Go Back
Stewed Applesin a pan with a spoon.

Easy Stewed Apples

Easy. Simple. Delicious. Make these Stewed Apples to top SO many things! From pancakes, oatmeal, and ice cream to baked brie, they can go sweet or savory. Lightly sweetened with maple and a touch of brown sugar, the cinnamon, and nutmeg add just the right amount of spice. They're freezer friendly too! This stewed apples recipe is vegetarian, vegan and gluten free.
This recipe makes about 3 1/2 C.
Course Condiment
Cuisine American, Vegan, Vegetarian
Keyword Cinnamon Stewed Apples, Stewed Apples
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 7
Calories 71kcal
Author Traci York | Vanilla And Bean


  • 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.



*I prefer to peel the apples for stewing, but if you prefer, feel free to leave the skin on. 
Which Apples to Choose: I tend to stick with apples that are better suited for pie such as King, Braeburn, Honey Crisp, Cortland or Pink Lady. Farmers market and/or heirloom apples are always a great pick! The fresher, the better. 


Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 101mg | Fiber: 2g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg