Skillet Fried Apples

Ingredients

• 6 Apples, cored and cut into thick wedges
• 3 tbsp Unsalted butter
• 3 tbsp Brown sugar
• 1 ½ tsp Ground cinnamon
• ¼ tsp Ground nutmeg
• ¼ tsp Kosher salt
• ½ Lemon

Method

1. Melt the butter in a wide skillet over medium-high. Add the apples in one layer, cut side down, and leave them 4 minutes to brown.
2. Turn, add the brown sugar, cinnamon, nutmeg and salt, and cook 6-8 minutes more, turning now and then, until the apples are tender and the syrup has darkened and thickened.
3. A firm apple is essential — Granny Smith, Northern Spy, Jonathan. A soft one turns to sauce, which is a different dish.
4. Finish with a squeeze of lemon so it does not read as pure sugar. Serve alongside eggs, over yogurt, or with ice cream.

Notes

✨ The restaurant touch

Do not stir for the first four minutes. Browned apple faces are the difference between fried apples and stewed apples.

🧒 For the kids

Serve over plain yogurt for breakfast and it is a genuinely good one.

🌿 From the garden

Northeast Ohio is apple country from September through November. A half bushel of seconds from an orchard costs almost nothing and makes this all fall.

🥡 Leftovers

Keeps 4 days and reheats in a pan in two minutes.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.