Thursday, September 8, 2022

Fried Apples and Apple Harvest

The apples across the road from us are almost ready for harvest. The big wooden packing boxes have been hauled in and the color on the apples deepen by the day.  There is the promise of the glorious, spicy scent in the air that only happens in the autumn when the apples are ready to harvest.

I love apples and could happily eat one every day. 

My mom used to fry apples sometimes, and they were so, so yummy. 

Fried apples go back a long way into culinary history. 

During the Civil War, they were a favorite sweet side dish or dessert, cooked in cast iron and sweetened with honey, brown sugar, or molasses. 

My grandma, Southern born and raised, brought the recipe with her when she and my grandpa moved o the Pacific Northwest in the early1940s. She taught my mom to make it, and Mom taught me. 

When I make fried apples, it takes me back to happy days spent in the kitchen with the my mom when cinnamon lingered in the air, and fall settled like a cozy blanket over our farm.

 Fried apples are awesome as a dessert or side dish, and they are also tasty for breakfast.  They go great with pork or chicken dishes or anytime you want something delicious to add to the table. You can spoon them over vanilla ice cream, serve along side spice cake or just enjoy the spicy, caramel goodness all by itself. These are also really easy to make. Serve them warm, though. They just aren't the same when they get cold. 

Here are the simple ingredients. Plan on half an apple per person.


Slice and core your apple, leaving the peel on. You can do this while your butter is melting in the skillet. I like to use a cast iron skillet for the apples.


Once the butter is melted, add apples, cinnamon and sugar. 
Cover and let simmer, stirring occasionally.

Cook until the apples are tender and the cinnamon, butter and sugar 
have created a beautiful caramel sauce on the apples.

Then enjoy! Just look at all that caramel-y deliciousness.

Fried Apples 
 1 apple 
 1 tbsp. butter 
 1 tsp. cinnamon 
 1/3 cup brown sugar 

 Wash apple then core and slice. I like medium-thick slices (about 1/3 inch). Melt butter in a non-stick skillet over medium heat. When melted, add apples, cinnamon and sugar. Stir until apples are coated. Cover and simmer until apples are tender (about 15 minutes) and the sauce is thick and makes you want to eat it with a spoon. Inhale the fragrant scent and enjoy!

Join me for the a celebration of autumn and sweet historical romances 
on September 22
on Facebook! 
The grand prize is a $100 Amazon Gift Card. 
Be sure to save the date and join in the fun!

USA Today bestselling author Shanna Hatfield grew up on a farm where her childhood brimmed with sunshine, hay fever, and an ongoing supply of learning experiences. 

Today, Shanna draws on her rural roots to create historical and contemporary sweet romances filled with hope, humor, quirky small-town characters, realistic heroes, and women of strength. 

When this award-winning author isn’t writing or testing out new recipes (she loves to bake!), Shanna hangs out at home in the Pacific Northwest with her beloved husband, better known as Captain Cavedweller. 

Follow her online at, on Facebook or BookBub.

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