Fried Apples

We had a bunch of apples in the fridge from the last time I thought it would be a good thing to buy some and we proceeded to completely forget about them. They were still good! Thank fuck for species that are designed to last. We haven’t been eating that much fruit recently, and I wanted to both empty the fridge and have something sweet. So: fried apples.


  • butter
  • cinnamon
  • nutmeg
  • lemon juice
  • brown sugar
  • apples

I washed the apples (like . . . 7? use however many you want) started the pan on medium-low and started like half a stick of butter melting and started cutting. I cut them into bite-sized chunks, mostly, but if you’re using just one or two apples – few enough to just cover the bottom of the pan with no overlap – if you just cut it into eighths you can get nice presentation at the end.

By the time you’ve got an apple or two cut, the butter should be melted. Add a dash of lemon juice, however much brown sugar feels right, and some nutmeg and cinnamon. For brown sugar, I used like a quarter cup, because I wanted sweet but not super sweet. The more you add, the more it’ll be like caramel.

If you’re doing the thing where you want nice presentation, add the apples all at the same time. If you’re going for vaguely fruit-based dessert topping, just add them as you finish. I just threw them in and then when I was done stirred it and sat down for like half an hour.

If you’re doing a single layer, you probably only need to cook them for ten minutes for them to be soft and caramelized a little and utterly delicious. But for lots, as long as the pan doesn’t get dry, they can get cooked more or less however long you want. I mean, let it go longer than an hour or two and you’re probably going to have caramel-flavored apple sauce, but this is one of those things that’s really not time imperative. If the pan starts getting dry, add a splash or two of water: burnt sugar neither smells nor tastes all that great.

Served hot, it’s absolutely amazing over vanilla ice cream.

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