I know that fall is officially here when the Arkansas Black apples start becoming available at the local farmer’s market. These signature fruits are a rich red with a deep purple cast. If they didn’t have such a great flavor it would be easy to keep them around just for their decorative beauty.

Because of the crisp, fine-grained texture Arkansas Blacks are one of my favorite varieties for using in this simple fried apple recipe. If you can’t find Arkansas Blacks any tart apple will do.

Now in spite of the term fried, the apples in this dish are actually quite tender. The buttery syrup makes them delicious served as a dessert or even a tasty garnish to pork.


  • 5 to 6 small apples
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar, packed
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 cup butter


  1. Cut the apples in half and scoop out the seeds. I\'ve found that a mellon baller is a good tool for this task. Slice the apples into wedges and set aside.
  2. Now heat the butter in a large skillet with a lid until frothy. Spread out the apple slices in the skillet so that they are not over crowded. Sprinkle the apples with lemon juice and stir them until they are well coated in butter.
  3. Add the brown sugar, salt and cinnamon. Cover the skillet and cook slowly until the apples are tender. This should take about 15 minutes.