by Texas Homesteader ~
I try to invite my parents to supper as often as I can. There’s just something about breaking bread together that bonds us. Plus it’s much less expensive to invite them to a simple meal at home than to meet them at a restaurant. And it’s much nicer to visit in a home setting too. So recently I invited them over.
I made a plan to cook a simple Instant Pot Roast as the main entree. A side of green beans and breaded Potato Cakes was planned for sides. But dad loves that I serve dessert when I invite them over. So I also planned a very simple dessert. Fried apples… with a twist.
I typically just use whatever apples I have when making fried apples. But if I’m actually buying apples I like to buy half sweet red apples and half tart Granny Smith apples. I just feel that combination adds flavor & complexity to the dessert. But oftentimes it’s just the plain ole apples I have in the fridge.
Don’t worry, whatever apples I use – if they don’t seem sweet enough after they’re cooked I’ll add a drizzle of honey at the end. So just go with the apples you have and adjust to your tastes.
Preparing The Apples
Now this dessert really comes together quickly. I took my *Apple Peeler/Corer and disengaged the slicing blade so it would only peel the apples. I popped the apples onto the peeler and had each apple peeled in only about 3 seconds. (Yes, I love that thing!)
Then I sliced each apple using this hand-held *Apple Slicer. It cored & cut each apple into 8 thick slices. Again, this took only seconds per apple. Hummmm… I’m seeing a lazy-cook trend here. 🙂
Each of the slices was cut into thirds while the butter was heating in the skillet. Then I just tossed the apples in and stirred until they were all coated. I sprinkled on some brown sugar and cinnamon and stirred it again as the apples cooked.
I like to add about 4 tablespoons of spiced rum here. It just adds a little moisture and flavor. Don’t worry, the alcohol cooks out of it. Then I put the lid on the skillet and let those apples do their thaaaang.
When they had simmered about 7-8 minutes I turned off the heat & left the cover on the skillet for about 5 more minutes. This allowed them to steam to the softer texture RancherMan loves. I like them a little more crisp but RancherMan prefers them soft. So just allow them to stay until they’re as soft as you want them.
Finishing Up The Fried Apples
When I lifted the lid there was liquid in the skillet. So I turned the heat back on and simmered until the liquid was thick. It only took about a minute or so. Finally I turned off the heat, stirred in a little vanilla extract and a tiny sprinkle of kosher salt. I served those apples up hot in pretty vintage dishes. You know, because mama taught me that presentation is half the meal.
Depending upon how sweet the apples are (or aren’t) I sometimes drizzle a little honey on top too. And sometimes I sprinkle a little sweet granola or chopped pecans on top. If you wanted you could even top them with a little whipped cream. But whether you top them or not is totally up to you. Most of the time I serve them as they are and they’re delicious.
I’ve included the recipe I use for the two of us. Just multiply it depending upon the number of people you wish to serve.
Fried Apples with Spiced Rum and Cinnamon - Serves 2
- 2 large apples, peeled, cored and chopped into 1" chunks
- 3 Tablespoons butter
- 2 Tablespoons brown sugar
- 1 tsp ground cinnamon
- 4 Tablespoons Captain Morgan spiced rum
- 1/4 tsp kosher salt
- 1/4 tsp vanilla extract
- drizzle with honey or top with chopped nuts (optional)
Peel & core the apples, and cut into 1" chunks.
Melt 3 Tablespoons butter in a skillet over medium-high heat. Add 2 Tablespoons brown sugar & apple chunks, stir to coat.
Sprinkle 1 teaspoon of cinnamon, add 4 Tablespoons spiced rum stir to evenly distribute. Cover & simmer for approximately 7 - 9 minutes. Add more butter if the apples start to stick to the bottom of the pan.
Turn off heat leave covered for 5 minutes, or until apples are as soft as you prefer. If needed, turn heat back on & simmer another minute or so to thicken juice. Then remove from heat.
Add 1/4 teaspoon vanilla extract, 1/4 teaspoon kosher salt and stir to coat. If desired top with crunchy granola or chopped pecans. Serve warm.
Links In This Post:
- Simple Instant Pot Roast
- Leftover Mashed Potatoes Into Potato Cakes
- *Apple Peeler/Corer
- *Apple Slicer
Other Easy Desserts
- Depression-Era CRAZY CAKE – No Butter, Eggs or Milk
- No-Cook Chocolate Frosting
- Stir-n-Pour Drizzle Chocolate
- Quick Homemade Whipped Cream
- Apple Crumble QUICK With Pie Filling
- Pumpkin Bread (with Cake-Mix Shortcut)
- Healthier Banana Bread Recipe
- Rich, Chocolaty Homemade Brownies
- Chocolate Pudding In A FLASH
- Banana Pudding – A Hug From The South
- Cherry-Pie Tortilla Rolls
- Cantaloupe Bread w/Pecan Praline Glaze
- Easy Blueberry Muffins
- Easy Homemade Shortcake
- Strawberry Shortcake Dessert
- Fresh Pear Cake
- Healthier ‘Ice Cream’ Using Bananas & Fruit
- Easy Cookies-n-Cream Ice Cream Cake
- Homemade Honey Graham Crackers
- Cake-Mix Cookies – Only 3 Ingredients!
- Double Chocolate Banana Chunk Cookies
- Sugar-Free Chocolate No-Bake Cookies
- Triple Chocolate Truffles
- Rich & Creamy Hot Cocoa
- …And MANY MORE!