Skillet Fried Apples Recipe

| March 15, 2020 | 15 Comments

Skillet Fried Apples

Follow our easy, step-by-step, photo illustrated recipe to learn how to make delicious Fried Apples. Perfect for breakfast or any other time of the day. Printable recipe included.


Fried Apples, enjoy!
Tender and sweet fried apple slices, with a hint of cinnamon, go perfect over hot buttermilk biscuits for breakfast. They’re an excellent side dish for pork and many other favorites.


Fried Apples, slider.

I picked up a bag of apples at the grocery store recently, thinking I would do that “one a day” thing to try and keep the doctor away. I like apples, but they have to be soft enough for me to eat them to enjoy them.

These were not.

I don’t even know what variety they are, but they were hard, very hard. And, they stayed hard. Sadly, like many of the apples of today, they didn’t have much flavor either.

So, when I got down to the last four, I decided to throw them in the old cast iron skillet and cook them, to see if that might help.

Any firm apple will work with this recipe. Granny Smiths and some of the harder varieties will hold up better when you cook them, so do keep that in mind when you purchase a few.

I cooked these one afternoon, but knew they would be great at breakfast, so I fried up a couple of eggs and took the final photos for the recipe. Sometimes, breakfast foods just taste better at supper time. Agreed?

This is a really simple way to use up those last couple of apples you might have hanging around. And, you’ll love the flavor of them at breakfast time, or any old time. I hope you’ll try them and taste them for yourself.

Ready to give our Skillet Fried Apples a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Fried Apples, ingredients
Skillet Fried Apples – You’ll need these ingredients.


Fried Apples, remove apple cores.
An apple corer makes quick and easy work of removing the core of an apple. If you don’t have one, you can always just slice your apples and cut out the core. I’ve removed the core from the four apples I’m using. Set them aside for now.


Fried Apples, melt the butter.
Add the butter. Place your skillet over just below Medium heat on your stove top. When the pan gets hot, add the stick of butter and let it begin to melt down.


Fried Apples, add the granulated sugar.
Add the granulated sugar to the skillet.


Fried Apples, add brown sugar.
Add the brown sugar.


Fried Apples, add cinnamon.
Add the cinnamon.


Fried Apples, add nutmeg.
And if you like, add just a dash of Nutmeg.


Fried Apples, stir well.
Stir everything together as the sugars begin to dissolve. It will be a bit thick, so you might want to add about one fourth cup of water to thin it down a bit. Apple Juice or even Apple Cider would be better, but I didn’t have either of those on hand. Just saying.


Fried Apples, slice the apples.
You’ll need to slice the apples. They might start turning a little dark, but that didn’t bother me. I could have sliced them and placed them in some water with a bit of lemon juice to prevent them from turning dark, but I knew they were going to turn dark as they cooked, so why bother. I must just be getting older. Smile.


Fried Apples, add to skillet.
Place the apple slices in the skillet. Toss them gently to fully coat them with the sugar and butter mixture.


Fried Apples, cook until tender.
Stirring often, let the apples cook until they are tender. I didn’t cover my skillet, but you could do so if you prefer. I just stayed with them and kept turning them in the sauce until they were tender. You want them to be tender, but not mushy. They are best if they still have a little bite left in them, and they hold up better if not super mushy.


Fried Apples, enjoy.

Fried apple slices are great when served on a hot buttermilk biscuit for breakfast. They go great with eggs and bacon, or eggs and ham. You get the idea.

They also make an excellent side dish for fried pork chops, pork roast, or just about any meal. Serve them warm for best results.


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Skillet Fried Apples Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Varies
  • Category: Side dish, breakfast
  • Method: Stove top
  • Cuisine: American, Southern


Warm skillet fried apples are perfect on a hot buttermilk biscuit for breakfast. Also an excellent side dish for many of your favorite meals. Quick and easy to prepare.



45 Apples, firm, medium size, sliced
1/2 cup Butter (1-stick)
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
1 Tablespoon Ground Cinnamon
Dash of Nutmeg, if desired.


