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I tested this recipe with a handful of single-apple batches before landing on the Granny Smith and Honey Crisp combination I use now. A batch of all Granny Smith came out too tart on its own, while all Honey Crisp leaned one-note sweet, so combining the two was the fix that gave every bite some contrast.
save this recipe!These cinnamon and brown sugar-coated stewed apples taste like the epitome of fall embodied in one recipe. These particular stewed apples are made with only five ingredients, each of which supplies a boatload of flavor.
Reader rating
“This is easy and delicious. I make it most weekends in the fall/winter.” —Lisa
What You Will Love About This Stewed Apple Recipe
I’ve made this one enough falls in a row that it barely counts as a recipe anymore, more like a reflex once the weather turns.
- No peeling required, which cuts the prep time down significantly
- Ready in 20 minutes from start to finish
- Works warm or cold, so leftovers are just as good the next morning
Stewed Apple Recipe Ingredients
This is just an overview–jump to the recipe card for measurements!
- Apples: You can use any variety of apples! Most readers use Granny Smith or Honey Crisp (I like to use both for a balance of tart and sweet!)
- Lemon Juice: A dash of lemon juice prevents the apples from browning.
- Brown Sugar and Cinnamon: You can replace the brown sugar with maple syrup, molasses, or a sugar-free brown sugar alternative.
How to Make Stewed Apples
- Chop. Cut 4 apples into bite-sized pieces, leaving the peel on or taking it off based on your preference.
- Stew. Add the apples to a large pot with the butter, brown sugar, lemon juice, and cinnamon. Cover and cook over medium heat, stirring often, until the apples are fork tender, about 10 to 15 minutes.
- Serve. Spoon warm or cold over oats, yogurt, pancakes, or ice cream, or eat on its own.
Serving Old Fashioned Stewed Applesles
Stewed apples are perfect for eating as-is but also work as a tasty topping.
- Greek yogurt is even more delicious with stewed apples on top.
- Fluffy vanilla pancakes are basically begging to be topped with cinnamon apples.
- High-protein tofu waffles take on any flavor that’s added to them, so why not make that flavor apple cinnamon?
- Eggless French toast can complete a vegan breakfast when topped with stewed apples made in vegan butter or coconut oil.
Frequently Asked Questions
Any variety works here. Most readers reach for Granny Smith or Honey Crisp, and I like combining the two so you get some tartness alongside the sweetness.
No. This method is designed to skip peeling, though you’re welcome to remove the peel if you prefer a smoother texture.
For reference, 4 medium apples come out to about 21 ounces, or 600 grams.
Stored in an airtight container in the fridge, they’ll keep for about 5 days. To freeze, flash-freeze the apples on a sheet tray first, then transfer to a freezer-safe, airtight container for up to 3 months.
Yes. Add all the ingredients to the slow cooker and cook on low for 2 to 3 hours.
Old Fashioned Stewed Apples
Ingredients
- 4 apples
- 2 Tbsp unsalted butter, can sub dairy-free, 28 g
- 2 Tbsp brown sugar
- 1 Tbsp lemon juice, 15 mL
- 1 tsp ground cinnamon
Instructions
- Chop: Cut 4 apples evenly into bite-sized pieces, leaving or removing the peel (your preference!).
- Stew: Place apples and all remaining ingredients in a large pot (2 Tbsp unsalted butter, 2 Tbsp brown sugar, 1 Tbsp lemon juice, and 1 tsp ground cinnamon). Set over medium heat and cover. Cook, stirring often, until apples are fork tender, about 10 to 15 minutes.
- Serve: Serve warm or cold by themselves, on ice cream, yogurt, or oats!
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This worked really well. Gave it a bit longer and used vanilla instead of cinnamon and have soft, syrupy apples with delicate buttery caramel overtones.
Could you give the amount of apples in terms of weight please since they vary in size so much? That would be most helpful. Thank you.
Hi Amie! For this recipe, precise measurements aren’t a huge deal 🙂 That said, it will end up being about 21 ounces (or 600 grams) of apples. Happy eating!
Thank you for your help and advice!
Much appreciated!
This is easy and delicious. I make it most weekends in the fall/winter.
So pumped you enjoyed it, thanks Lisa!
Could I also mix in pears? 🙂
Yes, that would be delicious!