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Southern Fried Apples

  • Prep Time: 20 Min
  • Cook Time: 15 Min
  • Servings: 6
  • Recipe Views: 908 Views

Warm apples make the perfect fall and winter dessert item. They work well with so many different meals and flavors, you can use this dessert recipe for just about any occasion. Serve them alone, or you can scoop some of these apples onto biscuits. Quick and easy to prepare, you can whip up some Southern Fried Apples if you find out you have guests stopping over. Use any apple variety that you enjoy.



You can turn this apple mixture into a filling for other desserts if you have a little more time to work with. They can be added to a puff pastry shell or use a pie dough to make apple hand pies. An apple crostata would also be a lovely option.

Step 1

Butter Warm up a skillet on medium to high heat with ½ cup of butter in the pan. Once you see the butter starting to sizzle, this is when you will add your ingredients.

Step 2

Sugar Toss the cored, peeled, and sliced apples in ½ cup of sugar before adding them to the warm skillet.

Step 3

Cinnamon Toss the apples in one teaspoon of cinnamon before they are added to the skillet to make sure that they are all evenly coated.

Step 4

Nutmeg The nutmeg should be added to the apple mixture before placing them in the heated skillet. Stir to evenly coat the apples.

Step 5

Apples Wash each of your apples. Remove the core completely and ensure that you have gotten rid of all the seeds. Peel the apples and slice them as thin as you can. The thinner they are sliced, the quicker they are going to cook. Toss the apple slices in a bowl with the sugar, cinnamon, and nutmeg before adding to your hot pan. It should take the apples anywhere from 8 to 15 minutes to cook, depending on the variety of the apple that you’re using and the thickness of the apples.

Serving Suggestions

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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