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Cinnamon Fried Apples

Cinnamon Fried Apples with tender slices cooked in a glossy cinnamon-brown sugar syrup. Quick skillet method gives caramelized edges and a spoon-coating sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Fried Apples
  • 6 firm apples Honeycrisp or Granny Smith, cored and sliced
  • 0.25 cup butter
  • 0.3333 cup brown sugar packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt pinch
  • 1 tbsp cornstarch
  • 0.5 cup water
  • 1 tsp vanilla extract

Equipment

  • 1 cast iron skillet

Method
 

Cook the apples
  1. Melt the butter in a large cast iron skillet over medium heat, until fully melted and glossy. This should take about 1 minute, and the butter should lightly sizzle when you tilt the pan.
  2. Add the apples, brown sugar, ground cinnamon, nutmeg, and salt, then stir to coat the slices evenly. Cook uncovered for 2 minutes to start softening the apples and dissolve the sugar.
  3. Cover the skillet and cook 8-10 minutes, stirring occasionally, until the apples are just tender. Keep the heat at medium so you get steam and gentle bubbling under the lid.
Thicken the sauce and finish
  1. Whisk the cornstarch with the water until smooth, then pour it into the skillet while stirring. Scrape the bottom to lift any caramelized bits so the sauce thickens evenly.
  2. Simmer 2-3 minutes, stirring frequently, until the sauce thickens and turns glossy. You should see a light syrup coat the back of a spoon.
  3. Stir in the vanilla extract and remove from heat, then serve warm. Let it sit 2 minutes so the sauce clings to the apples.

Notes

For the best texture, slice apples evenly so they finish tender at the same time. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of water. Freezing isn’t recommended because the apples can soften further. If you want a lighter option, use plant-based butter and reduce the brown sugar by 1-2 tbsp to keep the syrup thick without as much sweetness.