Fried Apples

Last weekend Dana and I were out running errands and decided to hit up Cracker Barrel for breakfast.  Along with every meal, they serve fried apples.  I was mesmerized by the tasty apple goodness.  I had to make these for myself.  So I scoured the internet to see if anyone has tried these and there were a ton of recipes.  I remember the texture and it was similar to stewed apples.  However, the sauce over them was thick and delicious.  So it seemed like a sauce.  Then I stumbled over a recipe that stewed the apples and then covered them with a delicious apple sauce.  After trying it, I knew right then and there that it was the closest thing that I would get to the fried apples at Cracker Barrel.

Fried Apples – (Adapted from Princesa9580)

• 2 1/2 cups Apple Juice
• 4 large golden delicious apples
• 3 tbs corn starch
• 3 tbs white granulated sugar
• 1 tbs brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cardamom

Core the apples and then slice them into 1/2 inch segments.   In a large skillet or saucepan, bring 2 cups of apple juice and the sliced apples to a boil.  Note – I used Fuji Apples instead of Golden Delicious.  Not as good but they work and they are what I had on hand.

Once at a boil, reduce the heat and simmer for 15-20 minutes.  Stir frequently so that the apples cook evenly.  Simmer until the apples are fork tender.

Carefully remove the apples from the pan with a slotted spoon and place them into a large dish.

In a small bowl whisk together the remaining 1/2 cup of apple juice, cornstarch, sugars, and spices.

Pour the spiced mixture into the hot apple juice in the pan.  Turn the heat to medium and bring to a boil, stirring constantly.  When the mixture thickens and bubbles it is ready.

Pour the thickened apple sauce over the apples and serve.

I made this before dinner and placed the apples in an oven-safe dish.  I then covered the dish and placed it in the oven to keep warm until we were ready to eat.   The apples were delicious and came as close as possible to the Cracker Barrel apples.

This recipe works best with a firm tart apple, like a golden delicious.  I used what I had lying around (Fuji) and they did not have the right texture.  However, it was still delicious.