Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel

Let me tell you about a dessert that’s pure indulgence in every bite: Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel. Imagine tender, cinnamon-scented apple slices, lightly fried in a golden buttermilk batter, paired with a silky, rich custard, and drizzled with decadent, nutty salted caramel. It’s like autumn on a plate—but honestly, this one’s so good, you’ll want it any time of year.

Each bite combines textures and flavors that are impossible to resist: the crispy, golden exterior gives way to soft, sweet apple, and the creamy, vanilla-scented Crème Anglaise adds that luxurious touch that turns simple fried fruit into something spectacular. Drizzle the salted caramel over the top, and suddenly, you’ve got a dessert that’s elegant, cozy, and totally unforgettable. Trust me, your friends and family will be asking for seconds before you’ve even finished plating it.

This recipe is perfect for brunches, weekend breakfasts, or as a show-stopping dessert. It’s playful, comforting, and a little decadent, but still surprisingly approachable. You’ll feel like a dessert genius with minimal effort—and isn’t that the best kind of cooking?

Recipe Origin

Fried apples are a classic in many cuisines, but combining them with buttermilk batter, homemade Crème Anglaise, and salted caramel adds a modern twist inspired by European-style desserts. Crème Anglaise, a velvety custard, hails from France and is traditionally paired with fruits or cakes. By pairing it with fried apples and a rich nutty caramel, you get a dessert that’s both nostalgic and elevated, perfect for a cozy evening or a brunch that wows guests.

Kitchen Tools You’ll Need

• A mixing bowl for the batter
• A whisk for combining the Crème Anglaise and batter
• A small saucepan for cooking the custard and caramel
• A frying pan or skillet for the apples
• A slotted spoon for removing the apples from oil
• A spatula or spoon for drizzling the caramel
• A knife and cutting board for slicing apples

Why You’ll Love Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel

This recipe isn’t just a dessert—it’s an experience. Here’s why it’ll become a favorite:

Versatile: Serve it warm for breakfast, brunch, or dessert. Pair with pancakes, waffles, or enjoy solo.

Comforting: Sweet, spiced apples with a golden, crisp batter evoke cozy feelings instantly.

Decadent but Approachable: Homemade Crème Anglaise and salted caramel feel fancy, but the process is straightforward and beginner-friendly.

Customizable: Swap maple syrup for honey in the caramel, use your favorite apples, or add a sprinkle of nutmeg for extra warmth.

Crowd-Pleasing: The combination of fried fruit, creamy custard, and caramel is irresistible to kids and adults alike.

Chef’s Pro Tips for Perfect Results

• Use firm apples like Granny Smith or Honeycrisp for the best texture.
• Make sure your buttermilk and egg are at room temperature for a smoother batter.
• Fry apples in small batches to maintain crispiness and avoid overcrowding.
• Keep the Crème Anglaise warm but not hot—avoid curdling.
• The salted caramel can be made slightly ahead and gently reheated before serving.

Ingredients in Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel

Here’s what makes this dessert truly magical:

Crème Anglaise: Heavy cream, milk, vanilla, egg yolks, and sugar—this silky custard is the perfect creamy base.

Salted Caramel: Maple syrup, almond butter, avocado oil, and a pinch of salt come together to create a nutty, smooth, sweet-salty drizzle.

Buttermilk Fried Apples: A light, tender batter made from flour, sugar, baking powder, salt, cinnamon, buttermilk, Greek yogurt, egg, and butter coats juicy apple slices, creating a golden, crisp exterior.

Cinnamon Sugar Coating: A simple mix of sugar and cinnamon adds extra warmth and sweetness.

(Note: full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this dessert come alive:

Prepare the Crème Anglaise:
In a saucepan, combine heavy cream, milk, and vanilla. Warm gently over medium heat. In a bowl, whisk egg yolks with sugar until pale and slightly thickened. Slowly pour the warm milk mixture into the yolks, whisking constantly to prevent curdling. Return to the saucepan and cook on low heat, stirring constantly until it thickens slightly and coats the back of a spoon. Remove from heat and strain if desired.

Make the Salted Caramel:
In a small saucepan, combine maple syrup, almond butter, and avocado oil over medium heat. Stir until smooth and glossy, then add a pinch of salt. Keep warm.

