I perfected my Cracker Barrel Fried Apples recipe to turn ordinary apples into caramelized slices kissed with cinnamon and brown sugar that work beautifully for brunch, dinner, or dessert.
I grew up thinking fried apples were this old fashioned diner thing, but I couldn’t stop playing with the idea until I nailed a version that tastes dangerously close to the real deal. Using crisp Granny Smith apples and a touch of light brown sugar the skillet caramelizes into sticky, tangy slices that beg to be drizzled over pancakes or spooned alongside pork.
I wont lie, when I serve it people always ask if it’s the Copycat Cracker Barrel Fried Apples, which makes me smile because it’s exactly the kinda comfort that shows up in great Cracker Barrel Recipes. Try it when you want simple wow.
Ingredients
- Apples give fiber and natural sweetness, a bit tartness depending on variety.
- Butter adds rich mouthfeel and fat, helps brown sugar caramelize, not healthy in large amounts.
- Brown sugar brings caramel notes and moisture, mostly carbs, so use moderately.
- Cinnamon gives warm spice, adds depth with very little calories, some antioxidants.
- Lemon juice cuts sweetness with bright acidity, helps apples keep color.
- Vanilla rounds flavors, smells amazing and makes the dish taste more homemade.
- Cornstarch thickens syrup for clingy glaze, it is pure starch so adds carbs.
- Nutmeg gives nutty warm bite, used sparingly, tiny amount goes a long way.
Ingredient Quantities
- 4 medium apples (Granny Smith, Honeycrisp or Gala), peeled, cored and sliced
- 3 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon fresh lemon juice
- 1/4 cup water or apple cider
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch plus 2 tablespoons cold water, optional for thickening
How to Make this
1. Peel, core and slice 4 medium apples about 1/4 inch thick, then toss the slices with 1 teaspoon fresh lemon juice so they dont brown.
2. Melt 3 tablespoons unsalted butter in a large skillet over medium heat until it foams and starts to smell nutty.
3. Add the apple slices to the skillet and cook, stirring occasionally, 2 to 3 minutes to coat them in butter.
4. Sprinkle 1/3 cup packed light brown sugar, 2 tablespoons granulated sugar if using, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt over the apples; stir so the sugar and spices melt into the fruit.
5. Pour in 1/4 cup water or apple cider and 1 teaspoon vanilla extract, scrape up any browned bits from the pan and bring to a gentle simmer.
6. Reduce heat to medium-low, cover and cook 8 to 10 minutes until apples are tender but still hold their shape; stir once or twice so they cook evenly.
7. If you want a thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir it into the skillet and cook 1 to 2 more minutes until sauce thickens; taste and adjust sweetness or spice.
8. Remove from heat and serve warm — theyre great with pancakes, pork or vanilla ice cream, but honestly theyre delicious on their own.
Equipment Needed
1. Cutting board
2. Chef’s knife or paring knife
3. Vegetable peeler
4. Apple corer (optional)
5. Large skillet with lid (dont skip the lid)
6. Heat‑resistant spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Small bowl and fork or small whisk for the cornstarch slurry
FAQ
Simple And Easy Cracker Barrel Copycat Pan Fried Apples Recipe Substitutions and Variations
- Apples (Granny Smith, Honeycrisp, Gala): Swap with Fuji, Braeburn or Jonagold for a similar sweet-tart balance, or use ripe pears if you want a softer, sweeter bite.
- Unsalted butter: Use salted butter (just omit the pinch of salt), coconut oil for a dairy-free option (adds a faint coconut note), or light olive oil for a milder, non-dairy fat.
- Light brown sugar: Use dark brown sugar for deeper molasses flavor, or granulated sugar plus 1 tbsp molasses, or honey/maple syrup (reduce other liquid slightly).
- Cornstarch (thickener): Replace with arrowroot 1:1, tapioca starch 1:1, or about 1 1/2 tbsp all-purpose flour mixed with cold water, but flour needs a bit more cook time to lose its raw taste.
Pro Tips
– Use two kinds of apples, like a tart Granny Smith with a sweet Honeycrisp, the tart ones hold their shape and the sweet ones make the sauce richer. Slice about 1/4 inch if you want chunks, or thinner if youre in a hurry because thinner cooks faster.
– Let the butter foam and get a little brown and nutty but dont walk away or itll burn, if it starts to smoke turn the heat down right away. Browning adds depth more than extra sugar ever will.
– If you want a glossy, thicker glaze make the cornstarch slurry but dissolve it completely in cold water first or youll get lumps. Stir it in near the end and only simmer 1 to 2 minutes, overcooking will make the sauce gluey.
– Taste as you go and adjust spices and sweetness, a tiny pinch of salt makes the flavors pop. Add the vanilla off the heat so the aroma stays bright, and a splash of apple cider instead of water gives a nicer apple flavor.
Simple And Easy Cracker Barrel Copycat Pan Fried Apples Recipe
I perfected my Cracker Barrel Fried Apples recipe to turn ordinary apples into caramelized slices kissed with cinnamon and brown sugar that work beautifully for brunch, dinner, or dessert.
4
servings
250
kcal
Equipment: 1. Cutting board
2. Chef’s knife or paring knife
3. Vegetable peeler
4. Apple corer (optional)
5. Large skillet with lid (dont skip the lid)
6. Heat‑resistant spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Small bowl and fork or small whisk for the cornstarch slurry
Ingredients
-
4 medium apples (Granny Smith, Honeycrisp or Gala), peeled, cored and sliced
-
3 tablespoons unsalted butter
-
1/3 cup packed light brown sugar
-
2 tablespoons granulated sugar (optional)
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
Pinch of salt
-
1 teaspoon fresh lemon juice
-
1/4 cup water or apple cider
-
1 teaspoon vanilla extract
-
1 tablespoon cornstarch plus 2 tablespoons cold water, optional for thickening
Directions
- Peel, core and slice 4 medium apples about 1/4 inch thick, then toss the slices with 1 teaspoon fresh lemon juice so they dont brown.
- Melt 3 tablespoons unsalted butter in a large skillet over medium heat until it foams and starts to smell nutty.
- Add the apple slices to the skillet and cook, stirring occasionally, 2 to 3 minutes to coat them in butter.
- Sprinkle 1/3 cup packed light brown sugar, 2 tablespoons granulated sugar if using, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt over the apples; stir so the sugar and spices melt into the fruit.
- Pour in 1/4 cup water or apple cider and 1 teaspoon vanilla extract, scrape up any browned bits from the pan and bring to a gentle simmer.
- Reduce heat to medium-low, cover and cook 8 to 10 minutes until apples are tender but still hold their shape; stir once or twice so they cook evenly.
- If you want a thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir it into the skillet and cook 1 to 2 more minutes until sauce thickens; taste and adjust sweetness or spice.
- Remove from heat and serve warm — theyre great with pancakes, pork or vanilla ice cream, but honestly theyre delicious on their own.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 250kcal
- Fat: 10.6g
- Saturated Fat: 5.4g
- Trans Fat: 0.3g
- Polyunsaturated: 0.3g
- Monounsaturated: 2.2g
- Cholesterol: 22.9mg
- Sodium: 5mg
- Potassium: 195mg
- Carbohydrates: 50g
- Fiber: 4.4g
- Sugar: 42g
- Protein: 0.6g
- Vitamin A: 300IU
- Vitamin C: 8.4mg
- Calcium: 18mg
- Iron: 0.18mg
