Fried Apples

By RoketJSquerl

I leave the apple slices a little on the large side because I want apples cooked in this manner to be somewhat toothsome. Apples tend to fall apart easily when cooked. Slices cut larger will hold up to this cooking method without turning to applesauce. Test the apples for doneness and stop cooking when they reach your desired level of doneness. Fresh lemon juice can be substituted for apple cider vinegar. I used Honey Crisp apples that were gifted to us. Granny Smith is another good variety to use in this recipe. Serve for breakfast or along side a pork dish for supper.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup firmly packed brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon, heaping
• 5 to 6 cooking apples, peeled, cored and sliced in eights

Details

Adapted from syrupandbiscuits.com

Preparation

Step 1

Add butter, brown sugar and cinnamon to a large cast iron skillet on medium heat. Cook, stirring occasionally, until butter and sugar have melted. Add apple cider vinegar and stir.

Add apples to skillet and gently fold to coat with sugar mixture. Cook, stirring occasionally, until apples are tender. Take care when stirring that you don’t break the apples. Use a gently folding action.

Serve warm.