I like this recipe because it turns simple apples into something rich and irresistible. The combination of brown sugar, warm spices, and butter creates a syrupy glaze that clings to each slice. It’s the kind of dish I can serve as dessert, spoon over pancakes or waffles, or even pair with pork chops for a sweet and savory twist. And because it’s so quick, I can make it anytime I need a warm, comforting treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 Granny Smith apples
8 tablespoons unsalted butter
½ cup light or dark brown sugar, packed
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon fine sea salt
1 teaspoon vanilla extract
Directions
I start by peeling, coring, and slicing the apples into ½-inch thick wedges. I like using Granny Smith apples because they hold their shape and add a bit of tartness to balance the sweetness.
In a large cast iron skillet over medium heat, I melt the butter until it’s fully liquid and bubbling slightly.
I add the apple slices, brown sugar, cinnamon, nutmeg, and salt directly to the skillet. I stir everything well to make sure the apples are evenly coated in the buttery sugar and spice mixture.
I let the apples cook for about 10 to 15 minutes, stirring occasionally, until they’re tender but not falling apart. I want them soft, but still holding their shape.
Once the apples are done, I remove the skillet from the heat and stir in the vanilla extract for an extra layer of flavor.
I serve the apples immediately while they’re still warm and syrupy.
Servings and timing
This recipe makes about 5 servings and comes together in just 18 minutes—5 minutes for prep and 13 minutes to cook. It’s perfect for last-minute desserts or a quick addition to breakfast.
Variations
Sometimes I swap in Honeycrisp or Fuji apples for a sweeter version. If I want to make it extra indulgent, I add a splash of heavy cream at the end for a caramel-like sauce. I’ve also added chopped pecans or walnuts for a bit of crunch, or a splash of bourbon for a grown-up twist.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 4 days. I reheat them gently in a skillet over low heat or in the microwave until warmed through. They hold up well and taste just as good the next day—maybe even better.
FAQs
Can I use a different type of apple?
Yes, I sometimes use sweeter apples like Gala, Fuji, or Honeycrisp if I want a softer texture or a less tart flavor. Just make sure the apples hold up to cooking and don’t turn mushy.
Do I need to peel the apples?
I usually peel them for the smoothest texture, but if I’m in a hurry or like a little extra bite, I leave the skins on. It’s totally a personal preference.
Can I make these ahead of time?
Yes, I’ve made them ahead and reheated them when ready to serve. Just store them in the fridge and warm them gently in a skillet before serving.
What can I serve these with?
I love them with vanilla ice cream, pancakes, French toast, or even alongside roasted pork or ham. They also make a cozy topping for oatmeal or yogurt.
Can I reduce the sugar?
Absolutely. I’ve used as little as ¼ cup brown sugar and the apples still taste delicious. You can also try using maple syrup or honey as a substitute if preferred.
Conclusion
These Fried Apples are the kind of recipe I always have ready for when I need a warm, nostalgic bite of something sweet and simple. Whether I’m serving them with breakfast, dessert, or dinner, they always add a touch of homemade comfort that everyone loves. It’s a skillet full of fall flavors I never get tired of.
