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Cinnamon Fried Apples

Cinnamon fried apples with a glossy brown sugar-cinnamon sauce made in a skillet until just tender. The cornstarch-water slurry thickens the juices into a spoon-coating finish.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 firm apples (honeycrisp or granny smith) cored and sliced
Cinnamon sugar
  • 0.25 cup butter for melting in the skillet
  • 0.33 cup brown sugar packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.06 tsp salt pinch
Thickener and flavor
  • 1 tbsp cornstarch
  • 0.5 cup water
  • 1 tsp vanilla extract

Equipment

  • 1 cast iron skillet

Method
 

Cook the apples
  1. Melt butter in a large cast iron skillet over medium heat. Look for melted butter bubbling lightly around the edges.
  2. Add apples, brown sugar, cinnamon, nutmeg, and salt, then stir to coat. The apples should look evenly dusted and glossy with the spice-sugar mixture.
  3. Cover and cook 8-10 minutes, stirring occasionally, until the apples are just tender. You should see the apples soften while still holding their shape.
Thicken and finish
  1. Whisk cornstarch with water, then pour it into the skillet. The mixture will loosen the sauce and spread throughout the apples.
  2. Simmer 2-3 minutes until the sauce thickens and turns glossy. Watch for a spoon-coating consistency when you draw a line through the sauce.
  3. Stir in vanilla extract and serve warm. The sauce should cling smoothly to the apple slices.

Notes

For best texture, choose firm Honeycrisp or Granny Smith apples and avoid overcooking past “just tender,” so the slices stay intact. Refrigerate leftovers in a covered container for up to 4 days and rewarm in a skillet over low heat, adding a splash of water if the sauce tightens. Freezing is not recommended because the apples can soften further after thawing. For a lighter option, use reduced-fat butter and decrease brown sugar by 1-2 tablespoons.