Wash the apples. Remove the cores. Slice, and set aside.
Place a cast iron skillet over just below Medium heat on your stove top.
When pan is hot, add the stick of butter.
Add the granulated sugar.
Add the brown sugar.
Add the cinnamon.
Add the nutmeg, if desired.
Stir well until butter melts and sugars dissolve.
If mixture is thick, thin it down with a small amount of water or apple juice.
Add the sliced apples. Stir well to coat.
Stir often and cook apples until tender.
Serve warm.


Granny Smiths, or any hard, firm apple are best.
To keep apple slices from turning brown once you slice them, place them in a bowl of cold water to which you’ve added a teaspoon of lemon juice. Swish slices around to coat with liquid.

Keywords: skillet, fried apples, cinnamon, brown sugar, granulated sugar, butter, nutmeg, breakfast, side dish

Your Comments:

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Be Blessed!!!


You might also like: Roasted Pork Tenderloin with Apples

Or, maybe this one?  Praline-Apple Bread Recipe

How about this? Potato Soup


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Category: Breakfast, Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (15)

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  1. Tammy Owen says:

    I just tried this recipe today. I usually use one from my husband’s family cookbook but I decided to do something different,something quicker. I hadn’t actually planned on having Apple’s. I made them to go along with your hamburger steak with onions & gravy recipe(which I’ve used twice before) & rice.
    My family enjoyed them.

  2. Phyllis Ivey says:

    Hello Steve,

    The apples were great, we like them with pork chops. Quick and easy to fix.

  3. Dorothy Berry says:

    What a lovely recipe, I really enjoyed it – so much better than the English one that I grew up with. That was made with boiled apples, only 2tbsp sugar (as opposed to your 3/4 cup) and no cinnamon, and the apples were boiled and then sieved into a mush (think baby food in a jar). I would never have had it for breakfast and only ever served it with roast pork or goose. This recipe of yours I had with English crumpets – if you don’t know them, they are round, about half an inch thick and full of holes from the yeast. We toast them and usually have them with butter and a bit of white pepper or else marmalade or honey, and usually for afternoon tea. But I like them for breakfast and so I did them with your fried apples and a lightly poached egg – bliss! I’ll be using this recipe often. Thanks, Steve

    • Steve Gordon says:

      Hi Dorothy, Thank you for trying our recipe for the Skillet Fried Apples. I’m happy to hear it turned out well for you. It’s always interesting to see how you convert our recipes to your area in South Africa. I’d like to have me an English Crumpet. Sounds fancy. Smile. So, what do you typically serve for afternoon tea? Is this the 4th meal of the day? I’m curious. Thank you as always for your visits. I do appreciate them and I trust you’ll continue to visit with us often. Be Blessed!!! -Steve

      • Dorothy Berry says:

        Steve, I’ll send you a private email with the crumpet recipe since it isn’t Southern. Regarding afternoon tea, it’s not a meal per se, rather a snack. Different parts of Britain have different customs, so I’m talking East Anglia. When the lady of the house gets up she will make a cup of tea with a biscuit for herself and her husband. I believe this has now been largely superseded by that very British invention, the “Teasmaid” which wakes a couple by an alarm and the tea (or sometimes coffee) is already fresh and piping hot. Breakfast is served in time for everyone to get off to work or school and often consists of cereal with milk and bread (or toast), butter and jam, with a fried breakfast for the head of the household. Lunch, a three course hot meal, also called dinner, used to be served between 12noon and 1 o’clock, with children coming home from school, but nowadays children get school dinners and workers without an on-site canteen go out and get something like a pie, sandwich or fish and chips. The late afternoon/evening meal was variously called tea/dinner/supper. For children who got a hot meal at school it would usually be bread, butter and jam followed by biscuits (American cookies) or cake and that would be around 5 o’clock. Working dads would be served a hot meal a bit later. But there were extras during the day. Mid-morning the lady of the house would have a cup of tea or coffee and a snack, called “elevenses” because of the approximate time. Mid afternoon she would often have a friend or two around for afternoon tea and this is usually when crumpets might be served. And before bed would come “supper” which might be cake or biscuits but was often some variety of salad sandwich, along with a cup of tea. So, I suppose very different from what you would be used to. I was interested to find when I went to Australia that the evening meal was always called “tea” even though it was a hot three course meal. Here in South Africa we usually call it supper. And at work we had morning and afternoon “tea breaks” where the company supplied the beverage and we supply our own snacks. Incidentally in the north of England and in Scotland they have a meal called “High Tea” and this usually has many types of cakes, scones and biscuits as well as cooked dishes such as meat pies, fish cakes etc.

