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With over a dozen 5-star reviews, these stewed apples are as delicious as they are foolproof! Thanks to this cooking method, which doesn’t require peeling the apples, you can save time and energy. (Bonus: they make your house smell amazing!)
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
Key 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.
ways to use your stewed apples
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.
Easy Stewed Apples (Ready in 20 Minutes)
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 calculated by Sarah Bond, degreed nutritionist.
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!