Prepare the Apple Slices:
Peel, core, and slice apples. Toss gently with 2 tablespoons of flour.

Make the Batter:
In a bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and optional apple pie spice. In a separate bowl, combine buttermilk, Greek yogurt, egg, vanilla, and melted butter. Slowly mix wet ingredients into dry until smooth.

Fry the Apples:
Heat avocado oil in a skillet over medium heat. Dip apple slices in the batter, letting excess drip off, and fry until golden brown, flipping once. Remove with a slotted spoon and place on paper towels to drain.

Coat with Cinnamon Sugar:
While still warm, toss fried apples in the cinnamon-sugar mixture until evenly coated.

Plate and Serve:
Arrange fried apples on a serving dish. Drizzle with warm Crème Anglaise and salted caramel. Serve immediately for maximum indulgence.

Nutrition Facts

Servings: 4
Calories per serving: ~350
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

How to Serve Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel

Brunch Treat: Pair with pancakes or waffles.

Dessert: Serve warm with a scoop of vanilla ice cream for an extra indulgent touch.

Standalone Snack: Enjoy on its own as a sweet afternoon pick-me-up.

Presentation Tip: Arrange apples in a fan shape, drizzle custard and caramel generously, and sprinkle a little extra cinnamon for a restaurant-style look.

Make-Ahead and Storage Tips

Prep Ahead: Make the Crème Anglaise and caramel in advance, and keep warm when ready to serve.

Storage: Fried apples are best fresh but can be stored in the fridge for up to a day; reheat in a low oven to crisp them up.

Freezing: Not recommended—the batter loses crispness when frozen.

Variations to Try

Apple Varieties: Try Honeycrisp, Braeburn, or Fuji for different levels of sweetness and tartness.

Spice Twist: Add nutmeg, ginger, or cardamom to the batter for extra warmth.

Nutty Caramel: Swap almond butter for cashew or peanut butter for a different flavor profile.

Fruit Swap: Substitute pears or peaches for apples for a seasonal twist.

Additional Tips

Room Temperature Ingredients: Ensure eggs and dairy are at room temperature for a smooth batter.

Batch Frying: Fry apples in small batches to maintain crispiness.

Crisp Finish: Let apples drain on paper towels briefly before coating with cinnamon sugar to avoid sogginess.

Double the Sauce: Make extra Crème Anglaise and caramel for drizzling on pancakes or ice cream.

FAQ Section

Q1: Can I use regular milk instead of buttermilk?
A1: Yes, add 1 tbsp apple cider vinegar or lemon juice per 3/4 cup milk to mimic buttermilk.

Q2: Can I make this dairy-free?
A2: Substitute coconut milk or almond milk for cream and milk, and use coconut oil instead of butter.

Q3: Can I make this ahead of time?
A3: Make the custard and caramel ahead, but fry apples fresh for best texture.

Q4: Can I bake the apples instead of frying?
A4: Yes, toss slices in a thin layer of batter and bake at 200°C (400°F) until golden.

Q5: Can I use brown sugar instead of granulated sugar?
A5: Yes, it adds a deeper caramel flavor to the coating.

Q6: Can I make the caramel less sweet?
A6: Reduce the maple syrup slightly and increase the pinch of salt.

Q7: Can I prepare this for a large group?
A7: Double or triple the recipe and fry apples in batches; keep warm in a low oven.

Q8: Can I add nuts to the caramel?
A8: Chopped toasted pecans or almonds are a delicious addition.

Q9: Can I serve this with ice cream?
A9: Absolutely! Vanilla or caramel ice cream complements this dessert perfectly.

Q10: How should I reheat leftovers?
A10: Warm apples gently in the oven at 150°C (300°F) for a few minutes to crisp them up before serving.

Conclusion

Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel is a dessert that feels indulgent yet comforting, simple yet sophisticated. Golden, crispy apple slices meet creamy, velvety custard and nutty, luscious caramel for a combination that’s irresistible.

It’s perfect for brunch, dessert, or a special treat when you want to impress. With a few simple steps and a little love, you’ll create a dessert that’s guaranteed to wow anyone who tries it. Go ahead, make it, savor it, and watch everyone fall in love bite by bite.

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