Stewed Apples

When it comes to fall flavors, it doesn’t get much cozier than stewed apples. This easy apple recipe features crisp and tart apples, brown sugar, warm spices and vanilla. The apples are perfectly delicious on their own, but they also make a great topping for dishes like French toast at breakfast. For dessert, serve the apples with a hearty scoop of ice cream or generous dollop of whipped cream.

No matter how (or when!) you enjoy them, these tasty apples are sure to be a hit with the whole family. (And did we mention how amazing your kitchen will smell while they cook?)

Ingredients for Stewed Apples

• Butter: The apples are sauteed in butter, which adds richness to their flavor.
• Apples: You can use several types of apples for this recipe. Firm and tart apples like Honeycrisp, Jonathan or Granny Smith varieties are perfect for making stewed apples.
• Water: The apples are simmered in water, which helps ensure they don’t dry out as they cook. For added flavor, you could substitute apple cider or no-sugar-added apple juice.
• Brown sugar: Brown sugar counters the tartness of the apples. The molasses in brown sugar (which gives the sugar its color) also adds a deeper flavor to this stewed apples recipe. White granulated sugar can also be used, but the flavor won’t be as complex.
• Spices: The warm and slightly woody flavors of ground cinnamon and nutmeg enhance the flavor of the apples. Ground ginger, cloves or allspice would also be delicious additions to this recipe for stewed apples.
• Vanilla: Vanilla extract adds complexity and deepens the flavor of the apples.
• Cornstarch: Cornstarch is combined with water to make a slurry to thicken the sauce.
• Salt: A dash of salt enhances the overall flavor of the stewed apples.

Directions

Step 1: Saute the apples in butter

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Melt the butter in a Dutch oven over medium heat. Add the apples.

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Cook the apples for five to six minutes or until slightly soft.

Step 2: Cook the apples in the sauce

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Add 1/2 cup water with the brown sugar, cinnamon, vanilla extract, nutmeg and salt to the Dutch oven.

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Reduce the heat to medium-low. Cook for 10 to 15 minutes or until the apples are soft, stirring occasionally.

Step 3: Thicken the sauce

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In a small bowl, whisk together the remaining 2 tablespoons water and the cornstarch until the cornstarch is dissolved.

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Stir the cornstarch slurry into the apple mixture and simmer for one to two minutes or until thickened.

Remove the Dutch oven from the heat and let the apples cool slightly.

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How to Use Stewed Apples

Stewed apples are delicious on their own, but they also make a tasty topping for oatmeal, pancakes, waffles or vanilla ice cream. You can also use stewed apples in most recipes that call for canned apples or applesauce. They would be a fun addition to baked Brie with apples or in baked goods, like applesauce muffins or apple cake.

Stewed Apple Variations

• Skip the cornstarch: If you prefer a less-thick sauce, skip the cornstarch at the end. Alternatively, you can continue cooking the apples until the sauce reaches the consistency you prefer.
• Stir in more flavor: For additional flavor and texture, stir in dried fruit or nuts such as dried cranberries, raisins, chopped pecans or chopped walnuts. Add these ingredients near the end of cooking so they retain their texture.
• Add a little alcohol: For an adult treat, stir in a tablespoon of bourbon, rum or brandy.

How to Store Stewed Apples

Allow the stewed apples to cool slightly. Then, store them in an airtight container in the refrigerator for up to four days.

Can you freeze stewed apples?

You can freeze stewed apples for up to three months. After allowing the stewed apples to cool completely, transfer them to a freezer-safe container or freezer-safe bag. Remove as much air as possible before freezing the apples. Thaw them overnight in the refrigerator before reheating.

Can you reheat stewed apples?

Stewed apples can be served cold from the refrigerator or warmed to room temperature. Or, you can reheat stewed apples if you like them hot.

The easiest way to reheat stewed apples is on the stovetop or in the microwave. To reheat them on the stovetop, transfer the apples to a saucepan and heat over medium-low heat, stirring occasionally, until heated through. To reheat in the microwave, transfer the apples to a microwave-safe dish. Reheat the apples, covered, in 20- to 30-second intervals until heated through, stirring between heating periods.

Stewed Apple Tips

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What is the best type of apple to use for stewed apples?

Apples with a firm texture and tart flavor are ideal for making this stewed apples recipe. You can use a single apple variety or a mix of apples. Some of our favorite all-purpose apples include Honeycrisp, Braeburn, Granny Smith or Cortland. Less common varieties that taste great when cooked include Gravenstein and Rome Beauty apples.

What is the best way to peel and core an apple?

You have several options when it comes to peeling apples. The quickest way to core, peel and slice apples is with an old-fashioned hand-crank apple peeler.

What is the difference between applesauce and stewed apples?

Applesauce and stewed apples are very similar. The main difference is that applesauce is cooked longer than stewed apples, resulting in a smoother sauce. The shorter cooking time of stewed apples helps them retain their shape and keep a firmer texture.