You’ve given in. You’ve caved to the red and orange leaves that adorn the trees on your block. You have succumbed to the chill in the air, pulling out a thick sweater from the back of the closet. You traded sandals for woolly socks and knee-high boots. You have visited the orchard where you were mesmerized by bins overflowing with round red beauties, begging to be carried away with you.
Gripping your bushels of apples while balancing a cup of hot cider, you made your way to the car with dreams of apple pies – wait, no. You bought one of those, too. Dreams of vats of applesauce – but you haven’t really eaten applesauce since you had a baby and that’s all they would eat for months. Dreams of … why did you buy all these apples again?
After you’ve carried them home and placed them in multiple bowls around your house, don’t panic. It is entirely possible to eat these apples without canning applesauce or seeing if six apples a day keeps the doctor really far away.
Fried apples are simply peeled and sliced apples, fried on the stovetop with a bit of butter, sugar and plenty of spice to make it feel as though you’re indulging in a piece of apple pie. They’re fruit-forward, and they are multipurpose.
How to Eat Fried Apples:
- With a scoop of ice cream.
- On top of oatmeal.
- Rolled inside a crepe.
- Over pancakes and waffles.
- With your morning granola and yogurt.
- Served on their own or as a side dish.
Fried Apple Slices
Prep Time: 10 Minutes
Cook Time: 15 Minutes
- 4 tablespoons butter
- 6 large apples (Granny Smith or other tart varieties), peeled and sliced
- 2 tablespoons lemon juice
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon fresh grated nutmeg, optional
- Pinch of salt
- 1/2 teaspoon vanilla or 2 teaspoons bourbon
- Melt the butter in a large skillet over medium heat. Add in the apple slices and lemon juice. Stir in the brown sugar, cinnamon, nutmeg and salt. If using bourbon, stir it in along with the sugar.
- Simmer the apples, stirring occasionally, until tender, about 15 minutes. Remove from the heat and stir in the vanilla. Serve warm.
Makes 6 servings
Photo credit: Shaina Olmanson