Serve these simple Southern fried apples as a condiment or side dish with pork chops, a roast, or baked ham, or enjoy them with a big breakfast or brunch. They make a nice accompaniment for a hearty breakfast casserole, French toast, or pancakes.
They make an excellent dessert dish as well. Serve them warm with a scoop of ice cream or top the apples with whipped cream or whipped topping and sprinkle with a blend of cinnamon and sugar.
It is an easy dish to make, and such a tasty way to use fresh apples any time of the year. The apples can be peeled or left with the peels on for a more rustic and traditional dish. This version includes cinnamon and nutmeg, but they can be prepared without the spices or with cinnamon alone.
- 8 medium Granny Smith apples (or tart red apples, such as Jonathan or Cortland)
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 to 3 tablespoons water
- Peel the apples, if desired. Core them and then dice them or slice them into thin, uniform wedges. Alternatively, slice the cored apples crosswise to make thin circles.
- Melt the butter in a heavy skillet or saute pan over medium heat. When the butter has melted and begins to foam, add the chopped or sliced apples, brown sugar, cinnamon, nutmeg, and 2 tablespoons of water.
- Cook for 15 to 20 minutes, stirring frequently, or until the apples are tender and the sugar mixture has become syrupy. Some varieties of apples hold their shape better than others. Add more water to the pan if necessary.
- Use 2 tablespoons of lemon juice in place of the water.