Bacon Fried Spiced Apples
I don’t know about you, but I’m obsessed with old homey recipes that remind me of holidays when I was little. For some reason, the Gooseberry Patch books do that for me. I’m not sure why, but I’ve always loved those “grandma” country stores that always smell like a cinnamon bomb went off and are filled with boutique, overly-cute decorations and knick knacks. I can’t remember what the one in my hometown was called, but it used to be my favorite place to go and just look around. My mom took me there so often that the woman who owned the store knew us by name. LOL.
I still love that cozy country “grandma” vibe and now that I’m a grownup, I can just lean into it. In one of my “home cooking” cookbooks (The Harvest Table, by Gooseberry Patch), I found a recipe for bacon fried apples that sounded incredible. The original recipe called for 1/3 cup of sugar (yikes!) to substitute the natural caramelization a longer cook time would give it. That’s totally fine if I’m in a hurry, but I’d rather wait and let the apples to their thang.
Bacon Fried Spiced Apples
Ingredients
- 4 apples (I like Honeycrisp or Cripps Pink/Pink Lady apple varieties), washed, cored, and sliced
- 2 tablespoons bacon drippings
- 2 tablespoons brown sugar
- 1 tsp cinnamon or pumpkin pie spice
Instructions
- After your apples are washed, cored, and sliced, heat the bacon drippings in a saucepan over medium heat.
- Add apples, brown sugar, and cinnamon/pumpkin pie spice and stir.
- Continue to cook over medium to medium-low heat for 30-45 minutes, stirring frequently. The apples will become sweeter the longer they cook. You’ll know they are done when lightly browned and fork-tender.
- Serve with coffee, bacon, eggs, and waffles, or a classic hearty breakfast casserole. YUM.
Notes:
Feel free to add more brown sugar to your liking.
Store any leftovers in an airtight container in the fridge for up to 2 days.