This Southern Easy Fried Apples Recipe is so easy but tastes delicious and your house will smell amazing. These are the best fried apples and you can enjoy them with any meal of the day.
Growing up, it was a real treat to get fried apples. Once you try homemade fried apples, the canned version simply does not compare.
This easy fried apples recipe is so good with homemade biscuits for breakfast. Enjoy them for lunch or dinner with pork loin, air fryer southern fried chicken or anything you prefer! Honestly, my kids love to just eat a bowl of fried apples alone. They are that yummy. Check out my caramel apple dip, if you want to give it a good twist.
Why We Love This Recipe
If you want an easy but tasty recipe, try serving fried apples for a side dish or dessert. I love to cook these and the sugar and cinnamon make the entire house smell heavenly.
We have used many different types of apples and even a combination of several types. Apple recipes are easy to make and we love Pink Lady apples, Granny Smith apples and many others.
Whenever we go to Cracker Barrel, everyone wants to order fried apples. You can even use the leftover fried apples to make apple pie. These fried apples are full of flavor and the perfect amount of sweetness.
Ingredients
- Apples – Make sure apples are cleaned, cored and cut into slices about ¼ inch thick (Granny Smith or Braeburn apples work well)
- Spices – Feel free to substitute the spices for apple pie spice or Pumpkin Pie Spice
- Brown Sugar – Learn How to Make Brown Sugar
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Equipment You Need
- Cast iron skillet or Dutch oven — the most important tool in this recipe. The heavy bottom is essential when cooking with butter and brown sugar because it distributes heat evenly and prevents the sugar from scorching in hot spots. A thin skillet over direct heat burns the sugar at the edges before the apples are tender. Cast iron holds heat steadily and gives you the most even caramelization throughout
- Sharp knife or apple corer slicer — even ¼ inch slices are essential for consistent cooking. Unevenly cut apples result in some pieces overcooked and mushy while others are still firm. A good apple corer slicer cuts and cores in one motion and gives you perfectly even slices every time
- Apple peeler, optional — peeling is optional for this recipe but if you choose to peel a dedicated apple peeler makes the job significantly faster. See the peeling note in the tips section below
How to Make Fried Apples
Step 1 – Clean, core and slice apples.
Step 2 – Melt butter in cast iron skillet or dutch oven. Add brown sugar and spices and stir to combine.
Step 3 – Add apples and cook until tender. Serve warm or room temperature.
Expert Tips
- Slice thickness matters. Cut apples to a consistent ¼ inch thickness — thicker slices take longer but keep more bite. Thinner slices cook faster and become softer. Consistency is more important than the exact thickness — uneven slices mean some pieces are mushy before others are done
- Do not crowd the pan. Apples piled too deep steam instead of caramelize — work in batches if needed or use a wider pan. A single even layer gives you the best caramelization and the most flavorful result
- Cover for softer apples — leave uncovered for more caramelization. Covering the pan with a lid traps steam and tenderizes the apples faster for a softer result. Leaving the pan uncovered allows more moisture to evaporate and gives you deeper caramelized edges and a thicker sauce. Both are delicious — cover for a softer result and leave uncovered for more texture
- Adjust the sugar to the apple variety. Sweet apples like Honeycrisp need less brown sugar than tart apples like Granny Smith. Always taste after the first 5 minutes of cooking and adjust
- Peeling is optional. The skin helps apple slices hold their shape during cooking — unpeeled apples are slightly firmer and more textured. Peeled apples give a more classic Cracker Barrel-style result. If you do peel use an apple peeler — Amazon has several affordable options that peel 10–20 apples in a fraction of the time of a vegetable peeler
- Prevent browning when prepping ahead. If preparing the apples beforehand place sliced apples in a bowl of cold water with a squeeze of lemon juice to prevent browning. Drain and pat dry before adding to the skillet
Substitutions and Additions
Butter swaps:
- Salted butter works — just reduce or omit the added salt in the recipe
- For a more indulgent Southern result try substituting 1 tablespoon of the butter with bacon grease — the subtle smokiness pairs beautifully with the brown sugar and cinnamon
Sugar swaps:
- Granulated white sugar works as a direct substitute for brown sugar — the flavor will be less rich and caramel-like but still delicious
- Reduce the sugar slightly if using naturally sweet apples like Honeycrisp or Fuji — increase it slightly for tart apples like Granny Smith
- Maple syrup substituted for half the brown sugar gives a deeper more complex sweetness
Spice swaps:
- Substitute the cinnamon and nutmeg with 1 teaspoon of apple pie spice or pumpkin pie spice for a convenient all-in-one swap
- Add a pinch of allspice cloves or cardamom alongside the cinnamon for a more complex warm spice flavor
- Add ½ teaspoon of ground ginger for a slightly spicier more warming result
Add-ins:
- Stir in 1 teaspoon of vanilla extract with the apples for an extra layer of warmth
- Add a squeeze of fresh lemon juice to brighten the flavors and balance the sweetness
- Stir in 1 teaspoon of cornstarch with the brown sugar if you want a thicker saucier result perfect for pie filling
- Sprinkle with a handful of graham cracker crumbs or chopped pecans right before serving for a crunchy contrast to the soft apples
Which Apples to Use and Why
Not all apples behave the same way when cooked. The most important distinction is between apples that hold their shape and apples that soften toward applesauce:
Apples that hold their shape — best for fried apples where you want distinct tender slices with some bite:
- Granny Smith — the most popular choice. Firm tart and holds its shape beautifully. The tartness balances the sweetness of the brown sugar perfectly
- Honeycrisp — slightly sweeter than Granny Smith with the same excellent structure. Gives a more naturally sweet result — reduce the sugar slightly
- Braeburn — a firm slightly spiced apple that gives excellent texture and a complex flavor
- Pink Lady — sweet-tart and very firm. One of the best choices for fried apples that keep their shape through the full cook time
Apples that soften more — best if you want a saucier result closer to applesauce or a pie filling consistency:
- Fuji — sweet and soft. Cooks down faster and gives a saucier result
- Gala — mild and soft. Works well if you prefer a very tender result
- McIntosh — breaks down quickly during cooking. Best for a very soft almost sauce-like result
The best approach for this recipe: Use Granny Smith Honeycrisp or Braeburn for distinct tender slices. Use a combination of two varieties for the most complex flavor — a tart Granny Smith and a sweet Honeycrisp together give you the best of both.
