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These Fried Apples are my copycat of the buttery, cinnamon-spiced Cracker Barrel classic, and they come together in one skillet in about 30 minutes. I started making them when my kids begged for that Sunday breakfast side at home, and now we put them on everything from pancakes to pork chops. If you love easy apple desserts, try our fried apple turnovers too.
Tender apples in a glossy cinnamon sauce, no deep frying required.
Fried Apples Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 248kcal
- 🌶️ Flavor Profile: Sweet, buttery, warm cinnamon spice
- ✋ Difficulty: Very easy, as simple as our caramel apple dump cake
Quick Answer
To make fried apples, melt butter with granulated sugar, brown sugar, and cinnamon in a skillet, then add sliced apples and toss to coat. Cover and simmer until the apples are tender-crisp, stirring gently. Whisk together apple juice and cornstarch, stream it into the simmering apples, and cook for a minute until the sauce thickens into a glossy cinnamon glaze. The whole copycat Cracker Barrel side takes about 30 minutes in one pan.
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Why This Recipe Works
Click to see the technique science
- No deep frying needed. Despite the name, these fried apples are simply simmered in a buttery cinnamon sauce in one skillet, no oil or frying.
- Two sugars build deep flavor. Granulated and brown sugar together give the sauce a rich, caramel-like sweetness.
- The cornstarch slurry makes it glossy. A splash of apple juice thickened with cornstarch turns the buttery liquid into a luscious, clingy glaze.
- Golden Delicious hold their shape. They stay tender-crisp instead of turning to mush, just like the restaurant version.
- It is fast and foolproof. Everything happens in one pan in about 30 minutes with simple pantry ingredients.
- Sweet, cozy, and versatile. Serve them for breakfast, as a side, or as a warm dessert over ice cream, they fit any meal.
Why You’ll Love This Recipe
- They taste just like the buttery cinnamon fried apples from Cracker Barrel.
- Everything cooks in one skillet in about 30 minutes with no deep frying.
- They are perfect for breakfast, a side dish, or a cozy dessert over our warm apple pastries.
Key Ingredients
Just a handful of pantry staples make these copycat fried apples taste like the restaurant favorite.
- Golden Delicious apples: They stay tender-crisp and hold their shape, so the apples do not turn mushy.
- Butter: The rich base of the buttery cinnamon sauce.
- Granulated and brown sugar: Together they create a sweet, caramel-like glaze.
- Cinnamon: The warm, cozy spice that defines this classic side.
- Apple juice and cornstarch: Whisked into a slurry to thicken the sauce into a glossy glaze.
See recipe card for exact quantities.
Variations and Substitutions
Make these fried apples your own with these easy swaps.
- Use different apples: Honeycrisp, Gala, or Granny Smith all work, just expect a slightly different texture and tartness.
- Add warm spices: A pinch of nutmeg, allspice, or apple pie spice deepens the flavor.
- Make it boozy: Swap some of the apple juice for a splash of bourbon or spiced rum for a grown-up version.
- Add a splash of vanilla: Stir in vanilla extract at the end for extra warmth.
- Turn it into dessert: Spoon them over ice cream, pound cake, or our apple crumble.
How to Make Fried Apples
- In a large skillet over medium heat, melt the butter with the granulated sugar, brown sugar, and cinnamon, stirring constantly until the butter and sugars are melted.
- Add the sliced apples and toss to coat them in the buttery cinnamon sugar mixture.
- Cover the pan, bring to a simmer, and cook for 15 to 20 minutes until the apples are tender-crisp, gently stirring every few minutes so they do not break apart.
- In a small bowl, whisk together the apple juice and cornstarch until the cornstarch is fully dissolved.
- Slowly stream the slurry into the simmering apples, stirring constantly.
- Cook for about one minute until the sauce thickens into a glossy glaze, then serve the fried apples warm.
Recipe Tips & Tricks
- Slice the apples evenly into about half-inch pieces so they cook at the same rate.
