Did ya'll enjoy last week's #Choctoberfest? If you missed it, you'll definitely want to check it out. It's a chocolate lovers dream. Now today's recipe isn't chocolate, but it is a sweet treat, Southern Fried Apples. This simple and delicious recipe brings back some sweet memories of my childhood. My mom was from West Virginia, and knew how to whip up amazing southern meals. Homemade biscuits and gravy, cornbread, fried chicken, fried cabbage, fried corn... are you starting to see a trend here? Yep, a lot of southern food includes the word "fried" in it's title. That doesn't always mean deep-fried and swimming in grease though. Sometimes it just means foods sauteed in a little butter or oil, for a depth of flavor that can't be beat.
Like these fried apples. Although the title of the recipe says fried, these apples are more sauteed then fried. Fresh apple slices are cooked in a little butter, along with sugar and cinnamon, for an eat-it-by-the-spoonful dish, that's easy as pie to make. Get it? Pie? Pun totally intended, because these fried apple are just like eating an apple pie, without the crust.
The sweetness of fried apples make them the perfect compliment to savory meats or main dishes. Just ask Cracker Barrel! I like them with pork chops, but they're also great spooned on top of pancakes or oatmeal, as a topping for ice cream, stirred into yogurt, or you can use the leftovers in my yummy Apple Pie Grilled Cheese Sandwich. Although I very rarely have any leftovers when I make this recipe.
Southern Fried Apples
3 medium apples
4 tablespoons butter
1/4 cup light brown sugar
1 teaspoon cinnamon
Core, peel (optional), and cut apples into even slices. *See note on what varieties are best.
Melt butter in a large skillet over medium heat.
Add the apple slices and brown sugar. and stir to combine.
Reduce heat to medium-low, and saute for 8 - 10 minutes, stirring occasionally, until apples are tender, yet still slightly firm. *See note on cooking times.
Sprinkle cinnamon over apples and stir gently to combine.
Notes: *Use a sweet/tart variety of apple, such as Golden Delicious, Johnathon, or Granny Smith for best flavor.
*Whether you peel your apples or not is totally up to you. Sometimes I peel, and sometimes I don't, it all depends on the type of apple I use. If it is a firm variety, such as a granny smith, I'll peel them. If it's a soft variety, such as a red delicious, I leave the peel on to help the slices retain their shape.
*Don't overcook the apples. You don't want the apples mushy, just tender, with a slight bite to them still.
*Cooking times will vary, due to the type of apples used, and the thickness of the slices.
Have you ever had the pleasure of enjoying southern fried apples?
Shared with some of these Blog Parties.