Someone recently said to me that she had never had fried apples. I could have caught flies, my mouth gaped so much. It never occurred to me that this would be something unusual. I make fried apples a lot, often in the fall, and often to go with pork. My mom and grandma made them often when I was a kid too. They’re just as good as baked apples, but quicker. And sometimes when you feel like your head might explode if you have to come up with another vegetable your kids will eat for dinner, this is an excellent solution.
It is incredibly easy. For the apples in this photo, I used two apples. I cored them, then cut them into thirds (to make rings). I put some olive oil and butter in the pan (maybe 1 tbsp butter with a swirl of olive oil). Sprinkle the apples with a tablespoon or two brown sugar and a 1/2 tsp or so cinnamon. Add a sprinkle of salt on top. Cover and cook over medium heat. Once the apples are browning on the bottom, flip them over and cover again. Sometimes I will flip a third time to get all that cinnamon-y goodness all over both sides. They’re done when the white part of the apple is soft and getting mushy.
Add more (or less) sugar and cinnamon depending on how sweet you like things. You can’t fit much more than 2 apples per skillet, so you need to do batches or cook with two pans to do more.