Quick Stewed Apple Recipe (Fork-Tender!) (2024)

You are here: Home / Recipes / Condiments / Quick Stewed Apple Recipe (Fork-Tender!)

4.9 stars (from 24 ratings)

By Traci York — Updated November 30, 2022 — 19 Comments / Jump to Recipe

This post may contain affiliate links. Please read my affiliate policy.

Easy. Simple. Delicious. This Fork-tender Quick Stewed Apple recipe is ready to top SO many things! From pancakes, Creamy Oatmeal, waffles, and ice cream to baked brie, they can go sweet or savory. This stewed apples recipe is vegetarian, vegan and gluten free. [ see VIDEO in recipe card ]

Table of Contents

Stewed Apple; A Fall Must Make!

Warm, lightly sweetened and spiced, soft cooked apples are super cozy and delicious on all the things. Stewed apples can accompany sweet or savory eats. Use it as a condiment to top pancakes, waffles, ice cream and oatmeal or share it with cheese and crackers. Topping melty baked brie with a sprinkle of pecans is simply fabulous!

These stewed apples with cinnamon come together quick. During fall, I whip em’ up between flipping pancakes, baking waffles or making a pot of oatmeal, but they can be made ahead too and stored in the fridge or freezer for later.

A Quick Guide: How to Make Stewed Apples

This recipe is versatile in that it can be made with your favorite baking apples and sweetness can be adjusted to taste. The softer the apple, however, the faster they’ll cook. I tend to stick with apples that are better suited for pie such as King, Braeburn, Honey Crisp, Cortland or Pink Lady. These apples hold their texture well and tend not to fall apart. Heirloom varieties from the farmers market or local orchard are always a good pick!

In summary, here’s how to make these easy stewed apples (see recipe card below for details):

First, peel and dice your apples.
Next, bring apples, spices, and sugar to a simmer, and cook for about 5 minutes.
Last, add a cornstarch slurry to the apples to thicken. Bring to a simmer, then remove from heat.

The apples will thicken as they cool which creates a rich, creamy consistency. Taste for sweet adjustment, and add a bit more maple if desired.

Do You Have to Peel Apples Before Stewing? This is completely up to you. I like the texture of peeled apples, but if you prefer to leave the skin on, you can!

Expert Tips

What to do with Stewed Apples? Top these recipes and more!
- Sourdough Oatmeal Pancakes
- Banana Pecan Oat Waffles
- Gluten Free Sourdough Pancakes
- Pumpkin Porridge
- Creamy Oatmeal
- Overnight Peanut Butter Oats
- Ice Cream (caramel sauce on top is sublime!)
- Melty Brie
Look for the freshest apples at a farmer’s market or orchard if possible, otherwise, use your favorite baking apples! I like King, Braeburn, Honey Crisp, Cortland, or Pink Lady. The fresher, the better.
Since apples vary in sweetness, adjust the sweetness to taste in this recipe. I found various apples work with the amount of brown sugar and maple in the recipe. However, if a little more sweet is desired, and because some apples are quite tart, add a few more tablespoons of maple, and/or adjust to taste.
Freezer Friendly? Yes Please! These easy stewed apples will last up to three days in the fridge, but easily freeze for longer storage.

More Apple Recipes to Love

Cinnamon Apple Crisp Bars
Apple Dumplings with Cranberry Butter
Sparkling Apple Bourbon Sangria
Beet and Apple Salad with Apple Cider Vinaigrette
Bourbon Apple Cranberry Cobbler
Gluten Free + Vegan Apple Pie

Print Recipe

Quick Stewed Apple Recipe (Fork-Tender!)

Prep Time:10 minutes minutes

Cook Time:6 minutes minutes

Total Time:16 minutes minutes

Servings:7

Calories:71kcal

Author:Traci York

Easy. Simple. Delicious. Make these Stewed Apples to top SO many things! From pancakes, oatmeal, and ice cream to baked brie, they can go sweet or savory. Lightly sweetened with maple and a touch of brown sugar, the cinnamon, and nutmeg add just the right amount of spice. They're freezer friendly too! This stewed apples recipe is vegetarian, vegan and gluten free.

This recipe makes about 3 1/2 C.

Ingredients

▢ 4 C (475g) Diced Apples peeled*, diced to about 1/4"- 1/2" (.6cm - 1.2cm). You'll need about 2 large apples or 4 small. *See note
▢ 2 tsp Lemon Juice from about 1/2 a lemon
▢ 1/3 C + 2 Tbs (105g) Apple Cider or Apple Juice, divided
▢ 1 1/2 tsp Vanilla Extract
▢ 2 Tbs Maple Syrup plus more if desired
▢ 1 Tbs Brown Sugar
▢ 3/4 tsp Cinnamon ground
▢ 1/8 tsp Nutmeg ground
▢ 1/8 tsp Fine Sea Salt
▢ 3 tsp Corn Starch

Optional Stir Ins:

▢ 2 Tbs Butter
▢ 1/2 C (60g) Chopped Toasted Nuts such as pecan or walnuts
▢ 1/2 C (55g) Dried Cranberries rough chopped

Instructions

In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C (80g) apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir.
Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 3-5 minutes, checking at three minutes for texture. They should be fork tender, and soft but not mushy (although if they get mushy, they're still delicious! - this is the versatility of this recipe - cook em' how you like em'!) Cook for a few more minutes, lid on, if needed.
Meanwhile, while the apples are cooking, whisk the remaining 2 Tbs apple cider or juice and cornstarch in a small bowl. Once the apples are done, remove the lid and pour in the slurry. Stir. Bring to a simmer, and cook for 30 seconds. Remove from heat and allow to cool slightly, stirring a few times. The apples will thicken further as they cool. If you prefer a little looser set, add a splash or two of apple cider, juice or water and stir.
Now is a good time to taste for sweetness and cinnamon adjustment. If the apples are too tart, add a tablespoon or two of maple. If more cinnamon is preferred, sprinkle in another 1/4 tsp.
See Also
Snowball co*cktail Recipe | Julie Blanner Easy Hot Fudge Sauce Recipe - Pitchfork Foodie Farms Mincemeat Pie Recipe a farmgirl's dabbles Easy Rhubarb Syrup Recipe
Stir in additions, if using, and/or share the apples warm on banana pecan oat waffles, pancakes, like these sourdough pancakes, in creamy oatmeal or spooned over ice cream. They're delicious too topped on baked brie.
To Store: Store the apples in a lidded container in the fridge for up to three days. Freeze for longer storage. Thaw in the fridge and gently rewarm on stove top adding a splash of water, apple cider or apple juice to thin as needed.

Video

Notes

*I prefer to peel the apples for stewing, but if you prefer, feel free to leave the skin on.

Which Apples to Choose: I tend to stick with apples that are better suited for pie such as King, Braeburn, Honey Crisp, Cortland or Pink Lady. Farmers market and/or heirloom apples are always a great pick! The fresher, the better.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Sign up for the Vanilla And Bean newsletter and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.

Previous Post: « Vegan Chocolate Zucchini Muffins

Next Post: Stovetop Pumpkin Mac and Cheese with Kale »