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These Copycat Cracker Barrel Fried Apples are my favourite dish at Cracker Barrel! Every time we visit the States and we are close to a Cracker Barrel restaurant, we have to stop in. These Copycat Cracker Barrel Fried Apples sprang from my love of that particular side dish option. ( I’m sure there are going to be a few more recipes along the way. Just wait!)
Gah. Now I am craving their hash brown casserole too! That’s a pretty amazing side dish, I think I’ll make that when it gets really cold here in Edmonton. So tomorrow, then, because it snowed yesterday. On September 19th. What. EVER. Mother Nature is truly not having a good year.
I’m pretty sure that the reason I love Cracker Barrel so much is that we really don’t have anything like it here in Canada. That place is chock full of chicken fried everything, gravies out the wazoo, endless options of hash brown and yes, these fried apples! We actually ignored Cracker Barrels for a few years on our journey’s, opting to try out other more local, small business options.
Then one time, on a spur of a moment whim, we tried it.
And now we have to get our fix at least one time whenever we visit the United States. ( I mean, let’s face it, you really shouldn’t eat it more than once hahah!) We are going on a trip again this Christmas and you can bet that a stop at a Cracker Barrel is on the list!
Type of Apples to Use for Fried Apples
You want to use a tart apple like a Granny Smith. When my apple tree gave me more apples this year than I know what to do with, I decided it was time to make some copycat Cracker Barrel Fried Apples.
How to Make Fried Apples
Why they are called fried apples I can’t figure out, because I am pretty sure that in the quantities they have to make them for a large restaurant they are using massive stock pots of these suckers. To make REAL fried apples all you have to do is:
- Melt the butter in a large skillet and add in the apples
- Fry the apples until they start to get soft
- Add in the spices
- Mix the cornstarch with the apple juice and then add to the skillet
- Let the sauce cook and thicken
- Serve and enjoy
How to Make Fried Apples in the Slow Cooker
This fried apples recipe couldn’t get easier. Dump it all together in a crock pot and let it cook for a few hours. You end up with these gorgeous apples in a spicy brown sugar and butter sauce.
Eat them with ice cream or just a side dish for fun.
The real key to a good copycat Cracker Barrel Fried Apples recipe is that you have to leave the PEELS ON! Yes, in the restaurant they leave the peels on the apples and that’s why they are so popular. The peel helps to keep the apples from falling apart into, well, applesauce basically. It also give them some much needed texture.
Happy cooking! Does anyone else love these apples ( and Cracker Barrel) as much as I do?
Love,
Karlynn
Copycat Cracker Barrel Fried Apples ( Slow Cooker!)
- Prep Time
- 25 minutes
- Cook Time
- 3 hours
- Course
- Dessert
- Cuisine
- American
- Servings
- 12 servings
- Calories
- 286
- Equipment
- Slow Cooker / Crockpot
- Author
- Karlynn Johnston
Ingredients
- 12 cups of sliced apples peel on ( sour apples like Granny Smith or home grown on the tree are best!)
- 3 tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups brown sugar
- 2 tablespoons corn starch
- 3/4 cup of salted butter melted
- 1/2 cup of apple juice
Instructions
Slow Cooker Instructions:
- Set your crock pot on the high setting. Spray it with cooking spray then place the apples in the crock pot.
- In a medium bowl, combine the cinnamon, pie spice, brown sugar and cornstarch until it’s all mixed in completely.
- Sprinkle over the top of the apples. Pour the melted butter and apple juice over top of the mixture. Stir until everything is coated.
- Cook on high for 3-4 hours (this depends on your slow cooker!) or until apples are tender and the sauce has thickened.
- Serve hot for the tastiest results!
Instant Pot Directions:
- In a medium bowl, combine the cinnamon, pie spice, brown sugar and cornstarch until it’s all mixed in completely.
- Sprinkle over the top of the apples. Pour the melted butter and apple juice over top of the mixture. Stir until everything is coated. Place in the instant pot.
- Choose to either slow cook or pressure cook.
- To slow cook , use the slow cook button and cook for 4-5 hours OR until soft.
- To pressure cook, use the high pressure option and cook for 3 minutes high pressure for thin apples, 5 minutes for medium apples and 8 minutes for very thick apples (if you use an apple slicer, these are the thick apples.) Manually quick release and either keep on
- “keep warm” or serve right away.
Recipe Video
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Kelly Gilstrap says
I want to make these for a bridal brunch. Can I make them the night before and reheat them in the AM? Have you ever done that?
Marci says
Would be great except way too much cinnamon!
Wendy says
I made this in my crockpot and it had WAY TOO MUCH cinnamon. The sauce was also thinner than Cracker Barrel’s sauce. I inadvertently cooked mine for about 4 hours and the apples were nice and soft. My house smelled amazing while they were cooking.
Sylvia says
This recipe is not for every crockpot! Following the provided guidelines shown here, my apples were overcooked and over seasoned with cinnamon (is 3 tbsps. a misprint?) Best to use some moderation with the seasonings and cooking time.
Linda Szymoniak says
These are my favorite thing to eat at Cracker Barrel. Daughter #1 loves them and many of the dishes there. Daughter #2 isn’t a big fan of the restaurant, but definitely a huge fan of their fried apples. I was thinking of topping a Dutch baby with these. I may grab a jar from our Cracker Barrel but definitely want to make this recipe.
Debbie Burgess says
Idea is great, but use 1 stick butter, 1 c. brown sugar, & 1 cup water instead of what the recipe calls for. (no need to use apple juice) After time is up, stir cornstarch into 1/4 c. of cold water and stir into hot apple mixture. Use saute low feature to simmer, gently stirring occasionally, until mixture thickens. This will prevent the “Burn” shut down.
Haley says
How could I make it the night before thanksgiving
Lonnie Schleichardt says
Dose not work in instapot keeps burning the bottom
Karen says
Instant pot just keeps giving a “burn” error. The liquid ratio just isn’t right. Didn’t work, had to give up after 3 tries and cook on stovetop. Disappointing.
Roger says
How many apples equals 12 cups?
Lisa says
Made this today in my InstaPot and it never would pressurize. The apples had cooked some with my multiple attempts to pressurize, so I just put them in a microwave safe dish and finished cooking for 3 minutes.
After researching I think the problem with pressurizing was the limited amount of liquid. Next time I will probably try upping the apple juice to pressurize then vent and use sautée function to cook off any extra liquid.
Any other ideas?
They were really cook and a hit at my ladies Bible study!
Karlynn Johnston says
“technically” that should be enough but pressure cookers can give you a hard time. Add another 1/4 cup and see if that helps! I am so glad that they were a hit!
Cinde says
Hello, What is the Instant Pot version of this recipe? Thanks!
Karlynn Johnston says
At the bottom! They had disappeared, but fixed now!
Patrick says
What are the insta pot directions for this recipe?
Karlynn Johnston says
They are at the bottom! We had some trouble with the recipe plug-in but it’s fixed!
Meredith Busic says
I want to can these, I know you shouldn’t use cornstarch so I am goi to try clear jel instead. Do you know how much I should use?
Karlynn Johnston says
They are at the bottom! Fixed up!
Wendy Korte says
This looks and sounds so delicious. The title says crockpot or Instant Pot, but I don’t see any directions for the Instant Pot. Could you let me know that please?
Karlynn Johnston says
They are at the bottom! We had some trouble with the recipe plug-in but it’s fixed!
GrandMolly says
If I want to use this as a pie filling, would I leave out (or reduce) the butter?