Serving Suggestions
Fried apples make a delicious side dish for Baked Bone In Pork Chops. But we have even served over Easy Cinnamon Roll Waffles Recipe and Baked Pancakes.
We even love to serve with oatmeal or with a scoop of vanilla ice cream. However you serve them, they are sure to be a hit.
Storage Instructions
Make Ahead
- Fried apples can be made up to 1 day ahead — cook completely cool and refrigerate in an airtight container. The flavor actually deepens overnight as the brown sugar and cinnamon continue to meld.
Refrigerator
- Store in an airtight container for up to 3–4 days
Reheating
- Reheat in a skillet over medium-low heat stirring gently for 3–5 minutes until warmed through — this is the best method as it preserves the texture and the sauce stays thick and glossy
- Microwave in 30-second intervals stirring between each one — the microwave works but can make the apples slightly mushier than the stovetop method
Freezer
- Fried apples can be frozen but freezing changes the texture significantly — the apples become softer and more sauce-like after thawing. If you plan to use the leftovers as pie filling or a sauce this texture change is not a problem. If you want distinct tender slices freezing is not recommended. Store in a freezer-safe container for no longer than 1 month for the best result
Ways to Use Leftover Fried Apples
Leftover fried apples are genuinely one of the most versatile things in the refrigerator all week:
- Apple pie or hand pie filling — stir 1 teaspoon of cornstarch into the warm apples and use directly as pie filling in any standard 9-inch pie shell. For hand pies spoon into store-bought crescent roll dough or pie dough squares fold and bake at 375°F for 12–15 minutes
- Oatmeal or pancake topping — spoon warm over a bowl of oatmeal or stack of pancakes for the most comforting breakfast of the week. See our Baked Pancakes and Easy Cinnamon Roll Waffles Recipe for the perfect pairing
- Ice cream topping — warm slightly and spoon over vanilla ice cream for an effortless dessert that tastes like homemade apple pie à la mode in under 2 minutes
- Overnight oats — stir cold into overnight oats with a sprinkle of granola for the best make-ahead breakfast in our fall rotation
- Pork topping — serve spooned over Baked Bone In Pork Chops or Crock Pot Pork Loin Recipe for a classic Southern sweet and savory combination
Frequently Asked Questions
We recommend using a firm apple such as Honeycrisp, Granny Smith, or Braeburn. But you can use any type of apple that you prefer.
Peeling is completely optional — the skin helps apple slices hold their shape during cooking so unpeeled apples give a firmer more textured result while peeled apples give a softer more classic Cracker Barrel-style result.
Yes — stir 1 teaspoon of cornstarch into the warm apples to thicken the sauce slightly and use directly as pie filling in any standard pie shell or hand pie dough.
More Easy Apple Recipes
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Easy Fried Apples Recipe
Ingredients
- ½ cup (1 stick) unsalted butter
- 5-6 cups apples cleaned, cored and cut into slices about ¼ inch thick (Granny Smith or Braeburn apples work well)
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 4 tablespoons brown sugar
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Instructions
- Wash, core, and slice the apples into approximately ¼-inch-thick slices.
- Melt the butter in a large cast-iron skillet or Dutch oven over medium heat.
- Add the brown sugar, cinnamon, nutmeg, allspice, and ground ginger. Stir until combined.
- Add the sliced apples and gently toss until evenly coated in the butter and spice mixture.
- Cook for 10–15 minutes, stirring occasionally, until the apples are tender but still hold their shape.
- Remove from the heat and serve warm or at room temperature.
Turned out perfectly!
My entire house smelled like fall for days after making these! Loved serving them over ice cream.
I love finding recipes that don’t require a bunch of unusual ingredients. This was easy to shop for, easy to make, and tasted great.
So good smell, i like the smell of cinnamon, it makes relax. Especially love the combination a little bit sour of apple and sweet of brown sugar. I often sprinkle some nuts and dressing up with green basil.