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