Fried Apples


Fried Apples

Fried Apples
15 Min

You'll want to enjoy more than an "apple a day" once you give our easy recipe for Fried Apples a try! This healthy snack is sure to be a hit with both the kids and kids at heart at your house.

What You'll Need

  • 2 1/2 cups apple juice
  • 4 Golden Delicious apples, unpeeled, cored, and cut into wedges
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

What to Do

  1. In a large skillet over medium-high heat, combine apple juice and apples; cook 8 to 10 minutes or until fork-tender, stirring occasionally. Remove apples to a bowl, leaving the liquid in the skillet.
  2. In a small bowl, combine remaining ingredients; whisk into liquid in skillet. Cook over medium heat until mixture has thickened. Return apples to skillet and stir until evenly coated. 


  • Don't forget to check out our collection of 25 Easy Apple Recipes to celebrate fall!
  • We used Golden Delicious apples, but feel free to use whatever you have on hand!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 150
  • Calories from Fat 2.7
  • Total Fat 0.3g 0 %
  • Saturated Fat 0.1g 0 %
  • Trans Fat 0.0g 0 %
  • Protein 0.4g 1 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 5.5mg 0 %
  • Total Carbohydrates 38g 13 %
  • Dietary Fiber 2.5g 10 %
  • Sugars 30g 0 %

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I used water also. Very good and quicker than baking them

I love fried apples. I could eat them all of the time. I usually just buy the stouffers kind, but the recipe sounds really good and I want to try it. I could make a batch whenever I want and reheat the leftovers.

Using 1/4 cup or so of Calvados Apple brandy in place of some of that Apple juice takes this dish to a whole 'nother level.

Make this all the time esp. during apple season and serve with ice cream. I don't use apple juice, don't need it. Also don't use any cornstarch. I sprinkle the sugar (brown) and cinnamon on the apples as they cook and it comes out good every time.

Why am I the only person whose apples become applesauce, no matter what kind of apples I use?

Hi there! It's hard to determine why exactly your apples become applesauce without knowing exactly what you do, but one tip we can give is to cut back on your cooking time. We hope this helps!

Ooops...I forgot the sugar today...and it was absolutely delicious!!! My Cracker Barrel go to sides are fried apples and hash brown casserole. Now I don't have to go to Cracker Barrel unless I'm traveling and looking for a sit down dependably good meal. I have managed to create/copy their Hash Brown Casserole recipe and I like mine better than theirs.

We use light brown sugar instead of white sugar, adds additional flavor.

I don't add the apple juice, as it gets enough juice from the apples. I cook them in the microwave and when done, add marshmallows on top and heat again til melted. Yum!

I have cooked fryed apples but this is a different going to try this one.

I have been eating fried apples my entire life and making them myself for 60 years. My mother and grandmother made them. However, I have a few modifications, easier and so good. I cook the apples in just a little butter and no other liquid as they release liquid as they cook. I add only a little brown sugar and cinnamon and cook/fry until thickened and tender. Whenever I serve to company, it is surprising how many have never had them but all comment on how good they are and want to know how to make.

I am going to make this recipe your way. My granddaughter is a diabetic and apple juice is loaded with sugar. I will use a little bit of sugar to taste. Thanks. You solved my problem.

this is how I make my fried apples also. no need to add apple juice since the apples themselves have plenty of liquid.

This is the way I make fried apples. No juice, just butter, sugar and cinnamon. My Mother also made apples like this. Can't be bear.

I made the recipe this way and my husband said they were really really good. Thank for the tip. I will be making them again.

This would make a great apple pie filling.

Definately a 10!

There is nothing "fried" about these apples. They are simmered in apple juice and the recipe contains absolutely no fat. I think some people might miss out on a nice no-fat recipe because they see the word "fried" in the title.

you would think people would know that in todays world, but they don't. as with many recipes here, they are very easy to make. just pay attention!

I would put thses on a hootenanny pancake mmmm yummy. Plus use splenda and low sugar or sugar free juice for diabetics.

I just made this using cranberry-pomegranate juice (I didn't have any apple juice). It was yummy!

love love apples everytime I would buy an apple pie the first thing that would go was just the apples and I would leave the crust, I know sounds crazy. I always made my apples like this, but I never put in the cornstarch. Next I cook my apples I will add it. I thank you for the recipe.

Very tasty !

the fried apple recipe was easy to cook and they taste great.

i was born in VA, fried apples were fried in butter & brown sugar we allowed sugar to carmelize just a bit, not burn, often there were "candied" apple slices. i think i will make this recipe for biscuit toppers, it sounds very tasty!

could not be any easier, thanks. Will try

This is amazing !! I just made an apple cobbler using canned fried apples and it was so good, I wished I had a recipe for the apples. And Voila !! The next day this recipe appears in my mailbox !! To make the cobbler, I am going to make this recipe for the apples, reserving 1/2 cup of the liquid. To the apples add 1 cup brown sugar, 1/8 teas each nutmeg, cinnamon and cloves, 2 tbl flour. For the topping, to 1/7.5 box corn muffin mix add 1/2 cup chopped pecans, the reserved liquid, and 1 egg. Pour the apples into an 8x8 greased pan and pour the muffin mixture over the top. It is delicious !! Preheat oven to 350 degrees..reduce the temp to 325 degrees, place in the center oven rack and bake for approximately 50 min or till brown on top. Serve with whip cream or vanilla ice cream !!

Thanks for the apple cobbler recipe. Sounds devine, will try it soon.

Can you just imagine spooning this devine mixture over vanilla ice cream!!!

Oh Wow! I never even thought of pairing this with meat! What a great idea! I love cranberries & will try this. Think I will remove most of the bacon grease to fry the onion. This would also be great over pancakes or waffles ! Scrambles egg on the side - yum ! Thanks all for getting me out of the box ! : * )

I've read everyone's reviews and gotten some great ideas from many of you and will try different variations. I also like Granny Smith, Fuji or Gala apples better and don't want to use corn starch if possible, so I'll try one of them. The bacon and sweet onion idea also sounds great for a change. When serving with pork roast or chops you could add some cranberries to the mix also.

I like my 'fried' apples tart, so I use Granny Smith and they keep their shape very well. I never thicken my apples either because if you use Granny Smith apples you can cook them long enough to thicken by themselves. I do use cinnamon and nutmeg and a just a touch of ground cloves, or I use apple pie spice instead. Love them with a pork roast or chops!

I think any good cooking apple will do, however, I would use a half greens and half reds. Golden Delicious and a Macintosh. When I fry apples I cook bacon first, remove the bacon and saute a sweet onion sliced into thin slices. Add the apples last, let them caramelize and sprinkle with about 1 tsp. of brown sugar, 1/4 tsp. cinnamon and the small slice of butter. Crumble bacon and sprinkle on top before serving. Really good.

This sounds so delicious, even though I'm sure the bacon adds more calories to this healthy dish. I'll try it both ways, but mostly without the bacon.

I have find that the best apples for fryed apples is a stayman wine sape (sp) they are both tart and very firm and great to cook with.

I think the apples should be peeled,unless they are organic, because of the pesticides and waxes (which are not natural) and may be coating the apples skins.

I think tart apples, like Macintosh, would be better, to offset the sweetness of the glaze.

This turned out great. I did peel my apples-I used the apple variety Paula Red. Yummmm!

I think I'm going to peel my apples and maybe substitute a Gala or two.

The problem with a Gala is that they do not hold up when heated they turn to apple sauce


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