Cracker Barrel Fried Apples Recipe

Cracker Barrel Fried Apples are a classic Southern side dish featuring tender Golden Delicious slices simmered in a buttery cinnamon glaze. This sweet treat uses brown sugar, lemon juice, and warm nutmeg to create a thick, glossy syrup.

The first time I made this, I rushed the heat and ended up with burnt sugar and crunchy fruit. Now I always keep the temperature low and steady so the apples soften through without falling apart. You need that gentle simmer to draw out the natural juices which combine with the butter to form the sauce.

Golden Delicious apples are the only way to go here because they hold their shape under heat. If you use a softer variety, you’ll end up with chunky applesauce instead of distinct, glazed wedges. I love serving these warm in a bowl, though they rarely make it to the table without someone sneaking a spoonful early.

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Cracker Barrel Fried Apples Ingredients

• 60g (2oz) salted butter
• 4 large Golden Delicious apples, peeled, cored, and sliced into 1cm (1/2 inch) wedges
• 1 tsp lemon juice
• 50g (2oz) soft brown sugar
• 1 tsp ground cinnamon
• 1 pinch ground nutmeg

How To Make Cracker Barrel Fried Apples

1. Melt the butter: Place a large wide skillet or frying pan over a medium heat on the hob. Add the salted butter and wait for it to melt and foam slightly before adding the fruit.
2. Coat the apples: Toss the apple wedges and lemon juice into the pan. Stir the slices gently for 2 minutes until every piece is slick with melted butter and the lemon juice is spread evenly.
3. Dissolve the sugar: Sprinkle the brown sugar over the top of the buttery apples. Continue to stir for another minute until the sugar grains disappear and you see a bubbling brown liquid forming in the bottom of the pan.
4. Simmer under cover: Turn the heat down to low, put a lid on the skillet, and cook for 15 minutes. Lift the lid twice during this time to move the apples around so the ones on top get a turn in the hot syrup.
5. Finish with spices: Remove the lid and check that the apples are tender when poked with a fork. Shake in the cinnamon and nutmeg, then stir one last time to coat the fruit in the dark, spiced glaze.
6. Thicken the sauce: Leave the pan on the heat for 2 more minutes without the lid. Watch for the liquid to bubble and reduce into a thick, sticky syrup that clings to the fruit.

Recipe Tips

• Choose the right fruit. Stick to Golden Delicious or Granny Smith apples because they have the structural integrity to survive 15 minutes of simmering. Avoid McIntosh or Gala varieties as they turn to mush almost instantly when heated.
• Maintain low heat. Keep the hob on a low setting once the lid goes on to prevent the sugar from scorching. If the syrup looks like it is getting too dark or smelling bitter, add a tablespoon of water and turn the heat down further.
• Slice with precision. Aim for wedges that are about 1cm (1/2 inch) thick at the widest part. If you cut them too thin, they will dissolve into the sauce, but too thick and the centres will stay unpleasantly crunchy.
• Make them ahead. These keep remarkably well in the fridge for up to four days and the flavour actually deepens over time. Just warm them gently in a small saucepan with a splash of water when you are ready to eat.
• Avoid over-stirring. Use a silicone spatula or a wooden spoon to move the fruit carefully. Too much vigorous mixing during the simmering stage will break the softened wedges and ruin the look of the dish.

What To Serve With Fried Apples

Serve these alongside thick-cut grilled pork chops or salty roast gammon for a traditional savoury pairing. The sweetness of the fruit cuts through the fat of the meat perfectly.

They also work as a brilliant topping for breakfast items like thick buttermilk pancakes or toasted brioche. Add a dollop of clotted cream or a scoop of vanilla ice cream if you want to turn them into a proper pudding.

How To Store Fried Apples

• Fridge: Transfer the cooled apples and all their syrup into an airtight container. They will stay fresh for up to 4 days. The syrup will thicken as it cools, so don’t be alarmed if it looks like jelly the next morning.
• Reheat: Place the apples in a small saucepan over a low heat with a teaspoon of water to loosen the glaze. Stir gently until the syrup is liquid and the fruit is heated through. You can use a microwave for 60 seconds, but the apples may lose their firm texture.
• Freeze: Pack the apples and syrup into a freezer-safe bag, pressing out as much air as possible. They freeze well for up to 3 months. Thaw them completely in the fridge overnight before reheating on the hob.

Cracker Barrel Fried Apples Nutrition Facts

• Calories: 195kcal
• Protein: 1g
• Fat: 12g
• Carbohydrates: 24g
• Sugar: 21g
• Sodium: 95mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Southern Apple Cobbler Recipe
• Cracker Barrel Sawmill Gravy Recipe
• Cracker Barrel Cornbread Muffins Recipe