FRIED APPLES WITH BACON AND PECANS

SERVES 4 My one-stoplight hometown in Pennsylvania was tucked between coal mines and Amish country, so daytrips to Bucks County often ended in a diner where fried apples were almost always on the menu. This dessert strays from the standard Amish recipe, but I believe bacon is a worthy break from tradition. These tender slices of apple, dusted with cinnamon and sprinkled with pecans and bacon, melt on your tongue and taste like love. INGREDIENTS • 1 strip sugar-free, nitrate-free bacon • 8 roasted, unsalted pecan halves, chopped (about 2 tablespoons (30 ml)) • 1 tablespoon (15 ml) coconut oil • 2 large, crisp apples, cored and sliced (about 2 cups (480 ml)) • 1/4 teaspoon (20 ml) apple pie spice or cinnamon • zest from 1/4 lemon (about 1/4 teaspoon (20 ml)) • generous pinch salt DIRECTIONS 1. Cut the bacon crosswise into 1/4-inch-wide pieces. Place the chopped bacon in a large, cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3–4 minutes. Remove from pan with a wooden spoon and drain on a paper towel. 2. Wipe the grease out of the skillet, place it back on the heat, and add the chopped pecans. Stir with a wooden spoon until toasted, about 3–4 minutes. Remove it from the pan. 3. In the same skillet, heat the coconut oil over medium-high. Add the apple slices and sauté until the apples begin to soften, about 2–3 minutes. In a small bowl, mix the apple pie spice, lemon zest, and salt with a fork, then add to the apples. Continue cooking until the apples are golden and fragrant, about 5 minutes. 4. Spoon into small dishes and sprinkle with bacon bits and chopped pecans. YOU KNOW HOW YOU COULD DO THAT? 1. Skip the bacon and nuts, then drizzle the apples with a spoonful of sunflower butter that’s been warmed in the microwave. 2. Use ripe pears as a stand-in for the apples. TASTY IDEAS SERVE WITH A PORK CHOP, PORK LOIN, OR ROASTED TURKEY TO TURN THIS DESSERT INTO A SWEETLY SURPRISING SIDE. NOTES: A mix of sweet and tart apples adds dimension, so consider Granny Smith with Pink Lady or Braeburn with Honeycrisp. You can also go with Jonathan apples, the traditional Amish favorite.

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Fried apples with bacon and pecans are the sweet-salty skillet dessert that doubles as a side: crisp apple slices caramelized in coconut oil with cinnamon, lemon zest, and salty bacon bits. Ten minutes of stovetop time and the kitchen smells like fall. Serve them warm in small dishes.

Pro Tips

• Use firm, crisp apples so the slices hold their shape. Soft baking apples turn to mush in the skillet.
• Toast the pecans in the wiped-out skillet right after the bacon. They pick up a whisper of smoky fat and brown in minutes.
• Keep the apple slices in a single layer and do not move them much. The golden color comes from contact with the pan.
• Mix the apple pie spice, lemon zest, and salt together first so the seasoning hits the apples evenly.
• Serve the apples alongside a pork chop, pork loin, or roast turkey to turn this dessert into a sweetly surprising side.

Frequently Asked Questions

Can I make these fried apples ahead?

They are best warm and fresh, but you can cook them up to a day ahead and rewarm gently. Add the bacon and pecans just before serving so they stay crisp.

What apples work best?

Firm, crisp varieties hold their shape best. Ripe pears make an equally good stand-in if that is what you have on hand.

Can I skip the bacon?

Yes. Without it the dish is vegan-friendly, and warm sunflower butter drizzled over the apples makes a lovely nut-free finish in place of the bacon and pecans.

Is this dessert paleo?

Yes. Apples, coconut oil, bacon, pecans, spices, and zest, with no added sugar. Keep the bacon sugar-free and nitrate-free to stay strictly paleo.

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