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Easy Fried Apples

Simple delicious way to have sweet apples for breakfast or dinner- like apple pie without the crust!
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Easy Fried Apples
Sue Lau | Palatable Pastime

I made these for my brother recently, when I visited back home when Mom passed away. It’s the way I have always made them, quick simple, easy country cooking. I don’t think he had ever had them before. It makes a great side for breakfast and tastes like apple pie without the crust. The kind of apples you use does make a difference. There are sweet apples, there are tart apples. There are apples which hold their shape under cooking, and those which just turn into sauce. Refer to an apple chart for apples available in your area if you need to be sure. You can easily up the amounts to cook in the same skillet if you need extra.

Easy Fried Apples

  • Servings: 3-4
  • Difficulty: easy
  • Print

Easy Fried Apples
Ingredients:

  • 3 cooking apples (sweet, such as Empire, Fuji, Jonagold, Paula reds, etc.)
  • 2 tablespoons butter
  • 1 to 2 tablespoons Splenda brown sugar blend (or regular brown sugar amount to taste, really)
  • Cinnamon

Method:

  1. Peel, core and slice apples.
  2. Melt butter in a skillet and cook apples over low heat until they become tender. If they take too long cooking, as can happen with certain types of apples, you can add a little water to help them along, but don’t add it unless needed, as you could overcook your apples. Some apples just soften up real quick, but others don’t. It all depends.
  3. Sprinkle apples with cinnamon and stir in Splenda (or brown sugar) and cook until apples caramelize, but not so long as to burn the sugar.
  4. Serve hot.

From the kitchen at palatablepastime.com

You might also like:

Splenda Dutch Apple Pie

Apple Cinnamon  Oatmeal

Apple Butter Banana Bread

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9 responses

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  5. Can you leave the peel on the apples and it still work good? I love the apple skin because you get all of you nutrients from the skin.

    • Peels from apples tend to separate sometimes. Other times they prevent the caramelization on the apple flesh. I don’t leave peels on the apples. What you could do is to take the peels and toss them with a little fruity salad dressing that is acidic enough to keep the flesh from oxidizing, and put that in a baggie in the fridge for a few hours until you can make a tossed salad with that, apple chunks, lettuce, walnuts, dried cranberries etc.

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