Copycat Cracker Barrel Fried Apples Recipe

Sometimes going out to eat isn't about the main course, but about a flavorful side or extra that makes the entire experience more delicious. Anyone who's enjoyed a meal at Cracker Barrel has hopefully experienced the rich sweetness of their fried apples, which is served as a side but is tasty enough to warrant a visit all by itself. While you can buy a jarred version made at the restaurant, the cost adds up fast once you realize how perfectly compatible the sauce is with a number of dishes (or simply eaten by the spoonful!) and you find yourself buying jars of the stuff all the time. 

That's why Susan Olayinka, recipe developer at The Flexible Fridge, set out to create this decadent copycat recipe so that you can enjoy Cracker Barrel fried apples at home. Olayinka is always on the lookout for easy recipes that can be quickly prepared, and these fried apples are no exception. She's no stranger to similar preparations, and as far as creating this recipe goes, she had no problem recreating the original. "It was pretty easy to guess," she says. 

Once you see how straightforward the recipe is, you'll always have a container of fried apples in your fridge. You can even keep extras stored in your freezer, or give them out as gifts. Your friends will surely ask for the recipe once they get a taste! 

With fewer than 10 ingredients, you'll soon be ready to make your own version of the famed Cracker Barrel fried apples. To start, you'll need six apples. Olayinka recommends Royal Gala or Golden Delicious for the ideal combination of sweetness and texture. Next, you'll need some butter to fry the apples in the pan to a nice golden hue. Using a combination of white and brown sugar allows the apples to sweeten and brown in the mixture, while adding caramelized aromas from the molasses in the brown sugar. Next, apple juice provides plenty of moisture for the apples to simmer in, while enhancing the apple flavor. 

A touch of apple cider vinegar balances out the flavors while boosting the aromas of the other ingredients. Lemon juice has a similar effect in case you're out of vinegar. Cinnamon and nutmeg are delicious warm spices that seem to be made for pairing with apples. Finally, some cornstarch helps to thicken the sauce created from the apple juice and apples as they break down. By adding cornstarch you'll be able to spoon these fried apples over any dish without dribbling sauce all over the place. 

First things first, you'll need to prepare the apples. Start by removing the cores, then slice them into 1-inch pieces. Leaving the peel on adds texture and is certainly nutritious, but if you prefer a smoother consistency, then go ahead and peel the apples as well. When you've cored and sliced all of the apples, set the slices aside in a bowl while you prepare the mixture that you'll be adding them to.  

Place a cast-iron skillet on the stovetop at low to medium heat. You'll need a pan sufficiently large to hold all of the apples, but they can be piled up on top of each other. As the pan heats up, add the butter, white sugar, and brown sugar. Cook the mixture for two to three minutes, allowing the butter to melt as the sugar begins dissolving into it. Gently stir the butter and sugar with a spatula or wooden spoon so that the ingredients combine uniformly. 

After a few minutes, pour in most of the apple juice and the apple cider vinegar. Sprinkle in the cinnamon and nutmeg and add the sliced apples to the pan. Give everything a good stir so that the apples are well coated with the sugar and butter mixture and the spices. Cover the pan with a lid to simmer the apples in all of the juices that will be released. The apples need about 20 minutes to cook. 

"Burning is 100% one thing to watch out for," says Olayinka. "Home cooks need to keep an eye on the pan, as the sugars in the apple and in the sauce could make it burn quickly." If you notice the mixture is boiling vigorously or sticking to the pan, try lowering the heat. 

While the apple mixture is cooking on the stovetop, add the remaining apple juice and the cornstarch to a small bowl. With a fork, stir the mixture until the cornstarch has dissolved and a milky liquid has formed. Make sure there are no clumps, so that the mixture can blend into the apples smoothly. It will play an important role in thickening the fried apples to give them a rich consistency — perfect for dolloping into a serving bowl. If you're hoping for a shortcut by just adding the cornstarch directly, Olayinka cautions, "Do not be tempted to just put the cornstarch in, as it will go lumpy!"

Once the apples have cooked for 20 minutes, they'll have softened, and the excess liquid from the apple juice will have reduced. Add the cornstarch slurry to the apples in the pan and give everything a gentle stir with your spatula or wooden spoon. Keep cooking the mixture for another five minutes to give the cornstarch time to thicken the sauce and properly combine into the apples. You definitely don't want to be tasting the cornstarch!

The fried apples are now ready to devour. If you're not going to eat them immediately (either directly from the skillet or on individual plates or bowls), store the apples in an airtight container and allow them to cool before placing the container in the refrigerator. Olayinka recommends keeping them for "two to three days in the fridge," and if you're making a large batch, "up to three months in the freezer."

Whether you eat them now or later, Olayinka loves this recipe for its many uses. "This is so versatile — in a pie [it] is great!" If you're not up to making a pie, she adds that it's also delicious "with pancakes, oatmeal, cake filling, etc." We'd definitely eat it as a sweet treat with ice cream. For a sweet and salty combination, try it as a side with ham, pork chops, chicken, biscuits, or other Southern dishes.