Sweet and fragrant, these stewed apples are on constant rotation in our house because they are just so versatile. Stirred into yogurt or oatmeal for an easy breakfast, added to ice cream for a quick dessert, they’re a total crowd favorite.

Stewed apples with cinnamon in a saucepan.

Ingredients

Apples. Use any apples you love for this recipe. Pink lady, Fuji, Gala, Granny Smith, Honey Crisp, etc. I like a sweet apple like Pink Lady for this but the tartness of a green apple like Granny Smith is also fantastic when cooked.
Sugar. I used brown sugar but adding a sweetener is optional. Maple syrup or honey are good substitutes.
Cinnamon. I can’t imagine any cooked apple without cinnamon, the combination is just too good. Other warm spices like nutmeg, ground ginger, clove, all spice or cardamom will also be delicious.
Salt.
Vanilla. I used vanilla paste but vanilla extract works too.

Chopped apples, brown sugar and cinnamon in a saucepan.

How To Make Stewed Apples

Chop: Wash and chop the apples, discarding the cores. I prefer not to peel the apples – they add so much fibre and texture, but feel free to peel them if you prefer.
Stew: Place the chopped apples, sugar, flavorings and water in a saucepan and bring to a simmer. Cook until softened.

Can I Make This Ahead?

Yes! Stewed apples are a fantastic make-ahead or meal-prep recipe. They last for up to 5 days in an airtight container in the fridge.

Serving Suggestions

Stewed apples are so good stirred through Greek yoghurt or added to creamy oatmeal or chia pudding for a healthy, delicious breakfast. Because stewed apples release pectin, they are fantastic for your gut health so we try to include them in as many breakfasts as possible. For an easy dessert, add a spoonful to vanilla ice cream or use them as a simple apple pie filling.