Stewed Apples are a reminder of the beauty of simplicity. With just a handful of ingredients and half an hour, you've got a simple and utterly delicious dessert.
Spoon over porridge, serve alongside roast pork, tuck it into a crumble or pie, or just serve with a little ice cream. Whatever way you enjoy them, Stewed Apples always hit the mark.
It's such a classic, that it's often a recipe that's not written down. Here, I've taken the recipe out of my memories and onto the page!
(Plenty of apples and looking for more inspo? Check out the Apple Tea Cake, Apple Amber, Apple Sponge and Apple Fritters recipes.)
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Ingredient notes
Of course, you'll need apples! Which varieties are best? Here, I've used Granny Smith and Pink Lady apples. These apples create a lovely balance of tart and sweet flavours and hold their shape well. Other varieties that are good for stewing include Fuji (for extra sweeteness) and Royal Gala or Golden Delicious (for a mushier result).
Other essential ingredients are water, sugar, and a lemon. I've added a pinch of ground cloves. It's optional, however adding this tiny amount brings a subtle depth to the flavours that pairs beautifully with the natural sweetness of apples.
See the recipe card at the bottom of this post for ingredient quantities.
How to make Stewed Apples
Gather your ingredients and a stewing dish.
Next, peel the apples, and then chop them into quarters and remove the core (see top of image 1). Chop those quarters into 2-3 cubes (see bottom of image 1).
Now that you've chopped the apples, place them into the saucepan (see image 2). Add the other ingredients into the saucepan (see image 3). Place over medium heat, stirring to dissolve the sugar. Bring to a simmer (see image 4).
Simmer steadily (you may need to turn down heat to maintain a steady simmer) for about 15-20 minutes (see image 5).
TIP: You may need to chop the apples with a wooden spoon half way through the simmering to help break down the apples.
Apples should become more shiny and translucent looking (see image 6). You may prefer them soft and mushy (simmer longer) or tender but holding their shape (simmer for a shorter period).
Once stewed to your liking, remove from the heat.
What to do with Stewed Apples
Stewed Apples can be served up warm or cold as a bowl of pure comfort. They're also wonderfully versatile and can be served in many creative ways. Here are some favourites:
- With ice cream or custard – a warm and classic combo.
- Topped with granola – for instant apple crumble!
- Over porridge or muesli – adds natural sweetness and flavour.
- On pancakes or waffles – an apple topping is always welcome.
- In pies, tarts, or turnovers – simply add pastry!
Storage
Allow to cool completely before placing in an airtight container and storing in the fridge for up to 5 days.
Stewed Apples freeze well. Place into an airtight container or freezer bag and freeze for up to 3 months.
Re-heat gently in a saucepan. Adding a splash of water can help to loosen the mixture and prevent burning the apple mixture.
More ways to preserve fruit
Some more old-fashioned fruit favourites:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Stewed Apples Recipe
Equipment
- large saucepan
Ingredients
- 1 kilo apples (about 4 large or 6-8 small apples)
- 1 ½ cups water
- ½ lemon
- ¼ cup caster or white sugar (can reduce to 2 tablespoons)
- 1 pinch ground cloves (optional)
Instructions
- Peel apples, chop in quarters and remove core. Chop quarters into 2-3 cubes.
- Place chopped apples into saucepan along with all other ingredients.
- Heat over medium heat, stirring to dissolve the sugar, and bring to a simmer.
- Simmer steadily (you may need to turn down heat to maintain a steady simmer) for about 15-20 minutes. You may need to chop the apples with a wooden spoon half way through the simmering to help break down the apples.
- Apples should become more shiny and translucent looking. You may prefer them soft and mushy (simmer longer) or tender but holding their shape (simmer for a shorter period). Remove from heat and serve warm or cold.
Libby Hakim
A classic recipe