Poppy's Fried Apples

My Poppy was a great breakfast cook.  He'd make fried meats, fried taters and fried apples.  This is a very traditional Appalachian side dish.  You might think it's a chunky applesauce, but one bite and you'll know it's not applesauce.  Most of the time Poppy would make this for breakfast to eat alongside Granny's biscuits.  Sometimes we'd have leftovers, but that was rare.  The buttery goodness with these apples is addictive, you could eat them straight off a spoon!

Poppy's Fried Apples
5-6 apples, cored and chopped (leave skins on, that's how Poppy did it)
3 Tablespoons butter or margarine
1/4 cup sugar

Add apples, butter and sugar to a pot with a lid. 

Stir to coat everything.  Cover pot, bring to a boil.  Reduce to simmer for 5-10 minutes.

Remove lid and mash apples with back of a spoon.  Continue to simmer uncovered for 5 more minutes to reduce some of the liquid in the pot.

Then it's ready to eat.  Yummy goodness!

Yum!