Nobody writes to a food blog about fried apples just to talk about apples. They write about their grandmother, the skillet she kept on the stove, and how hers stayed in soft, golden slices instead of cooking down into sauce.
So this post is written for the person trying to find their way back to a recipe they remember. This means getting two things right before the butter melts: cutting the apples thick enough to hold together and choosing one that can soften without falling apart.
This Cracker Barrel Copycat cooks thick Granny Smith slices in butter, brown sugar, and warm spices until tender, then finishes them with a glaze that stays on the apples.
Peel The Apples And Cut Them Thick
The difference between a pan of fried apples and a pan of applesauce is decided at the cutting board, not in the skillet.
Peeling is a preference rather than a rule, and people feel strongly in both directions. I peel the apples because I prefer not to have chewy bits of apple skin in the glaze. Leave the peel on if you want the closer Cracker Barrel look.
- I choose Granny Smith apples because they hold their shape and they’re tart enough to balance the sweetness in the recipe.
- I peel the apples then, cut them about 1/2″ thick so they don’t turn to mush while being fried.
- I use a wide cast iron skillet. A heavy stainless or nonstick skillet will also work, so use what you own.
The Glaze Thickens In About A Minute
Do not add the cornstarch mixture simply because the timer has gone off. Check an apple first.
Take them off at about 15 minutes if you want the centers tender with a slight bite. Let them go closer to 20 minutes for softer fried apples. A fork should slide into a slice easily, but the apple should not fall apart when you lift it.
Whisk the cornstarch into the apple juice until the mixture is completely smooth. Check the bottom of the bowl for any dry grit before pouring it into the skillet.
During my recipe testing, the glaze began thickening almost immediately and was ready in about a minute. Keep the apples moving gently so the sauce thickens evenly without damaging the slices.
Ingredient Notes
- I prefer Granny Smith, but Pink Lady and Jonagold apples hold up too.
- If apple pie spice is not in your pantry, you can make my apple pie spice blend from cinnamon, nutmeg, ginger, cardamom, and allspice.
- I don’t skip the cornstarch. Without it, you get the butter, brown sugar, and the juice the apples release cooked down into a thin syrup that pools around the slices instead of coating them.
- If pie is on the menu, it’s my apple pie filling recipe that you are looking for. These fried apples are cooked in butter and meant to be eaten as they are.
Making Fried Apples Ahead
These fried apples can be made ahead and reheated. The glaze becomes thicker in the refrigerator, but it loosens again as it warms.
Reheat them gently and stir as little as possible. The apples are softer the second time around, so aggressive stirring is more likely to break the slices. Add a splash of apple juice only after they are hot if the glaze still seems too thick.
Ways To Serve Them
Cracker Barrel serves fried apples beside breakfast, but that is not the only place they work. At my house, they are most likely to end up next to fried pork chops. For dessert, spoon them over biscuits, cheesecake, and vanilla ice cream. Or eat them warm straight from the skillet.
This post was originally published in September 2021. It was updated in July 2026 with new photos. I also adjusted the glaze to be a richer, deeper color.
Fried Apples
Ingredients
- 3 pounds granny smith apples, peeled, cored and sliced into ½-¾ inch thick slices (approximately 8 cups when peeled and sliced)
- ¾ cup light brown sugar, packed
- 2 teaspoons apple pie spice blend
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 3 tablespoons apple juice, plus more to thin sauce if needed
Instructions
- Mix together in a large bowl the sliced apples, light brown sugar, apple pie spice blend, ground cinnamon, and salt until all the apple slices are coated in sugar and spices.
- To a large heavy duty skillet (like cast iron) over medium heat, add the butter and allow it to melt. Once melted, add the coated apple slices and cook for 15-20 minutes or just until the apples are fork tender. Be sure to stir the apples often to ensure all the slices are softened evenly and the sauce does not burn.
- Whisk together in a small bowl the cornstarch and apple juice until the cornstarch has fully dissolved.
- Pour the cornstarch mixture into the fried apples and stir to evenly incorporate into all the juices from the apples. Cook for an additional 1-2 minutes, stirring constantly or just until the sauce thickens and coats the fried apples. If the sauce becomes too thick, add more apple juice, 1 tablespoon at a time, until desired consistency is reached.
- Remove the skillet from the heat and allow the fried apples to cool for 2-3 minutes before serving.
Notes
Nutrition
Comments
Gloria says
SO GOOD… a classic recipe that we love.
Margaret says
Easy, fast and delicious!