Hints and Pinches, Fried Apples

Apples and Cinnamon

If you went apple picking this season like Edwin, then you may have a few extra apples in your kitchen. Apple pie is delicious, but many people don’t have the time to wrestle with dough and pie crust (and some don’t want to be tempted to eat a whole pie by themselves). Of course, this is sad for me because my favorite part is the crust! But most people, my husband included, just love the taste and smell of warm apples.

Apples and Cinnamon, Bag of Apples

This weekend my in-laws gave us a bag of leftover apples. The apples are on their way to going bad, and they’re really too mealy to eat by themselves. But Morgan’s father offered that he thought they would be perfect for frying – and he was right!

Apples and Cinnamon, Peeling and Slicing

Fried apples are difficult to get wrong, but you should decide how you want them before you start. I like a crispier apple, my husband likes mushy. I like my apples peeled and thinly sliced, and he prefers non-peeled chunks. We decided to experiment separately.

Apples and Cinnamon, Adding Spices

She said, Fried Apples (Crispy and Thin)

Apples and Cinnamon, with Cool Whip

I chose a medium size apple, washed and peeled it. Use an apple slicer to cut it into 8 pieces, removing the core. Use a small knife to make thinner slices.

Heat up a small skillet and add 2 tablespoons of butter when hot. After about 30 seconds, add the apple slices to the pan. Cook for about 2 minutes, stirring and turning the slices once or twice.

Sprinkle a dash of cinnamon, nutmeg, and brown sugar over the apples. Stir one or twice to coat both sides of the apples.

Remove immediately from heat so that they’re still crispy. Serve with a side of fat-free cool whip.

He said, Fried Apples (Mushy and Thick)

Apples and Cinnamon, Morgan's Apples

Morgan washed two medium size apples and used an apple slice to cut into 16 pieces total (skins on). He added butter to a hot skillet, and then included the apples.

After cooking for about 1 minute, add cinnamon, brown sugar (about 1/4 cup), nutmeg and allspice. Continue to cook the apples, stirring occasionally, for about 4-5 minutes.

Morgan served his fried apples without cool whip (a tragedy, it’s true).

Apples and Cinnamon, Morgan's Apples Served

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3 Responses to “Hints and Pinches, Fried Apples”

  1. Dude, your apples looked so much tastier than Morgans. A true, the tragedy wasn’t that they weren’t small and crispy, but that there was no cool whip on the side.

  2. Ok, I think I have to agree with Linday. I would prefer yours, I think.



  3. Lindsey – Hah! It was a fun experiment but I must admit (shh, don’t tell him!), mine were tastier!

    Loralee – Thank you, thank you 🙂 Hopefully you will bear with my endless pumpkin posts… you know how I get this time of year!