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Cinnamon Fried Apples

Cinnamon fried apples are a Southern-style skillet side with tender slices coated in a glossy cinnamon-brown sugar sauce. This method simmers with a cornstarch slurry for a spoon-coating texture that’s ready in under 30 minutes.
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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
  • 1 cup water
Cinnamon-brown sugar sauce
  • 0.25 cup butter
  • 0.33 cup brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt pinch
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

Equipment

  • 1 cast iron skillet

Method
 

Cook the apples
  1. Melt the butter in a large skillet over medium heat. Let it melt until it starts to look foamy at the edges.
  2. Add the sliced firm apples, brown sugar, ground cinnamon, nutmeg, and salt—stir to coat the slices. Keep stirring so the sugar clings to the apples with a sandy coating.
  3. Cover and cook for 8-10 minutes over medium heat, stirring occasionally, until the apples are just tender. Look for steam lifting from under the lid and apples that yield when pressed.
Thicken the sauce
  1. Whisk the cornstarch with the water until smooth, then pour into the skillet. Stir immediately so no lumps form and the mixture spreads through the syrupy juices.
  2. Simmer for 2-3 minutes, stirring, until the sauce thickens and turns glossy. Watch for a slow, spoon-coating consistency with visible sheen.
  3. Stir in the vanilla extract and serve warm. The sauce should look smooth and thick enough to cling to the apple slices.

Notes

For the best spoon-coating texture, keep the heat at a steady medium and simmer only 2-3 minutes after adding the cornstarch slurry—overcooking can make the apples too soft. Store in an airtight container in the refrigerator up to 4 days; rewarm in a skillet over low heat with a splash of water if needed. Freezing isn’t recommended because the cornstarch texture may loosen after thawing. For a lighter swap, use a plant-based butter in the same amount.