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Cinnamon Fried Apples

Cinnamon fried apples with a glossy brown sugar syrup are cooked in a skillet until the slices turn tender but still keep their shape. Stir in a quick cornstarch slurry to thicken the sauce, then finish with vanilla for a warm, spoon-coating result.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 firm apples Honeycrisp or Granny Smith, cored and sliced
Cinnamon butter-sugar base
  • 0.25 cup butter
  • 0.33 cup brown sugar packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 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 the butter in a large skillet over medium heat, until fully melted and shimmering. Keep the surface glossy so the apples coat evenly.
  2. Add the apples, brown sugar, cinnamon, nutmeg, and salt, then stir to coat every slice. Visual cue: the apples should look evenly dusted and the sugar should start to cling.
  3. Cover and cook for 8-10 minutes over medium heat, stirring occasionally, until the apples are just tender. Visual cue: fork-tender edges with slices that still hold their shape.
Thicken and finish
  1. Whisk the cornstarch with the water until smooth, then pour the slurry into the skillet. Keep stirring right away so no lumps form.
  2. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and turns glossy. Visual cue: the syrup should coat the spoon and look slightly glossy.
  3. Stir in the vanilla extract, then serve the apples warm. Visual cue: the sauce looks darker and clings to the apple slices when lifted with a spoon.

Notes

Pro tip: slice apples evenly so they tenderize at the same rate; if your apples are very juicy, simmer 1 extra minute after adding the slurry to reach a thicker gloss. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a skillet over low heat. Freezing is not recommended because the texture of the apples can soften too much. For a dairy-free swap, use a 1:1 plant-butter substitute for the butter.