Description
A classic Southern side dish featuring tender Granny Smith apples sautéed in butter and coated with a warm, spiced syrup of brown and granulated sugars, cinnamon, nutmeg, and a touch of sea salt. Perfect served warm alongside desserts or as a comforting treat.
Ingredients
Scale
Apples
- 6 medium Granny Smith apples, peeled, cored, and sliced
Syrup & Seasoning
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
Instructions
- Prepare the Apples: Peel, core, and slice the Granny Smith apples evenly to ensure consistent cooking and texture.
- Cook Apples in Butter: Melt the butter in a large cast iron skillet over medium-low heat. Add the sliced apples and cook, stirring frequently, for 10 to 15 minutes until they are softened but still maintain their shape, avoiding mushiness.
- Mix and Add Sugar-Spice Blend: In a small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, and sea salt. Sprinkle this sugar-spice mixture evenly over the cooked apples and stir gently to coat all pieces.
- Simmer to Syrup: Continue cooking for an additional 5 to 10 minutes, stirring often, until the sugars dissolve completely and form a thick, syrupy glaze enveloping the apples.
- Serve Warm: Remove the skillet from the heat and let the fried apples cool slightly. Serve warm, ideally paired with vanilla ice cream or as a side to other desserts.
Notes
- Use Granny Smith apples for their tartness and firmness which hold up well during cooking.
- Adjust sugar quantities to taste if you prefer a sweeter or less sweet dish.
- Cast iron skillets provide even heat distribution, but a heavy-bottomed skillet will also work.
- For a dairy-free version, substitute butter with a plant-based margarine or oil.
- These fried apples can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
