed (135g)
- 1/4 cup granulated sugar (55g)
- 2 1/2 teaspoons ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon kosher salt
- Rinse the apples, then peel, quarter, and core them with a sharp knife. Cut each apple into sixteen slices, then toss them with the lemon juice so they don’t turn brown.
- Melt the butter in a large skillet over medium-high heat until bubbly. Stir in the slices to coat with butter, and cook until the juices have thickened slightly and they are beginning to soften, about 3 minutes.
- Add the sugars, cinnamon, nutmeg, and salt and stir well. Turn the heat down to medium and cook until the slices are fork tender. Be careful not to overcook.
- Taste and adjust the spices as desired, then serve immediately.
- Tart baking apples, such as Granny Smith, are the best choice. I used 1 Fuji in this recipe to add a different texture and flavor; however, this kind will turn mushy if it’s overcooked.
- Peel the fruit to improve the texture and to make them easier to eat.
- Slice them the same thickness to ensure the fruit cooks evenly.
- Measure the salt accurately. Otherwise, there will be too much liquid, and it won’t thicken properly.
- Adjust the spices and sugar to taste. You may need additional sugar, depending upon how tart your fruit is.
- Category: Dessert
- Method: Fried
- Cuisine: American
Keywords: fried apples cracker barrel, southern fried apples