by Jackie Garvin 28 Comments
Breakfast this morning included Fried Apples cooked in a cast iron pan. The thought still makes me swoon. Simple, honest, seasonal food cooked in an implement as basic, reliable and vintage as cast iron makes me so happy I could just about cry. It’s all about goodness. And the goodness this morning was overwhelming.
Cast iron has been with us since before antiquity. It’s been proven to be a right smart idea. Cast iron cooking pots were originally made in China in about 513 B.C. making them older than Jesus. It’s safe to say the idea of cast iron has caught on. Since it’s been around a few thousand years, the term trendy can’t be applied. The manufacturing process has been commercialized and the implements are mass produced now, but the basic method of making cast iron is essentially the same now as it was when they started making the first cast iron pots in China: molten iron is poured into a mold. The downside to owning one of the first pieces of cast iron to be produced as a cooking implement is that is wasn’t properly seasoned. It takes years to get enough seasoning (oil) to coat the cast iron so it doesn’t stick. This surely caused a lot of stress for cooks until about 500 B.C. They had 13 rough years of wondering if this cast iron stuff was going to work out. We should all be grateful for the persistence of those primitive cooks. Can you imagine the joy the first time the rice didn’t stick? Hallelujah!
The heritage of apples parallels that of cast iron. We know apples are older than Jesus, too. You might recall the story of the famous dust-up that happened in the Garden of Eden involving an apple which was prior to Jesus’ birth. Brought to our country by the Pilgrims, they are now grown throughout the world in temperate regions. Apples were a good food source for the early settlers because they stored well and could be used in many different forms.
There’s something comforting about thepermanencyof apples and cast iron. In our disposable, throw-away world, we sometimes need to be reminded of the importance of dependability and stability. There are things whichprecededus and they will remain long after we are gone just like cast iron and apples. And goodness.
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Fried Apples
Granny Smith is mypreferredvariety for Fried Apples. The trick to making good Fried Apples is choosing a firm apple variety that will hold its texture long enough for the sauce to thicken. At the end of the cooking time, you want the apples to be tender but toothsome. That means you don’t want them to have the crispness of a raw apple but yet they shouldn’t cook down to the consistency of applesauce. I have nothing against homemade applesauce. In fact, I love it. But, we’re going for Fried Apples here. We’ll do applesauce in another post.
I’ve tried other apple varieties and haven’t found one yet that turns out as well as Granny Smith. In most apple dishes, I like to use at least two different varieties. Fried Apples is the exception.
6 – 8 tart cooking apples, cored and sliced (I used Granny Smith)
1 stick butter
juice of 1/2 lemon
1/4 cup light brown sugar
1/8 teaspoon salt
1/2 to 3/4 teaspoon cinnamon
dash of grated nutmeg
Melt butter. Prepare apples.
Add apples to melted butter and stir to coat. Sprinkle apples with lemon juice and stir.
Sprinkle brown sugar, salt and cinnamon over top of apples. No need to stir right now.
Cover tightly, and cook on medium-low heat for 10 minutes. Uncover, stir gently ONCE and cook for 10 minutes or until apples are tender and sauce has thickened. Don’t stir the daylights out of them or they will fall apart. Serve with a dash of fresh grated nutmeg and an extra sprinkling of cinnamon. They are wonderful as a side dish or an oatmeal topping. Or, just eat them right out of the skillet.
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Glazed Apple Fritters
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ABOUT JACKIE
I’m Jackie Garvin, the personality behind the blog. Syrup and Biscuits is a Southern food blog that champions the best the South has to offer: simple food with modern and vintage recipes, beloved traditions, a focus on family and bountiful gratitude for many blessings. We love company and we're mighty happy you joined us. Read more...
Comments
Jean says
Jackie do you have your mom’s or your grandmother’s cast iron? I have a square cast iron skillet that belonged to my mother purchased at my Grandfather’s store. Also have one round flat griddle that was Granny Evans’. Makes great biscuits. You can hardly beat granny smith apples but have you tried Mutsu? Was introduced to those this summer. Green…holds up in cooking…not really juicy when cooked…and the flavor is delish. Those apple fritters still catch my eye and my imagination!
Reply
Jackie Garvin says
Jean,
I do have a cast iron skillet that belonged to my Granny. I’ve got some other pieces given to me that are no telling how old. I just love using cast iron.
I’ve never heard of Mutsu. I don’t think they have them at my grocery store because I always look at the different variety of apples in hopes of finding my all time favorite: Pink Lady. They’re not a cooking apple but have the best flavor in the world for eating. We don’t live in apple country so sometimes our varieties are limited. I will be on the hunt for Mutsu! 🙂
Jackie Garvin says
Jean,
I googled it and it’s also know as Crispin. I think Publix may have those. I’m going there tomorrow because Eight O’Clock coffee is BOGO and I always clean off the shelf! 🙂Jean says
You are correct!!!!
