Carmelized Fried Apples

We fell in love with this farmhouse 18 years ago.  It had everything we wanted, an old white house with a front porch, old swing, barns, broken fences, plum trees, grapevines, cherry tree, fig tree, pear trees and big ole apple trees.

We moved in in the fall and the produce was more than we knew what to do with the first year. Bushels and bushels of apples sat in baskets waiting for us to magically turn into applesauce, cider, fried apples. . .

We ate fried apples with everything ! For breakfast I served them over homemade pancakes or oatmeal.  At dinner we had them with pork chops, roasted chicken. . . you name it!! You can’t beat the smell of fried apples wafting through the house. It’s better than any Yankee candle and produces a lot more indelible memories.

Carmelized Fried Apples

  • 5 Tbs butter
  • 6-7 Granny Smith Apples(organic preferred) or any firm apple, peeled, cored and cut into 1/4-inch slices
  • 1/2 cup sugar(use white or brown)
  • 1 1/2 tsp. ground cinnamon
  • In iron skillet over medium-high heat, melt the 5 Tbs. butter. Add  apples,  sugar,  cinnamon.  Cook on high heat, stirring occasionally, until the apples are tender and the sugar mixture becomes syrupy, about 15-18 minutes. Serve immediately!

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