Cracker Barrel Fried Apples

Cracker Barrel fried apples are one of those homestyle comfort foods I can never resist. Tender apple slices are cooked in a sweet, buttery cinnamon sauce until soft and syrupy—just like the warm side dish served at the restaurant. They’re cozy, nostalgic, and incredibly easy to recreate at home with just a few simple ingredients.

Why You’ll Love This Recipe

I love how these fried apples turn out perfectly soft, sweet, and packed with cinnamon flavor. They’re great as a side dish, dessert topping, or even on their own as a snack. Whether I serve them with pork chops, pancakes, or a scoop of vanilla ice cream, they bring that classic Southern comfort flavor every time. Plus, the recipe is quick, easy, and uses pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh apples (like Golden Delicious or Fuji), peeled and sliced

• Unsalted butter

• Brown sugar

• Ground cinnamon

• Apple juice or apple cider

• Cornstarch (for thickening)

• Salt (just a pinch, optional)

Directions

1. I start by peeling and slicing the apples into thick wedges, about 1/2 inch thick, so they hold their shape while cooking.

2. In a large skillet over medium heat, I melt the butter, then stir in the brown sugar and cinnamon until the mixture is smooth and bubbling.

3. I add the apple slices to the skillet and toss to coat them evenly in the buttery syrup.

4. I pour in the apple juice or cider and let the apples simmer for about 15–20 minutes, stirring occasionally, until they’re tender but not mushy.

5. To thicken the sauce, I stir together a little cornstarch with water and add it to the skillet during the last few minutes of cooking. I let it bubble until the sauce is glossy and thick.

6. I remove them from heat and let them cool for a couple of minutes before serving.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

I sometimes add a dash of nutmeg or clove for extra warmth. For a tart flavor, I use Granny Smith apples and add a little more sugar to balance them out. If I want a richer sauce, I replace some of the apple juice with a splash of heavy cream. These are also delicious with a handful of raisins or chopped pecans stirred in.

Storage/Reheating

I store leftover fried apples in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet over low heat or microwave them in short intervals, stirring in between. They reheat well and even taste great cold or at room temperature.

FAQs

What kind of apples work best for this recipe?

I prefer using softer, sweet varieties like Golden Delicious, Fuji, or Gala. They hold their shape but cook down nicely without turning to mush.

Can I make these ahead of time?

Yes, I often make them a day ahead. They keep well in the fridge and taste just as good, if not better, after the flavors meld overnight.

Do I have to use cornstarch?

Not necessarily. I’ve simmered the apples longer to naturally reduce and thicken the sauce, but cornstarch gives it that glossy, restaurant-style finish.

Can I freeze fried apples?

Yes, I let them cool completely and freeze them in airtight containers or freezer bags. They reheat well on the stove or in the microwave.

What do I serve them with?

I serve them with pork, pancakes, waffles, ice cream, or even as a warm topping for oatmeal or yogurt. They’re incredibly versatile.

Conclusion

Cracker Barrel fried apples bring the taste of a classic Southern diner right into my kitchen. With their buttery cinnamon sauce and perfectly tender texture, they’re one of those recipes I come back to again and again. Whether I serve them on the side, over dessert, or all by themselves, they never disappoint.