Name: Easy Stewed Apples
Prep time: 5 min
Cook time: 10 min
Ingredients: 4 apples** (diced); 2-4 tbsp brown sugar**; ½-1 tbsp lemon juice**; 1 tsp cinnamon; ⅛ tsp nutmeg; ½ tbsp cornstarch

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Soft, sweet, and juicy, these stewed apples can be used in a variety of dishes. Try them with oatmeal, ice cream, cookies, and more!

Celebrating fall (aka apple season!) with all the apple goodies! Starting with these sweet, juicy stewed apples cooked in brown sugar and cinnamon. Talk about cozy! Stewed apples make the kitchen smell amazing and they’re so easy to make. They’re basically apple pie filling, and if you’re like me, you’ll agree that the filling is the best part of pie! (sorry crust lovers) But instead of waiting multiple hours for a pie to bake and cool, you can dig into these cozy, stewed apples in about 10 minutes. Quick, easy, delicious – what’s not to love?

Best Apples for Baking/Cooking

Use crisp, firm apples like Granny Smith, Honeycrisp, Pink Lady, Cortland, Fuji, Sweet Tango, McIntosh. There are so many apple varieties they’re hard to keep track of! Basically, use your favorite crisp apple and stay away from the softer/mushy varieties like Red Delicious and Gala (those are delicious eaten as is). Also be aware different apples have different levels of sweetness and tartness, so you may want to add extra sugar or lemon juice.

How to Use Stewed Apples

Stewed apples are super versatile and can be eaten by the spoonful or added to things like:

oatmeal
overnight oats
baked oats
ice cream
pancakes
french toast
waffles
yogurt
toast with nut butter
cinnamon rolls
stuffed into cookies

More Apple Recipes!

If you make these stewed apples, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:5

Cook Time:10

Servings: 4 cups

Ingredients

4 apples** diced
2-4 tbsp brown sugar**
½-1 tbsp lemon juice**
1 tsp cinnamon
⅛ tsp nutmeg
½ tbsp cornstarch

Instructions

Add all ingredients to a saucepan and heat over medium low. Cook covered, stirring occasionally, until apples are just tender, 5-10 minutes.
The apples should release a good amount of water as they cook down, but if your apples look too dry add a splash of water. The liquid should thicken and coat the apples when they're done cooking.
Serve warm or cool to room temperature, then cover and store in the fridge.

Notes

Apples: Use crisp, firm varieties like Pink Lady, Honeycrisp, Fuji, Granny Smith, etc. You can also mix and match more tart apples (like Granny Smith) with sweeter apples (like Fuji). You can peel them if you’d like but I usually don’t.

Sugar and Lemon Juice: You may need more or less depending on how sweet/tart your apples are, so adjust to taste.

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