Black Skillet Fried Apples
We have several apple trees in Andy's "fruit orchard". We pick, peel and core the apples; toss them in lemon juice, vacuum seal them and freeze for future use. One of my favorite ways to use these apples is to fry them in butter in a black cast iron skillet and season with sugar and cinnamon. They are a perfect side to pork chops! Growing up, Mom always served apple sauce with pork chops. Black Skillet Fried Apples takes that to the next level. I grew up thinking cold, canned apple sauce was good so warm and seasoned apples were mind blowing. I never measure the exact amount of sugar
and cinnamon used. The amounts below are estimations. Sample the sauce to determine if you need a little more sugar or cinnamon. I go by the texture of the sauce--not too runny, not
too thick. I recommend frying apples in batches in single layers.
INGREDIENTS
- 5-6 Granny Smith apples, peeled, sliced and cored (sprinkled with lemon juice)
- Sugar
- Cinnamon
- 1 stick butter
DIRECTIONS
- In a medium hot black skillet, melt stick of butter.
- Make one layer of apples. They can touch, just don’t layer them on top of each other.
- Sprinkle at least 2-3 tablespoons of sugar and 1 tablespoon of cinnamon over the top of the apples.
- After two minutes, using a fork, turn and repeat coating with slightly less sugar and cinnamon.
- Let apples cook until they get fork tender, turning so they cook through evenly.
- Take apples out as they are done and place in a glass bowl or dish. The sauce that is created is what makes these so delicious!
- Use thin sliced sweet potatoes with the same ingredients for an another side dish.