Mamabug says
Can’t get any better than fried apples; one of my favorites! I have a small cast iron skillet for cornbread only and it’s black and slick as glass. And my favorite piece is a large round, flat griddle I use for pancakes and hoecakes. And nobody washes either piece but me. I use hot water and a natural bristle brush. I then finish drying over low heat on my gas stove burner and grease it up again. These heirlooms go to my daughter one of these days as they once belonged to her paternal grandmother.
Reply
Jackie Garvin says
Mamabug,
You certainly do take extra special care with your cast iron. I’m sure your daughter appreciates your diligence. 🙂
Mary says
Love fried apples – love the idea of topping oatmeal (breakfast tomorrow)!! Also love Eight O’Clock Coffee. Wish we had a Publix!!!
Reply
Jackie Garvin says
Mary,
You can’t find Eight O’Clock coffee?? If you can’t, what a shame! I remember it from my childhood when A & P sold it and the whole store smell of coffee. It was divine. I loved walking through the grocery store just to be able to smell it. 🙂
Beverly says
I can taste these now. Fried apples with hot biscuits for breakfast. It doesn’t get any better than that. I’ve been eating these almost as long as the cast iron skillet has been around. Thanks!
Reply
Jackie Garvin says
Beverly,
It sounds like you have many wonderful years of Fried Apples! 🙂
GINGER says
Hi Jackie~
Oh my , your fried apples are making me swoon as well. They look soo good !!
Here’s my problem I have never figured out how to cook with a cast iron pan. I’ve had one in the past and it drove me crazy that is was so sticky and the build up on it … yuk! Sadly I washed my cast iron pan after every use and finally just got rid of it. I was young, and under educated on cast iron pans!
Your fried apples make me want to run out to the local mom and pop store and buy me another cast iron pan and give it a go one more time .
-Ginger:)Reply
Jackie Garvin says
Ginger,
Caring for cast iron can be a little tricky. I do wash mine with mild dish soap occasionally but I always season then after every use. If you buy a new cast iron pan, there’s usually instructions on how to season for the first time. You rub the inside with oil. place in a hot oven for a a period of time and continue that for two or three rounds. 🙂
Tom says
These Apples look wonderful Jackie. I was hooked on these growing up so I decided to make me a batch of Southern Fried Apples yesterday and had to put them away because I started eating them immediately. This stuff is addictive especially hot with homemade vanilla ice cream. My version is different from yours as I used a tablespoon of bacon grease in with my butter for flavoring and used dark brown sugar & honey along with a few cups of apple cider (corn starch or flour to thicken) and reduce it down with Golden Delicious apples then spice it all up with a teaspoon or so of vanilla extract, add apple spice seasoning and cinnamon as needed. I always have to make extra because it goes with everything even over chicken.
Reply
Jackie Garvin says
Tom,
I could eat these apples everyday, two or three times a day, and not get tired of them! 🙂
Michelle says
Oh, fried apples!! We love them at my house as a topping for pancakes. Little slice of heaven right there 😉
Reply
Jackie Garvin says
Michelle,
A little slice of heaven is right!! They are so good and would be perfect as a pancake topping. Thank you for taking the time to read and comment. 🙂
tipper says
I love love my cast iron : ) And I love my fried apples cooked in it too!
Reply
Jackie Garvin says
Tipper,
You can’t have too much cast iron! You’re in apple country so I know you have some marvelous Fried Apples! 🙂
Marianne says
Have you ever tried the Arkansas Black’s??? They are my favorite apple now, great in pies, have never had fried apples, but you can bet I’m going to try this for sure! I also like Pink Ladies for eating and recently was introduced to Jazz apples. I never dreamed I’d live in an apple area, but NE Georgia seems to have so may varieties I’m in apple heaven, LOL Keep posting these apple recipes, my crew here love them!!!
Reply
Jackie Garvin says
Marianne,
I’ve never heard of Arkansas Blacks. I can’t find Pink Ladies anymore where I live 🙁So glad you’re enjoying the apple recipes. 🙂
Laurie says
Awesome Post and Great HEader! Love it!e
Reply
Jackie Garvin says
Thanks, Laurie! I’m really pleased with how it turned out. 🙂
Carol says
We bought arkansas blacks at Baxters orchard in Cosby, TN. They are great very firm and tart!!
Reply
Jackie Garvin says
Carol,
I’m envious! 🙂
Sharon Brown says
Hi Jackie, I’m no longer getting your posts. They are not going to my junk folder as I’ve been checking. I tried resubscribing but that didn’t work. I’ve put you in my contact list as well. Any sugggestions?
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Kay Keen says
I tried these , and they are really good. Thanks for sharing. Kay
Reply
Jackie Garvin says
Kay,
Thanks so much for letting me know you enjoy the recipe.
Welcome, home! 🙂
Carole Hendrix says
FYI Jesus has been around since the beginning, just so you know. I love fried apples. I use plenty of butter and a little sugar. Great with bacon and eggs and biscuits.Great with pork too.
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