Crispy Maple Cinnamon Apple Rings: A Sweet and Tart Fall Treat with a Healthier Twist
Albert Wood
Looking for a sweet and irresistible fall treat that’s perfect for snacking or dessert? These Crispy Maple Cinnamon Apple Rings are everything you love about autumn wrapped up in a warm, crispy bite. Featuring the tartness of apples like Granny Smith, Cortland, or Honeycrisp, and a rich dusting of Wood's Vermont Maple Sugar, these apple rings are fried to golden perfection and dusted with cinnamon-sugar magic. They’re perfect for cozy fall evenings or as a crowd-pleasing snack for any gathering!
Recipes like these crispy apple rings have been going viral recently, but as always, we wanted to add a healthier spin by swapping in Maple Sugar.
Here’s why:
- Lower Glycemic Index: Maple sugar has a lower glycemic index than refined white sugar, meaning it won’t spike your blood sugar as quickly, making it a healthier option for sweetening.
- Natural Sweetness: Wood’s Maple Sugar is all-natural, coming directly from Vermont maple trees, without any additives or chemicals. It’s the perfect way to add sweet flavor with a natural touch.
- Antioxidants and Minerals: Maple sugar is packed with antioxidants, essential minerals like zinc and manganese, and offers a rich, deep flavor that refined sugars simply can’t match.
So, while these crispy apple rings might seem like a decadent treat, you can enjoy them with the knowledge that you’re choosing a healthier sweetener with the power of real maple!
Why You’ll Love These Maple Cinnamon Apple Rings
These Crispy Maple Cinnamon Apple Rings are the perfect balance of tart and sweet, with the warmth of cinnamon and the richness of Wood's Vermont Maple Sugar. Whether you’re indulging on a fall afternoon or serving them as a snack at your next gathering, these rings will disappear fast!
Crispy Maple Cinnamon Apple Rings: A Sweet and Tart Fall Treat with a Healthier Twist
Rated 5.0 stars by 1 users
Author:
Al Wood
Ingredients
- 2 large apples (Granny Smith, Cortland, or Honeycrisp are great choices)
- 1 cup all-purpose flour
- 1 tablespoon Wood’s maple sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- Vegetable oil (for frying-I prefer Crisco shortening)
- ½ cup Wood’s Vermont Maple Sugar mixed with 1 tablespoon Cinnamon (optional for dusting)
Directions
Granny Smith, Cortland, or Honeycrisp apples are ideal because of their tartness and crisp texture.
Prepare the apples —
- Start by washing the apples thoroughly.
- Using an apple corer or a small knife, remove the core from each apple.
- Slice the apples into rings about ¼ inch thick.
- Pat the apple slices dry with a paper towel to remove excess moisture.
Make your batter—
- In a large mixing bowl, whisk together the flour, maple sugar, cinnamon, baking powder, and salt.
- Whisk together the milk, egg, and vanilla extract in a separate bowl.
- Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
- The batter should be thick enough to coat the apples. If it’s too thick, add a bit more milk; if it’s too thin, add a little more flour.
Heat the Shortening or Oil —
- Add enough shortening or oil to about 2 inches in your frying pan or skillet.
- Heat over medium heat until it reaches 350°F. You can test the oil by dropping a little batter into it; if it sizzles and floats to the top, the oil is ready.
- Ensure the shortening/oil frying temperature is hot enough (around 350°F). If it is too cool, the batter will absorb too much grease, making the rings greasy. If it’s too hot, the rings will brown too quickly without cooking the apples inside.
- Dip each apple ring into the batter, ensuring it’s fully coated.
- Carefully place the coated apple rings into the hot oil, frying a few at a time. Frying the apple rings in small batches avoids overcrowding the pan, which can lower the shortening or oil temperature and lead to uneven cooking.
- Fry the rings for about 2-3 minutes on each side or until golden brown and crispy.
- Use tongs or a slotted spoon to remove the apple rings from the oil and place them on paper towels to drain excess oil.
- Once all the apple rings are fried, sprinkle them with cinnamon mixed with maple sugar if desired.
- Serve the apple rings warm, either on their own or with a dipping sauce like caramel or whipped cream.
Recipe Note
If you don’t finish the apple rings all at once, don’t worry! You can warm them up by brushing one side with melted butter and placing them on a stove-top griddle over medium heat. Turn them over to warm the other side, and they’ll taste just as crispy and delicious as when they were first fried.