Easy. Simple. Delicious. Make these cinnamon Stewed Apples to top SO many things! From pancakes, Creamy Oatmeal, waffles and ice cream to baked brie, they can go sweet or savory. This stewed apples recipe is vegetarian, vegan and gluten free. [ see VIDEO in recipe card ]
Stewed Apples; A Fall Must Make!
Warm, lightly sweetened and spiced, soft cooked apples are super cozy and delicious on all the things. Stewed apples can accompany sweet or savory eats. Use it as a condiment to top pancakes, waffles, ice cream and oatmeal or share it with cheese and crackers. Topping melty baked brie with a sprinkle of pecans is simply fabulous!
These stewed apples with cinnamon come together quick. During fall, I whip em’ up between flipping pancakes, baking waffles or making a pot of oatmeal, but they can be made ahead too and stored in the fridge or freezer for later.
A Quick Guide: How to Make Stewed Apples
This recipe is versatile in that it can be made with your favorite baking apples and sweetness can be adjusted to taste. The softer the apple however, the faster they’ll cook. I tend to stick with apples that are better suited for pie such as King, Braeburn, Honey Crisp, Cortland or Pink Lady. These apples hold their texture well and tend not to fall apart. Heirloom varieties from the farmers market or local orchard are always a good pick!
In summary, here’s how to make these easy stewed apples (see recipe card below for details):
- First, peel and dice your apples.
- Next, bring apples, spices and sugar to a simmer, and cook for about 5 minutes.
- Last, add a cornstarch slurry to the apples to thicken. Bring to a simmer, then remove from heat.
The apples will thicken as they cool which creates a rich, creamy consistency. Taste for sweet adjustment and add a bit more maple if desired.
Do You Have to Peel Apples Before Stewing? This is completely up to you. I like the texture of peeled apples, but if you prefer to leave the skin on, you can!
A Few Recipe Tips
- What to do with Stewed Apples? Top these recipes and more!
- Sourdough Oatmeal Pancakes
- Banana Pecan Oat Waffles
- Gluten Free Sourdough Pancakes
- Pumpkin Porridge
- Creamy Oatmeal
- Overnight Peanut Butter Oats
- Ice Cream (caramel sauce on top is sublime!)
- Melty Brie
- Look for the freshest apples at farmer’s market or orchard if possible, otherwise use your favorite baking apples! I like King, Braeburn, Honey Crisp, Cortland, or Pink Lady. The fresher, the better.
- Since apples vary in their sweetness, adjust sweetness to taste in this recipe. I found a variety of apples work with the amount of brown sugar and maple in the recipe. However, if a little more sweet is desired, and because some apples are quite tart, add a few more tablespoons of maple, and/or adjust to taste.
- Freezer Friendly? Yes Please! These easy stewed apples will last up to three days in the fridge, but easily freeze for longer storage.
More Apple Recipes to Love
- Cinnamon Apple Crisp Bars
- Apple Dumplings with Cranberry Butter
- Sparkling Apple Bourbon Sangria
- Beet and Apple Salad with Apple Cider Vinaigrette
- Bourbon Apple Cranberry Cobbler
- Gluten Free + Vegan Apple Pie
Easy Stewed Apples Recipe
Ingredients
- 4 C (475g) Diced Apples peeled*, diced to about 1/4"- 1/2" (.6cm - 1.2cm). You'll need about 2 large apples or 4 small. *See note
- 2 tsp Lemon Juice from about 1/2 a lemon
- 1/3 C + 2 Tbs (105g) Apple Cider or Apple Juice, divided
- 1 1/2 tsp Vanilla Extract
- 2 Tbs Maple Syrup plus more if desired
- 1 Tbs Brown Sugar
- 3/4 tsp Cinnamon ground
- 1/8 tsp Nutmeg ground
- 1/8 tsp Fine Sea Salt
- 3 tsp Corn Starch
Optional Stir Ins:
- 2 Tbs Butter
- 1/2 C (60g) Chopped Toasted Nuts such as pecan or walnuts
- 1/2 C (55g) Dried Cranberries rough chopped
Instructions
- In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C (80g) apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir.
- Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 3-5 minutes, checking at three minutes for texture. They should be fork tender, and soft but not mushy (although if they get mushy, they're still delicious! - this is the versatility of this recipe - cook em' how you like em'!) Cook for a few more minutes, lid on, if needed.
- Meanwhile, while the apples are cooking, whisk the remaining 2 Tbs apple cider or juice and cornstarch in a small bowl. Once the apples are done, remove the lid and pour in the slurry. Stir. Bring to a simmer, and cook for 30 seconds. Remove from heat and allow to cool slightly, stirring a few times. The apples will thicken further as they cool. If you prefer a little looser set, add a splash or two of apple cider, juice or water and stir. Now is a good time to taste for sweetness and cinnamon adjustment. If the apples are too tart, add a tablespoon or two of maple. If more cinnamon is preferred, sprinkle in another 1/4 tsp.
- Stir in additions, if using, and/or share the apples warm on banana pecan oat waffles, pancakes, like these sourdough pancakes, in creamy oatmeal or spooned over ice cream. They're delicious too topped on baked brie.
- To Store: Store the apples in a lidded container in the fridge for up to three days. Freeze for longer storage. Thaw in the fridge and gently rewarm on stove top adding a splash of water, apple cider or apple juice to thin as needed.
Video
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
If you haven’t tried these on pancakes you are missing a real treat! I used ambrosia apples and didn’t peel them so they had a great texture. I cooked them about 5-8 minutes longer to soften the peel and added the 2 Tbsp of butter. Definitely a winner at my house!
SO happy to hear you’re enjoying the stewed apples, Janice! No doubt on pancakes is one of my most favorite ways to enjoy them. Thank you for sharing your tips!
I found these apples tasty, but will not make this recipe again. It was way too syrupy for me. I wanted to taste more apple.
Hi Laura! I’m sorry these didn’t work for you.
These stewed apples are DELICIOUS. I made 2 changes. I did not have apple cider so I used apple juice. I do not use sea salt so I used regular table salt. These apples taste just like APPLE PIE filling. I use them to top my oatmeal. YUMMMMM.
Hiii Althea! Hooray for tasty stewed apples and yes to enjoying them with oatmeal. What a delight! Thank you for sharing your subs!
YES! Lots of apples here! Would love these over a dutch baby this weekend! :-)
Over a Dutch baby would be perfection, Liz! :D
Love these stewed apples! Quick, easy recipe and I always have apples on hand. My favorite is on oatmeal but look forward to topping Brie with them at Thanksgiving.
SO happy to hear Debbie! Thank you for coming back and leaving a note. Ooooh yes on the Brie!
These would be sooo good with some oatmeal! I keep buying so many apples – this is a perfect use for some of them!
SO good in oatmeal! LMK if you give em’ a go Katherine!
Delicious with so many things Traci! I’d love these over some baked brie for sure. Such a tasty fall appetizer! Thanks for sharing Traci!
These are SO good! Super simple and they sure don’t last very long in our house! I usually heat some up for dessert after dinner, or while watching TV later in the evening when I’m craving something sweet and comforting (even better with whipped cream!). I have to try them with oatmeal!
Hi Tammy! SO happy to hear you enjoyed the apples. With whipped cream, oh my! Perfection. You’re going to love em’ on oatmeal!
My sister and I were just reminiscing how much our father loved applesauce. These stewed apples would have been right up his alley as well. I’ve been putting fresh apples on my overnight oats lately but these would be next level! Going to the local orchard today so will definitely be trying this recipe out very soon!
What a lovely memory, Jean. I do that too! I love apples and oats, but stewed apples? Like you said, next level! What fun, you’re out picking apples today. I hope you enjoy the stewed apples Jean!
You had me at “baked brie”. OMG sounds heavenly!
Right (!!)…. you could spike this with a bit of bourbon too, Liz! How about it?