Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel
These Buttermilk Fried Apples with Crème Anglaise and Salted Caramel are the perfect balance of tart, sweet, and indulgent. Tart apples are dipped in a tangy buttermilk batter, fried until golden and crisp, and rolled in cinnamon sugar. Served warm with silky homemade crème anglaise and drizzled with rich salted caramel, this dessert is cozy, comforting, and unforgettable.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Heavy Cream: Adds rich, creamy texture to the homemade crème anglaise for the perfect dessert sauce.
Milk: Whole milk is best for a silky custard base in crème anglaise.
Vanilla Bean or Vanilla Bean Paste/Extract: Provides warm, aromatic vanilla flavor that enhances both sauces and batter.
Egg Yolks: Create a smooth, velvety custard for the crème anglaise.
Granulated Sugar: Sweetens the custard, batter, and cinnamon sugar coating while helping achieve golden color.
Maple Syrup: Natural sweetener for the salted caramel with a rich, deep flavor.
Almond Butter: Gives the salted caramel a creamy texture and nutty flavor.
Avocado Oil or Coconut Oil: Used in the salted caramel and for frying apples—both provide neutral flavor and high heat stability.
Salt: Balances sweetness and enhances flavors, especially in the salted caramel and batter.
All-Purpose Flour: Forms the base of the buttermilk batter for frying apples.
Baking Powder: Helps the batter rise and stay light when fried.
Cinnamon: Adds warm, spiced flavor to both the batter and the cinnamon sugar coating.
Apple Pie Spice (Optional): A blend of warm spices that enhances the fall flavor.
Buttermilk: Tangy and rich, it tenderizes the batter and helps create crisp fried apples. Sub with milk plus vinegar or lemon juice if needed.
Greek Yogurt: Adds tanginess and moisture to the batter for extra tenderness.
Egg: Binds the batter and helps it fry to a crisp, golden finish.
Salted Butter: Adds richness to the batter and helps cook the apples for a flavorful base.
Apples: Tart varieties like Granny Smith hold up best when fried, creating a sweet-tart contrast.
Cinnamon Sugar: A classic coating for the fried apples, combining sweetness and warmth.
Why You’ll Love Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel:
Crispy and Golden Texture: The buttermilk batter fries up light, crunchy, and golden brown for the perfect bite.
Tart and Sweet Contrast: The tang of the apples balances beautifully with the sweet cinnamon sugar coating.
Buttermilk Batter Flavor: Adds a subtle tang that enhances the apples and keeps the coating light.
Cinnamon Sugar Coating: Classic donut-shop flavor that makes these fried apples irresistible.
Silky Crème Anglaise: A luxurious custard sauce that adds creaminess and elegance to the dish.
Rich Salted Caramel: Sweet, buttery, and slightly salty drizzle that ties everything together.
Cozy Fall Dessert: Perfect for autumn gatherings, holidays, or a warm treat on a cool evening.
Impressive but Approachable: Feels gourmet with the sauces, but is made from simple, accessible ingredients.
Versatile Serving Options: Delicious on their own, or served with vanilla ice cream for extra indulgence.
Crowd-Pleasing Treat: A dessert that’s nostalgic, fun to eat, and elegant enough for dinner parties.
Tips for Making Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel:
Choose the Right Apples: Use firm, tart apples like Granny Smith or Honeycrisp — they hold their shape well and balance the sweetness of the sauces.
Slice Evenly: Cut apples into uniform slices or wedges so they fry evenly and cook through without becoming mushy.
Chill the Apples: Cold apples dipped into batter and fried in hot oil help achieve the crispiest coating.
Prepare the Buttermilk Batter Fresh: Mix the batter just before frying so it stays light and coats the apples well.
Keep Oil Temperature Steady: Fry at 350–375°F. Too cool and the apples get greasy; too hot and the coating will burn before the apples cook.
Fry in Small Batches: Overcrowding lowers the oil temperature and prevents even frying. Work in batches for crisp, golden results.
Drain Properly: Place fried apples on a wire rack instead of paper towels to keep the coating from getting soggy.
Coat in Cinnamon Sugar While Warm: The cinnamon sugar sticks best when the apples are hot but not oily.
Make Crème Anglaise Ahead: Prepare and chill the sauce in advance; it keeps well in the fridge and thickens slightly as it cools.
Warm the Salted Caramel Before Serving: Gently heat the caramel so it drizzles smoothly over the apples.
Serve Immediately: Fried apples are best enjoyed warm and fresh, when the coating is crisp and the centers are tender.
How to Store Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel:
Room Temperature: Fried apples are best enjoyed fresh, but you can keep them loosely covered at room temperature for up to 2 hours before they start to lose crispness.
Refrigerator: Store leftover fried apples in an airtight container for up to 2 days. Reheat in a 350°F oven for about 8–10 minutes to restore some crispiness.
Freezer (Not Recommended): Because of the batter, fried apples don’t freeze well — the coating becomes soggy when thawed. Stick to refrigeration for best results.
Crème Anglaise: Store in a sealed jar or container in the refrigerator for up to 3 days. Rewarm gently over low heat or in short microwave bursts, whisking until smooth.
Salted Caramel: Keeps well in the fridge for up to 2 weeks in an airtight container. Reheat in the microwave or on the stovetop until pourable before serving.
Make Ahead: You can prepare the crème anglaise and salted caramel ahead of time, then fry the apples just before serving for the best texture.
FAQs:
Q: Can I make the fried apples ahead of time?
A: Fried apples are best enjoyed fresh, right after frying. If you need to make them in advance, you can fry and store them in the refrigerator for up to 2 days, then reheat in the oven to restore crispness.
Q: Can I use a different type of apple?
A: Yes! Tart, firm apples like Granny Smith or Honeycrisp work best, but you can use Pink Lady or Fuji for a sweeter variation.
Q: Can I bake these instead of frying?
A: While baking is possible, it won’t give you the same crisp, golden exterior. Frying provides the best texture and flavor.
Q: How do I know when the apples are done frying?
A: Fry for 1–2 minutes per side at 350°F–365°F until golden brown. The coating should be crisp and lightly puffed.
Q: Can I substitute the buttermilk batter?
A: Buttermilk adds tang and tenderness to the coating. If needed, you can use your milk of choice mixed with 1 tablespoon of vinegar or lemon juice per cup as a substitute.
Q: Can I make the crème anglaise ahead of time?
A: Yes — crème anglaise can be prepared up to 3 days in advance and stored in the refrigerator. Gently rewarm before serving.
Q: How long does the salted caramel last?
A: Homemade salted caramel keeps for up to 2 weeks in the refrigerator. Warm it slightly before serving for the best texture.
Q: Can I freeze the fried apples?
A: Freezing is not recommended, as the coating becomes soggy once thawed. Fresh or refrigerated with oven reheating is best.
Q: What’s the best way to serve them?
A: Serve warm, coated in cinnamon sugar, with a drizzle of crème anglaise and salted caramel, and a sprinkle of flaky sea salt.
Check out my other apple fall favorites:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these buttermilk fried apples with homemade crème anglaise and salted caramel. Happy baking!
