When I was eight, my grandmother pulled a battered iron skillet out of the cupboard and the whole kitchen smelled like cinnamon and butter before she even began. She would slice apples thin, dip them in a lumpy bowl of something she called “old buttermilk,” and fry them until the edges went crunchy and caramel-colored. I learned to listen for that soft pop-sizzle and to steal warm slices while she wasn’t looking. This version honors that memory but adds two grown-up luxuries: a silky homemade crème anglaise and a sticky, salted caramel drizzle. It’s cozy, a little nostalgic, and will fill your house with perfume—think brown sugar, warm spice, and buttered apples—so plan on inviting someone over or hiding most of it for yourself.
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Why This Recipe is Awesome
This recipe hits three texture notes at once: the crisp, golden-fried edges of the apples, the pillowy tender interior, and the silken crème anglaise that cools the caramel’s warmth. It tastes like dessert and breakfast had a very happy baby. It’s easy enough for a weeknight treat and impressive enough for guests—plus it’s so forgiving your stove can’t mess it up (but watch the caramel!).
Ingredients
For the Main Dish:
- 3 medium apples (I like 2 Honeycrisp + 1 Granny Smith), cored and sliced into 1/2-inch rings or half-moons
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup buttermilk (or 3/4 cup milk + 1 tbsp lemon juice, sit 5 minutes)
- 1 large egg
- 1 tsp vanilla extract
- 1–2 cups neutral oil (vegetable or canola) for frying
- 2 tbsp unsalted butter (optional, for finishing)
For the Sauces / Garnish:
- Crème Anglaise: 1 cup whole milk, 1 cup heavy cream, 3 large egg yolks, 1/3 cup granulated sugar, 1 tsp vanilla extract
- Salted Caramel: 1 cup granulated sugar, 6 tbsp unsalted butter (cut into pieces), 1/2 cup heavy cream, 1/2 tsp flaky sea salt
- Optional: a pinch of extra cinnamon or flaky sea salt to finish; chopped toasted pecans for crunch
How I Make It
Step 1:
Whisk the batter by combining 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl. In another bowl, beat 3/4 cup buttermilk, 1 egg, and 1 tsp vanilla. Pour wet into dry and stir until just combined; a few small lumps are fine. Heat oil in a heavy skillet over medium-high until it reads about 350°F on a thermometer—or test with a teaspoon of batter: it should sizzle and float within 10 seconds.
Step 2:
Pat apple slices dry so the batter sticks. Dip each apple slice into the batter to coat, letting excess drip off, then carefully lay into the hot oil. Don’t crowd the pan—work in batches so each slice gets room to crisp. Fry until the batter turns deep golden on one side, about 2–3 minutes, then flip and fry another 1–2 minutes. The sound should be a steady, happy sizzle. Use a slotted spoon to transfer to a wire rack set over a baking sheet to keep them crisp; if you like, toss with 2 tbsp butter while still hot for an extra glossy finish.
Step 3:
While the apples fry, make the crème anglaise. Warm 1 cup milk and 1 cup heavy cream in a saucepan until steam rises and tiny bubbles form at the edges—don’t let it boil. Whisk 3 egg yolks with 1/3 cup sugar until pale. Temper the yolks by drizzling in about a cup of the hot milk mixture while whisking constantly, then pour it back into the saucepan. Cook gently over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170°F). Strain into a bowl, stir in 1 tsp vanilla, cool, then chill until ready. It will become silky and pourable once cold.
Step 4:
Make the salted caramel last so it stays glossy. In a clean, dry saucepan, melt 1 cup sugar over medium heat without stirring for the first few minutes—tilt and gently swirl the pan if needed to promote even melting. When sugar reaches a deep amber color, immediately add 6 tbsp butter and whisk. Remove from heat and carefully stir in 1/2 cup heavy cream (it will bubble). Stir until smooth and finish with 1/2 tsp flaky sea salt. If it looks grainy, keep whisking over low heat for a minute; patience pays off.
Step 5:
Plate warm fried apples over a shallow pool of chilled crème anglaise. Drizzle the salted caramel in ribbons on top, sprinkle a few toasted pecans or a extra pinch of flaky salt, and serve immediately so the apples hold their crisp edges and the sauces provide contrast. Listen for the soft hiss as caramel meets cool custard—that’s dessert applause.
Pro Tips
- Use a thermometer for the oil—keeping it around 350°F gives golden, non-greasy results. Too cool and the batter soaks up oil; too hot and the exterior burns before the apple cooks.
- If your batter gets thick while you fry, thin it with a tablespoon of milk at a time—batter consistency matters.
- Chill the crème anglaise for at least 1 hour before serving; it tastes silkier cold and contrasts beautifully with warm apples.
- For easy cleanup, line your baking sheet with foil under the wire rack to catch drips from frying and caramel.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Love dairy-free? Use 1 cup unsweetened oat milk + 1/4 cup dairy-free creamer as a buttermilk stand-in, and swap coconut cream for heavy cream in the caramel (don’t expect identical flavor).
- Gluten-free: use a 1:1 gluten-free flour blend in the batter. Texture will be slightly different but still delicious.
- No buttermilk? Stir 1 tbsp lemon juice or vinegar into regular milk and wait 5 minutes.
- Short on eggs: the batter works with 1 egg; crème anglaise needs yolks—use pasteurized yolks if you’re worried about raw eggs in the custard.
Variations & Tips
- Spiced Up: Add 1/4 tsp ground cardamom and a pinch of nutmeg to the batter for a warm, complex spice profile.
- Kid-Friendly: Skip the caramel and dust fried apples with powdered sugar and cinnamon for a simpler treat.
- Boozy Twist: Stir 1 tbsp bourbon into the caramel after you remove it from heat for grown-up warmth.
- Bake Instead: Toss slices in butter and sugar and roast at 400°F for 15–20 minutes if you want less fuss.
- Crunch Factor: Add toasted pecans or granola on top for texture contrast.
- Fruit Swap: Try pear slices when pears are in season—just slice a little thinner because they cook faster.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the crème anglaise and salted caramel up to 3 days ahead; store chilled in airtight containers. Fry apples just before serving for best texture—reheat briefly in a 350°F oven for 5–7 minutes to restore crispness.
- Can I double the recipe?
- Sure thing. Work in batches when frying so you don’t overcrowd the pan, and make sauces in larger pots. You might need an extra 5–10 minutes total for frying time.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil when swapping for melted butter in sauces.
- How do I know it’s done?
- Fried apples should be golden brown with slightly crisp edges and a tender bite. Crème anglaise should coat the back of a spoon and reach around 170°F when cooked. Caramel should be smooth, glossy, and pourable.
- What if I don’t have ingredient X?
- Apples: use pears or firm peaches. Buttermilk: make a quick substitute (milk + lemon). No heavy cream? Use extra whole milk for the custard, though it will be lighter.
How I Like to Serve It
I serve this on cool evenings with a mug of strong coffee or a small glass of dessert wine. It makes a cozy finish to a Sunday roast, shines at a fall brunch, and doubles as an unexpected after-school treat. If I’m feeling fancy, I add a scoop of vanilla ice cream alongside the warm apples and let the caramel drizzle over everything.
Notes
- Store leftovers in separate containers: apples for up to 2 days (reheat in oven), sauces for up to 3 days refrigerated.
- No meat here—no safe-temp notes needed—but if you serve with roasted pork, aim for 145°F internal temp for the pork.
Final Thoughts
Closing: Go make something that fills your kitchen with a warm, happy smell—then slice a warm apple and taste the memories you just made. Now go impress someone — or just yourself — with your homemade masterpiece!