Peel, core and slice apples (not to thin) and throw into a 12″ skillet, because anything smaller would be like stuffing a bear into a clown car—hilarious to imagine, but ultimately a recipe for chaos that no one wants to clean up!

Chop that butter into tiny cubes like you’re preparing for a culinary showdown, then shower with white sugar as if it’s confetti at a sweet celebration!

Pour on the brown sugar like it’s going out of style and crank up the heat to medium—let’s turn this into a sweet, sizzlin’ party!

Bring those apples to a lively boil over medium heat, giving them a gentle stir like every now and then, because we all know they can get a bit scorched if you don’t keep an eye on them—nobody wants burnt apples in their life!

Once they start to boil, lower the heat to medium low and let those apples get all tender and juicy! Pour the delightful mess into your favorite bowl and dig in! Don’t forget to save all that juice to pour over homemade biscuits or ice cream.

“Larpen” is what my husband calls these fried apples, which I’ve concluded means “absolutely delicious” in the secret language of the South! They’re especially “larpen” when you pour them over homemade biscuits—it’s like a sweet Southern hug! And let’s not forget that juice I told you to save; it’s basically liquid gold at this point!