Southern Fried Apples
Hey there! So, if you haven’t tried Southern Fried Apples yet, you’re in for a real treat. I remember the first time I made these; I was a bit skeptical (apples and butter? Really?), but boy was I wrong! My grandma used to make these on Sunday mornings and the smell would just waft through the house. It was like a big ol’ hug wrapped in cinnamon and apple goodness. Oh, and if you’ve ever had a tough day, these babies will definitely help turn that frown upside down.
Why You’ll Love This
I make this whenever I need a quick and easy dish that makes the whole house smell like autumn. My family goes crazy for these apples because they’re sweet, buttery, and perfectly spiced. And, let’s be honest, they pair with just about anything (or nothing if you’re like me and eat them straight from the pan). Plus, I overcame the small frustration of burning them a few times – turns out, low and slow is the way to go!
What You’ll Need
- 4 large apples (Granny Smith’s my go-to, but any firm apple will do)
- 3 tablespoons of butter (I sometimes cheat and use margarine – don’t tell my grandma!)
- 1/4 cup of brown sugar (or white sugar if you’re in a pinch)
- 1 teaspoon of cinnamon
- A splash of lemon juice (optional, but it adds a zing)
How to Make It
- Peel and slice those apples. Aim for thin slices so they cook evenly. (This is usually where I sneak a taste.)
- Melt the butter in a large skillet over medium heat. Add the apples, and let them get cozy in the butter.
- Sprinkle the sugar and cinnamon over the top. Stir them gently so everything’s covered in sugary goodness. (Don’t worry if it looks a bit weird at this stage – it always does!)
- Cook on low heat for about 10-15 minutes, stirring occasionally. You’ll know they’re done when they’re soft but not mushy.
- Add a splash of lemon juice if you’re feeling fancy.
Some Helpful Notes
I’ve tried using honey instead of sugar, and while it was tasty, the texture wasn’t quite right. Also, if they look a bit runny, just let them cook a bit longer – patience is a virtue.
Variations I’ve Tried
One time I thought I’d be clever and add a dash of nutmeg. Let’s just say, it’s not for everyone. But if you’re a nutmeg fan, give it a whirl! Sometimes, I toss in a handful of raisins or a sprinkle of pecans if I’m feeling adventurous.
Equipment Thoughts
You don’t really need anything fancy. Just a good skillet. If you don’t have one, a regular saucepan will work – just keep an eye on it so it doesn’t stick.
How to Store Them
These apples keep well in the fridge for about 3-4 days in an airtight container. Although honestly, in my house, they never last more than a day!
Serving Suggestions
These fried apples are amazing over pancakes or waffles. Sometimes, I serve them as a side dish with pork chops. My family has even been known to eat them with a dollop of vanilla ice cream – yum!
Pro Tips from My Kitchen
I once tried rushing the cooking time and regretted it because the apples ended up burnt and sticky – not the good kind of sticky! Let them simmer gently.
FAQ Time!
Can I use different apples? Absolutely! Any firm apple works. I tend to think Granny Smiths are best for that perfect sweet-tart balance.
Do I have to use butter? Well, you could use margarine or coconut oil, but butter gives it that authentic Southern flavor. But hey, you do you!
That’s all she wrote for Southern Fried Apples. Give it a try and let me know how it goes. Happy cooking!
