This post may contain affiliate links. Please read our disclosure policy.
Southern Fried Apples are a classic Southern side dish. The apples come out tender at the edges with a little bite left in the middle, and every piece is coated in a brown sugar and cinnamon glaze. This is an easy fried apples recipe made with Granny Smith apples, so the tartness balances with the sugar. I like to dice the apples instead of cutting them into slices so they get more glaze and they’re easier to eat. You can have these apples ready in about 20 minutes.
These apples are a little bit of a copycat Cracker Barrel recipe, but really just an old-fashioned fried apple recipe that Grandmas have been making for many, many years. They are great served over ice cream, pancakes, oatmeal, or just as a side with breakfast or pork dishes.
Testing results for fried apples
- I have made fried apples with slices and dicing them like this, and I much prefer the diced version. When they’re in slices, I cut them anyway to eat them, so this way they are already bite-sized and perfect for even little kids.
- Fried apples are best with tart apples, like Granny Smith. I’ve made them with sweeter apples before and it’s just too much sweetness for me.
- If your sauce gets too thick at the end, you can add a splash of apple juice to thin it just a little.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Granny Smith apples: I love Granny Smith apples in this recipe, but other firm apples work too. Honeycrisp is good, although it will leave the finished product much sweeter.
Brown sugar: I usually go with light brown sugar but dark works fine too. Dark carries more molasses and gives the glaze a deeper caramel flavor.
Apple juice: The tablespoon at the end is optional and it’s there to loosen the glaze if it tightens up on you. Apple juice adds a little more apple flavor, and plain water thins it just as well.
Related 📖 ➡️ How to soften hard brown sugar
Pin this now to save it for laterHow to make fried apples
Here’s the fried apples recipe in short. Full measurements and times are in the recipe card below.
- Melt the butter in a large skillet over medium heat.
- Add the diced apples and cook until the pieces start to soften.
- Sprinkle in the brown sugar, cinnamon, nutmeg, and salt, and stir to coat.
- Keep cooking and stirring until the apples are tender and the sauce turns thick and glossy.
- Stir in the vanilla, loosen the glaze with a splash of liquid if it needs it, and serve warm.
Which apples hold their shape
Apples fall into two camps in a hot skillet. Firm, tart varieties keep their edges through fifteen minutes of cooking, and the softer, mealier ones break down into applesauce before the glaze ever thickens.
Granny Smith is what I use here. Honeycrisp, Fuji, and Gala all hold up well too, so reach for whichever one you have.
Note: I always peel the apples for this recipe. Apple skin doesn’t soften the way the fruit does, and I’d rather every piece come out the same texture.
Variations
- Dark brown sugar. Swapping light for dark puts more molasses in the glaze and deepens the caramel flavor.
- Pecans or walnuts. Stir a handful of chopped nuts in during the last few minutes so they keep their crunch.
- Clove or allspice. A pinch of either alongside the cinnamon gives the spice a little more depth.
Make-ahead and storage
Make ahead. These Southern fried apples reheat well, so you can cook them a day early and warm them back up right before you serve. The recipe doubles without any trouble, and the extra freezes in a covered container.
Storage. Cool the apples completely, then keep them in an airtight container in the refrigerator for up to four days. Reheat them gently in a skillet or in the microwave.
If you end up with more apples than one skillet can use, my Slow Cooker Apple Butter puts a big batch to work over a long, slow afternoon.
What to serve with fried apples
At breakfast, my favorite way to eat these apples is to spoon them over a split cathead biscuit. We also like to serve them with a stack of Homemade Buttermilk Pancakes.
If you want them as a dinner side, they pair really well with pork, either simple fried pork chops or a pork tenderloin.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
➡️➡️➡️ Cooking from your phone? Members of The Red Clay Society read every recipe on the site with NO ADS, plus they get The Red Clay Journal, The Red Clay Kitchen cookbook, and The Front Porch, our member community.
Fried Apples Recipe
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
- ⅓ cup brown sugar, light or dark
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg, optional
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 tablespoon water or apple juice, optional
Instructions
- Set a large skillet over medium heat and melt the 2 tablespoons unsalted butter.
- Add the 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice. Cook 4 to 5 minutes, stirring now and then, until the pieces begin to soften.
- Sprinkle in the 1/3 cup brown sugar, light or dark, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, optional, and 1 pinch salt Stir until the apples are evenly coated.
- Continue cooking another 5 to 10 minutes, stirring often, until the apples are tender and the sauce is thick and glossy. For a thicker glaze, let it bubble an extra minute before pulling the pan.
- Stir in the 1 teaspoon vanilla extract. Add the 1 tablespoon water or apple juice, optional if the glaze needs loosening, and serve warm.
Nutrition
Questions and tips
Storage
Cool the apples completely, then keep them in an airtight container in the refrigerator for up to four days. Reheat them gently in a skillet or in the microwave.
Yes, absolutely. Cast iron holds steady heat, which keeps the glaze bubbling evenly while you stir. Any large skillet works, so use what you have.
Three apples, peeled and cut into a 1-inch dice, make four servings. Double the ingredients for a bigger table.
No, it’s optional. The cinnamon carries the flavor on its own, and the nutmeg adds a subtle flavor, but it’s not necessary.
You can. The recipe calls for unsalted butter and a pinch of salt, so if you use salted, skip the extra pinch and taste before you add any.
