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Cinnamon Fried Apples

Cinnamon fried apples made in a skillet until the apple slices turn just-tender and glossy in a brown sugar cinnamon syrup. Quick to cook, with a cornstarch thickened sauce and a warm vanilla finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 firm apples (Honeycrisp or Granny Smith)
Butter and aromatics
  • 0.25 cup butter
  • 0.333 cup brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 1 pinch salt
Thickener and finish
  • 1 tbsp cornstarch
  • 0.5 cup water
  • 1 tsp vanilla extract

Equipment

  • 1 Cast iron skillet

Method
 

Cook the apples
  1. Melt butter in a large skillet over medium heat until fully melted and shimmering.
  2. Add firm apples, brown sugar, ground cinnamon, nutmeg, and salt, then stir to coat the slices evenly.
  3. Cover the skillet and cook 8-10 minutes, stirring occasionally, until the apples are just tender and glossy at the edges.
Thicken and finish
  1. Whisk cornstarch with water until smooth, then pour into the skillet while stirring.
  2. Simmer 2-3 minutes until the sauce thickens and turns glossy, coating the apples.
  3. Stir in vanilla extract and serve warm.

Notes

For the best texture, slice apples evenly so they cook at the same pace, and stir gently once the sugar starts bubbling to avoid breaking the slices. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a skillet over low heat until hot and saucy. These don’t freeze well due to texture changes after cornstarch thickening—consider refrigerating only. For a lighter version, use plant-based butter and reduce brown sugar slightly (about 2 tbsp) while keeping the same cinnamon amount.