Fried Apples Cinnamon

These mouthwatering skillet apples turn basic fruit into a soul-warming treat that brings autumn's snug flavors right to your plate. When butter mingles with brown sugar and cinnamon, it creates a dreamy sauce that wraps around each soft apple slice perfectly.

I whipped these skillet apples up one cold fall night when I wanted something sweet without firing up the oven. The amazing smell took over my kitchen, and now my family begs for them whenever it gets cold outside.

Ingredients

• Butter: 4 tablespoons forms the luxurious foundation for your sauce and keeps everything from sticking
• Tart apples: 5 to 6 medium apples Honeycrisp or Granny Smith are ideal because they stay firm and don't turn mushy
• Brown sugar: 1/4 cup adds that rich, caramel-like taste you can't get from regular sugar
• Ground cinnamon: 1 teaspoon brings that familiar cozy spice that goes hand-in-hand with apples
• Salt: just a pinch lifts all the flavors and cuts through the sweetness
• Lemon juice: from 1 fresh lemon stops the apples from turning brown and adds a touch of brightness

Step-by-Step Instructions

Prepare the apples:

Peel, core, and cut the apples into 1/2-inch wedges. Getting this thickness just right matters – thinner slices turn mushy, thicker ones stay undercooked. Mix them with lemon juice right away to keep them from browning and add a nice zip against the sweetness.

Melt the butter:

Put the butter in a cast-iron pan over medium heat until it bubbles lightly. Cast iron holds heat really well and gives your apples that nice golden color. Don't add apples until butter's completely melted for the best cooking results.

Add apples and seasonings:

Dump the apple slices into the hot pan, then scatter brown sugar, cinnamon, and salt over them. Adding things in this order lets the sugar start caramelizing quickly while heating the cinnamon brings out its best flavors.

Cook until tender:

Put a lid on the pan and cook for around 15 minutes, giving it a stir every 3-4 minutes. The lid traps steam to soften the apples while still letting them brown nicely. They're done when you can easily poke them with a fork but they don't fall apart, with a lovely golden-brown sauce coating them.

Serve warm:

Take the pan off the heat once apples are just right and coated in that sticky sauce. The sauce should stick to each slice without running all over your plate. Enjoy right away while still warm for the tastiest experience.

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Picking the right apples makes all the difference for this dish. After many tries, I found tart, crisp types like Pink Lady or Granny Smith keep their shape best while cooking. My grandma always told me that if an apple works well in a pie, it'll work well in the skillet too – and she was absolutely right.

Storage and Reheating

These skillet apples keep well in a sealed container in the fridge for up to 5 days. The flavors actually get better overnight as the apples soak up more of the cinnamon sauce. To warm them up, just put them in a pan on low heat or zap them in the microwave for 30 seconds at a time until hot. Don't use high heat or you'll turn your nice apple slices into mush.

Perfect Pairings

While many folks enjoy these apples alongside breakfast items like pancakes, waffles, or pork sausage, they're super flexible. Try them over a scoop of vanilla ice cream for a quick dessert, or next to roasted pork for dinner that balances sweet and savory. They're also great on top of morning oatmeal or yogurt.

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Flavor Variations

The basic version tastes great as is, but you can easily switch things up. Try a dash of nutmeg or cardamom for extra spice kick. Add a splash of bourbon or apple brandy near the end if you want a grown-up twist. For some crunch, sprinkle chopped toasted pecans or walnuts on top before serving. My friends from down South always add a bit of vanilla extract, which brings a lovely aroma to the mix.

Frequently Asked Questions

→ What types of apples work best?

Tart apples, like Granny Smith, hold their shape and taste great. Sweeter ones might get too soft when cooked.

→ Do I have to peel the apples?

Peeling is optional. You’ll get smoother results without peels, or leave them on for extra fiber and a rustic feel.

→ Can this dish be made ahead?

Sure, just reheat them over low heat or in the microwave. If they seem dry, add a little butter while reheating.

→ What goes well with fried apples?

These apples taste amazing with breakfast foods, roasted meats, or as a sweet dessert topped with ice cream or whipped cream.

→ How do I keep apples from going brown?

Mix sliced apples with lemon juice after cutting to stop them from browning before cooking.