        • Steve Gordon says:

          Hi Dorothy, Thank you for sharing your comments with us. I’ve told you this before, but I always enjoy reading your comments and how different things go in places you’ve lived and now with you in South Africa. Here, we have Breakfast, Lunch and Dinner, or as most of us call it Supper. Anything in between is just a snack, and those are usually the sweets and the best part. Smile. Of course, most of the time, we have snacks any time we want them throughout the day. That may not be a good thing for us though. Helps to add the pounds on. I’ll be looking for the Crumpets recipe. Thank you for sending that. I hope all is going well for you and yours during this time. I appreciate your visits, as always, and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Shirley says:

    I’ve just now gotten around to reading your newsletter. I’m surprised to see no comments yet. Guess everyone is too worried about Corona Virus to try it or comment on it. I haven’t tried it yet, but certainly intend to. Many times, I’ve thrown out apples that got “lost” in the drawer of my fridge too long. This recipe sounds so good I might just buy a few in order to try it. That is – when I decide it’s safe to go to grocery store again. Thankfully, I have enough food in my freezer, fridge and pantry to last at least six months or more! I will need milk, eggs and bread before then, and of course, TP. I still don’t know why people are stockpiling that, do you? Store shelves here in Fort Myers, Florida are empty!

    • Steve Gordon says:

      Hi Shirley, I do hope you’ll try the Skillet Fried Apples. I think you’ll like them and they are a great way to use up any leftover, or as in my case, very hard apples.

      It’s certainly an interesting time right now. I think the toilet paper rush began because of a shortage in Australia. I could be wrong of course. I hope you find some. Smile. I hope you and yours remain safe. We’ll make it through this. God is still in charge and in control. I appreciate all of your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Emily says:

    Pan fried apples were always a favorite of mine. I use allspice instead of cinnamon and nutmeg. My husband grew up in Virginia’s apple country and had never heard of preparing apples this way. He very much enjoys most apple dishes and this one has moved to the top of his list. Seeing your post makes me want to prepare them again soon.

    • Steve Gordon says:

      Hi Emily, I’m happy we could stir up some good memories for you and I trust you’ll try the recipe soon. I’ve not tried it with Allspice, but that sounds like it would be good as well. They grow some great apples up in Virginia. Thank you for your visit today. I do appreciate it, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Cheryl Ann says:

    Steve, glad to hear all is well with you. This is the same recipe I used to make for my children when they were little, only I just cut the apples in half and fried them that way. Kids thought they were getting a fancy desert and to the best of my recollection, they were liked by everyone! Thanks for the memory–once again. Have a wonderful day!

    • Steve Gordon says:

      Hi Cheryl Ann, Thank you for sharing your memories of our recipe with us. I do hope you might try them again soon. They are indeed good. Smile. Thank you for your visit today. I greatly appreciate it and trust you will visit with us often. Be Blessed!!! -Steve

  7. Jennifer says:

    Thank you for the tempting photo of fried apples – one of my favorites! Question – possible to pour cake batter over the apples and slide in the oven? Am thinking same oven temperature for the normal batter but maybe not as long since being poured into a pretty warm skillet? I’m putting fried apples on tonite’s dinner plate for sure now.

    • Steve Gordon says:

      Hi Jennifer. I hope you get to try our recipe soon. Sounds like you’re thinking of making an upside down apple cake. It should work. Do let me know if you try. I’d love to hear how it turns out for you. Thank you for your visits. I greatly appreciate it and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

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