- Do not overcook them, pull the apples while they are still tender-crisp so they keep their shape, like the restaurant version.
- Stir gently while they simmer so the slices stay whole instead of breaking down into applesauce.
- Dissolve the cornstarch fully in the cool apple juice before adding it, so the sauce thickens smoothly with no lumps.
- Serve them lots of ways, over pancakes, alongside our Cracker Barrel grilled chicken, or over ice cream.
- Reheat gently on the stovetop or in the microwave so the apples stay tender and the glaze stays glossy.
Serving Ideas and Suggestions
These fried apples are wonderfully versatile. Serve them warm as a breakfast side with pancakes, waffles, French toast, or biscuits, or alongside savory mains like pork chops, roast pork, or our Cracker Barrel grilled chicken. They bring that cozy, down-home restaurant feel to any plate.
They also make an easy, comforting dessert. Spoon them warm over vanilla ice cream, pound cake, or cheesecake, or pile them into a bowl with a dollop of whipped cream. The buttery cinnamon glaze is irresistible over just about anything.
For a fall spread, pair them with other apple favorites like our apple crumble or fried apple turnovers. Store leftovers in an airtight container in the fridge for up to 5 days and reheat gently before serving.
Fried Apples FAQs
Golden Delicious are the classic choice because they stay tender-crisp and hold their shape without turning to mush, which is exactly how the Cracker Barrel version is made. Honeycrisp and Gala also work well for a sweeter result, while Granny Smith add a tart bite. A mix of sweet and tart apples gives the best flavor and texture.
Cracker Barrel peels their apples for a soft, smooth texture, and this recipe does too. Peeling gives you that classic tender bite. If you prefer a little more texture and rustic look, you can leave the peels on, just slice the apples evenly so they cook at the same rate.
Yes. Fried apples reheat beautifully, so they are great for making ahead. Cook them fully, let them cool, and store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave. They are perfect for prepping before a holiday breakfast or brunch.
Mushy fried apples usually come from overcooking or using a soft apple variety. Use a firm apple like Golden Delicious, cook just until the slices are tender-crisp, and stir gently so they do not break apart. Pull them off the heat as soon as they are tender and the sauce has thickened.
Fried apples are incredibly versatile. Serve them as a breakfast side with pancakes, waffles, French toast, or biscuits, or alongside savory dishes like pork chops, ham, or grilled chicken. They also shine as a warm dessert spooned over ice cream, pound cake, or cheesecake with a dollop of whipped cream.
Yes, fried apples freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw them overnight in the refrigerator and reheat gently on the stovetop. The texture stays best when they are not overcooked before freezing, so cook them just until tender-crisp.
Craving more cozy apple recipes? Make our flaky fried apple turnovers next for another easy favorite.
Fried Apples
Ingredients
- 4 tablespoons salted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 2 ½ pounds Golden Delicious apples peeled and cored, 1/2 inch slices
- ½ cup apple juice
- 1 tablespoon + 1 teaspoon cornstarch
Instructions
- In a large skillet over medium heat, add the butter, sugar, brown sugar, and cinnamon. Stir constantly until the butter and sugars are melted.
- Add the apples and coat them in the mixture. Place a lid on the pan and bring it to a simmer. Simmer for 15-20 minutes until tender-crisp. Gently stir every few minutes to not break up the apples.
- In a bowl mix together the apple juice and the cornstarch.
- Slowly stream this into the simmering apples, stirring constantly.
- Cook for one minute until thickened and serve immediately.
Notes
- These can be served as is or over some cakes, breakfast foods, etc.
- Other apples can be used, see above for some of my suggestions.
- If you want a more depth of flavor you can replace the light brown sugar for dark, or just use all light brown sugar in the recipe.
- These apples are tender but not mushy.
- The cornstarch slurry helps thicken everything up, do not skip that step.
Nutrition
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