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These buttery Southern Apple Slices turn ordinary fruit into an amazing sweet treat or side in minutes. The fruit gets caramelized in a buttery spiced sauce, making a simple yet addictive dish that goes great with everything from a scoop of ice cream to juicy pork meals.
I whipped up these apple slices when my husband's mom came over and wanted something sweet but light after we ate dinner. The whole house smelled amazing, and everyone wanted more. These days we make it whenever we need comfort food on cold nights.
What You'll Need
- Butter: Makes the smooth, rich foundation for your sauce. Grab unsalted to keep control of the taste.
- Granulated sugar: Turns into that lovely southern syrup when heated. You can use a bit more or less based on how sweet you like things.
- Ground cinnamon: Adds that cozy warm flavor that works so well with apples. Good quality stuff really makes a difference here.
- Granny Smith apples: Give just the right tang to balance the sweet sauce. They stay firm while cooking instead of turning to mush.
How To Make It
- Get your apples ready:
- Making sure your apple slices are all the same size helps them cook evenly. Try for pieces about 1/4 inch thick - thin enough to get soft fast but thick enough to keep some bite. A good sharp knife makes this way easier and safer too.
- Make your cinnamon butter mix:
- Let the butter melt slowly on medium heat, watching so it doesn't brown. Once melted, put in the sugar and cinnamon, and keep stirring until everything looks smooth and the sugar melts completely, around 2 minutes. You want gentle bubbling, not hard boiling - this careful approach stops it from burning.
- Cook your apples just right:
- Drop your apple slices into the pan, and fold them gently into the cinnamon butter until they're all coated. Let them sit and cook for about 2 minutes, then stir carefully. Keep cooking another 3 to 6 minutes depending on how soft you want them. Cook less time for firmer slices with some crunch, or the full 8 minutes for super tender, melt-in-your-mouth results.
- Get them on the table:
- These taste best when you serve them hot straight from the pan. The sauce will be perfectly silky and the apples will have just the right softness. If you need to wait, put a lid on to keep them warm, but try to eat them within 15 minutes after cooking.
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My top way to enjoy these apples is poured warm over some vanilla ice cream. The mix of cold, smooth ice cream with warm spiced apples makes a dessert better than fancy restaurant stuff. My husband actually asked me to marry him after I made this simple treat on our third date, which shows sometimes the easiest foods mean the most.
Choosing The Right Apples
I always reach for Granny Smith apples because their sourness works perfectly against the sweet sauce. But other firm apples work great too. Honeycrisp gives you a naturally sweeter option while staying crisp enough for cooking. Braeburn and Pink Lady also keep their shape well when heated. Stay away from soft types like McIntosh or Red Delicious since they fall apart too fast and get mushy. Look for apples that feel solid and heavy with no soft spots.
Change It Up
This basic recipe works as a great starting point for your own twists. Toss in some raisins or dried cranberries during the final two minutes for little bursts of sweet chewiness. A dash of bourbon or rum right before the apples finish cooking creates a grown-up flavor perfect for dinner parties. For some crunch, scatter chopped toasted pecans or walnuts on top just before serving. If you like more spice, try adding a tiny bit of nutmeg, cloves, or cardamom with the cinnamon.
Ways To Enjoy
These Southern Apple Slices work for both sweet and savory meals. For breakfast, put them on buttermilk pancakes, French toast, or mix into a bowl of oatmeal. As a dessert, they're amazing over vanilla ice cream, pound cake, or bread pudding. And surprisingly, they're great with savory foods too, especially with pork dishes like chops or tenderloin, where the sweet-tart flavor balances the meat perfectly. For a fancy look, serve in small bowls topped with a bit of whipped cream and a sprinkle of cinnamon.
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This quick but impressive recipe will soon become one you make all the time. Hope you enjoy the warm, soothing flavors it brings to your meals!
Frequently Asked Questions
- → Which apples are best for fried apples?
Granny Smith apples are a top pick because their tart taste evens out the sweetness of the butter and sugar, plus they hold their shape while cooking. Other good choices are Braeburn, Pink Lady, or Honeycrisp.
- → Is it possible to make fried apples ahead of time?
Sure! Keep them in an airtight container in the fridge for up to 3 days. Reheat over low heat in a skillet or pop them in the microwave to warm them up.
- → What's the best way to serve them?
They go with everything! Pair them with ham or pork, spoon them over pancakes or oatmeal, or have them as dessert with ice cream or whipped cream on top.
- → How thick should the apple slices be?
It's best to keep them about 1/4 to 1/2 inch thick. If they're too thin, they'll fall apart; too thick and they won't cook evenly.
- → Can I use different spices in fried apples?
Of course! Cinnamon's the classic, but a touch of nutmeg, allspice, or even cloves can add more depth. Toss in some vanilla extract or a splash of bourbon at the end for extra flavor.
- → Do fried apples count as a dessert or not?
They can be both! In Southern cooking, they're often a side served with savory dishes like pork. But they shine as dessert too, especially with whipped cream or a scoop of ice cream.