Cracker Barrel Fried Apples Recipe

There’s just something about fried apples that feels like home. You know what I mean? The smell of cinnamon and butter warming on the stove, the way the air changes when apples start to soften — it’s comfort in its purest form.

For me, this recipe brings back those slow, cozy weekends — the kind where breakfast stretched into lunch, and there was always something sweet bubbling away on the stove. I remember the first time I had fried apples at Cracker Barrel. It wasn’t fancy or over-the-top — just a simple side dish sitting next to a biscuit and some hashbrown casserole — but wow, it felt like a hug. Warm, buttery, spiced just right. I swear I could’ve eaten an entire bowl by myself.

When I got home, I wanted to recreate that same taste — not just the flavor, but the feeling. You know that soft, syrupy texture where the apples are tender but not mushy, and every bite tastes like fall? That’s the magic. And honestly, it’s easier to make than people think. You just need a skillet, a handful of apples, and a few pantry staples. No fancy tricks, no secret ingredients — just slow cooking, patience, and the smell that makes everyone wander into the kitchen asking, *“what are you making?”*

The best part? These fried apples aren’t just for breakfast. They’re incredible spooned over pancakes or oatmeal, tucked into a biscuit sandwich, or even served alongside pork chops or roasted chicken. That mix of sweet and savory? Unreal. It’s comfort food that doesn’t need a reason — it just feels right.

Ingredients

* 4 cups (about 4 medium) peeled and thinly sliced apples (use Granny Smith, Honeycrisp, or Fuji)
* 2 tbsp unsalted butter (or vegan butter/coconut oil)
* 2 tbsp light brown sugar, packed
* 1 tbsp granulated sugar
* ½ tsp ground cinnamon
* ¼ tsp pure vanilla extract
* Pinch of fine sea salt
* 2–3 tbsp water

Instructions

1. Prep the apples.
Peel, core, and slice your apples into thin wedges or half-moons — about ¼ inch thick. They cook evenly that way and stay tender without turning mushy.

2. Melt the butter.
Set a large skillet (cast iron if you’ve got one) over medium heat and melt the butter until it starts to bubble gently.

3. Add sugars and spice.
Stir in the brown sugar, granulated sugar, cinnamon, salt, and vanilla. Let it cook for about a minute — just long enough for everything to melt together into a glossy syrup.

4. Add the apples.
Toss in your sliced apples and stir gently so they all get coated in that sweet, buttery mixture.

5. Simmer.
Pour in about 2 tablespoons of water, cover, and let the apples cook for 8–10 minutes. Stir every couple of minutes so they cook evenly. They should soften but still hold their shape — tender, not applesauce-soft. If things start sticking, add a little more water.

6. Finish it off.
Once they’re tender, uncover and let them cook for another minute or two if you like your syrup thicker. That’s it — nothing fancy, just simple, old-fashioned goodness.

7. Serve.
Serve them warm — over biscuits, pancakes, oatmeal, or ice cream. They even make plain toast taste special.

Recipe FAQs

1: What kind of apples work best?
You want apples that stay firm when they cook — something tart but slightly sweet. Granny Smiths are classic (that tang really pops), but Honeycrisp or Fuji give you a nice balance of texture and flavor. Honestly, mixing a couple of varieties is my favorite — you get a little tart, a little sweet, all in one bite.

2: Can I make these ahead of time?
Totally. These reheat beautifully. Just store them in the fridge in an airtight container and warm them gently on the stove or in the microwave with a tiny splash of water or butter. They taste just as cozy the next day — maybe even better, because the flavors get deeper overnight.

3: What should I serve them with?
Oh, where do I start? They’re incredible on top of pancakes, waffles, or oatmeal for breakfast. Later in the day, try them next to pork chops or roasted chicken — the sweetness balances savory flavors so well. And for dessert? Over vanilla ice cream or tucked into a warm biscuit. I’m telling you, it’s heaven.

4: Can I make these without butter?
Absolutely. If you’re dairy-free or vegan, use coconut oil or vegan butter. Coconut oil gives them this subtle tropical note that’s actually really nice with the cinnamon and vanilla. Just make sure it’s refined coconut oil if you don’t want too much coconut flavor.

5: How do I know when the apples are “just right”?
This is the key part — you want them tender, but not falling apart. When you stir them, they should bend easily with your spoon but still look like slices. If they start to break down too much, they’re overdone. I usually test one after about 8 minutes — if it’s soft enough to bite through but not mushy, you’re golden. The syrup should be glossy, not watery.

Cracker Barrel Fried Apples Recipe

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups (about 4 medium) peeled and thinly sliced apples (use Granny Smith, Honeycrisp, or Fuji)

• 2 tbsp unsalted butter (or vegan butter/coconut oil)

• 2 tbsp light brown sugar, packed

• 1 tbsp granulated sugar

• ½ tsp ground cinnamon

• ¼ tsp pure vanilla extract

• Pinch fine sea salt

• 2 –3 tbsp water

Directions

• Prep the apples.
• Peel, core, and slice your apples into thin wedges or half-moons — about ¼ inch thick. They cook evenly that way and stay tender without turning mushy.
• Melt the butter.
• Set a large skillet (cast iron if you’ve got one) over medium heat and melt the butter until it starts to bubble gently.
• Add sugars and spice.
• Stir in the brown sugar, granulated sugar, cinnamon, salt, and vanilla. Let it cook for about a minute — just long enough for everything to melt together into a glossy syrup.
• Add the apples.
• Toss in your sliced apples and stir gently so they all get coated in that sweet, buttery mixture.
• Simmer.
• Pour in about 2 tablespoons of water, cover, and let the apples cook for 8–10 minutes. Stir every couple of minutes so they cook evenly. They should soften but still hold their shape — tender, not applesauce-soft. If things start sticking, add a little more water.
• Finish it off.
• Once they’re tender, uncover and let them cook for another minute or two if you like your syrup thicker. That’s it — nothing fancy, just simple, old-fashioned goodness.
• Serve.
• Serve them warm — over biscuits, pancakes, oatmeal, or ice cream. They even make plain toast taste special.