Copycat Cracker Barrel Old Country Store Fried Apples

Name: Copycat Cracker Barrel Old Country Store Fried Apples (Elevated)
Total time: 50 min
Yield: 6
Cuisine: Southern
Ingredients: 6 Medium Pink Lady Apples- peeled, cored, and sliced; 1/2 cup Cake Flour; 1/4 cup Turbinado Sugar; 1 tsp Ceylon Cinnamon; 1/4 tsp Freshly Grated Nutmeg; Pinch Fleur de Sel; 6 tbsp Butter- unsalted; 1/3 cup Dark Muscovado Sugar; 1/4 cup Apple Brandy; 1 tsp Vanilla Bean Paste; 1 tbsp Grade A Dark Amber Maple Syrup

⏱50 min

👥6

🔥280 cal

Medium

🍽️Southern

A sophisticated take on the classic fried apples, utilizing premium ingredients and a clarified butter technique for exceptional flavor and texture.

6 Medium Pink Lady Apples- peeled, cored, and sliced

1/2 cup Cake Flour

1/4 cup Turbinado Sugar

1 tsp Ceylon Cinnamon

1/4 tsp Freshly Grated Nutmeg

See all 11 ingredients ↓

(0 reviews)

⏱50 min

👥6

🔥280 cal

Medium

🍽️Southern

A sophisticated take on the classic fried apples, utilizing premium ingredients and a clarified butter technique for exceptional flavor and texture.

#apples #fried #dessert #side dish #southern #gourmet

Instructions

Prepare Clarified Butter: Melt Butter in a saucepan over low heat. Skim off the foam and discard. Carefully pour the clear, golden liquid (clarified butter) into a separate container, leaving the milky solids behind.
In a shallow dish, combine all Coating ingredients and mix well.
Dredge each apple slice in the Coating mixture, ensuring it's fully coated.
In a large skillet, heat Clarified Butter over medium heat.
Add the coated apple slices to the skillet in a single layer. You may need to work in batches.
Fry the apples for 2-3 minutes per side, until golden brown and tender.
While the apples are frying, prepare the Sugar Syrup by combining Muscovado Sugar, Apple Brandy, and Maple Syrup in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
Remove from heat and stir in Vanilla Bean Paste.
Once the apples are cooked, pour the Sugar Syrup over them in the skillet.
Cook for another 1-2 minutes, stirring gently to coat the apples evenly.
Serve warm, garnished with a sprinkle of Fleur de Sel.

Ingredients

6 6 Medium Pink Lady Apples- peeled, cored, and sliced
1/2 cup 60 g Cake Flour
1/4 cup 50 g Turbinado Sugar
1 tsp 5 mL Ceylon Cinnamon
1/4 tsp 1.25 mL Freshly Grated Nutmeg
Pinch Pinch Fleur de Sel
6 tbsp 85 g Butter- unsalted
1/3 cup 67 g Dark Muscovado Sugar
1/4 cup 60 mL Apple Brandy
1 tsp 5 mL Vanilla Bean Paste
1 tbsp 15 mL Grade A Dark Amber Maple Syrup

Equipment

Shallow dish
Large skillet
Small saucepan
Measuring cups and spoons
Fine-mesh sieve (for clarifying butter)

Instructions

Prepare Clarified Butter: Melt Butter in a saucepan over low heat. Skim off the foam and discard. Carefully pour the clear, golden liquid (clarified butter) into a separate container, leaving the milky solids behind.
In a shallow dish, combine all Coating ingredients and mix well.
Dredge each apple slice in the Coating mixture, ensuring it's fully coated.
In a large skillet, heat Clarified Butter over medium heat.
Add the coated apple slices to the skillet in a single layer. You may need to work in batches.
Fry the apples for 2-3 minutes per side, until golden brown and tender.
While the apples are frying, prepare the Sugar Syrup by combining Muscovado Sugar, Apple Brandy, and Maple Syrup in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
Remove from heat and stir in Vanilla Bean Paste.
Once the apples are cooked, pour the Sugar Syrup over them in the skillet.
Cook for another 1-2 minutes, stirring gently to coat the apples evenly.
Serve warm, garnished with a sprinkle of Fleur de Sel.