Got apples?  Here’s a simple recipe that has been a family favorite since I was a kid.  It’s perfect in the fall when apples are abundant and even better in the winter on a cold snowy night.  I serve it unsweetened as a side dish (it’s especially good with pork) or drizzled with a little honey for the boy’s dessert.   You can peel the apples if you want, or leave the peels on if you’ve got fresh apples without too many blemishes or pesky pesticides.

We’ve been making fried apples a lot this month to use up our U-Pick apples, especially the ones that looked great when we picked them, but have since gotten spotty and bruised.  Aidan loves this dish.  We’ve never had left-overs and I often pass up seconds, so Aidan can have thirds!  Enjoy.

Fried Apples

6 – 8 medium-sized cooking apples (such as Granny Smith or Jonathon)
2 tablespoons butter or coconut oil
1/4 – 1/2 teaspoon cinnamon (adjust to taste)
A drizzle of honey (optional)

Peel the apples if desired, then core them and cut them into thin slices.  Melt the butter over medium heat.  Add the apples and saute until tender, allowing at least some of the apples to become golden brown.  Sprinkle the cinnamon over the top and add a drizzle of honey if desired.  Stir just enough to coat the apples and serve warm.

Makes 6- 8 servings.

Serving Suggestions: Fried apples are especially good as a dinner-time side dish with pork chops or pork roast.  You can also serve them for breakfast with ham or sausage, as a topper for  cottage cheese pancakes, or sprinkled with granola.  Serve over ice cream for a lovely fall dessert.

Picky Eater Pleaser:  Peel the apples and leave out (or reduce) the cinnamon.  If your kids like that, experiment with adding more cinnamon or leaving on the peels next time.