A Southern classic that tastes just like the cozy side dish from Cracker Barrel! These sweet, tender apples are simmered in a buttery brown sugar-cinnamon sauce — perfect alongside pork chops, pancakes, or even as dessert with ice cream.
Ingredients (Serves 4–6)
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6 large Granny Smith apples, peeled, cored, and sliced (about ¼-inch thick)
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¼ cup unsalted butter
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⅔ cup brown sugar, packed
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg (optional, for warmth)
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1 teaspoon lemon juice
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¼ cup apple cider or apple juice (or water, if needed)
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1 tablespoon cornstarch (optional, for thicker sauce)
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Pinch of salt
Instructions
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Prep the apples:
Peel, core, and slice the apples into even slices so they cook uniformly. -
Melt the butter:
In a large skillet over medium heat, melt the butter until it starts to bubble gently. -
Add apples and spices:
Add the apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Stir well to coat the apples evenly. -
Simmer:
Reduce heat to medium-low and cook, stirring occasionally, for 10–15 minutes or until the apples are tender but not mushy.
Add apple cider or juice as needed to prevent sticking or to create more sauce. -
(Optional) Thicken the sauce:
If you like a thicker glaze, whisk 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the skillet. Cook another 2–3 minutes until the sauce thickens and coats the apples. -
Serve:
Remove from heat and let cool slightly. Serve warm as a side dish, or spoon over pancakes, biscuits, or vanilla ice cream.
💡 Tips & Variations
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Best apples: Granny Smiths hold up beautifully, but Honeycrisp, Fuji, or Golden Delicious also work great.
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Make ahead: These reheat well — store in an airtight container for up to 4 days in the fridge.
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Sweet twist: Add a drizzle of maple syrup or a sprinkle of chopped pecans before serving.
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Breakfast favorite: Use them as a topping for French toast, waffles, or oatmeal.