Check out this simple Cracker Barrel Fried Apples recipe! It is so heartwarming and captures the essence of some good ol’ home cooking!
One of my favorite parts of fall is all of the apple recipes, especially this Fried Apples recipe!
Now, let’s state the obvious here. These apples aren’t fried so much as stewed. From the research that I’ve done, it seems everyone started calling this kind of dish fried apples after Cracker Barrel added it to their menu. Whether you call these stewed apples or fried apples, one thing remains the same, they’re De-licious!
How I serve these Fried Apples:
- as a Thanksgiving side dish (sometimes I throw in a handful of dried cranberries while the apples simmer)
- with meatloaf
- with pork chops
- with a pork roast
- with chicken pot pie
- vanilla ice cream for a sweet treat
- on top of vanilla ice cream
Common Fried Apples Questions Answered:
What are the best apples to fry?
If you’re looking to have these fried apples taste like Cracker Barrel’s then I suggest you use Golden Delicious. If you’re looking for an apple to actually fry then I suggest Granny Smith apples.
How do you make fried apples?
First, you cut the apples and simmer them in a butter, apple juice, and spice mixture until they’re fork-tender. Then, move the apples to a serving dish using a slotted spoon. Then, thicken the warm apple juice left in the bowl with cornstarch. Next, whisk constantly until the mixture thickens. Finally, pour the sauce over the fork-tender apples and toss until the apples are coated.
A FEW OF THE APPLE RECIPES THAT I’M COOKING UP IN MY KITCHEN THIS FALL:
•Dutch Apple Pie (recipe coming soon!)
Cook’s Note – Fried Apples Recipe:
- Make sure you cut the apples into equal pieces so they cook evenly. I used an apple slicer and corer and then cut each wedge into 3 slices to get the exact 1/2 inch measurement.
- Do not overcook the apples because they will turn to mush!
- If you use Granny Smith Apples instead of Golden Delicious, then increase both the brown sugar and granulated sugar by 1 tablespoon each.
- I like to save a little money by making my own spice blends at home. Check out my recipe for Apple Pie Spice.
- You can double the recipe, just make sure you use a 12-inch skillet.
Cook’s Tool’s – Fried Apples:
ONE YEAR AGO: Pasta with Mushrooms
TWO YEARS AGO: Cranberry Pecan Curry Rice
THREE YEARS AGO: Avocado Bacon Egg Rolls
- 2 1/2 cups apple juice divided
- 1 1/2 Tablespoons cornstarch
- 3 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 3 Tablespoons unsalted butter
- 1 teaspoon apple pie spice
- pinch salt
- 4 large golden delicious apples with peel, cut into 1/2 inch wedges
- Add 1/2 cup apple juice, cornstarch, and sugars in a blender. Pulse for 3-second increments until the mixture is combined and there are no visible cornstarch clumps; set aside until step 5.
- In a large skillet over medium heat add the remaining 2 cups of apple juice, butter, apple pie spice, and a pinch of salt and place the apples in an even layer in the pan.
- Bring the juice mixture to a simmer, and adjust the temperature to keep the heat at a simmer, and cook the apples until they are fork tender, turning them every couple of minutes, for a total of 10-15 minutes. Be careful not to over-cook the apples because they will turn mushy!
- Use a slotted spoon to remove the apples from the pan, leaving most of the apple juice in the pan. Place the apples in a bowl while you make the sauce.
- Make sure the burner heat is on medium, and slowly whisk the apple juice and cornstarch mixture into the hot apple juice in the pan.
- Continue to whisk constantly until the sauce thickens and bubbles.
- Pour the sauce over the apples.
- Toss to coat the apples in the sauce, and serve immediately.