Disclosure: I’m excited to be working with New York Apple Growers/Crunch Time Apple Growers to introduce their new variety: Snapdragon Apples. I was compensated to develop this recipe and tell you about these lovely apples, but all opinions and recipes are my own.
I remember the first time I read Farmer Boy by Laura Ingalls Wilder. Her vivid descriptions of food always made me hungry, but one passage stood out: a large skillet of fried apples and onions. I stopped reading, ran to the kitchen, and tossed chopped apples and onions into a pan with butter.
The result tasted as wonderful as I had imagined. Over the years I adapted the dish, frying the apples and onions in bacon fat and stirring crisped bacon back in at the end. The smoky umami and salt of the bacon balance the sweet-tart apples and fragrant onions beautifully.
Bacon Fried Apples and Onions is comforting on its own, but it’s also a superb accompaniment to pork chops, roasts, or roasted and braised chicken. When made with crisp, fresh, locally grown apples in season, it’s especially delightful.
I was thrilled to receive a box of New York Apple Growers’ new variety a few weeks ago. Snapdragon apples are a deep red and golden color, very juicy, and have a snappy, crunchy texture that makes them excellent for eating raw.
The texture and flavor are similar to Honeycrisp—one of the parent varieties used by Cornell to develop SnapDragon. After my family and I devoured the first box, I noticed large displays of them at my local stores. I expect we’ll be enjoying many of these apples throughout the year.
Like the farm wives in Wilder’s stories, I appreciate apples that hold up to cooking. SnapDragons cook into tender slices that retain their shape rather than turning to mush.
Cook’s Notes
- I usually leave the peels on my apples when slicing because the color adds visual appeal. I haven’t tested the recipe with peeled apples, but it should work fine.
- Serve Bacon Fried Apples and Onions hot or warm for the best texture and flavor.
- Leftovers are excellent tucked into a roast turkey or pork sandwich for a flavorful lunch or dinner.
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Bacon Fried Apples and Onions
Rebecca Lindamood
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Ingredients
- 6 slices of bacon cut into thin strips
- 4 to 6 SnapDragon or other crisp tart variety of apple
- 2 medium cooking onions
- sprig of fresh thyme
- freshly ground black pepper to taste
Instructions
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Place a large heavy skillet over medium heat and add the bacon strips. Fry until crisp, then transfer the bacon with a slotted spoon to a paper towel–lined plate. If more than about 1 tablespoon of bacon fat remains, drain the excess. If there is less than 1 tablespoon, add butter to bring the fat up to about 1 tablespoon. Return the pan to the heat, add the apples, onions, and thyme, and toss to coat. Fry, stirring occasionally, until the apples and onions are tender. Remove the thyme sprig before serving and season with freshly ground black pepper to taste.
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Garnish with additional fresh thyme, if desired, and serve hot or warm.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use with your preferred tool.
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