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This Fried Apples recipe offers the perfect harmony of tender, caramelized apples, a hint of cinnamon, and just the right amount of sweetness. Tart and sweet apples are sliced then simmered in butter, sugar and cinnamon.
Try these fried apples over vanilla ice cream, on french toast or waffles, or even serve alongside pork chops.Pin this recipe for later!
Table of Contents
Why You’ll Love This Fried Apples Recipe
Whether you serve them for breakfast, as a side dish, or as a sweet treat to satisfy your cravings, these cinnamon fried apples are bound to become a staple in your kitchen.
- Simple Instructions – There are just a few easy steps in this recipe!
- Quick and Easy – With only a few ingredients, this recipe is easy to whip up in less than 30 minutes.
- Versatile – This recipe is so versatile and can be used in a variety of ways, as a dessert, side dish, or condiment. Use them as a topping for ice cream, as a topping for Pumpkin Pancakes or French Toast, or as a sweet side dish for Pan Seared Pork Chops or Spatchcock Chicken.
- Apples – I use both Granny Smith and Honeycrisp. Any firm, crisp apple works well for this recipe. Softer apples like Red Delicious or Mcintosh are too soft, and will melt into applesauce. If you choose to use sweeter apples, reduce the sugar to ¾ cup.
- Butter – For richness in the sauce. If you use unsalted butter, add ½ teaspoon of salt to the apples.
- Granulated Sugar – For sweetness.
- Brown Sugar – For sweetness and warmth.
- Ground Cinnamon
- Cornstarch – To thicken the sauce.
How To Make Fried Apples
Get a detailed list of ingredients & instructions in the recipe card below.
- Peel, core, and slice apples into wedges.
- Add butter, apples, sugars, and cinnamon to a large pan over medium heat.
- Cook for about 15-20 minutes or until they are nice and soft, but still hold their shape. You don’t want them to be mushy.
- Make a slurry with cornstarch and water and add that to the pan to thicken the sauce.
Firm and tart apples, such as Granny Smith or Honeycrisp, work best for this recipe as they maintain their structure when cooked and offer a good balance to the sweetness.
Yes, you can use pre-packaged apple slices, but fresh apples are always the best choice for flavor and texture. Make sure to peel them first.
You can choose to leave the skins on; it is simply a preference to remove them for smoother, more tender apples. The skins can be tough and hard to chew.
Refrigerate – Cool completely, then transfer to an airtight container and refrigerate for up to 1 week.
Freezing – Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator and reheat gently before serving.
- Choose firm and tart apples for a balance of flavors.
- Make sure to cook the apples just until they are tender but not mushy.
- You can adjust the amount of sugar based on the sweetness of the apples and your preference.
- Adding a pinch of salt can enhance the sweetness of the apples.
- Stir the apples occasionally to ensure even cooking.
- For an added crunch, toss in a handful of nuts like pecans or walnuts.
- Try adding a splash of vanilla extract for extra flavor.
- Serve warm for the best taste and texture.
More Apple Recipes
- Apple Blackberry Crumble
- Green Apple Smoothie
- Crockpot Apple Butter
- Apple Cinnamon Muffins
- Slow Cooker Applesauce
Fried Apples Recipe
- 4 large honey crisp apples
- 2 large granny smith apples
- 2 tablespoons salted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cool water
- 1 tablespoon cornstarch
- Peel, core and slice apples into medium size wedges.
- In a large pan over medium heat, add the butter, apples, sugars and cinnamon to the pan. Cook the apples, stirring occasionally until they become soft all the way through, but still hold their shape and are easily pierced by a fork; about 15-20 minutes.
- In a small bowl, mix together 2 tablespoons of water and 1 tablespoon of cornstarch. Add this slurry to the pan of apples and cook, bringing to a boil and stirring until the sauce is uniformly thickened and coats the apples. Remove from heat and serve warm.