Stewed Apples make a wonderful addition to your breakfast recipes and desserts. Add them on top of pancakes, and French toast or top your ordinary toast with cream cheese and stewed apple slices for a delightful morning treat! Moreover, they make a nice accompaniment to cheesecakes, panna cottas or simply Greek yoghurt. Our recipe shows you how to make a small batch of cinnamon-stewed apples!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Autumn has two main themes in the dessert department – pumpkins and apples! And we are certainly known to enjoy a bunch of apple-based desserts when the weather is getting cold outside. Some of our favourite things to make include Apple Crumble Cheesecake, Apple and Blueberry Crumble, Apple Crumble Tart and Sourdough Apple Doughnuts.
But we also like to add apples to our morning routine! Not only do we love Bircher muesli for weekday breakfast, but we indulge in French Toast and Pancakes topped with these lightly spiced stewed apples too!
Best Apples For Stewing
There a many apple varieties that work well in this easy stewed apples recipe. The main thing to look for is apples that will hold their shape and texture after cooking and won’t turn into mush. The flavour will also differ depending on the variety. Here are some types of apples to consider:
- granny smith apples: one of our favourite apples to use in this recipe. They hold their shape well and have a lovely tang.
- pink lady: these are great if you like a sweeter type of apple. You may want to reduce the amount of sugar in the recipe to avoid the stewed apples being overly sweet though.
- honey crisp: a less common, but oh-so-delicious type of apple that releases lots of fruity juices, creating a lovely sauce that coats the apple slices.
- cooking apples: if you enjoy sharper flavour, these green apples are the way to go. They will hold the shape well but may need some extra sugar to cut through the acidic flavour of these apples. They may not release much liquid into the pan either, so add extra water or apple juice.
Ingredients and Variations
- apples: see the section above for suggestions.
- lemon juice: needed to stop the apples from browning.
- soft brown sugar: we like using light brown sugar, but you may replace it with dark brown sugar, or even granulated white sugar. If you want to make refined sugar-free stewed apples, you can! Use a sugar alternative, like Truvia, or simply make it with maple syrup or honey only.
- maple syrup: can be replaced with honey or agave nectar.
- cinnamon: we use ground cinnamon, but you may add a cinnamon stick to the apple mixture instead. Note though, that using a stick will produce a more subtle cinnamon flavour. You may replace cinnamon with mixed spice or pumpkin spice, or add a touch of ground ginger for a warming aftertaste.
- vanilla bean paste, (optional): can be replaced with pure vanilla extract.
Find the ingredient amounts and step-by-step instructions in the recipe card at the bottom of the post.
Method
Peel and slice your apples into wedges, about 0.5cm thick. Drizzle lemon juice all over and toss well to combine. Lemon juice will prevent the apples from oxidising and browning.
To a large skillet (or a wide-based large pot), add the water, brown sugar, maple syrup, cinnamon and vanilla. Set the pan over medium heat and stir until sugar dissolves.
Reduce the heat to low. Carefully place the apple slices in the sugar mixture in a single layer.
Simmer them on low heat for 10-20 minutes, turning them over once midway through. The cooking time will depend on the type of apples you use (cooking apples may take 20-25 minutes, whilst apples with less firm flesh will only take 10-15 minutes).
***You may cut your apples into cubes instead and cook them in the stewing liquid, stirring them occasionally with a wooden spoon, until they’re soft and tender.
Storage
Let your stewed apples cool down to room temperature and spoon them into an airtight container. Store them in the fridge for up to 3 days.
Can Stewed Apples Be Frozen? Yes! If you made a big batch, spoon the cooled apples into freezer bags or other sealed containers and freeze for up to 3 months. When you are ready to use them, thaw them thoroughly in the fridge (ideally overnight), and reheat them on low heat on the stove with a splash of water, apple cider or juice.
Versatile Accompaniment: What To Use Stewed Apples For?
Stewed apples can be used in a variety of ways, from breakfast to dessert! Serve them with Sourdough Pancakes or Waffles, or simply as a topping for Greek Yogurt! What is more, you can stir in some peanut butter (or almond butter) into your creamy porridge and top it with stewed apples – it’s a great way to start a cold day! Or you can stir the apples through your overnight oats!
These cinnamon apples can be used as an ingredient in your autumn bakes too. Use them as an apple pie filling or to make apple turnovers. Consider topping your New York Cheesecake with apples for an autumnal twist! Furthermore, it is an excellent dessert in its own right – just add a scoop of vanilla ice cream on top of warm stewed apples!
But do not limit yourself to sweet treats! Stewed apples complement various savoury dishes too! Serve them as a side dish to Baked Camembert! They go very well with pork chops or South African Bobotie too!
Other Great Dessert Toppings
Looking for alternative toppings for your desserts and breakfast dishes? Try the easiest recipe for our Strawberry Compote that uses only 2 ingredients! And if fruity toppings don’t float your boat, why not make an easy caramel sauce (or better yet, our favourite Salted Honey Caramel!)
Easy Stewed Apples (Small Batch)
Equipment
- Large Wide-Based Pan
Ingredients
- 300 g apples about 3 small ones, peeled and cored
- ½ lemon juice only
- 50 ml water
- 1 teaspoon light brown sugar
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
Instructions
- Peel and slice your apples into wedges, about 0.5cm thick. Drizzle lemon juice all over and toss well to combine. Lemon juice will prevent the apples from oxidising and browning.
- To a large skillet (or a wide-based large pot), add the water, brown sugar, maple syrup, cinnamon and vanilla. Set the pan over medium heat and stir until sugar dissolves.
- Reduce the heat to low. Carefully place the apple slices in the sugar mixture in a single layer.
- Simmer them on low heat for 10-20 minutes, turning them over once midway through. The cooking time will depend on the type of apples you use (cooking apples may take 20-25 minutes, whilst apples with less firm flesh will only take 10-15 minutes).
- Serve the apples warm or at room temperature.
Notes
- granny smith apples: one of our favourite apples to us in this recipe. They hold their shape well and have a lovely tang.
- pink lady: these are great if you like a sweeter type of apple. You may want to reduce the amount of sugar in the recipe to avoid the stewed apples being overly sweet though.
- honey crisp: a less common, but oh-so-delicious type of apple that releases lots of fruity juices, creating a lovely sauce to go with the apples.
- cooking apples: if you enjoy sharper flavour, these green apples are the way to go. They will hold the shape well but may need some extra sugar to cut through the acidic flavour of these apples. They may not release much liquid into the pan either, so add extra water or apple juice.
Nutrition
Leave a Reply