I have a serious emotional connection to southern fried apples.  There is just something about them that takes me back to childhood Sunday mornings. Every Sunday my grandmother would make a fully loaded breakfast that consisted of butter grits, homemade biscuits, scrambled eggs, hash browns, sausage, bacon, and yes, some good ol southern fried apples!!

That sweet, buttery cinnamon aroma drifted and lingered throughout the entire house and it was heavenly. Breakfast just wasn’t the same if fried apples didn’t make it in the line up.

Living in the south all of my life, I’ve had my share of “just ok” southern fried apples. It’s easy to get fried apples wrong. Very wrong. From using water, too much brown sugar,  overcooking, over spicing and so on. This southern fried apples recipe is the BEST!

The key to a good pan of southern fried apples is to keep it simple. No need to get all fancy schmancy by adding in syrups, extracts, juices, cornstarch, etc.....