Celebrate the warmth and flavors of fall with these Southern Thanksgiving Cinnamon Fried Apples! Perfectly caramelized in brown butter and spiced with cinnamon, this dessert is both comforting and festive, ideal for holiday gatherings.
INGREDIENTS
- Chopped Apples: 4 cups, sliced into half-moons, using Granny Smith, Fuji, or Pink Lady for the best texture and tartness.
- Lemon Juice: From 1 medium lemon, to keep the apples from browning and to add a hint of brightness.
- Salted Butter: 2 tablespoons, for a rich, caramelized base when browned.
- Granulated Sugar: ½ cup (100g or 3.55 oz), to add sweetness and help create a caramel-like texture.
- Brown Sugar: ¼ cup, packed, for depth of sweetness and a slightly molasses-like flavor.
- Ground Cinnamon: 1 tablespoon, brings a warm, spicy element that pairs perfectly with apples.
INSTRUCTIONS
- Step 1: Prepare the Apples
- Slice the apples into half-moon shapes, about ½ inch thick. Squeeze lemon juice over them to prevent browning and add a subtle hint of citrus flavor.
- Step 2: Make the Brown Butter
- In a light-colored skillet over medium-low heat, melt the butter. Stir continuously with a whisk or spatula as it begins to bubble and froth. After about 3 minutes, the butter will stop bubbling and turn a golden brown, giving off a nutty aroma. This is your brown butter base.
- Step 3: Add Sugars and Cinnamon
- Once the butter is browned, add the granulated sugar, brown sugar, and ground cinnamon to the skillet. Whisk until everything is well combined. Cover and cook for about 2 minutes over low heat to allow the flavors to blend.
- Step 4: Cook the Apples
- Add the sliced apples to the skillet, tossing to coat them in the butter and sugar mixture. Cook over medium-low heat for 12-15 minutes, stirring occasionally, until the apples soften and are coated in a thick, caramelized glaze.
- Step 5: Toast the Nuts
- In a separate pan, toast the chopped walnuts or pecans over medium heat until they give off a nutty aroma, about 3-5 minutes. This step enhances their flavor and crunch.
Serving and Storage Tips
- Serve these cinnamon-fried apples warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
- These apples are also delicious served over pancakes, waffles, or French toast for a comforting breakfast option.
Helpful Notes
- For best results, use tart apples like Granny Smith or Pink Lady, which hold their shape and balance the sweetness of the caramelized sauce.
- If you prefer a thicker sauce, allow the apples to cook a bit longer, as this will reduce the liquid and intensify the flavors.
- Consider adding a splash of vanilla extract or a sprinkle of nutmeg for additional depth of flavor.
Tips from Well-Known Chefs
- Chef Julia Child recommends using a light-colored pan when making brown butter, as it allows you to see the color change and prevents burning.
- Chef Ina Garten suggests toasting nuts before adding them to desserts to bring out their natural oils and enhance their flavor.
Why You’ll Love This Recipe
- A cozy, warm dessert perfect for Thanksgiving or any fall gathering.
- Quick and easy to make with simple ingredients and minimal prep time.
- The combination of caramelized apples, cinnamon, and brown butter is irresistibly delicious.
Variations
- Add a splash of bourbon or brandy for a more complex flavor profile.
- Try adding a handful of raisins or dried cranberries along with the apples for added texture and sweetness.
- Use maple syrup in place of brown sugar for a different, richer sweetness.