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Cinnamon Fried Apples

Cinnamon fried apples made in a skillet with tender slices and a glossy cinnamon-brown sugar sauce. Cooked until just tender, then thickened with a quick cornstarch slurry for a spoonable 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: 230
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 firm apples (Honeycrisp or Granny Smith), cored and sliced
Cinnamon Syrup
  • 0.25 cup butter
  • 0.33 cup brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.05 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. Watch for the butter to fully melt and begin to shimmer.
  2. Add apples, brown sugar, cinnamon, nutmeg, and salt, then stir to coat. Ensure the slices are evenly covered with the spiced sugar mixture.
  3. Cover and cook 8-10 minutes over medium heat, stirring occasionally, until apples are just tender. Look for slices that yield when pressed but still hold their shape.
Thicken and finish
  1. Whisk cornstarch with water, then pour the slurry into the skillet. Make sure it disperses through the syrup.
  2. Simmer 2-3 minutes, stirring, until the sauce thickens and turns glossy. You should see a smooth, lightly clingy coating on the apples.
  3. Stir in vanilla extract, then serve warm. The mixture should smell fragrant and look glossy in the pan.

Notes

For the best texture, use firm Honeycrisp or Granny Smith apples and stop cooking when they are just tender so they don’t turn mushy. Refrigerate leftovers in a covered container up to 3 days and rewarm gently in a skillet over low heat with a splash of water to loosen the sauce. Freezing is not recommended because the apples soften after thawing. For a lower-sugar option, use a brown-sugar substitute measured like-for-like.