Easy. Simple. Delicious. Make these cinnamon Stewed Apples to top SO many things! From pancakes, 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 Notes
- What to do with Stewed Apples? Top these recipes and more!
- 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
- 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
- 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 waffles, pancakes, in 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.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.