Hi lovely readers! Cat from The Rustic Willow here. I’m sharing one of my favorite breakfast staples with you today: Cinnamon Pan Fried Apples. Every time I go to Cracker Barrel, I order a big heaping bowl of their cinnamon pan fried apples. I’ve discovered how to make my own recipe at home and it is just as good as the restaurant version! I use these apples to top my pancakes, waffles, or I just eat a big bowl of them by themselves. They are perfect as a topper or just in a bowl by themselves! They are delicious over vanilla ice cream as well!
Simmered in butter, brown sugar, cinnamon and nutmeg, these apples are bursting with flavor and cooked to perfection.
Do you see that cinnamon-y goodness cooked right into the apples? Is there anything more delicious than cinnamon and apples?! They arep perfect on top of my pancake stack!
Though this recipe is absolutely perfect for fall while apples are in season, it’s also perfect for any time of the year. They’re nice and warming for the upcoming cold months, and as a Coloradan, I’ll be eating these on the regular this winter.
Another great thing about these? They’re kid friendly. Yep, the kids in my house loooove these. I call them “fancy apple sauce” since they’re mushy enough to resemble apple sauce, but upscale enough to be called “fancy.” They are definitely impressive served on any table, but no one will know how easy they truly are!
I hope you’ll make these soon for your family (or just for yourself, I won’t tell!), and come back and tell us how much you love them. These Cracker Barrel Copycat Cinnamon Pan Fried Apples would be a great addition to a special holiday breakfast or as a lighter dessert after a filling holiday meal
Cinnamon Pan Fried Apples
Ingredients
- 3-4 apples cored and sliced into thin wedges (skinned, optional)
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
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Melt butter in a large skillet over medium heat
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Whisk in brown sugar
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Add in apples, toss until coated in butter, cover and cook until butter is bubbling
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Add in cinnamon and nutmeg, stir until spices cover apples
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Cover again, and cook until desired tenderness, stirring every 4 minutes (Mine were perfect at 10 minutes)
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Combine cornstarch and water in a small bowl, mix until cornstarch is dissolved. Pour cornstarch mixture into the skillet, mix and let simmer until thickened
