By The rasam was already done and the children were eating when I noticed the apples on the counter, two days past their best. An ordinary Tuesday doesn’t object to a little sweetness at the end of it — and fried apples ask almost nothing of you, which felt right for a week that was asking plenty of everything else. I make them the way I make most things lately: generous with the cinnamon, unhurried about the heat, not waiting for a special occasion to justify the butter.
Fried Apples
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
- 4 medium apples (Honeycrisp or Fuji), peeled, cored, and sliced 1/4 inch thick
- 2 tablespoons unsalted butter
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
- Prep the apples. Peel, core, and slice the apples into 1/4-inch wedges. Try to keep the slices uniform so they cook evenly.
- Melt the butter. In a large skillet over medium heat, melt the butter until it foams and subsides, about 1 minute. Do not let it brown.
- Add the apples. Add the apple slices in a single layer. Cook undisturbed for 3 minutes, until the undersides begin to soften and pick up a little color.
- Season and stir. Sprinkle the brown sugar, cinnamon, nutmeg, and salt evenly over the apples. Stir gently to coat, then continue cooking, stirring occasionally, for 8—10 minutes until the apples are tender and the sauce is syrupy.
- Finish and serve. Remove from heat and stir in the lemon juice and vanilla extract. Taste and adjust sweetness if needed. Serve warm on their own, over oatmeal, alongside pork, or spooned over vanilla ice cream.
Nutrition (per serving)
Calories: 148 | Protein: 0g | Fat: 6g | Carbs: 25g | Fiber: 3g | Sodium: 40mg