I have a serious emotional connection to southern fried apples. There is just something about them that takes me back to childhood Sunday mornings. Every Sunday my grandmother would make a fully loaded breakfast that consisted of butter grits, homemade biscuits, scrambled eggs, hash browns, sausage, bacon, and yes, some good ol southern fried apples!!
Serve these simple Southern fried apples as a condiment with pork chops, a roast, or baked ham, or with a big breakfast or brunch.
They make an excellent dessert dish as well. Serve them warm with a scoop of ice cream or top the apples with whipped cream or whipped topping and sprinkle with some cinnamon sugar.
It is an easy dish to make, and such a tasty way to use fresh apples any time of the year. The apples can be peeled or left with the peels on for a more rustic and colorful dish. This version includes cinnamon and nutmeg, but they can be prepared without the spices.
1 pound of peeled and cored apples cut into slices.
1 tbsp of butter.
2 tbsps of granulated or light brown sugar.
½ tsp of ground cinnamon.
A squeeze of fresh lemon juice (optional).
The amount of the sugar used in this recipe depends on the type of the apples you choose.
Melt the butter in a skillet over medium heat and stir in the apple slices.
Let cook for a few minutes stirring occasionally then add the mixture of sugar and cinnamon.
Cook for 5 minutes covered. Once the apples are tender, uncover and cook to thicken the juices.
Feel free to add 1 tbsp of water if you think the juice is too little.
Once the syrup is thickened let cool a bit before serving and voila!
Easy, peasy and sweet! I don’t use a lot of sugar as I don’t like these fried apples too sweet, but feel free to add as much sugar as you like!