Southern Skillet Fried Apples
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.
Servings: 3 ½ cups
- 3 large Granny Smith apples 1 ½ lbs
- 1 large Fuji apple 5-6 oz
- 2 tablespoons freshly squeezed lemon juice
- ½ cup unsalted butter
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- ¾ teaspoon freshly grated nutmeg
- ⅛ 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.
Serving: 0.5cup | Calories: 291kcal | Carbohydrates: 46g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 52mg | Potassium: 155mg | Fiber: 3g | Sugar: 41g | Vitamin A: 464IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg