Cracker Barrel Fried Apples Recipe (Sweet, Buttery & Easy to Make)

These Cracker Barrel fried apples are tender, buttery, and coated in a warm cinnamon-sugar glaze—just like the cozy side dish you’d get with a homestyle meal out. I started with my go-to fried apples recipe and added a few simple tweaks to capture that unmistakable Cracker Barrel flavor. They’re made in one skillet, with just a handful of pantry staples, and come together in under 20 minutes. Whether you serve them as a side dish, a dessert, or a sweet brunch topper, these Southern-style apples always hit the spot.

Why I Love This Copycat Cracker Barrel Fried Apples Recipe

There’s something deeply nostalgic about warm, skillet-cooked apples coated in a buttery cinnamon glaze—it reminds me of weekend breakfasts growing up and the comfort food dishes you'd find at a classic Southern diner.

This recipe channels that same cozy flavor with just a handful of ingredients and one pan. Over the years, I’ve tested different versions of fried apples, but this one captures that Cracker Barrel-style texture and flavor perfectly: tender but not mushy, sweet but not syrupy, and spiced just enough to feel like fall in every bite.

It’s also incredibly versatile. I’ve served these fried apples as a brunch side with pancakes and waffles, tucked them next to a pork roast for a sweet-and-savory dinner pairing, and even turned them into a quick dessert with a scoop of vanilla ice cream. No matter how you serve them, they always bring that comforting, made-from-scratch flavor I know you'll love just as much as I do.

Ingredients

• 4–5 cups sliced Granny Smith apples (about 3–4 medium apples)
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoon lemon juice
• 6 tablespoon butter

How to Make Cracker Barrel Fried Apples

Step 1 – Melt the Butter

In a large skillet over medium heat, melt the butter until fully liquefied and gently bubbling. This creates the rich base that will coat the apples and help build the glaze.

Step 2 – Cook the Apples

Add the sliced Granny Smith apples to the skillet and pour the lemon juice over them. Stir well to coat the apples evenly in the lemon-butter mixture. Let them cook for 8–10 minutes, stirring occasionally, until they begin to soften but still hold their shape. The apples should look slightly translucent at the edges.

Step 3 – Add the Sugar and Cinnamon

Once the apples have cooked down slightly and the butter is mostly absorbed, sprinkle in the granulated sugar, brown sugar, and ground cinnamon. Stir well to evenly coat the apples in the mixture. The sugars will start to dissolve and cling to the apples as they continue cooking.

Step 4 – Finish and Serve

Continue cooking for another 5 minutes, stirring occasionally, until the sugars fully dissolve and form a syrupy, cinnamon-spiced glaze. The apples should be tender but not falling apart. Remove from heat and serve warm as a side, topping, or dessert.

Expert Tips to Make The Best Fried Apples

• Use tart, firm apples for the best texture and flavor. Granny Smith apples are ideal for this recipe. Their tartness balances the sweetness of the glaze, and their firm texture holds up beautifully during cooking. Softer varieties like Red Delicious tend to break down too quickly and can turn the dish mushy. If you’re out of Granny Smith, Honeycrisp, or Braeburn apples are solid substitutes that offer both structure and sweetness.
• Slice the apples evenly for uniform cooking. Aim for ¼-inch thick slices—thick enough to hold their shape, but thin enough to become tender. Uneven slices can lead to inconsistent results, with some apples overcooking while others stay too firm. Using a mandoline or careful knife work ensures that every piece cooks at the same rate.
• Add sugar and cinnamon only after the apples start to soften. It’s tempting to toss everything in at once, but waiting until the apples have cooked down a bit and absorbed the butter allows them to soften properly without over-caramelizing. This technique also ensures the glaze develops slowly and clings to the apples rather than burning on the pan.
• Don’t skip the lemon juice—it does more than add brightness. A small amount of lemon juice not only lifts the flavor but also acts as a natural preservative. It helps the apples maintain their color and prevents them from oxidizing and turning brown too quickly while cooking.
• Use a wide skillet to avoid overcrowding. Overcrowded apples steam instead of sauté, which prevents browning and softening evenly. A wide skillet gives you room to stir without breaking the slices and helps the glaze reduce properly.
• Double or triple the batch for holidays or brunch. These apples are always a crowd-pleaser, and they reheat beautifully. Just store them in the fridge and warm them gently in a skillet or microwave before serving. Perfect for holiday breakfasts, potlucks, or even dessert bars.
• Get creative with how you serve them. These cinnamon-glazed apples aren’t just a side dish. Try spooning them over waffles, French toast, or pancakes for a decadent brunch. They also pair beautifully with pork chops, roast chicken, or even as a topping for oatmeal, ice cream, or buttermilk biscuits with a dollop of whipped cream.

FAQs About Cracker Barrel Fried Apples

What kind of apples should I use?

Granny Smith apples are the best choice for Cracker Barrel–style fried apples. Their tartness balances the sweetness of the glaze, and their firm texture holds up during cooking without turning mushy. If you don’t have Granny Smith, Honeycrisp, Braeburn, or Fuji apples work well too. Avoid softer varieties like Red Delicious, which tend to break down too quickly and result in a less satisfying texture.

Can I make fried apples ahead of time?

Yes—this is a great make-ahead recipe! Fried apples store well in the refrigerator for up to 4 days. Let them cool completely, then transfer to an airtight container. When you’re ready to serve, reheat gently in a skillet over low heat to bring back the syrupy glaze and buttery texture. You can also microwave them in short intervals, though the glaze won’t thicken quite the same way.

Do I need to peel the apples?

Peeling is recommended, especially if you’re aiming for that Cracker Barrel-style texture. The skin can become slightly tough or chewy when cooked, especially if the slices are thick. That said, if you’re going for a more rustic, fiber-rich version, you can absolutely leave the skins on—just slice them evenly and expect a bit more bite in the finished dish.

How do I store leftovers?

Let the apples cool completely before storing them in an airtight container. They’ll keep in the fridge for up to 4 days, and you can reheat them in a skillet to refresh that syrupy glaze and buttery texture.

Can I freeze fried apples?

Yes, but with some caveats. Fried apples are best fresh or made a day or two ahead, but you can freeze them if needed. Let them cool fully, then transfer to an airtight freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly in a skillet to help preserve the texture and re-thicken the glaze.

Can I reduce the sugar in this recipe?

Absolutely! You can cut both the granulated and brown sugar amounts in half, and the apples will still have a nice natural sweetness—especially if you’re using a sweeter variety like Fuji or Honeycrisp. If the flavor feels too flat after reducing the sugar, try adding a splash of apple cider, lemon juice, or a drizzle of maple syrup to round things out naturally.

My Final Thoughts

These Cracker Barrel fried apples are sweet, buttery, and full of cinnamon-spiced goodness. They're easy enough to whip up on a lazy weekend and special enough for a holiday table. Whether you serve them as a side or dessert, they're the kind of dish that brings cozy comfort with every bite. If you make this recipe, leave a comment and review below! 

More Copycat Cracker Barrel Recipes

• Cracker Barrel hashbrown casserole
• Cracker Barrel meatloaf
• Cracker Barrel pancakes
• Cracker Barrel biscuits