Go Back

Cinnamon Fried Apples

Cinnamon fried apples are cooked in a skillet until tender slices are coated in a glossy cinnamon-brown sugar syrup. You’ll simmer with a cornstarch slurry for a thick, spoonable sauce that clings to every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 firm apples Honeycrisp or Granny Smith, cored and sliced
Cinnamon butter-syrup
  • 0.25 cup butter
  • 0.333 cup brown sugar packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.06 tsp salt pinch
Thickener and finishing
  • 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. Let it turn glossy and lightly foamy, then add the apples.
  2. Add the apples, brown sugar, ground cinnamon, nutmeg, and salt, then stir to coat. Make sure the apple slices are evenly covered with the seasoning.
  3. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the apples are just tender. Watch for steam building under the lid and apples turning slightly translucent.
Thicken and finish
  1. Whisk the cornstarch with the water, then pour the slurry into the skillet. The liquid should immediately loosen the syrup as it hits the hot apples.
  2. Simmer for 2-3 minutes, stirring, until the sauce thickens and turns glossy. You should see a smooth, spoon-coating consistency.
  3. Stir in the vanilla extract and cook for about 30 seconds to warm through, then serve warm. Keep it glossy and saucy as you portion it.

Notes

Pro tip: Slice apples evenly (about the same thickness) so they finish at the same time when covered and cooked. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet or microwave with a splash of water to loosen the sauce. Freezing isn’t recommended because the texture can turn softer after thawing. For a lighter swap, use a butter alternative or reduce butter to 2 tbsp while keeping the rest the same.