✔ Updated · skin-on wedges, a glossy cinnamon syrup and fixed card
These copycat Cracker Barrel fried apples are tender, skin-on wedges in a buttery cinnamon syrup that tastes like apple pie filling. They take 25 minutes in one skillet, and the smell alone gets everyone into the kitchen.
At a glance
The one tip that matters: Leave the skins on and cut thick wedges. Firm red apples hold their shape, and that little cornstarch slurry at the end is what turns the juices into that glossy, spoonable syrup.
Why You'll Love These Fried Apples
- Just like the restaurant side: soft, sweet and cinnamony with that glossy syrup.
- One skillet, 25 minutes, with everyday pantry spices.
- So versatile: next to pork chops, over pancakes or warm with vanilla ice cream.
What Makes Cracker Barrel-Style Fried Apples Different?
These aren't crispy fried apples. The restaurant side is closer to warm, chunky apple pie filling: thick, skin-on wedges that are soft all the way through, in a sweet, buttery cinnamon syrup that pools on the plate.
Whenever we stop at our local Cracker Barrel off I-40, a side of these is a must. My copycat gets the same result at home with firm red apples, butter, brown sugar and one small trick, a cornstarch slurry at the end, that makes the syrup thick and glossy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pick firm apples. Gala, Honeycrisp, Fuji or Golden Delicious soften nicely but keep their shape. Very soft apples like McIntosh fall apart into applesauce.
- Keep the skins on. The restaurant-style side uses unpeeled apples. The red skins add color and help the wedges stay in one piece, and it saves you 10 minutes of peeling.
- Cut even wedges. About 1/2 inch thick at the outside edge, so they all turn tender at the same time.
- Don't skip the slurry. A tablespoon of cornstarch in apple juice is what gives that thick, glossy syrup instead of thin, watery juices. It's the trick that made my copycat finally taste right.
- Try bacon drippings. Swapping half the butter for bacon drippings is an old Southern move that adds a gentle smoky, salty edge. I do it whenever there's bacon on the breakfast table.
- Mind the heat. Medium heat and a lid let the apples steam tender before the sugar has a chance to scorch.
Cracker Barrel Fried Apples (Copycat)
6
servings (about 3/4 cup each)10
minutes15
minutes240
kcal25
minutesCopycat-style Cracker Barrel fried apples: thick, skin-on red apple wedges cooked in butter with brown sugar, cinnamon and a pinch of nutmeg until tender, then finished with a little cornstarch and apple juice so they’re coated in a glossy, syrupy sauce.
Ingredients
- For the Apples
6 medium firm red apples, such as Gala, Honeycrisp or Fuji, unpeeled, cored and cut into 1/2-inch wedges (about 2 1/2 lb)
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter (or 2 tablespoons butter plus 2 tablespoons bacon drippings)
1/3 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
- For the Syrup
1/2 cup apple juice or water
1 tablespoon cornstarch
Directions
- Cook the Apples
- Toss the apple wedges with the lemon juice in a large bowl so they don’t brown while you prep. Leave the red skins on; they hold the wedges together and give the dish its color.
- Melt the butter in a large skillet (cast iron is great) over medium heat. Add the apples and spread them out.
- Sprinkle with the brown sugar, granulated sugar, cinnamon, nutmeg and salt, and stir gently to coat.
- Cover and cook for 8 to 10 minutes, stirring once or twice, until the apples are tender when pierced with a knife but still hold their shape.
- Make the Syrup
- Whisk the cornstarch into the apple juice until smooth. Pour it into the skillet and stir gently.
- Simmer uncovered for 2 to 3 minutes, until the sauce turns thick, glossy and syrupy. Serve warm.
Notes
- The lemon juice, cinnamon, and nutmeg are entirely optional, so don’t worry too much if you don’t have one of the ingredients to hand. It won’t taste quite as authentic as the original cracker barrel fried apple recipe, but it isn’t too far away!
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What to Serve With Fried Apples
Fried apples work as a side, a topping or a dessert. Serve them with pork chops, ham or roast chicken, spoon them over Cracker Barrel-style pancakes or French toast on a lazy weekend, or warm them up with a scoop of vanilla ice cream. Leftovers on Saturday-morning pancakes are my favorite way to finish a batch.
Variations
- Apple pie style: add 1/4 teaspoon each of allspice and ginger with the cinnamon.
- Maple: replace the white sugar with 2 tablespoons of maple syrup.
- Less sweet: cut the brown sugar to 3 tablespoons and use water instead of apple juice.
- Slow cooker: combine everything except the slurry and cook on Low for 3 to 4 hours, then stir in the slurry and cook on High for 15 minutes.
More Cracker Barrel Copycat Sides
Make a full Cracker Barrel-style dinner at home with our copycat baby carrots, green beans, hashbrown casserole, mac and cheese and biscuits, with meatloaf as the main. Browse them all on our Cracker Barrel copycat recipes page.
Frequently Asked Questions
How do you make copycat Cracker Barrel fried apples?
Cut 6 unpeeled red apples into thick wedges, toss with lemon, then cook in 4 tablespoons butter with brown sugar, a little white sugar, cinnamon and nutmeg, covered, for 8 to 10 minutes. Stir in 1 tablespoon cornstarch mixed with 1/2 cup apple juice and simmer until glossy.
Are Cracker Barrel fried apples peeled?
No. The restaurant-style fried apples are made with the red skins left on, which keeps the wedges intact and gives them their color. Peel them if you prefer, but expect softer, more applesauce-like apples.
What kind of apples are best for fried apples?
Firm, sweet-tart apples that hold their shape: Gala, Honeycrisp, Fuji, Golden Delicious or Pink Lady. Granny Smith works if you like them tangy; add an extra tablespoon of brown sugar. Avoid McIntosh, which turns mushy.
How many calories are in Cracker Barrel fried apples?
This copycat version has about 240 calories per 3/4-cup serving, made with 4 tablespoons of butter and about 1/2 cup of sugar for 6 servings. Check the Cracker Barrel menu or app for the restaurant side's current nutrition. Cutting the butter to 2 tablespoons drops it to about 205.
How do you store and reheat fried apples?
Cool, then refrigerate in a covered container for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or apple juice, or in the microwave. They also freeze for up to 3 months; thaw overnight in the fridge.
🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.
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